Five-color Glutinous Rice
1.
Prepare all ingredients
2.
Wash the yellow flower grass, boil it in a pot filled with water, and extract the yellow dye juice
3.
Pour out the yellow dye dregs and set aside
4.
Wash and chop the red and blue grass (purple), boil it in a pot filled with water, and extract the purple dye juice
5.
Pour out the purple dye dregs and set aside
6.
Wash and chop the red and blue grass (red), boil it in a pot filled with water, and extract the red dye juice
7.
Pour out the red dyeing juice and bitumen for use
8.
Three colors of dyeing juice
9.
Put 400 grams of white glutinous rice and 400 grams of black glutinous rice into two bowls filled with clear water to soak, and divide the remaining 1200 grams of white glutinous rice into three equal parts, put them into each dyeing juice bowl, and soak in the refrigerator overnight (approximately 10 hours)
10.
Pour out the dyeing juice from the glutinous rice, drain the water and set aside
11.
Before serving in the steamer, stir in a little cooking oil, and then put the dyed glutinous rice into the steamer covered with gauze.
12.
Put an appropriate amount of water in the pot, put it in the steamer, cover, and steam the steamer for about 40 minutes, until the glutinous rice is soft and glutinous
13.
Steamed five-color glutinous rice
14.
Finished picture appreciation
Tips:
1. The glutinous rice can be eaten after being steamed. It can be salty or sweet, according to personal preference. Add a little green onion, oil, salt, wax and other ingredients (seasoning) to fry, so that the taste is more fragrant, and the ingredients (seasoning) can be added according to personal preference.
2. People often use maple leaves to extract the dyeing juice to dye white glutinous rice into black to make black glutinous rice. I can't find the maple leaves and use black glutinous rice directly, which saves a lot of trouble.