Leicha, also known as Sansheng soup, is a Hunan specialty delicacy.

It is mainly spread in Anhua, Taojiang, Changde and other places in Yiyang.

It originated in the Han Dynasty and flourished in the Ming and Qing Dynasties.

Leicha generally uses rice, peanuts, sesame, salt, tea, ginger, etc. as raw materials. It is pounded into a paste in a mortar, mixed with boiling water, and added with fried rice. It is fragrant and delicious.

Step 1: Soak 100 grams of rice and 50 grams of raw peanuts in water for two hours in advance.

If it is used for breakfast, it can also be soaked the night before. It will save time to cook it directly when you get up the next morning.

Step 2: Spread peanuts and walnuts on a baking sheet and bake at 120 degrees for about half an hour.

Bake until the aroma is rich and the color is slightly yellow.

Rub off the red coating of the peanuts, and mash them together with the walnut kernels into granules.

If you don’t have an oven at home, you can also use a wok over low heat to slowly fry the peanuts and walnuts. The effect is the same. Step 3: Put the soaked peanuts and rice into a food processor.

Add a pinch of grated ginger and a pinch of tea leaves. If it is around Qingming Festival, you can add fresh tea leaves to make it taste better.

If fresh tea leaves are not available during this season, dry tea leaves can be used instead.

You can choose any type of tea you like. You can use whatever you have at home. I use Anhua dark tea.

Then add an appropriate amount of water to cover the peanuts and rice.

Start the food processor and beat into rice pulp.

Step 4: Add about 1000ml of water to the pot and bring to a boil over high heat.

After the water boils, slowly pour the rice milk into step 5. After the Leicha is put into the bowl, add two spoons of the previously prepared chopped peanuts and walnuts, and Hunan fried rice.

It has the strong aroma of rice and peanuts, as well as the refreshing aroma of ginger and tea.