Ingredients: adzuki bean, coix seed, glutinous rice, melon seeds and diced cucumber. Practice: Wash adzuki beans and coix seed with clear water, then steam them in a pot for 20 minutes, then add a little glutinous rice and melon seeds and steam them with clear water, and finally sprinkle with diced cucumber to serve.
Efficacy: It has the functions of invigorating spleen, promoting diuresis and reducing weight. Glutinous rice-Glutinous rice is one of the staple foods of the Miao people, which plays an important role in their lives and is a favorite food of men, women and children. People think that glutinous rice is not hungry, tasteless and not as delicious as glutinous rice, so it is extremely convenient to eat it with your hands without vegetables or chopsticks. Gifts for visiting relatives and friends and staple foods for various festivals (Sister's Day) are mostly various foods made of glutinous rice. There are colorful steamed glutinous rice, colorful colored glutinous rice, pillow-shaped and triangular zongzi, glutinous rice cakes, wine makers, people who travel long distances or work in the mountains, and most of them are carried around in bamboo boxes. When the new daughter-in-law meets Weng Gu for the first time and the son-in-law meets Zhang Yue for the first time, the glutinous rice gift mentioned above is a necessary gift. So the proportion of glutinous rice is very large. Miao people in the county generally cook glutinous rice by steaming in wooden retort and boiling in pot. Most of them rely on rice to release water without filtering rice soup. The masses call it "soup rice", and the Miao language calls it "telling Weng He". This food is neither light nor nutritious. The glutinous rice is soaked in cold water first, then filtered, steamed on a wooden steamer, and then eaten in a wooden basin. Glutinous rice or glutinous rice is usually eaten once a day all year round. It is believed that the rice cooked now will nourish people, and the rice left for a long time is old rice, but it will not nourish people. There are two kinds of grain processing tools: stone tablet and water mill, which have a long history and are necessary for every household. Water milling and rice milling (commonly known as water milling) has a history of 300 years, and it is said that it was introduced from foreign countries. Every village near the water has one or several water mills, which are only used in the busy farming season. The drought mainly depends on stone chips and rice. Processing method: put the rice dried in a roasting cage or in the sun into a stone mortar, step on the back end of the hammer to make the hammer rise and fall, tamp the rice with the falling force, and sieve the husk after cooking to get clean rice. Glutinous rice-raw stir-fried glutinous rice Ingredients: raw glutinous rice 8, Hong Kong sausage 1, Hong Kong sausage 1, shrimp 1, diced mushrooms 1, and chopped red onion 1. 1 teaspoon of soy sauce, appropriate amount of sesame oil and appropriate amount of fresh chicken soup: 1. Soak raw glutinous rice in clear water for about 1 hour, then take it out and drain it, and steam it in an electric cooker for about 20 minutes; Hong Kong sausage and Hong Kong liver and intestines diced for later use. 2. Heat the oil pan, saute dried shrimps, diced mushrooms and chopped green onion, add steamed glutinous rice, stir-fry over low heat until the rice grains are loose, add all seasonings and stir-fry evenly to taste, then take the pan and put it on a plate, sprinkle with appropriate amount of shredded eggs, chopped parsley and chopped green onion, and serve. Steamed glutinous rice, first scalded with hot water, will be more handy when fried in a pot. Glutinous rice-preserved glutinous rice material: 500g of glutinous rice, 0/00g of bacon/kloc-,200g of fish, 50g of mushrooms, 50g of shrimp skin, 50g of crispy peanuts, ginger and coriander. Practice: soak glutinous rice for 30 minutes, then pick it up, mix well with a little salt and raw oil, and steam it in a container for later use. Steamed mushrooms after seasoning 10 minute; Fried fish into fish cakes; Then all the spare materials are granulated; Put oil in a wok. First, fry the bacon until it is transparent, add ginger, ginger and dried shrimps, sprinkle a little Shaoxing wine, add fish and mushrooms and stir-fry evenly. Finally, stir-fry the steamed glutinous rice, coriander, chopped green onion and peanuts evenly. Pay attention to the heat and the order of accessories. …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
Every household in Zhuang nationality likes to cook five-color glutinous rice on traditional folk festivals such as Tomb-Sweeping Day, the third day of the third lunar month, the eighth day of the fourth lunar month, Niuwang Festival and Dragon Boat Festival. Every household should cook five-color glutinous rice to catch up with the song fair or offer sacrifices to ancestors and gods.
They select high-quality glutinous rice, collect rattan, yellow flower, maple leaf and red and blue grass, soak the liquid, mix them with glutinous rice respectively, and then steam them together, which is not only bright in color, but also pure in fragrance, symbolizing a better life. On the eighth day of April, early rice has been transplanted and turned green. People knead five-colored glutinous rice into small balls, put them on bamboo branches, put them in ancestral shrines, and take back a strong seedling from the ground, wrap it in pumpkin leaves, put it in a bowl, and offer sacrifices to ancestors together, praying for them to bless a bumper harvest.
This kind of flavor food is integrated with ancestor worship and spiritual entertainment activities, and is full of national and local interests. Family, friends and lovers often taste five-color glutinous rice, which is naturally delicious. This custom has a long history. The picture book of Wuyuan County in the Qing Dynasty reads: "On March 3rd, the maple leaves were dipped in juice to dye rice black, that is, polished rice." [Edit this paragraph] Five-color glutinous rice-Miao five-color glutinous rice is the mascot of the Miao people, indicating that life is like a hundred flowers, symbolizing that people of all ethnic groups are United as glutinous rice balls, fighting hard with Miao five-color glutinous rice, sharing weal and woe, and also being children of Miao people.
Five-color glutinous rice with dividends, yellow, green, white and black. Red, green and black are all natural pigments from three kinds of leaf juice, yellow is the natural pigment from the corolla of yellow rice flower, and several plant pigments are particularly fragrant, and white is the white of glutinous rice. Divide glutinous rice into five parts, three parts are soaked in red, green and black leaf juice and colored respectively, 1 part is soaked in water boiled by yellow corolla and colored, and the other part is soaked in clear water, drained after several hours, and the five-color glutinous rice is mixed and steamed.
Colorful glutinous rice is colorful, bright and attractive; Natural pigments are beneficial and harmless to human body, and each has its own fragrance and flavor. Five-color glutinous rice has good color, fragrance and taste, and also has the functions of nourishing, fitness, medical treatment and beauty. So now five-color glutinous rice is more popular in national festivals.