Black rice, also known as black rice, green rice or black rice, is generally made of leaves and stems of japonica rice and southern candle. Nanzhuang is a multi-branched evergreen shrub, about three to five feet high, with small leaves, like a neem tree, and as round as tea. When ripe, berries are purple-black, sweet and edible. This kind of tree is wild in all parts of China, and its common names are Vaccinium bracteatum, Acanthopanax japonicus, Vaccinium bracteatum, Vaccinium bracteatum and so on. According to its etymology, it seems to be named after the custom of eating Vaccinium bracteatum. The method of making black rice varies from place to place. For example, the method contained in Chen Zangqi's Ten Kinds of Materia Medica is: take the stems and leaves of Nanzhuang, mash them to get juice, soak them in japonica rice and steam them into rice. Dry the rice in the sun, then soak the juice and evaporate it again. After such "nine soaks, nine steams and nine exposures", the rice grains are tight and small. If they are dark and strong, they can be bagged for a long time and will not be bad for a long time. When eating, put it in boiling water to boil, and you can make delicious meals.

The specific production method:

1, clean the glutinous rice, soak it in clear water for 5 hours, filter out the water, and steam it in a drawer for 3 hours. Chop the glutinous rice with chopsticks all the time to make it hard and soft, stir it evenly in the wok under the drawer, and keep the oil in the wok at a certain temperature instead of using it with slow fire.

2. Cut the lean meat into 250g pieces, marinate it with star anise, cinnamon, salt and soy sauce for four to five days, take it out, remove the spices, heat the rapeseed oil in the pot to 60% heat, and fry the meat until it is half dry. Filter oil, cool and cut into thin slices for later use.

3. Dice the pickled radish, blanch the mung bean sprouts with boiling water, drain the water, cut the kelp into filaments, and cut the onion into chopped green onion.

4. When eating, put the glutinous rice into a bowl, add the sliced meat, pickled radish, mung bean sprouts, kelp, onion, oil pepper, soy sauce and monosodium glutamate and mix well.

Flavor characteristics: rice-flavored crispy meat, oily but not greasy, rich and refreshing. It is a traditional flavor food in Zhenfeng County, Guizhou Province.

Key points: Don't be too soft when steaming glutinous rice, but a little harder.

Black rice, also known as black rice, green rice or black rice, is generally made of leaves and stems of japonica rice and southern candle. Nanzhuang is a multi-branched evergreen shrub, about three to five feet high, with small leaves, like a neem tree, and as round as tea. When ripe, berries are purple-black, sweet and edible. This kind of tree is wild in all parts of China, and its common names are Vaccinium bracteatum, Acanthopanax japonicus, Vaccinium bracteatum, Vaccinium bracteatum and so on. According to its etymology, it seems to be named after the custom of eating Vaccinium bracteatum. The method of making black rice varies from place to place. For example, the method contained in Chen Zangqi's Ten Kinds of Materia Medica is: take the stems and leaves of Nanzhuang, mash them to get juice, soak them in japonica rice and steam them into rice. Dry the rice in the sun, then soak the juice and evaporate it again. After such "nine soaks, nine steams and nine exposures", the rice grains are tight and small. If they are dark and strong, they can be bagged for a long time and will not be bad for a long time. When eating, put it in boiling water to boil, and you can make delicious meals.

The specific production method:

1, clean the glutinous rice, soak it in clear water for 5 hours, filter out the water, and steam it in a drawer for 3 hours. Chop the glutinous rice with chopsticks all the time to make it hard and soft, stir it evenly in the wok under the drawer, and keep the oil in the wok at a certain temperature instead of using it with slow fire.

2. Cut the lean meat into 250g pieces, marinate it with star anise, cinnamon, salt and soy sauce for four to five days, take it out, remove the spices, heat the rapeseed oil in the pot to 60% heat, and fry the meat until it is half dry. Filter oil, cool and cut into thin slices for later use.

3. Dice the pickled radish, blanch the mung bean sprouts with boiling water, drain the water, cut the kelp into filaments, and cut the onion into chopped green onion.

4. When eating, put the glutinous rice into a bowl, add the sliced meat, pickled radish, mung bean sprouts, kelp, onion, oil pepper, soy sauce and monosodium glutamate and mix well.

Flavor characteristics: rice-flavored crispy meat, oily but not greasy, rich and refreshing. It is a traditional flavor food in Zhenfeng County, Guizhou Province.

Key points: Don't be too soft when steaming glutinous rice, but a little harder.