Five-color rice
Making five-color glutinous rice is more about methods. Black glutinous rice, maple leaf skin and its tender stems are mashed in a mortar, slightly air-dried and immersed 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. Black dye juice should be put into a pot and boiled to 50-60 degrees Celsius with slow fire, and then glutinous rice should be immersed in it. Yellow dyes can be extracted from the fruits and tubers of plants such as yellow flowers, gardenia and astragalus. Boil the yellow flower, or mash the gardenia and soak it in water to get a yellow-orange dye solution. You can also grind it with Huang Qiang and knead it with glutinous rice to make yellow glutinous rice (you can steam it directly without soaking). Red dye and purple dye are made from the same red, blue and silver grass with different leaves. The leaves are slightly longer and darker, the boiled color is thicker, and the soaked rice turns purple; The leaves are round and light in color, the boiled color is light, and the soaked rice turns bright red. After extracting four kinds of juices, different amounts of rice are soaked in one night, and then steamed in a steamer for about an hour, so that glutinous rice with five colors (black, red, yellow, purple and white) can be steamed. The five-color glutinous rice made by this method is bright in color, rich in color, crystal clear, moist, soft, mellow and even, with plant fragrance, endless aftertaste and certain medicinal value. Red bluegrass has the function of generating blood, and Gardenia has the function of clearing heat and cooling blood. Green japonica rice cooked with maple leaves can strengthen bones and muscles, benefit stomach and replenish marrow.