Why do I make black rice won t be black, leaves problem

Summary. Hello, glad to answer for you!

Well, yes. Because the leaves of the black rice tree do not contain many polyphenols, such as flavonoids, tannins, anthocyanins, etc., they are not black originally, but in the process of soaking, the leaves of the black rice tree release polyphenol oxidase, and under the dual action of it and the cooking temperature, various polyphenols are oxidized and interact to form a reddish-brown to black complex polymer.

These polymers bind to the proteins in the rice and produce a dyeing effect.

Why do I make black rice won't be black, leaves problem

Hello, glad to answer for you! Well, yes. Because the leaves of the black rice tree do not contain many phenolic substances, such as flavonoids, tannins, anthocyanins, etc., they are not black, but in the process of soaking, the leaves of the black rice tree release polyphenol oxidase, and under the dual action of it and the cooking temperature, various polyphenols are oxidized and interact to form a reddish-brown to black complex polymer.

These polymers combine with the white matter of the rice to produce a dyeing effect.

What I'm asking is how the black rice doesn't get dark.

Ingredients: black rice leaves (sold at the farmers' market at this time): 500 grams of glutinous rice, 1000 grams of white sugar, appropriate amount of water, 1000ml1The bought black rice leaves are cleaned after removing the old leaves and coarse dry, basically 500 grams of fresh leaves, and only 300 grams of old leaves and coarse drying. 2.

Take half of the black rice leaves, add 1000ml of water, and whip with a wall breaker on 8 gears. Put the glutinous rice in a pot. 4.

Pour the juice directly into the glutinous rice, stir well, and note that the glutinous rice does not need to be cleaned, because in this way, the rice can absorb more of the black rice juice, making the black rice more fragrant and colorful. 5.Stir well with chopsticks, don't use your hands, otherwise your hands will turn black.

Then soak for more than 8 hours. 6.The remaining half of the leaves are whipped according to the above steps, and then the juice is bottled with mineral water, and frozen in the refrigerator.

7.Drain the juice of the glutinous rice that has been soaked for eight hours, take out the glutinous rice and wash it. 8.

Put it in the rice cooker and add water that is centimeters higher than the glutinous rice, and the menu is pressed to the glutinous rice stall. 9.Cook for about 50 minutes, then simmer for 10 minutes, almost exactly an hour.

10.The fragrant, glutinous and black rice is good.

Depending on personal taste, you can sprinkle a little sugar on top at the end.

Why do I make black rice won't be black, leaves problem

Hello, why do I cook black rice won't be black, leaves problem? Yes, because the leaves of the black rice tree contain polyphenols, it is not much to talk about, but during the soaking process, the leaves of the black rice tree release polyphenol oxygen, which combines with the proteins in the rice, so it produces a dyeing effect. We can 1. Choose fresh black rice leaves:

Before soaking glutinous rice, choose fresh black rice leaves; 2. Proper rubbing: black rice leaves need to be cleaned before soaking glutinous rice, and the core is kneaded with warm water to rub out the juice; 3. Start soaking: Pour the glutinous rice into the filtered black rice leaf water and soak it for more than three hours, the color will become darker, and the longer the soaking time, the darker the color.

Use these three methods to solve the problem of not blacking<>

Summary. Hello, the black rice leaves are not black and red, it may be that the glutinous rice is not soaked for enough time, and then the steaming method is wrong.

Why don't you speak?

Hello, the black rice leaves are not black and red, it may be that the glutinous rice is not soaked for enough time, and then the steaming method is wrong.

The black rice leaves are crushed in a food processor, filtered with water, and then soaked in glutinous rice for more than 12 hours.

When steaming, spread a layer of water and boil it with high heat for ten minutes, then pour it out and add an appropriate amount of cooking oil to the glutinous rice and stir evenly, so that it is for brightening and the taste of the mountain branch will be better and hidden, and then continue to steam until cooked.

After steaming, turn off the heat without opening the lid and simmer for another five minutes.

Also, the black rice is not pure black, but more purple.

My rice is red.

It's not dark at all.

The glutinous rice was soaked in the community last night.

Is it soaked in black rice leaf water?

Steamed rice in a steamer.

Oh, yes. If so, it could be the cause of the leaves.

