Method for making glutinous rice balls

Here is a recipe for roses-Rose Glutinous Rice Group Venture Project 1, where glutinous rice is soaked for one night (or several hours);

2, after washing, cook with milk, remember, don't put water or put milk;

3. At this time, pick a few rose petals, scald them with boiling water and cut them into filaments;

4. Then crush the cooked glutinous rice with a small spoon, dip some water in your hand (anti-sticking) and knead it into a rice ball of appropriate size, and then wrap it with rose petals. The idea of making money is eaten in the mouth. The rice balls have a faint smell of milk and rose petals. If it is too light, you can also dip it in ketchup.

The composition "The Secret of Plants and Colored Glutinous Rice" requires about 600 words. Cultural Origin of Five-color Glutinous Rice Five-color Glutinous Rice is a traditional food loved by Zhuang, Miao and other ethnic minorities.

Every year, on festivals such as "March 3rd", Tomb-Sweeping Day, April 8th, etc., every household should cook five-color glutinous rice to drive away the Gexu or offer sacrifices to ancestors and gods.

Select high-quality glutinous rice, wash it clean, then dye it with colored juice extracted from red and blue grass, yellow rice flowers, maple leaves and wisteria, and then steam it in a steamer to make it into four colors: red, blue, yellow and purple, which are colorful and fragrant, which is beneficial to human health.

Du Fu once wrote a beautiful sentence for it, "Without polished rice, my color is good".

It can be said that five-color glutinous rice is not only a delicacy of Zhuang and Miao, but also a ceremony, a symbol and a custom.

It has become an indispensable part of Zhuang, Miao and other minority cultures.

So, where did the five-color glutinous rice originally come from? It is said that five-color glutinous rice is a custom in Zhuang township.

On the eighth day of the fourth lunar month, adults are busy cooking glutinous rice.

According to the old man, Zhuangxiang relies on buffaloes to rake fields for farming.

April to September in the lunar calendar is the hardest time for buffaloes.

In order to thank the buffalo for their contribution, people cooked five-color glutinous rice on the eighth day of April and wrapped it with buttonwood leaves for cows to eat.

From generation to generation, it has become a custom.

Later, on the third day of March, "Song Festival", "Tomb-Sweeping Day" or festive days, Zhuang families like to cook colorful glutinous rice.

But this statement seems too far-fetched, because five-color glutinous rice is neither the favorite of cattle nor the best food to thank them.

Besides, it is used to thank cows, and cows are not the ancestors of Zhuang nationality. Why use five-color glutinous rice to worship ancestors? The other is the legend of Shennong Gong, which is widely circulated in Miao areas of Hainan.

The main idea of the story is: Long before Pan Huang was born, the Miao people had an ancestor named Shennong Gong.

He is an orphan. At that time, there was no food, so people could only eat leaves and roots.

In order to find food and benefit mankind, Shennong went through hardships and tasted all kinds of wild fruits, and finally found dozens of wild grains on the third day of the third lunar month.

He planted these seeds on the ground.

When the grain germinated, he loosened the soil and pulled up the grass, and the seedlings blossomed and headed. He guarded the birds and beasts day and night, and finally harvested the ears of grain in Huang Cancan.

He didn't eat a grain, but gave all the food to the Miao people and taught them to farm.

Later, Li and Han also learned to farm.

After Shennong's death, in order to commemorate Shennong's merits, Miao people would cook a meal for Shennong's ancestors whenever transplanting rice and harvesting grain.

The third day of the third lunar month is an auspicious day for Shennong to find food seeds.

On this day, Miao people, men, women and children celebrate March 3, catching fish and killing chickens to buy meat and wine, cooking red, yellow, black, green and white glutinous rice, putting on festive costumes, putting on gold and silver, and singing and dancing in memory of Shennong.

However, I think this legend may have spread late, because the earliest record of Pangu was Youyang Miscellanies in the Tang Dynasty, and the stories above also recorded gold and silver jewelry and ethnic divisions (Han and Li).

Therefore, the five-color glutinous rice provided by this legend first appeared in the Tang Dynasty.

But the five-color glutinous rice appeared much longer than we thought.

