Chinese name
black kerneled rice
Another name
green food rice
English name
black kerneled rice
major constituent
Glutinous rice, southern candle leaves
classify
Holiday food
Place of production
Jiangsu, Anhui, Fujian
Someone's taste
Sweet, it tastes better when dipped in sugar.
Historical origin
Black rice was originally a folk food, which existed in the Tang Dynasty. In rural areas of Yixing, Liyang, Jintan and southern Anhui, it has become a custom for many people to cook black rice with the leaves of Vaccinium bracteatum on the eighth day of the fourth lunar month. In China, Zhejiang, Jiangsu, Hubei, Hunan, Jiangxi, Sichuan, Guizhou, Anhui and other places, people still keep the ancient custom of eating black rice in April of the lunar calendar. Some places eat it on the Qingming Cold Food Festival, and more people eat it on the eighth day of April. Black rice is a unique flavor snack of Miao and Buyi people in Huaxi. On the eighth day of the fourth lunar month, Buyi people call it "Niuwang Festival", also known as "Opening Seedling Gate". After the first day of April, we began to farm and sow. I ate black rice the day I opened the seedling door. During this period of ploughing and transplanting rice seedlings, I am physically strong and healthy, so every household should eat delicious black rice. Black rice is a kind of purple-black glutinous rice, which is made by collecting the leaves of the wild plant Vaccinium bracteatum, boiling the glutinous rice in the cooked soup for a long time, and then taking it out and steaming it in a wooden steamer. Black rice is fragrant, and it will be cooked after soaking glutinous rice in black leaves for a few hours. Eating black rice can dispel wind and detoxify and prevent mosquito bites, and people believe that eating black rice will protect people's safety and happiness in the long summer.
Ancient practice
Black rice was made in different ways in ancient times and in modern times. The practice of black rice in Ming Dynasty is to dry the rice first, then soak it in the juice of black rice leaves and dry it for 9 times. The so-called "nine steaming and nine exposure", the finished rice grains are hard, and can be stored for a long time and transported to far places, soaked in boiling water. The Chronicle of Jingchu says that black rice is a "cold food, which is made of Erythrina leaves dyed with rice, green and shiny". Tao Hongjing in the Liang Dynasty introduced the cooking technology of Taichi real people eating instant rice with green and thin stones, that is, after the leaves and stems of Nanzhuang plants are cooked together, the juice is soaked in rice and steamed in a pot, so that the rice is blue and the rice is exposed to high grids. When it is exposed to three steams, the juice of the leaves is used to make it "gather meaning" in each steam. In the Tang Dynasty, Chen Zangqi said: Black rice method, take the stems and leaves of Nanzhuang, mash them, soak them in marinade, steam them for nine times and expose them for nine times. The rice grains are compact and small, black as medical jade beads, and can be used in distant places in bags. In Song Dynasty, Su Song recorded in "Illustration of Materia Medica-Woody Matter-Southern Candle" that the rice used to make polished rice in Song Dynasty had different soaking methods in different seasons. In April and May, a 10-catty cooked wok could be used, and two barrels of soup were soaked. From September to March, people with water stains can only stay for one or two nights, and they don't have to drink soup. The first kind of rice is green, and it will look like a color when steamed. If the color is not good, it can also be washed off and stained with new juice. In the Song Dynasty, Lin Hong's "Shanjia Qing Palace" said "green rice"-this is the first time to emphasize food. ..... Picking branches and leaves, mashing to get juice, soaking in white good japonica rice, no matter how much, waiting for an hour or two, steaming rice, insolating and drying, firm and bright blue, and storing. If you use it, start with boiling water, boil it, and it will be a meal. There is neither too much nor too little water. If you don't take it, it's good for face.
Modern practice
Modern Jiangnan qingjingfan
Do it on the same day, eat it on the same day, and don't "steam". The method is as follows: in early summer, the leaves of Vaccinium bracteatum are picked, washed, mashed, soaked in a little, and then the rice is dark green, and then taken out to dry slightly; Then put the green juice into the pot to boil, and put the rice into the pot to cook. The cooked rice is green and fragrant.
Other practices 1
Ingredients: 500 grams of glutinous rice and 50 grams of southern candle leaves.
Method: Wash glutinous rice for later use. Wash Nanzhuang leaves, add 500 ml of water and cook for half an hour. Remove the leaves, take the juice and cook the glutinous rice for about 2 hours. When the beige color turns black and ripe, you can eat it immediately.