Five-colour rice rice
By VicentaLakin
On March 3th of the year, the Guangxi people celebrated. It's good to have four days off, and the welfare of the Guangxi people. The five colours of rice are traditional foods of the Bui and the fittest regions. The rice is known for its dark, red, yellow, white and purple colours and is also known as “boil rice”. Every year, on the eve of March 3rd or the festival, the Guangxi people generally produce five colours of rice. The strong family loved the five-coloured rice rice, which was considered a sign of happiness and of the five valleys. Five-coloured rice is colourful and attractive; natural colours are harmless to the human body, each with a fragrance and a taste. Five-coloured rice, fragrances, delicious tastes, and so forth。
Recipe Recommendations
- Natural vegetable dyes appropriate amount
- glutinous rice 6 pounds
Steps for Five-colour rice rice
1
Yellow-member flower (place it in the water until the water is boiled, the colour is coloured, the sludge is filtered, and the water is so hot that it can be put in a wash of cusp for more than two hours or one night)。
2
Blue -- butterflies。
3
The pink -- the flowers。
4
Orange-sulumber。
5
Purple - blue grass。
6
Green--。
7
Finally, water filters into the steam pan。
8
The fragrance of five-colour rice comes out of the oven。Five-colour rice rice Make Tips
1. When plants are boiled, they can be boiled for longer periods of time and the colour will be deeper. 2. Be careful not to place the rice directly in the freshly boiled open water until it is 30°C or 40°C before it is released, otherwise the rice will be burned and the rice cooked will be wet and wet. In two hours, it will be essentially coloured, during which time the rice will occasionally be mixed with a spoon to even it. Or one night, the next day。