The first time I ate rice enema was in high school. It was my first time to go to boarding school. Because I am far from home, I can only go home once a week and spend most of my time at school.
The students in the class also come from different places. A good friend Qiqi lives in Lijiang, so it takes a long time to come to school every time and she can only go home once a month.
Once, because the school also arranged exams on weekends, most people failed to go home. To their surprise, Qiqi's mother sent Qiqi a local specialty food in their hometown-rice enema.
A dark thing doesn't look good at first glance, and everyone thinks it must taste the same as it looks, and it's not delicious. As if I couldn't hear everyone talking, Qiqi picked up a piece of rice enema, sliced it with a knife, and handed it to me conveniently.
I carefully fed it into my mouth and began to chew slowly. I thought it would be terrible, but its taste was completely different from the black appearance, and it was unexpectedly delicious.
When you chew it carefully in your mouth, you can feel the incomparable sweetness of glutinous rice in rice enema. It has the smell of glutinous rice and various spices. It is rich, delicate, tender, delicious and refreshing, and you still want to eat it!
When I went to Lijiang with my cousin this time, I not only saw Lijiang and the intoxicating scenery along the way, but also ate rice enema that I missed day and night.
Rice enema is a traditional snack of Naxi nationality in Lijiang. I used to eat black rice enema, but I didn't know until I really went to Lijiang to get to know it. It turns out that rice enema can be divided into black rice enema and white rice enema.
Black rice enema is to steam glutinous rice to 90% maturity, add several seasonings such as pig plasma, salt, fennel seeds and pepper, stir well, pour pig intestines and steam in a steamer; White rice enema is to replace pig plasma with egg white, and it is white rice enema after steaming.
When eating rice enema, cut into pieces. It can be fried in hot oil, steamed in a steamer, or cut into pieces and eaten directly. The color of rice enema is simple and shiny, and the flavor is very strong, so it is very refreshing no matter how you eat it.
There is also an interesting little story about the special food of rice enema.
When Naxi people entertain foreign guests, they take rice enema as their staple food. The guest thought the mouth was delicious and asked how the rice enema was made. Master Naxi is a humorous person, so he said, "Feed the pigs with glutinous rice, and when the pigs grow up, kill them, take pig intestines and steam them." Make everyone laugh.
Processing and making rice enema is a traditional habit of Naxi nationality. Every time a pig is killed, almost every Naxi family has to make some rice enema. Add salt, spices, minced meat and other condiments, simmer and cook thoroughly.
The rice enema just out of the pot is fragrant and tender, and it is fragrant and smooth with lobster sauce, which makes people's index fingers move and eat.
Rice enema is not only delicious, but also rich in nutritional value, which is a good product for enriching blood and invigorating qi. In addition to the food that families often eat, it is also an essential food for Naxi people to hold banquets. For Lijiang people, this is a taste of hometown and a kind of homesickness.