Ye Erao is also called Ai Mo. It is said that one year in Tomb-Sweeping Day, Taiping Chen, the right-hand general of Li Xiucheng of the Taiping Heavenly Kingdom, was chased by the Qing soldiers. A farmer from nearby came forward to help, disguised Taiping Chen as a farmer and cultivated land with himself. Taiping Chen was not caught, and the Qing soldiers did not leave it at that, so they added soldiers to set up posts in the village, and everyone who left the village had to be inspected to prevent them from bringing food to Taiping Chen. When he got home, the farmer stepped on a clump of wormwood and slipped while thinking about what to bring to Taiping Chen. When he got up, he saw that his hands and knees were stained with green colors. He immediately took care of it, and quickly picked some wormwood to go home, washed it, boiled it, squeezed it into glutinous rice flour and made it into rice dumplings. Then put the green dumplings in the grass and mix them with the sentries at the village entrance. Taiping Chen ate Ai Mo, which was fragrant, waxy and non-sticky. After dark, he bypassed the Qing soldiers' post and returned to the base camp safely. Later, Li Xiucheng ordered the Taiping rebels to learn how to make Ai Mo to protect themselves from the enemy. 1940, the "Guzhen Family" in Huaiyuan, Chongzhou carefully reformed Ai Mo and renamed it Ye Erhua.

Production method:

Ingredients: 250g glutinous rice flour, 0/00g glutinous rice dumpling stuffing/kloc-,and several fresh grapefruit leaves (Baye is also acceptable).

1, glutinous rice flour mixed with warm water, evenly divided into 15 parts, made into dough, wrapped with glutinous rice balls and kneaded into long strips.

2. Blanch the lotus leaves with boiling water, soak them in cold water, take them out, dry them, cut them into strips, wrap the glutinous rice flour balls respectively and steam them.