Summer in Gangnam starts with a bowl of black rice, how to make black rice?

Summer in Gangnam starts with a bowl of black rice, how to make black rice?

Black rice, also called black rice, is a snack in the south of the Yangtze River, because it likes to eat glutinous rice, so it has been eaten a lot since childhood. I only remember when I was a child, every time it was the season to hatch silkworm babies, there was black rice to eat. In the streets and alleys, you can see peasant families carrying burdens and selling black rice, and the black and shiny and fragrant black rice is lined with mulberry leaves, which is too tempting.

When you buy it, you will sprinkle a spoonful of sugar, and then the soft glutinous rice will be sandwiched with the sound of white sugar crunching, and you will be happy to eat it.

I didn't know what day it was the custom to eat black rice, but I only knew that you could eat black rice in the season when there were silkworm babies, and black rice was wrapped in mulberry leaves, so I once thought that black rice was dyed with mulberry juice. Later, I learned that there are black rice leaves that specialize in black rice. On the eighth day of the fourth lunar month and a period of time before, in Zhejiang, Jiangsu, Hubei, Hunan, Jiangxi, Anhui and other places, people still retain the ancient custom of eating black rice in the fourth month of the lunar calendar, and some places also eat it on the cold food festival.

The She ethnic group in Fujian and southern Zhejiang eat black rice on the third day of the third month of March. The cooking of black rice is simply to soak glutinous rice in the juice after mashing "black rice leaves", wash it and then cook it thoroughly into black rice, which is generally dipped in brown sugar and white sugar, and in some places it is also made into salty black rice with lean meat and shiitake mushrooms. And what exactly is "black rice leaf"?

Its scientific name is "Nanzhu", the ancient name is dyed soybean, mainly in the hilly and mountainous areas south of the Yangtze River, and the rice used to make black rice is generally glutinous rice, but it can also be mixed with part of the japonica rice, which is particularly fragrant and delicious after steaming.

There are also black rice leaves and maple leaves used to make black rice, but the common one is the black rice leaf, that is, the southern candle, the southern candle is a shrub, the young leaves are red, the old leaves are dark green, and the appearance is particularly similar to the holly leaves of the same shrub. Sun Simiao once wrote in his prescription: "Southern candle decoction, good for hair, that is, face, and warmth, and cure all wind diseases, long-term clothing to light the body and eyes, black hair and face have skills."

It can be seen that black rice is not only delicious, but also has many benefits for the human body.

After the leaves are cleaned, the juice is beaten out with a blender, and the glutinous rice is soaked and mixed with various nuts.

You need to cook it yourself, add some local soy sauce, ingredients, plants, etc., it is special and has a special taste.

Prepare black rice leaves, glutinous rice, nuts, rub them with your hands to accelerate the discoloration, soak them for more than three hours, and steam them for about 30 minutes. Then mix the sugar with the black rice, and finally sprinkle with crushed nuts according to your taste.

Prepare black rice leaves, glutinous rice and nuts, rub them by hand to accelerate the discoloration, soak them for more than three hours, then put them in a steamer and steam them for about 30 minutes, and finally stir the sugar and black rice well and add the nuts.

The first is the need to prepare fresh black rice leaves. It is the best time to wash it and soak it in the rice after it is cleaned, and then the rice changes color and then steamed

Black rice is black glutinous rice, clean the rice, pour it into the water of black rice, soak for about three hours, during which you keep rubbing it with your hands, and then simmer it in a rice cooker for about ten minutes.

Preparation of black rice.

Ingredients: 1 bowl of cooked black rice, appropriate amount of oil, appropriate amount of salt, appropriate amount of carrots, appropriate amount of green beans, appropriate amount of ham sausage.

1. Prepare the main ingredients.

2. Blanch diced carrots and green beans in water.

3. Put cooking oil in the pot, add green beans and diced carrots at high oil temperature.

4. Add the black rice and continue to stir-fry.

5. Add diced ham sausage, salt, stir evenly.

Rice cooker steaming black rice method.

Ingredients: Appropriate amount of black leaves, appropriate amount of white glutinous rice, appropriate amount of water, appropriate amount of sugar.

Method: 1. Prepare black leaves and glutinous rice.

2. Pick up the old branches and wash them and put them in the food processor.

3. Add an appropriate amount of water to make juice.

4. Wash the glutinous rice, drain the black leaf juice and pour it into the glutinous rice to soak for one night.

5. Look at the glutinous rice after soaking and changing color.

6. Put it in the rice cooker without putting too much water.

7. Press Cook Rice to Cook.

8. Turn the pot on and the black rice is ready.

9. Sprinkle some sugar on top and it's delicious.

How to make steamed black rice in a steamer.

