3000 grams of glutinous rice

Maple leaf 1

Red and blue grass 1

Hong Bei cuisine 1 bar

Dioscorea zingiberensis 250g

How to cook five-color glutinous rice in Guangxi?

Black: Chop and mash the maple leaves (with red buds on the branches and hairs on the branches), put them in proper amount of clean water, knead for several times, and let them stand for 24 hours. Heat them with slag (don't boil them), filter to remove the slag, add proper amount of washed glutinous rice and iron products, pour them out after water cooling, heat them repeatedly (three or four times), and then let them stand for 24 hours.

Red: Boil the red and blue leaves until the water turns red. When the water temperature is warm, add the washed glutinous rice and let it stand for 24 hours.

Purple: Do the same as red and blue, or use Hong Bei food instead;

Yellow: crushed with turmeric, boiled in water, or replaced with gardenia;

After dyeing, put them into the washed and drained glutinous rice respectively.

Put into a steamer in turn.

Put it in a steamer and put it into a small shape.

Steam 1 half hour, pour out! Freshly baked!

skill

Firstly, the glutinous rice is weighed, washed and drained. Make dye solution in turn and soak it in colored solution for 24 hours. When entering the pot, boil the water first, then put the steamed rice artifact, wash all kinds of glutinous rice in turn, put one into the pot after washing, and put the other in turn after washing, so as to ensure the fast steaming!