Five color glutinous rice recipe tips, five color glutinous rice production method steps

Generally, five-color glutinous rice is dyed with plants. There are many differences in the Zhuang region. Generally, the black ones are dyed with maple leaves.

If the maple juice is not strong enough, it will be dyed gray. The yellow color is usually turmeric. Purple and red are dyed by red and blue grass, but the concentration is different and the color changes.

The dyeing process is the same as starvation, which involves mashing the plants and then boiling the water. It became a dye. Once cooled, soak in glutinous rice for a few minutes. Rinse with water and steam into five-color glutinous rice.

In my country, I occasionally cook eight-treasure rice. That is, put the steamed glutinous rice on honey, add dried fruits such as red dates and candied dates, shred the eggs, buckle the bean paste, and steam them in separate bowls.

Eat five-color glutinous rice at noon today. Ingredients: one and a half pounds of prepared five-color glutinous rice bought in the market (two servings), dried shrimp, Wuzhou sausage, shuifa shiitake mushrooms, fried peanuts, scrambled eggs, sesame oil, and a little chopped green onion.

Stir-fry the ingredients and set aside. Then sauté the rice and oil together over a simmer. After the rice is soft, add various ingredients, sprinkle with chopped green onions, drizzle with sesame oil, and cook a bowl of cabbage soup.

Characteristics: The rice is colored, fragrant, flavorful, and chewy. The cabbage soup is refreshing and greasy.

Generally, five-color glutinous rice is dyed with plants. The Zhuang region is different. Generally black is maple leaf dyeing.

If the maple leaf juice is not strong enough, it will be dyed gray. The yellow color is generally turmeric. Purple and red are both dyed by red and blue grass, but the concentration is different and the color changes.

The dyeing process is the same as starvation, which is to mash the plant first and boil the water. It becomes a dye. After it cools, soak it directly with glutinous rice for a few hours. Then wash it with water, and steam it in the basket to make five-color glutinous rice.

In the countryside of the couple, I occasionally make eight treasure rice. It is to put the steamed glutinous rice and honey, add dried fruits such as red dates and candied dates, shredded eggs, buckle the bean paste, divide the bowl and then steam it.

Eat five-color glutinous rice at noon today. Ingredients: One and a half pounds of five-color glutinous rice bought in the market (two people), dried dried shrimp, Wuzhou sausage, dried shiitake mushrooms in melt water, fried peanuts, scrambled eggs, sesame oil, and a little chopped coriander and green onion.

Stir-fry the ingredients first and set aside. Then put oil to fry rice over slow heat, after the rice is soft, add various ingredients, sprinkle with chopped coriander and green onion, drizzle with sesame oil, and then cook a bowl of green vegetable soup. Features:

The rice is colorful, fragrant, delicious, chewy, and the green vegetable soup is refreshing and greasy.

Five-color glutinous rice is a traditional snack in the Zhuang region. It is also named because the glutinous rice has five colors: black, red, yellow, white, and purple"black rice". Every year on the third day of the third lunar month or the Qingming Festival, the people of all ethnic groups in Guangxi generally make five-color glutinous rice.

The Zhuang family is very fond of five-color glutinous rice and regards it as a symbol.

A list of ingredients. Glutinous rice to taste.

Appropriate amount of dried yellow flowers (yellow).

Amaranth (plum red) to taste.

Glutinous rice primary color (white) to taste.

Red and blue grass (red) to taste.

Black bean juice (black) to taste.

Cooking steps There are 13 steps in total.

1. Prepare all the materials.

2. Wash the yellow flowers, put them in a casserole pot filled with water, and boil them to extract the yellow dyeing juice.

3. Drain the yellow dye juice and pour it out for later use.

4. Wash the red and blue grass (purple) and put it in a casserole pot filled with water and boil to extract the purple dyeing juice.

5. Pour out the purple dye juice and set aside.

6. Wash the red and blue grass (red) and put it in a casserole pot filled with water and boil to extract the red dyeing juice.

7. Drain the red dye juice and pour it out for later use.

8. Pour the washed glutinous rice into each dyeing bowl, the white is the original color of the glutinous rice, soak it in water, and soak it in the refrigerator overnight. [Purple (red and blue grass), yellow (dried yellow flowers), red (red and blue grass), black (black bean juice), plum red (purple amaranth juice), and white (glutinous rice primary color) were soaked respectively].

