How to make delicious black rice in a golden house? What is the secret?
Pour it into a large basin and let it stand for half an hour, rubbing it with your hands from time to time.
Filter out the black leaf juice with a sieve, wash the glutinous rice with clear water, soak it in the black leaf juice and refrigerate overnight.
After the glutinous rice is soaked, pour off the excess juice (the water just doesn't pass through the glutinous rice)
Steam in the pot for about 30 minutes until it is completely cooked.
Black leaves should be put into the blender several times, and there are too many at once, which is not easy to operate.
The juice that has just been stirred is green, and it will gradually turn a little dark green with a little golden yellow after being left for a while. Rubbing with your hands will accelerate discoloration, but remember to wear disposable gloves, or your hands will be dyed black.
If you want to soak glutinous rice in black leaf juice overnight, you'd better put it in the refrigerator, because it's very hot now.
Salty black rice: steamed black rice, peas, bamboo shoots and bacon.
Cook peas and bamboo shoots in boiling water. Soak the bacon for half an hour and then dice it.
Heat the oil in the pan, stir-fry the bacon until it changes color, and stir-fry the diced bamboo shoots and peas together for a while.
Pour in steamed black rice and stir well.
Black rice cake:
Practice: The practice in rural areas is to put steamed black rice into a stone mortar until it is as soft as a rice cake. It's easy at home. I mixed steamed black rice with some sugar, and I also added some fragrant shredded coconut and roasted walnut. After stirring evenly, oil the mold wall, put the stirred black rice into the mold and press it with a spoon. Black rice with nuts smells like coconut flakes and walnuts, which is delicious.
Finally, it can be made into sweet black rice: this is relatively simple, just add some sugar and oil and mix well.