How is the colorful flower rice dyed by the Buyi people with a variety of plants made?

The food culture of the Buyi people has a long history, for the Buyi people, glutinous rice is one of their favorite traditional foods, every festival, the Buyi people will select the best glutinous rice, and use various plants to dye the glutinous rice in bright colors and colors. Relatives and friends give each other flowers and rice, symbolizing good luck and showing the splendid beauty of their lives. How are you going to make five-color rice?

1. The beautiful meaning of five-color glutinous rice

Five-color glutinous rice is a traditional snack of many ethnic groups such as Buyi and Zhuang. It is named because glutinous rice generally has five colors: black, red, yellow, white, and purple. 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 of good luck and good harvest. The five-color glutinous rice is colorful, bright and attractive; Natural pigments are beneficial and harmless to the human body, each with a fragrance and a unique flavor. The five-color glutinous rice has good color, fragrance and taste, and also has the functions of nourishment, fitness, medical treatment, and beauty.

2. Five-color rice is made by plant dyeing

On March 3, the Qingming Festival is held, and the people of all ethnic groups in Guangxi have a six-day holiday, which is the exclusive welfare of the people of Guangxi. Five-color glutinous rice is a traditional snack in the Zhuang area, named after the five colors of glutinous rice in black, red, yellow, white and purple.

Postscript: Five-color glutinous rice can be said to be the most representative delicacy of the Buyi people. The main ingredients of five-color glutinous rice are glutinous rice and pure natural plant dyes collected from the mountains (it is worth mentioning here that the Buyi people have great respect for nature, and the dyes they usually use to color food or cloth are taken from nature).

These plant dyes used to make five-color sticky rice are difficult to find because they are usually scattered and each dye can only grow in a specific place, so it takes a lot of time and effort to make five-color sticky rice.

In addition to glutinous rice, the production of flower glutinous rice requires the juice of plants such as sweetgum leaves, dyed rice flowers, red and blue grass, and purple orchid grass, and then the glutinous rice is soaked in it separately and steamed after dyeing.

Squeeze out the water and stir the rice to bring color, and it becomes colored rice.

I think this is a national characteristic of theirs, so this kind of rice tastes relatively delicious, so you can also try it.

Traveling to Luoping, in the Duoyi River and Lubuge Scenic Area, in addition to watching the picturesque scenery, it is also a rare and beautiful thing to taste the five-color flower rice made by the local Buyi people.

The Buyi people love cleanliness and have the aura of Luoping's green mountains and beautiful waters, and are a nation full of charm and charm. In terms of food, the Buyi people pay great attention to cleanliness and delicious colors, and the five-color flower rice they make is unique.

Every year after autumn, the Buyi people select the best glutinous rice and put it separately for use as flower rice. In March of the following year, during the traditional festival of the three nationalities, dig back several edible wild plants on the mountain or in front of the house and behind the house, mash the roots, stems, flowers and leaves of these plants respectively, extract the red, yellow and blue pigments and put them in a bowl, and then use these three colors to produce a small amount of black and purple, and the five colors of the flower rice are ready.

The soaked glutinous rice is packed in five small tile pots, and the five color juices are mixed into it and stirred, and after the color juice completely soaks the glutinous rice, the five pots of colored rice are taken to the small river to wash - the name of the small river is Duoyi, and the Buyi girl who washes the flower rice on the bank of the Duoyi River is the most beautiful scenery on this daughter river. After scooping, the rice can be mixed together, steamed in a retort, and finally poured into a dustpan to dry. At this time, the five-color flower rice is colorful, fragrant and delicious.

It can be eaten cold or steamed. If you have a sweet tooth, add some honey, which is fragrant and sweet.

If you can't finish the five-color flower rice during the festival, you can also make it into a round rice ball, or let it dry naturally and store it for later consumption. Small rice balls are fried in oil, and the expansive and crispy flower rice balls are not only crispy, but also beautiful in appearance, making them the best accompaniment to sake. Scoop the sun-dried flower rice in a bowl and soak it in boiling water to soften, that is, it becomes flower porridge.

If you boil a few more poached eggs in the porridge, this frangipani rice porridge is the highest etiquette for the Buyi people to entertain guests.

The beauty of the five-color flower rice may not only be the deliciousness when eating, but also the overflow of poetry in the production process: the color of the dyed flower rice must be extracted and blended by digging wild grasses, the dyed rice must be taken to the river to wash, and a bay of clear water is dyed into a colorful ...... with the laughter of the Buyi girl”

Ingredients. 6 bowls of glutinous rice.

1 handful of pure natural plants (purple, yellow) each.

The practice of Buyi flower rice is step by step or suddenly.

Put the dyed plants and glutinous rice ready.

Cut the dyed plants into small pieces, put them in a pot, add water and cook for half an hour. Drain the water out and cool it for a while.

Put the washed glutinous rice in it and soak it for 6 or 7 hours. Put it in a steamer and steam.

Steam for 1 hour.

After cooling for a while, you can start eating.

Yellow-colored flowers.

Wash it and put it in water and boil for a while, 8

After cooking, let it cool, and then scoop up the flowers inside and set aside.

Wash the glutinous rice and soak it for 6 to 7 hours.

After soaking, drain the rice and steam the cherry blossoms in a steamer, and steam them through.

The light is not very good, and it doesn't shine very brightly. Let's eat!

Main ingredient glutinous rice 6 bowls of pure natural plants (purple, yellow) 1 handful of Bouyi flower rice preparation steps.

1.Put the dyed plants and glutinous rice ready.

2.Cut the dyed plants into small pieces, put them in a pot, add water and cook for half an hour. Drain the water out and cool it for a while.

3.Put the washed glutinous rice in it and soak it for 6 or 7 hours. Put it in a steamer and steam.

4.Steam for 1 hour.

5.After cooling for a while, you can start eating.

6.Yellow-colored flowers.

7.Wash it and put it in water and boil for a while, 8After cooking, let it cool, and then scoop up the flowers inside and set aside.

9.Wash the glutinous rice and soak it for 6 to 7 hours.

10.After soaking, drain the rice and steam it in a steamer.

11.The light is not very good, and it doesn't shine very brightly. Let's eat!