Black rice, also known as black rice, green rice or black rice, is generally made from leaves and stems of japonica rice and southern candle. Nanzhuang is a multi-branched evergreen shrub, about three to five feet high, with leaves as thick as neem and tea leaves. When it matures, it is purple-black berries, which are sweet and edible. This kind of tree is wild in all parts of China, commonly known as Vaccinium bracteatum, Acanthopanax japonicus, Vaccinium bracteatum, Vaccinium bracteatum and so on. From its etymology, it seems to be named after the custom of eating Vaccinium bracteatum. The method of making black rice varies from place to place. For example, the method contained in Chen Zangqi's Ten Kinds of Materia Medica is: take the stems and leaves of Nanzhuang, mash them to get juice, soak them in japonica rice and steam them into rice. Dry the rice in the sun, then soak it in juice and steam it dry. After such "nine soaks, nine steams and nine exposures", the rice grains are compact and small. If they are dark and strong, they can be bagged for a long time and will not be bad for a long time. Boil it in boiling water when eating, and it becomes a delicious meal.

The specific production method:

1, washed glutinous rice, soaked in clear water for 5 hours, filtered out water, and steamed in a drawer for 3 hours. Chop the glutinous rice with chopsticks frequently in the middle to make it soft and hard, put it in the wok under the drawer and stir it evenly. The oil in the wok should be kept at a certain temperature instead of simmering for use.

2. Cut the lean meat into 250g pieces, marinate it with star anise, cinnamon, salt and soy sauce for four to five days, take it out, remove the seasoning, heat the rapeseed oil in the pot to 60%, and fry the meat until it is half dry. Filter oil, cool and cut into thin slices for later use.

3. Dice the pickled radish, blanch the mung bean sprouts with boiling water, drain, cut the kelp soaked in water into filaments, and cut the onion into chopped green onion.

4. When eating, put the glutinous rice in a bowl, add the sliced meat, pickled radish, mung bean sprouts, kelp, onion, oil pepper, soy sauce and monosodium glutamate and mix well.

Flavor characteristics: rice-flavored crispy meat, oily but not greasy, rich and refreshing. It is a traditional flavor food in Zhenfeng County, Guizhou Province.

Production points: glutinous rice should not be steamed too soft, but slightly harder.

Black rice, also known as black rice, green rice or black rice, is generally made from leaves and stems of japonica rice and southern candle. Nanzhuang is a multi-branched evergreen shrub, about three to five feet high, with leaves as thick as neem and tea leaves. When it matures, it is purple-black berries, which are sweet and edible. This kind of tree is wild in all parts of China, commonly known as Vaccinium bracteatum, Acanthopanax japonicus, Vaccinium bracteatum, Vaccinium bracteatum and so on. From its etymology, it seems to be named after the custom of eating Vaccinium bracteatum. The method of making black rice varies from place to place. For example, the method contained in Chen Zangqi's Ten Kinds of Materia Medica is: take the stems and leaves of Nanzhuang, mash them to get juice, soak them in japonica rice and steam them into rice. Dry the rice in the sun, then soak it in juice and steam it dry. After such "nine soaks, nine steams and nine exposures", the rice grains are compact and small. If they are dark and strong, they can be bagged for a long time and will not be bad for a long time. Boil it in boiling water when eating, and it becomes a delicious meal.

The specific production method:

1, washed glutinous rice, soaked in clear water for 5 hours, filtered off water, and steamed in a drawer for 3 hours. Chop the glutinous rice with chopsticks frequently in the middle to make it soft and hard, put it in the wok under the drawer and stir it evenly. The oil in the wok should be kept at a certain temperature instead of simmering for use.

2. Cut the lean meat into 250g pieces, marinate it with star anise, cinnamon, salt and soy sauce for four to five days, take it out, remove the seasoning, heat the rapeseed oil in the pot to 60%, and fry the meat until it is half dry. Filter oil, cool and cut into thin slices for later use.

3. Dice the pickled radish, blanch the mung bean sprouts with boiling water, drain, cut the kelp soaked in water into filaments, and cut the onion into chopped green onion.

4. When eating, put the glutinous rice in a bowl, add the sliced meat, pickled radish, mung bean sprouts, kelp, onion, oil pepper, soy sauce and monosodium glutamate and mix well.

Flavor characteristics: rice-flavored crispy meat, oily but not greasy, rich and refreshing. It is a traditional flavor food in Zhenfeng County, Guizhou Province.

Production points: glutinous rice should not be steamed too soft, but slightly harder.