Black glutinous rice is made of maple leaves. First, smash the maple leaves with a hammer and put them in an iron pot and soak them in water for a day. It must be an iron pot, or you can't make black juice. After soaking, take it out and put it in a hot pot. Do this twice, and the black juice will be ready. The yellow juice is made of yellow flowers or turmeric. Wash it first, cut it into pieces, and add a little water to the pot to cook it. Purple and red use red and blue grass. A thicker color is purple, but a little is red. The practice is the same as yellow. Green use spinach or cucumber, as before. Dilute the black a little to make a deeper purple.

Generally, five-color glutinous rice is dyed with plants. Zhuang areas vary from place to place. Generally, the black ones are dyed with maple leaves. If the maple leaf juice is not strong enough, it will be dyed gray. Yellow is usually turmeric. Purple and red are all dyed by red and blue grass, but the color changes with different concentrations.

If you like green, just use spinach or celery. Green is relatively simple. Buy some green vegetables such as celery ~ Juice celery ~ Use celery juice+water to make rice, and it is green.

The blue one uses the water of purple cabbage (purple kale, purple cabbage), which is blue. Purple cabbage is sold in the supermarket.

The dyeing process is the same, that is, first mash the plants and boil the water. It becomes a dye. Let it cool and soak it in glutinous rice for a few hours. Then wash it with clear water, and steam it in a cage to get the five-color glutinous rice.

In my country, I occasionally cook eight-treasure rice. That is, put steamed glutinous rice and honey, add dried fruits such as red dates and candied dates, shredded eggs, buckle with bean paste, and steam in separate bowls.

Eat five-color glutinous rice at noon today. Ingredients: a catty and a half (for two people) of prepared five-color glutinous rice bought in the market, dried shrimp, Wuzhou sausage, dried mushrooms in melted water, fried peanuts, scrambled eggs, sesame oil, and a little chopped green onion. Stir-fry the ingredients for later use. Then stir-fry the rice with oil on slow fire. After the rice is soft, add various ingredients, sprinkle with chopped green onion and sesame oil, and then cook a bowl of vegetable soup. Features: The rice is good in color, fragrance and taste, chewy, and the vegetable soup is refreshing and greasy.

Five-color glutinous rice

Raw material formula

750g of glutinous rice, 200g of pork muscle, half a small bamboo shoot of carrot 1 2 peanuts of shiitake mushroom125g of dried shrimp, 60g of broth, 370g of soy sauce, 45g of sugar, 8g of cooking wine and 300g of oil.

Production method

1. Wash the glutinous rice, soak it in water for more than 1 hour, and drain the water for later use.

2. After washing the dried shrimps with water, soak them in hot water for a while, and the soaked dried shrimps can be kept.

3. The muscle in the pig is cut into 2 cm long strips. Blanch the bamboo shoots with boiling water to remove the astringency, and cut them into cubes of 1 cm. The processing method of carrots is the same as that of bamboo shoots. Wash the mushrooms, soak them in hot water to soften them, remove the pedicels, and cut them into cubes of 1 cm. Remove the skin from the peanuts and set aside the peanuts.

4. Put the washed glutinous rice into the electric cooker, and add two skins less water than common rice, so that the cooked glutinous rice is harder.

5. Put the wok on fire, pour in 40 grams of oil. When the oil is hot, first fry the pork until the meat changes color, then add mushrooms, carrots and bamboo shoots to fry, and finally add peanuts and shrimps to stir fry.

6. Add water120g of dried shrimps to the broth, and add seasonings such as soy sauce, sugar and cooking wine, and cook on the fire for about 20 minutes. When the soup method is only half of the material, turn off the fire.

7. Pour the cooked main ingredients and seasonings on the hot glutinous rice, mix and stir, then cover the lid and stew for a while.

Production skill

Making five-color glutinous rice is more skillful. Black glutinous rice, that is, using the skin of maple leaves and their tender stems, is mashed in a mortar, slightly air-dried and immersed in a certain amount of water. After soaking for a day and a night, the leaf residue is taken out and filtered to obtain the black dye solution. Black dye juice should be boiled in a pot to 50-60 degrees, and then glutinous rice should be immersed in it.

