by Qisangjun Black rice is a snack in the Jiangnan area, and there is a tradition of eating black rice.

You can buy a bag of black rice in a small shop at the entrance of the alley. It is packed in a straw bag. It is black and translucent, garnished with candied winter melon and red dates. It is fragrant and soft and glutinous. You can eat it while walking. It is a flavor that satisfies cravings on the street.

This "black rice" itself is not black, but is made of glutinous rice soaked and steamed in the juice of Nanzhu leaves, a natural dyeing material, to turn it from snow white to jet black.

In Fujian and Zhejiang, Nanzhu is often used to make black rice, while Guangxi's "flower rice" is dyed black with maple leaf fragrance, which is similar to the method.

Black rice was often called green rice in ancient times, and literati in the Tang Dynasty were particularly fond of this green rice. "How could it not be that green rice makes me look good?" Du Shaoling said in "A Gift to Li Bai" that black rice is a Taoist way of prolonging life.

of medicine and food.

Talking about this method.

For example, Chen Zangqi of the Tang Dynasty said in "Supplements to Materia Medica": Take the stems and leaves of Nanzhu and mash them, soak the juice and soak the japonica rice, soak it nine times, steam it and expose it nine times. The rice grains will be small and tight, as black as crystal beads, and can be packed in a bag for a long distance.

Such delicate and complicated processes, including nine soakings, nine steamings and nine exposures, were the delicacies that people at that time presented to relatives and friends far away.

Wu rice pays attention to: black, fragrant, crystal and bright.

In the eastern Fujian area, She and Han people live together, and most of the She people are good at making black rice.

Traditional production techniques have been developed for this black rice that has been passed down for thousands of years.

Most She people will make black rice, sing folk songs, and offer sacrifices to their ancestors on March 3rd.

Making black rice is time-consuming and laborious.

The key to making a pot of black rice is to use fresh Nanzhu leaves. Pick its tender stems and leaves, wash them along the lines, and mash them up and down in a stone mortar with a mallet. The more crushed the better, you can add

A small amount of alum is used to enhance the color and allow the greenish-yellow juice to flow out.

Then use gauze to filter out the excess leaf residue, leaving only the juice in a bowl for later use. This is the process of removing the waste and retaining the essence.

Then use this dye to soak the good glutinous rice for about six hours, not too long or too short.

If the time is too short, the steamed rice will be too sticky and not elastic enough; if the coloring time is too short, the color will not be dark enough.

It is best to steam it in a large pot over firewood, as it will fill the room with fragrance in half an hour.

Mixed with osmanthus and candied winter melon, it looks good and delicious.

This is what people with a sweet tooth do.

What children love to eat is the eight-treasure black rice, which is sweet and delicious.

If you want to eat eight-treasure black rice, you have to soak the red dates and barley seeds in advance, and then add them in when the rice is steamed until half-cooked.

The so-called eight treasures mostly use honey beans, barley kernels, red dates, raisins, ginkgo, candied winter melon, osmanthus, bean paste, and white sugar. Mix them in the black rice while it is hot. The soft, glutinous and fragrant black rice, and this rich eight treasures

Treasure, suitable for all ages, it’s hard not to taste delicious.

Just a small bowl of eight-treasure black rice, and it tastes endless.

In the past, there was often a dish of black rice at the end of the banquet, which both children and adults loved to eat.

There is a big plate with black rice and a spoon for everyone to share, which is not bad.

Now use straw bags, one for each person, with the fragrance of straw bags and Nanzhu. They are elegant and beautiful, and easy to take away.

The cooked black rice can be stored naturally for two days without any special storage.

But now with the help of wall breaking and filtration technology, making black rice is not a difficult task.

The tradition of making black rice is gradually disappearing. You can buy fresh frozen ingredients and steam them in water, and the taste is not bad.

I just miss the time when the family cooked black rice together.

My mother once sent me dried black rice, and the taste of my hometown is also on my tongue. The fragrance is not diminished, but the taste is slightly inferior to freshly made black rice, but it is better than nothing.

Add seasonal winter bamboo shoots, oyster mushrooms, peas, bacon (ham), stir-fry or steam, and it's delicious.

As spring turns to summer, the smoke from thousands of kitchens and a bowl of black rice are the best greetings for the taste buds.

Fireworks in the world｜Reveal your true colors with every peck and drink