Ingredients: 250 grams of black leaves, 1000 grams of glutinous rice, 20 grams of pine nuts, 20 grams of walnuts (fresh), 20 grams of macadamia nuts, 50 grams of dates (dry), 500 ml of water, 10 grams of white sugar, 5 grams of sugar osmanthus. Method:

1. Remove the poles and old leaves from the black leaves, clean them, pour them into a blender, add 500ml of water, and stir at high speed for a few minutes.

2. Strain out the juice for later use, flush the juice into the glutinous rice, put 2 cups of glutinous rice in the cup of juice, stir well, and soak for 3 hours.

3. Steam the soaked glutinous rice in the steamer for 30 minutes, simmer for another 5 minutes, and chop the nuts (macadamia nuts, walnuts and pine nuts) and red dates.

4. After the glutinous rice is steamed, take out the rice, mash it with chopsticks while it is hot, and after the rice is basically cooled, pour in the chopped nuts and red dates, and sprinkle in an appropriate amount of white sugar.

5. After mixing well, bring disposable gloves, take an appropriate amount of mixed rice and put it in the palm of your hand, knead it into a rice ball, and wrap it in plastic wrap if you are ready to give it away, which is easy to carry, or you can put it in the mold to make a pattern.

6. Press the porcelain with your hands, buckle the rice upside down from the mold, and sprinkle a little sugar osmanthus.

There are many ways to eat black rice, but my favorite is with sugar. Because when eaten in this way, it feels sweet but not greasy, and the sweetness of the sugar blends perfectly with the unique fragrance of black rice.

The preparation method of black rice is also different in ancient and modern times. The practice of black rice in the Ming Dynasty is to first steam the rice, dry it, and then soak the black rice leaf juice, re-steam and re-dry 9 times, the so-called "nine steaming and nine exposure", the finished rice grain is hard, can be stored for a long time, and soaked in boiling water. Modern Jiangnan Qingjing rice is made and eaten on the same day, not "nine steaming and nine exposure". Here's how:

In early summer, the leaves of the black rice tree are washed, soaked a little in the spring, and the rice is dark green and slightly dried; Then put the green juice into the pot and boil, throw the rice into the pot to cook the rice, the rice is green after cooking, and the smell is fragrant. "Jing Chu Years Chronicles" said that black rice is "cold food to take poplar leaves to dye rice, its color is green and bright". Tao Hongjing of the Liang Dynasty "Dengzhen Hidden Jue" introduces the cooking process of Tai Chi Zhenren Qingjing Dry Stone Food Xun Rice Method, that is, after boiling the leaves of the southern candle grass and the stem bark, the juice is soaked in rice and steamed in the pot, so that the rice is green, and the high grid is exposed to drying.

The Tang Dynasty Chen Zang said: Wu Rice Method: take the stems and leaves of the southern candle and mash them, soak them in the juice and soak them in japonica rice, soak them in juice, soak them in nine soaks, steam them in nine times, and expose them to the rice grains.

Su Song of the Song Dynasty recorded that the rice made of green rice in the Song Dynasty had different soaking methods in different seasons. From September to March, only one or two nights of water are soaked, and there is no need to use soup, so drink it wet. The first rice is green, and after steaming, it is like blue.

If the color is not good, it can also be washed away, and it can be stained with new juice. In the Song Dynasty, Lin Hong's "Mountain Family Qing Offering" volume said that the green essence rice was the first to be used to weigh the grain. ......Pick branches, leaves, pound the juice, soak the white japonica rice, no matter how much, wait for one or two, steam the rice, expose to dry, hard and blue, storage.

If you use it, first use the boiling water as the number of meters, boil it, and it will become a meal. Water should not be too much, and it should not be missing. If you don't take it, you can prolong your life.

Ingredients: 500 grams of glutinous rice, 50 grams of southern candle leaves. Method:

1. Wash the glutinous rice and set aside. 2. Wash the leaves of the south candle and add 500 ml of water, boil for half an hour, remove the leaf residue and take the juice to boil glutinous rice, cook it for about 2 hours with a simmer, wait for the beige to turn black, and it can be eaten immediately after it is cooked. Efficacy:

Nourishing the spleen and kidneys, relieving cough, calming the nerves, brightening the eyes, black hair, suitable for people with weak constitution to eat and replenish. The plants used to make black rice can have southern candle (ancient name Yang Tong, also known as black rice, belonging to the rhododendron family evergreen shrub, grassy leaves, oval-ovate, new leaves bright red, old leaves dark green; racemes axillary, corolla white; The berries are spherical and purplish-black when ripe. Note that this is not Nantian bamboo), black tree (this is an arbor), maple, etc.

Sun Simiao's Fang Shu said: The southern candle is fried, it is good for the hair, that is, the face, and warms, and cures all wind diseases, and the eyes are light for a long time, and the black hair is beautiful. The young leaves of the maple tree can be used as a substitute for tea.

The root bark and leaves of the black tree are used as medicine, which has the effect of reducing swelling and detoxification, diuretic and diarrhea.