Materials for making Huangba:

Main ingredient: 500 grams of glutinous rice, 500 grams of rice

Seasoning: 200 grams of sugar

Features of Huangba:

The dish is golden yellow and dazzling, with crispy skin and soft meat, and sweet and sweet, which is unforgettable to people who eat it.

Huangba's practice:

1. Wash the glutinous rice and rice;

2. Soak it in water, then grind it into rice paste juice, and put it into a white cloth pocket to dry up the water;

3. Pour the hanging paste powder on the board and rub it, knead it well, and then divide it into small lumps, and then steam it in a cage;

4. Chop brown sugar and add it into the steamed cornstarch dough, and knead it well again and again, and then roll it into long strips;

5.

5. After cooling, cut into slices 1cm thick;

6. When eating, place the pan on a low heat, brush the pan with vegetable oil and cook the yellow poi slices into the pan until they are yellow on both sides, and then put them on a plate.

Health Tips

1. glutinous rice is rich in protein, fat, carbohydrates, magnesium, zinc, selenium and so on;

2. its flavor is sweet and warm, and has the effect of tonifying the middle and benefiting the qi.

Yellow grass poi is also called Qingming poi, Qingming poi production history of more than 100 years, before and after the liberation of Guizhou has many franchise points. Early Qingming Po made in the shape of a moon cake, stuffed with ham, washed sand, roses, sugar and other varieties, food with a little lard in a pan, frying over low heat into two sides of the yellowish, crispy, sweet and delicious. Nowadays, the varieties of Qingming Po in different parts of Guizhou are diverse with different fillings, and the flavors and shapes are also varied. This is one of the more common varieties.

Raw materials: 3 kg of glutinous rice; 500 grams of Qingming vegetables; 4 kg of sugar filling; 300 grams of lead

Methods of production:

1. Choose the best glutinous rice by washing and soaking for 4-6 hours, filtering the water to be used.

2. Outdoor picking of yellow grass, and select the tender buds and buds, after washing and de-scumming treatment.

3. Pound the yellow grass first and squeeze out the juice several times during the pounding process, then mix the glutinous rice and yellow grass into the retort and steam it, pour it into the stone reef nest or special wooden trough, pound it with a wooden stick to form a velvet shape and divide it into several pieces of about 100 grams each

4. The yellow grass poi can be steamed with the leaves or fried directly.

There are two other ways to make yellow grass poi:

1. Grind glutinous rice into powder, sprinkle appropriate amount of water, until the rice powder is moist and loose, and yellow grass steamed and pounded into velvet.

2. Add a little indica rice into the glutinous rice, add water to grind the pulp, dry it into a cloth bag or press it dry (about 30% water content), steam it with yellow grass, wrap it in a white cloth and put it on the board, then pound it into a paste or pound it into a paste. Steam the hanging pulp powder because of the heavy water content, to be divided into irregular blocks, and leave a gap with the yellow grass to separate, so that it is ventilated.