First, rice. The material is rice. Rice is divided into white rice, Redmi and glutinous rice. The process of cooking rice is to make a fire in a triangle stone furnace and put it in a pot. After the water in the pot is boiled, press the rice under the water and stir it evenly with a spoon. The heat is moderate. When the rice is half cooked, cover the pot, take out the firewood from the stove, and stew the rice into delicious rice with the waste heat of charcoal.
Second, the mountain column rice. Shan Lan rice is excellent in quality and rich in nutrition. When cooked, it smells fragrant and is the top grade for the Li family to welcome guests.
Third, bamboo rice. Soak rice in water, filter dry, mix with lean meat, spiced meat and appropriate amount of salt, put it in a bamboo tube (made of young bamboos of raw mangosteen or Yunzhu), then put in appropriate amount of water, and block the seal with banana leaves. Then put the bamboo tube into the fire and bake it slowly to make bamboo tube dry rice. Li Yu called bamboo rice "plum pill". Bamboo rice is fragrant and delicious, and people often take it for dinner when they go out for a long trip. Bamboo rice should also be cooked during the festival. Bamboo rice is not perishable and can be kept for a week. Contemporary bamboo rice has become people's favorite to taste Li's flavor at hotel banquets.
Fourth, sweet potato rice. Every Li family grows sweet potatoes. The production of sweet potato rice is quite unique: the raw sweet potato is washed and cut into small pieces, the sweet potato is put into the rice until it is half cooked, and 30% rice and 20% sweet potato are mixed to make porridge or dry rice. The other is to cut sweet potatoes into small pieces, dry them and cook porridge with rice. Eating sweet potato porridge in summer is sweet and delicious, cool and antipyretic, and has a health care function.
Five, pumpkin rice. In Wuzhishan area, people often cook pumpkin rice. When making pumpkin rice, peel off the skin, remove the pulp, cut the meat into small pieces, mix it with rice and cook it into porridge or dried rice. Or glutinous rice mixed with pumpkin meat, steamed into rice in a steamer, and mashed into pumpkin rice balls with a wooden mortar, which has a unique flavor.
Sixth, ginger rice. Boil ginger, take its ginger, and boil rice. Rice is yellow, has a unique flavor, has the efficacy of clearing away heat and toxic materials, and can nourish parturient.
Seven, corn rice. In mountainous areas, corn is planted in mountain gardens, and the recovered corn is threshed and dried. Put the sun-dried corn kernels into a wooden mortar, add a proper amount of water, pound the corn into powder, and then use a dustpan to remove the shells to keep the corn kernels uniform. It can be cooked into corn porridge or mixed with rice to cook dry rice. Corn and rice are rich in nutrition and are one of the staple foods of the Li family.
In addition to the above, there are sweet potato rice, sweet potato rice, pound potato rice, steamed stuffed bun fruit rice and chicken head fruit rice.
In the diet structure of Li nationality, there are many kinds of dishes. There are pumpkin, gourd, wax gourd, papaya, cucumber, beans, tomatoes, leeks, radishes, lotus roots, Chinese cabbage, water spinach and other home-grown vegetables. Wild vegetables mainly include auricularia auricula, Lentinus edodes, sweet potato, bamboo shoot, tender, Wen Zi, dried melon seeds, Cato, cauliflower, tripterygium wilfordii and so on. Meat includes poultry (chickens, ducks and geese) and domestic animals (cattle, sheep and pigs).
Li men and women are good at fishing. Men usually like to install various hunting devices on the mountains to catch mice, birds, snakes and wild boars, as well as wild animals such as grass turtles and money turtles in Wuzhishan. He is also good at fishing water turtles, tuanyu and hemp fish in the river. During slack seasons and festivals, the whole village gathers up the mountain to round up wild boar, yellow meat and wild deer. , and smoked and preserved meat for later use. Li people work in the fields every day. Men carry knives and baskets, while women carry small waisted baskets to catch frogs, crabs, rice and shrimps and cook them at home. The dishes are fresh and nutritious. Li cuisine is used to cooking meat dishes together or mixing several dishes together. Salt is the main seasoning of dishes, and pepper is the seasoning on the table at ordinary times. Li people live in the tropics, like light food and eat less fried food. In the traditional diet of the Li nationality, in addition to the above dishes, there are dumplings and dumplings with unique flavor. Zongzi and glutinous rice balls should be made during festivals and when visiting relatives and friends.
Fruits and snacks of the Li nationality. In daily life, there are litchi, longan, mango, pineapple, carambola, wampee, jackfruit, banana, sugarcane, sour beans and so on. Another kind is wild fruit, such as steamed stuffed bun fruit, spring cake, spring bar, Shan Shiliu and so on. Domestic and wild fruits are seasonal fruits. Popcorn, baked sweet potato and cassava are Li's snacks.
Li people love life. In terms of living habits, wine is an essential drink in people's daily life. Festivals, weddings and funerals; When you enter a new house, have children, socialize, and hold religious ceremonies, you must hold banquets and drink. At ordinary times, guests are also greeted by drinking. Li people are hospitable, wine is a common ceremony, and they often toast and sing all night, forming their own wine culture.