Five-color glutinous rice is a traditional snack in Zhuang area. Because glutinous rice has five colors: black, red, yellow, white and purple, it is named "black rice". Every year on the third day of the third lunar month or in Tomb-Sweeping Day and Guangxi, people of all ethnic groups generally make five-color glutinous rice. Zhuang people like colored glutinous rice very much and regard it as a symbol of good luck and good harvest. Ingredients: 750g glutinous rice, 200g pork tendon, half carrot, bamboo shoots 1 piece, 2 mushrooms, dried shrimps125g, 60g broth, 370g soy sauce, 45g sugar, 8g cooking wine and 300g oil. Appropriate compilation method: 1. Wash the glutinous rice, soak it in clear water for more than 1 hour, and drain the water for later use. Five-color glutinous rice before serving. 2. After the shrimp is washed with clear water, soak it in hot water for a while, and the soaked shrimp water can be kept. 3. The muscle of the pig is cut into 2 cm long strips. Blanch bamboo shoots with boiling water to remove astringency and cut them into cubes of 1 cm. Carrots are processed in the same way as bamboo shoots. Wash the mushrooms, soak them in hot water until soft, remove the pedicels and cut them into 1 cm cubes. Peel the peanuts and set them aside. 4. Put the washed glutinous rice into the rice cooker, and add two skins of water less than ordinary rice, so that the cooked glutinous rice is harder. 5. Put the wok on the fire and pour in 40 grams of oil. After the oil is hot, first stir-fry the pork until the meat changes color, then add mushrooms, carrots and bamboo shoots, and finally add peanuts and shrimps to stir-fry. 6. Add 120g fried shrimp water to the broth, add seasonings such as soy sauce, sugar and cooking wine, and cook for about 20 minutes. Turn off the heat when the soup is only half full. 7. Pour the cooked main ingredients and seasonings on the hot glutinous rice, mix and stir, then cover the pot and stew for a while. Making skills It is more skillful to make five-color glutinous rice. Black glutinous rice, that is, using the skin of maple leaves and their tender stems, is mashed in a mortar, air-dried slightly, and then soaked in a certain amount of water. After soaking for one day and one night, the leaf residue is taken out and filtered to obtain a black dye solution. The black dye juice should be boiled in a pot to 50-60 degrees, and then the glutinous rice should be soaked. Yellow dyes can be extracted from fruits and tubers of plants, such as Huanghuazhi (called "Huamai" in Zhuang language), Gardenia and Huang Qiang. Boil the yellow flower juice, or mash gardenia and soak it in water to get yellow dye solution, or mash it with Huang Qiang and rub it with glutinous rice to get yellow glutinous rice (it can be steamed directly without soaking). Red dyeing and purple dyeing are made of the same variety of red and blue grass with different leaves (called gogyaemq in Zhuang language) by boiling water. The leaves are slightly longer and darker, the boiled color is thicker, and the soaked rice turns purple; The leaves are round, the color is light, the boiled color is light, and the soaked rice turns bright red. After extracting four kinds of five-color glutinous rice juice, soaking it in different amounts of rice, and steaming it in a steamer for about one hour after coloring, the glutinous rice with five colors of black, red, yellow, purple and white can be steamed. The five-color glutinous rice made in this way is bright in color, colorful, crystal clear, soft and delicious, mellow and slightly sweet, and it is really memorable to eat. The five-color glutinous rice dyed with natural plants is not only beautiful and delicious, but also has certain medicinal value. The role of red bluegrass in generating blood. In the Qing Dynasty, Lu Shantang's Argument on Classics said: "Safflower is red and juicy, which can produce blood and promote blood circulation", and "Huanghuami" or Gardenia has the function of clearing away heat and cooling blood. Li Shizhen said in Compendium of Materia Medica that maple leaves can "relieve diarrhea, improve sleep, strengthen tendons and qi, and prolong life", and polished rice cooked with maple leaves can "strengthen" people's eating.