Yellow dye can be extracted from the fruits and tubers of plants such as Huanghuazhi (called "Huamai" in Zhuang language), Gardenia jasminoides Ellis and Huangqiang. Boil the yellow flower juice, or mash the gardenia and soak it in water to get a yellow dye solution, or mash it with Huangqiang and rub it with glutinous rice to get yellow glutinous rice (it can be steamed directly without soaking).

Red dye and purple dye 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 becomes purple; The leaves are round, the color is light, the boiled color is light, and the soaked rice becomes bright red.

After extracting the four kinds of juices, put different amounts of rice into them for soaking, and steam them in a steamer for about an hour after coloring, so that 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 and bright, and it is moist, soft, delicious, mellow and slightly sweet, which 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 red bluegrass has the function of generating blood. In the Qing Dynasty, Argument on the Class of Lvshantang said: "Red flowers are red and juicy, which can generate blood and promote blood circulation", and "yellow flower rice" or gardenia has the function of clearing away heat and cooling blood. In Compendium of Materia Medica, Li Shizhen said that maple leaves can "stop diarrhea and benefit sleep, strengthen tendons and qi, and make people fit for years", and that the refined rice cooked with maple leaves can be "strong" for human consumption.

Five-color glutinous rice-Zhuang nationality

Five-color glutinous rice, commonly known as five-color rice, also known as black rice, green rice or flower rice, is named after the five colors of glutinous rice, which are black, red, yellow, purple and white. It is a traditional food for Zhuang people to entertain their guests.

Every family of Zhuang people likes to cook five-color glutinous rice on traditional folk festivals such as Tomb-Sweeping Day, the third day of the third month of the lunar calendar, the eighth day of April, Niuwang Festival, Dragon Boat Festival, etc., and every family should cook five-color glutinous rice for eating in order to catch up with the song fair or to worship their ancestors and gods.

They selected high-quality glutinous rice, collected rattan, yellow flowers, maple leaves, red and blue grass, soaked the liquid, mixed with glutinous rice respectively, and then steamed it together, which was not only colorful, but also fragrant and pure, symbolizing a better life. On the eighth day of April, the early rice has been inserted and turned green. People knead it into small groups with five-color glutinous rice, stick it on bamboo branches, insert it in ancestral shrines, and take back a vigorous seedling from the field, wrap it with pumpkin leaves, put it in a bowl, and sacrifice it to the ancestors together, praying for their blessings for a bumper harvest.

This kind of flavor food blends with the activities of offering sacrifices to ancestors and entertaining gods, and is full of national and local interests. Family members, friends and lovers often taste five-color glutinous rice, which is naturally particularly delicious. This custom has a long history. In the Qing Dynasty, the Picture Book of Wuyuan County contained: "On March 3, take maple leaves and soak them in juice to dye rice black, that is, refined rice."

Five-color glutinous rice-Miao nationality

Five-color glutinous rice is the mascot of the Miao people, indicating that life is like a hundred flowers, symbolizing that people of all ethnic groups are United like glutinous rice balls, fighting for the world, hard work, sharing weal and woe, and it is also a kind of affection for Miao children to show their love.

Five-color glutinous rice with dividends, yellow, green, white and black. Red, green and black all use the natural pigments of three kinds of leaf juice, yellow uses the natural pigments boiled from the corolla of yellow rice flowers, and several plant pigments are extremely fragrant, while white uses the white color of glutinous rice. Divide the glutinous rice into five parts, three parts are soaked and colored with red, green and black leaf juice respectively, 1 part is soaked and colored with water boiled from yellow corolla, and the other part is soaked in clear water, which is drained after several hours, and the five-color glutinous rice is mixed and steamed.

The five-color glutinous rice is colorful, bright and attractive; Natural pigments are beneficial and harmless to human body, each with its own fragrance and flavor. Five-color glutinous rice has good color, fragrance and taste, and also has the functions of nourishing, fitness, medical care and beauty. Therefore, five-color glutinous rice is more popular in national festivals now.