1, ingredients: three kilograms of glutinous rice, a handful of maple leaves, a handful of Buddleja officinalis, a handful of red, red and blue grass, a handful of purple, red and blue grass, appropriate amount of cooking oil, salt, peanuts and sesame seeds.

2, first of all, we must prepare the ingredients, the glutinous rice steamed from big glutinous rice is soft and glutinous, even if it is cold, it is soft and glutinous. Big glutinous rice (white), maple leaf (made of black), Buddleja officinalis (also called yellow rice flower, made of yellow), and red and blue grass (there are two kinds of red and blue grass, one is made of purple, and the other is made of red. According to whether the leaves have fluff, the purple leaves are longer and darker, and the red leaves are rounder and lighter);

3. Let's make black dyed juice first. The dyeing of black glutinous rice is more complicated. Let's first pick fresh maple leaves and take the skins of their branches. The skins of the branches have more therapeutic value. Don't waste them. Wash the maple leaves after picking them, cut them into small portions with a kitchen knife, put a little water in the juicer, and put the maple leaves into the juice.

4. Take out the squeezed maple leaves and soak them in a small amount of cold water for about 3 hours (the amount of water is estimated according to the glutinous rice to be soaked). After soaking, knead the maple leaves repeatedly, squeeze out the thick juice and remove the residue. Then filter with a sieve, put the dried glutinous rice into the thick juice and soak it for about 20 hours to remove the water in the glutinous rice. The glutinous rice soaked in maple leaves is only gray, which doesn't matter. It is black after steaming.

5. Wash the Buddleja officinalis and the red and blue grass, cut the red and blue grass into small pieces, put them into the pot respectively, add water and cook for about 20 minutes, and boil out a thick juice. Don't put too much water. According to the glutinous rice to be soaked, it is estimated that if there is too much water, the color of glutinous rice will be lighter;

6. After boiling the thick juice, cool it to about 40 degrees, filter it with a filter to remove the residue, and then soak it in dry glutinous rice 15 hours respectively. Wash the white rice directly and soak it in warm water. After the water temperature is cooled, the glutinous rice is put into the fresh-keeping cabinet of the refrigerator to keep fresh;

7. Drain the glutinous rice separately, then add the edible oil and salt and mix them evenly, and then put them into the pot for good distribution;

8. Steam on the pot in cold water for about an hour (if you like peanuts, you can put pre-soaked peanuts on the top, and soak peanuts in warm water for about 2 hours in advance). The steaming time depends on the amount of glutinous rice, and it will be fine if it is cooked.

9. After cleaning the peanuts, put them in the pot and stir-fry them on low fire. Turn off the fire, add sesame seeds and stir-fry them with the remaining temperature. After stir-frying, use a mill to grind them into powder. When eating glutinous rice, mix with the peanuts and sesame seeds. It is even more delicious.