9. Pour out the juice from the glutinous rice, drain the water and set aside.

10. Put the colored glutinous rice into a bamboo plaque covered with steamed sand cloth in turn. (The bamboo plaque was also brought back in my hometown, although it was very old and old, but I liked it very much, and the old people used to make bamboo weaving by hand, but now it is rare to see it.) ）

11Put an appropriate amount of water in the pot, and put the bamboo plaque with glutinous rice on the steaming rack.

12. Cover and steam until the glutinous rice is soft and glutinous.

The five-color glutinous rice is not only attractive in color, but also delicious in taste. It is a delicious dish with both color and flavor.

The ingredients for making five-color glutinous rice are: yellow: gardenia, dense flower, turmeric.

Blue: Butterfly pea flower. Orange:

Sumu. Purple: butterfly pea flower with acid (vinegar), purple blue grass.

Black: Maple leaf.

Five-color glutinous rice generally refers to the five colors of black, red, yellow, white and purple, and is a traditional cuisine of many ethnic groups such as Zhuang and Buyi. Five-color glutinous rice is also called black rice. Every year around the Qingming Festival or the third day of the third month of the lunar calendar, the people of all ethnic groups in Guangxi will make five-color glutinous rice.

In the eyes of the Buyi people and the Zhuang people, this is a food with a beautiful meaning and an auspicious meaning. Especially at festivals, they make such delicacies.

The Zhuang people regard the five-color glutinous rice as a symbol of "auspicious wishes" and "abundant harvest", which is an excellent delicacy used to entertain guests, and is also one of the offerings used to worship the ancestors. Five-color silver glutinous rice because there are five different colors of soaked glutinous rice. The texture of glutinous rice when steamed is very chewy.

Much better than regular needle-cooked rice.

The origin of the five-color sticky rice:

Legend has it that in ancient times, there was a young man in the village, his father went to Feng's pure world very early, and he had to rely on his mother who was paralyzed in bed. Because he was afraid that his mother would be bored, he would carry his mother on his back every time he went up to the mountain to work, and he was afraid that his mother would be hungry, so he would bring a bag of glutinous rice every time.

After a long time, he was targeted by the monkeys in the mountains, once the monkey snatched the glutinous rice, and the young man in order to prevent the monkey from snatching the glutinous rice again, so he had an idea, and kneaded the maple leaves on the side of the road to add the juice to the glutinous rice, and there was black glutinous rice, and the monkey never grabbed it again.

The above content refers to Encyclopedia - Five-color glutinous rice.

1. Ingredients: appropriate amount of glutinous rice; Excipients: appropriate amount of red and blue grass, appropriate amount of dried yellow flowers, appropriate amount of red amaranth, appropriate amount of glutinous rice original color, appropriate amount of black bean juice.

2. The steps of the five-color glutinous rice: wash the yellow flowers and put them in a casserole pot filled with water in the big hole to boil to extract the yellow dyeing juice.

3. Drain the yellow dye juice and pour it out for later use.

4. Wash the red and blue Jixiang grass (purple) and put it in a casserole pot filled with water to boil to extract the purple dyeing juice.

5. Pour out the purple dye juice and set aside.

6. Wash the red and blue grass (red) and put it in a casserole pot filled with water and boil to extract the red dyeing juice.

7. Drain the red dye juice and pour it out for later use.

8. Pour the washed glutinous rice into each dyeing bowl, and put the white as the original color of the glutinous rice into the water to soak, and soak it in the refrigerator overnight. [Purple (red and blue grass), yellow (dried yellow flowers), red (red and blue grass), black (black bean juice), plum red (purple amaranth juice), and white (glutinous rice primary color) were soaked respectively].

9. Pour out the juice from the glutinous rice, drain the water and set aside.

10. Put an appropriate amount of water in the pot and put the bamboo plaque containing glutinous rice on the steaming rack.

11. Cover and steam until the glutinous rice is soft and glutinous.

Black: Mash and dry the leaves of the maple branches, soak the glutinous rice in water and take the juice to soak it overnight (generally we soak it at night and steam it in the morning). Remove.

Purple and red: There are two kinds of red and blue grass (they look very similar, I can't tell the difference), take the fresh red and blue grass and chop it into short strips, fry it in a pot, and add a little rice wine. After the leaves shrivel, add water, continue to heat, and when the color comes out, filter out the water and soak the glutinous rice.

Yellow: Take fresh turmeric, mash and soak in water, filter out the water and soak with glutinous rice. The next morning, take out the glutinous rice and put it in a steamer (made of wood) layer by layer to steam it.

Usually we will scatter the dyed plant residue around the house. (Although I don't know why, my mother said before that I forgot).