The black rice made by Jiangnan people dyed with leaves is fragrant, sweet and glutinous, and it is the taste of spring
What the hell is it? What should be done? Black rice is glutinous rice that has been dyed and steamed from white glutinous rice. It is not made from black rice, but from white glutinous rice. How did the white glutinous rice turn black?
In the process of making black rice, there is a very important raw material , called "Southern Candle Leaf", also called "black rice leaf" . Evergreen shrubs, in April and May every year, new leaves grow vigorously, tender and juicy. This time of year is the most common time for black rice. Basically, every household in the Jiangnan area will do it and pick fresh young leaves of Candelilla. , mash it, soak it in water, filter out the juice, use the juice to soak the glutinous rice, steam the glutinous rice with enough soaking time, and it will turn into black and shiny black rice. It has a special fragrance, and the particles are clear, which makes people's appetite open when they see it;
The reason why the white glutinous rice can change color is because the southern candle leaves have strong dyeing properties. Now the southern candle leaves are not only used to make black rice, but also commonly used to make pig trotters, chicken feet, zongzi, wine brewing, porridge, etc. A series of Candelilla delicacies, it is said that the fresh Candelilla leaf buds are red, contain quercetin, and have antibacterial and anti-inflammatory effects. When the climate is hot and humid, it is also used as a traditional Chinese medicine to treat diarrhea;
Now it is a little difficult to climb the mountain to pick the leaves by myself. I usually choose to go to the market to buy it. Every year when the black rice season comes, you can see it in the market. Expensive, but a pound of leaves can make Dou rice. It is very cost-effective for friends who don’t know where to pick them. Today, I went to the market to buy some southern candle leaves and share with you how to make them at home. eating black rice;
If you want to make black rice with clear grains and a unique aroma of plants , there are two key points in the production process. The first is that the soaking time of glutinous rice should be enough, the soaking time is not enough, the color of the steamed rice is not good-looking, and the uniqueness of plants The fragrance will not be strong, the soaking time is at least 12 hours, and it can be 24-36 hours for a longer time. When soaking, you should pay attention to stirring frequently. In addition, long-term soaking needs to be refrigerated and soaked to prevent the glutinous rice from deteriorating during the soaking process;
The second point is to steam it in 2 times. The first time is about 10 minutes. When the glutinous rice is half-cooked, pour it out and add some cool white water and cooking oil. This is the key to the steamed glutinous rice, which is black, oily, bright and rich in flavor. Stir well. Then continue to pour it back into the pot and steam until it is cooked. If the glutinous rice is not thickly spread, it can be steamed for about 10 minutes. The whole process takes 20 minutes. The steamed black rice can be eaten directly, or you can add some brown sugar or White sugar, and now there are salty ones, you can decide according to your own preferences, and friends who like it can try it!
[Raw materials] 300g of black rice leaves, 1500g of water, 1000g of glutinous rice, edible oil, cool white, brown sugar or white sugar;
【How to make udon rice】
The prepared southern candle leaves should be cleaned. Nanzhu leaves are also called black rice leaves. We need to clean them first when we buy them, and remove the old leaves and some leaf stems;
After I have cleaned it here, it is about 300g of Candelilla, 300g of Candelilla, needs 1500g of water, the ratio of leaves and water is 1:5, so the filtered juice is the most suitable for soaking glutinous rice, the color of glutinous rice Dark black aroma;
Put the southern candle leaves directly in the food processor, add water, squeeze it into juice, filter it with a strainer after squeezing the juice, and filter the juice into a large basin;
Pour the residue in the filter into the gauze to squeeze out the water inside. Wear gloves when squeezing to avoid staining your hands. Try to squeeze all the water dry, squeeze out, and squeeze out all the juice. All poured into a large bowl, so that the water of Nanzhuye is ready;
You can soak 1000g glutinous rice here, wash the prepared 1000g glutinous rice, and drain the water after cleaning;
Pour the drained glutinous rice into the water, stir well, and after stirring evenly, put it aside to soak for more than 12 hours. If the room temperature is not high, you can soak it at room temperature. If the room temperature is high, refrigerate and soak in the refrigerator;
The glutinous rice before soaking is white. The soaked glutinous rice has fully absorbed water, the volume has become a little full, and the color is slightly blue. In this state, you can start steaming; it is not black now, but light gray or It is cyan, and after a high temperature of more than 80 degrees, it will gradually turn black during the steaming process;
Put the soaked glutinous rice on the steamer, and spread a thin layer. If it is too thick, it will not be easy to steam. If it cannot be steamed at one time, it can be steamed in 2-3 times. Steam it in a pot with water, and steam for 10 minutes on high heat;
After 10 minutes, it can be seen that the color has turned black, but the glutinous rice is not cooked yet. At this time, pour out the glutinous rice and add about 300g of cold boiled rice. 1000g of glutinous rice needs a total of 20g of cooking oil. How much cooking oil, stir evenly, adding oil can make the glutinous rice look oily and taste better;
After stirring evenly, continue to steam in the pot, and then steam for about 10 minutes. The specific time depends on the firepower and the thickness of the glutinous rice. In short, it is enough to steam;
After steaming, turn off the heat and simmer for 5 minutes, open the lid, the aroma of plants is wrapped in the heat, exuding a unique fragrance, the steamed black rice is purple in black, crystal clear and translucent, and it makes people drool;
After steaming, take it out of the pot and put it on a plate. We all like to eat sweet, and it is okay to sprinkle with white sugar or brown sugar;
Summary of the practice of black rice:
1. The filtered black rice juice water can be stored in a bottle or other container and stored in a freezer, which can be stored for one year;
2. The current Internet celebrity "Umbi Rice Dumpling" is made of glutinous rice soaked in Nanzhuye water, which is very popular;