Sausage-colored rice

Today is the 8th of April of the agricultural calendar, the traditional festival of the bull-gods in the fittest areas. On that day, the farmers gave the cattle a day off, and the families made a new cattle fence. The village elders rated the cattle throughout the village and warned the families to care for them. The house is made of five colours of rice and is wrapped in leaves to feed the cattle, and in some places it is made of wine and guacamole, and the parents carry an old cow around its offerings and sing as praise and reward for its work. Since the 1970s, there has been a decline in respect for the oxen, but there is still a culture of respect for the oxen, and people are still used to making five colours (colour) of rice on the same day, shared by their families, relatives and friends, with a view to the happiness and well-being of the five valleys。

Recipe Recommendations

glutinous rice 1000 grams
Red and blue grass 1 handful
sausage 3 pieces
dried radish 30 grams
fresh mushrooms 5 pink
salt 1 teaspoon
chicken essence 1 teaspoon
oyster sauce 2 tsp
vegetable oil 10 grams

salty and fresh
steamed
three-quarters of an hour
ordinary

Steps for Sausage-colored rice

Prepare your food. The sausages, the radish dry, the mushrooms cut to the tin。

Clean and shredded red and blue grass and boil it in pots filled with fresh water to extract red dye。

Pour red dye tar out of the spare。

500 grammes of rice in a bowl filled with fresh water and 500 grammes of grammed rice in a cup of dye and one night in the fridge (about 10 hours)。

The bubbling rice shall be placed in the voltage, in which the proper amount of water shall be discharged, in the voltage, in which the cover shall be added, and in which the steamer shall be steamed, for about 30 minutes, as long as it is soaked。