Colored Sticky Rice with Sausage

Name: Colored Sticky Rice with Sausage
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 1000g Glutinous rice; 3 pieces Sausage; 30g Dried radish; 1 tsp salt; 5s Fresh shiitake mushrooms; 1 tsp Chicken Essence; 2 tsp Oyster sauce; 10g Vegetable oil; 1 piece Red blue grass

by Gourmet Cat 56

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Today is the eighth day of the fourth month of the lunar calendar. It is a traditional festival in the Zhuang area for offering sacrifices to the cow god-the Ox King Festival. On that day, the farmer gave the cattle a day off, and each household refurbished the cattle pens. The village elders commented on the cattle in the village and warned each family to take good care of the cattle. Family steamed five-color glutinous rice, wrapped in loquat leaves to feed the cows. In some places, offerings of wine, meat, melons and fruits were placed in the halls. The parents led an old cow to walk around the offerings and sang as they walked to praise and reward the cow’s merits. . Since the 1970s, the color of respecting the cow god in the Ox King Festival has faded, but the wind of respecting and protecting the cow still exists. People are still used to making five-color (color) glutinous rice that day, shared by family, relatives and friends, which means harvest, happiness and well-being.

Ingredients

Colored Sticky Rice with Sausage

1. Prepare the ingredients. Dice sausage, dried radish, and shiitake mushrooms

2. Wash and chop the red and blue grass, boil it in a pot already filled with water, and extract the red dye juice

3. Pour out the red dyeing juice and bitumen for use

4. Put 500 grams of glutinous rice into a bowl with clear water, 500 grams of glutinous rice into a bowl of dyeing juice, and soak in the refrigerator overnight (about 10 hours)

5. Put the soaked glutinous rice in a steaming dish, put an appropriate amount of water in the pot, put it in the steaming dish, cover it, and steam the steamer for about 30 minutes until the glutinous rice is soft and waxy