Glutinous rice is a common ingredient in our life, translucent, sticky, Dragon Boat Festival dumplings, used are glutinous rice, China's Guangxi Zhuang, has been glutinous rice as the main food, the glutinous rice production here is not high, but the glutinous rice production is not high, often made into a variety of flavor snacks, in many cuisines, five-color glutinous rice, has been a little famous, it is made of five kinds of natural dyes, made, colorful, bright and attractive, natural pigments are harmless to the body, and there are certain benefits, the annual Qingming Festival, March 3, During the Dragon Boat Festival, the Zhuang and Buyi ethnic groups will make five-colored sticky rice, which every household must eat, and it must be used to sacrifice ancestors, praying for the ancestors to bless the grain and the wind and rain.
"China on the tip of the tongue", in this food propaganda film, introduced to us the Zhuang, Buyi people, since ancient times to glutinous rice as the main food, eat glutinous rice grown up children, called "glutinous baby", five-color glutinous rice, has always been the local proud of the food, with the help of nature's dyeing agent, respectively mixed with glutinous rice, not only colorful, and pure taste, higher nutrition, black, red, yellow, white, purple, five colors, representing a symbol of a good life, but also the traditional food for entertaining guests, black with maple leaves, Yellow with yellow flowers, red with red blue grass, purple with purple vine, and the last one is original white.
Today we share the practice of black glutinous rice flour, using maple leaves, a wild plant, it was invented by chance, someone accidentally found that the maple leaves stained the fingers blackened, so it was a sudden thought, can not be used on the sticky rice, after the maple leaf mashed, got the black juice, and then put the glutinous rice inside, soaked for a period of time, steamed is the glutinous rice.
<h1 class="pgc-h-arrow-right" data-track="4" > black glutinous rice flour</h1>
Ingredients: Maple leaves, glutinous rice
Seasoning: Salt or sugar
1, pick a handful of fresh maple leaves, the fresher the better, clean, dry excess water for later.
2, chop the maple leaves, the more broken the better, even the branches with leaves with poles, do not waste.
3, add water to the maple leaves, want the color is darker, put less water, soak for 24 hours, morning, middle and evening three times, scrub once, scrub with both hands, accelerate the juice oozing.
4, wait for the time to come, fish out the excess maple leaves, filter again, remove the impurities, filter out the juice, you can soak the glutinous rice, heat the juice to 50 degrees, add glutinous rice to soak, the middle to rub the glutinous rice 2-3 times.
5, soak for about 6 hours, restart the fire, continue to heat with the minimum heat, add to the warm can be, about 50 degrees or so, must not boil, the second time soak a strand of evening, in the morning to see the glutinous rice color, if not deep enough, you can repeat again.
6, soak the good glutinous rice, rinse it with water, steam it for 40 minutes on the table, this is steamed well, black and shiny, very successful, permeated with a strong plant fragrance, you can put sugar, make it sweet, you can also put salt, make it salty, you can also match it with sausage, very delicious.
<h1 class="pgc-h-arrow-right" data-track="21" > skill summary</h1>
1, there are many kinds of maple leaves, must not choose the wrong, locals directly picked, outsiders suggest that you can buy directly.
2, soak glutinous rice with hot soup, the best effect, so when the juice becomes cold, you need to reheat, repeat several times, until it turns black.
3, maple leaf is a natural dye, much stronger than chemical dyes, try to choose plant dyeing, healthy without additives.
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