An Upgraded Version of Zhuang's Five-color Glutinous Rice-rainbow Glutinous Rice
1.
Prepare all vegetable dyes and glutinous rice.
2.
Black juice: Maple leaf juice is the most time-consuming, the brewing time is 2 days and 2 nights, so brew first. Step: Wash the maple leaves and twigs, chop the more finely chopped the better, mix the chopped maple leaves with 20-50 degrees of warm water, the ratio is 3:1, and then rub it with hands to make the maple juice, soak 2 Days and 2 nights, rubbing 5 or 6 times a day during this period.
3.
Black juice: soaked maple leaves, drain the maple leaves to leave juice.
4.
Orange juice: Take about 20 orange rosewood and 2 catties of cold water to boil, cook for 15 minutes on medium heat, cook until about 1 catty and a half of juice remains, soak for 12-24 hours.
5.
Orange juice: leave the bituminous juice for later use.
6.
Purple juice: Wash the purple blue grass and boil it with 2 catties of cold water, cook for about 15 minutes on medium heat, and cook until the leaves are soft and rotten and the juice remains about 1 catty and a half.
7.
Purple juice: bituminous residue to retain juice.
8.
Red juice: Wash the red and blue grass and boil it with 2 kg of cold water. Cook on medium heat for about 15 minutes. Cook until the leaves are soft and rotten and the juice remains about 1.5 kg.
9.
Red juice: the bitumen remains juice.
10.
Yellow juice: Bring yellow fragrant flowers to a boil with 2 catties of cold water, simmer for 15 minutes on medium heat, and cook until about 1 catty and a half of juice remains.
11.
Yellow juice: remove the residue and leave the juice. (Forgot to take photos of juice separately)
12.
Blue sauce: boil Nyonya flowers with 2 kg of cold water, simmer for 15 minutes on medium heat, and boil the juice until about 1 kg and a half remain.
13.
Blue juice: the bitumen remains juice.
14.
Green juice: boil the Yaniang flower with 2 catties of cold water, simmer for 15 minutes on medium heat, and cook the juice until about 1 catty and a half remain.
15.
Green juice: the bitumen remains juice.
16.
After all the dye juices are prepared, pour the glutinous rice into the juices of different colors, and soak the glutinous rice for half a night.
17.
The glutinous rice that has been soaked for a night is drained of the dye juice, and the color by this time is already very beautiful.
18.
Pick up the cold water steamer, pour the glutinous rice of various colors on the steamer cloth, and put the shape according to personal preference.
19.
Steam for about 50 minutes, check the soft glutinous rice in the middle, and it will come out of the pot.
20.
My eyes lit up when I got out of the pan. Isn't it so amazing?
Tips:
1. One serving of dye is used to dye one catty of rice, and the amount of water is two catties of water. The amount of water for two catties of rice is three catties of water. The dye water that can not be used up can be stored in the refrigerator for 15 days.
2. Because of pure natural plant dyes, it may be slightly affected due to differences in the amount of water, heat, and boiling time from person to person.
3. The steamed glutinous rice is better with oil and salt or steamed peeled mung beans or stir-fried with intestines.
