Crispy Glutinous Rice
1.
This is a special wild vegetable for Qingming Festival——"Ai vegetable"
2.
This is also a wild vegetable "red back vegetable"
3.
Glutinous rice. I plan to make three colors, so three servings of glutinous rice
4.
Boil water and put the Chinese mugwort and red back vegetables into the pot. Ai Cai is very fresh and tender in March. By April, it is a bit old. It takes a little longer to boil and it will give out its astringency.
5.
Red back vegetables have to be boiled longer, in order to get its purple juice. Friends who don’t have these wild vegetables can use pigments or other vegetables with similar functions
6.
Take out the mugwort, cut it short and smash it with a blender. Vegetable residue can be used as "Aibaba", vegetable juice is used to cook green glutinous rice
7.
Use gauze to filter out the juice
8.
The same is true for red back vegetables. The unused juice can be frozen and used as the "green" pigment in other foods.
9.
Closer to home, use the juice as water and cook glutinous rice. The water content of this colored rice is slightly less than usual. Don’t cook too thinly.
10.
Add some cooking oil to the rice, and the cooked rice will be crystal clear. Or soak the colored glutinous rice overnight, and steam the glutinous rice the next day.
11.
Green, purple and white three servings of glutinous rice
12.
Since I am a vegetarian, I chose soy protein flakes. In fact, you can also add ham, bacon, sausage, etc., everyone is free
13.
Fry the protein flakes crisply, filter the oil. This "crispy" element can be used flexibly with potato chips or something
14.
Both red bean paste and mung bean paste are ok
15.
Sprinkle a layer of mustard tuber, then a layer of glutinous rice, spread crispy slices and bean paste filling
16.
Use plastic wrap to make glutinous rice balls. By analogy, I finished glutinous rice balls of all colors. I also played on the spot and made a "three-color crispy glutinous rice" with "bean paste color".