There is also a relationship between the darkening of the rice and the timing and method of steaming.

Generally, the color will become darker after 10 minutes of steaming for the first time.

But it is not dark enough, the color will be dark after the second steaming, and the thickness of the rice is also related to the steaming time.

Hello, the leaves of the Qinwu Nai digging rice are dyed on your hands, you can remove them like this: use wind oil essence and wet wipes, apply wind oil essence to the stain and scrub it for 2 minutes, then wipe it off with wet wipes, the glue stain becomes half lighter, and repeatedly scrub 3--5 Bian Chang manuscript nuclear stains completely disappear. Successful washing does not hurt hands.

This method can be completely hands-free and very clean.

Summary. To make black rice leaves can be dried.

To make black rice leaves can be dried.

Black rice is a variety of rice, although many friends are not very familiar with black rice, but for some places that specialize in eating black rice, black rice is actually a relatively common staple food for them, black rice can be boiled or steamed, we usually need to use leaves when steaming black rice, and the leaves here can be replaced by lotus leaves or other leaves, so what to do with black rice leaves? When we make black rice, the leaves after steaming the black rice can be washed and dried for preservation, and the next Hu Qing can be taken out again and continued to be used, but if the leaves have rotted, they need to be thrown away directly.

Wupeiyan disturbs the drying and preservation of rice leaves: Pei Dan first beats out the jujube juice of the leaves, filters it, and puts it in the water tank to freeze it, which can be stored for a long time, and the thawing and soaking rice can also maintain the fragrance when used.

Summary. Hello, yes. The leaves of the black rice tree contain many polyphenols such as flavonoids, tannins, anthocyanins, etc., and in the process of soaking, the leaves of the black rice tree release polyphenol oxidase, and under the dual action of it and the cooking temperature, various polyphenols are oxidized and interacted to form a reddish-brown to black complex polymer.

These polymers bind to the proteins in the rice and produce a dyeing effect.

Why do I make black rice won't be black, leaves problem

Hello, yes. The leaves of the black rice tree contain polyphenols, silver substances, such as flavonoids, tannins, anthocyanins, etc., in the process of soaking, the leaves of the black rice tree release polyphenol oxidase, and under the dual action of it and the cooking temperature, various polyphenols are oxidized and interact with each other to form a reddish-brown to black complex polymer. These polymers bind to the proteins in the rice and produce a dyeing effect.

Can you eat it without being black?

You can eat it.

It's just not that pretty, don't worry.

Is the leaf old?

If there is such a possibility, it is recommended to buy the latest date.

Picked in the mountains. Consider that it may be caused by improper storage.

Is there too much water?

Not really. It's the leaves that are bad.

It's the leaves that are bad. Well.

1. Choose fresh black rice leaves: Before soaking glutinous rice, you should choose fresh black rice leaves; 2. Proper rubbing: black rice leaves need to be cleaned before soaking glutinous rice, and the juice should be kneaded with warm water; 3. Start soaking:

When glutinous rice is poured into filtered black rice leaves and soaked for more than three hours, the color will become darker, and the longer it is soaked, the darker it will become.

How to soak glutinous rice in black rice leaves is darker

1. Choose fresh black rice leaves

To soak glutinous rice with black rice leaves, first choose fresh black rice leaves, clean the black rice leaves, and remove the old branches.

2. Rub appropriately

Then put it into about 10 °C water Nabu coarse rubbing, the kneading time can be longer, the longer the color of the juice will be darker, and then filter the leaves, using gauze to filter the best effect.

3. Start soaking:

Pour the washed glutinous rice into the filtered black rice leaf juice and soak the glutinous rice for more than three hours, the color of the glutinous rice will become darker, and the longer the soaking time, the darker its color will be. Therefore, if you want the glutinous rice soaked in black rice leaves to be darker, you can also soak it directly overnight.

The origin of black rice leaves

The black rice leaf is the leaf of the black rice tree, it is also called the south candle, the reason why it is called the black rice tree, is because every year on the third day of the third lunar month, some areas of our country use its leaves to steam the custom of lunch eating, so it is called the black rice leaf. Black rice is a kind of folk festival food in China, which is more popular in Jiangsu and Anhui.