There are indications that the appearance of five-color glutinous rice is closely related to the dragon mother culture.

Many ethnic and cultural relics experts believe that "the birthplace of dragon mother culture originally originated in Daming Mountain area".

In Wuming, Shanglin and other places around Daming Mountain, the dragon mother culture in Shimen Village, Tang Hong Township, Shanglin County is the most striking.

As early as 1972, Shi Mao, stone axe, pestle and other stone tools. Bronzes such as copper knives and shovels were found in the Bamboo Knife Sea.

This shows that humans appeared in Shimen as early as the Neolithic Age.

In addition, a bronze drum unearthed in Tang Hong is bigger than the one in the tomb of Wei Jue, the great leader of Zhuang nationality.

Pei Yuan, a native of A Jin, said in "Guangzhou Ji": "Liao Li (the name of the ancient Zhuang people) casts copper as a drum, which is only high and expensive."

Judging from the existing bronze drum technology in Shanglin County Cultural Relics Institute, these bronze drums rarely appeared in the Eastern Han Dynasty, indicating that the economic and cultural development of Shimen was very developed as early as the Eastern Han Dynasty or even the pre-Qin period, which laid a far-reaching historical foundation for the dragon mother culture.

In addition, experts found that the stone steps of the Eight Immortals in Shimen, where the Dragon Mother's Tomb is located, from the foot of the mountain to the Ganxian in the cave where the Dragon Mother's Tomb is located, were neatly repaired, but there were no traces of iron chisel.

The distance from the foot of the mountain to the cave is about 300 meters. This kind of engineering is not rare in ancient times, but why is there no trace of iron carving? This shows that this stone road was built before the appearance of ironware, which should be in Neolithic ancient times before the appearance of bronze ware.

In addition, from June 5438+1October 3 1 day to June 5438+065438+1October 3, 2005, an expert group headed by Xie Shouqiu, the general consultant of Zhuang Online, discovered another village in Shimen Village, Shanglin County.

Therefore, considering various factors, experts believe that the dragon mother culture in Shimen is the most primitive! It took so much effort to explain that the five-color glutinous rice originated from the following legend, a legend in the mouth and heart of Shanglin people, probably handed down from the Neolithic Age: there was an unfathomable deep pool in front of Shimen Village, and the locals called it Bamboo Knife Sea.

Legend has it that there was a poor widow who had no children and was lonely.

One morning, she went to the bamboo knife beach to fetch water. When she was fetching water, a small snake swam into her bucket.

Before fetching water, she quickly poured the water back into the pool.

Unexpectedly, the little snake swam into her bucket again and again, so she had to take it home and raise it in the water tank.

When she is lonely and depressed, Little Snake is very considerate and always walks around her feet, making out like a son.

Once, she was cutting pork dishes, and the little snake was playing beside her, helping her sweep back the scattered pork dishes with her tail. The widow accidentally cut off the tail of the little snake.

From then on, she asked Xiaoxi to dig exclusively ("exclusively" is an unmarried man and "digging" has no tail) when her son loves him.

As the days passed, "Teddy" grew up and became as thick as a pillar. He first went to the pond in front of the village, and then lived in the heather sea.

Seeing that his "mother" was living too hard, he came back from Shinai Sea to support his "mother".

Later, when the widow died, "Teddy" flew to the north. ...

In my hometown, glutinous rice Baba is the most popular 500-word composition about writing glutinous rice egg.

Almost every household will eat glutinous rice Baba on holidays.

In the morning, breathing the fresh air and looking at the tall green trees, everything is so beautiful.

It's going to be a busy day again. What's today's task? I ran to ask my mother curiously, and my mother said; Today we are going to make our special dish, glutinous rice Baba.

"glutinous rice?" , "Yes!" I asked strangely.

"Let's go, hurry up, or there will be no materials!" Just when I was wondering, my period gave a cry and took us to buy materials.

Time flies.

The materials have been bought back and the work has begun. With a cry, we began to divide our work.

During menstruation, the bought glutinous rice is smashed into powder first.

Then mother and menstruation each added water to the glutinous rice flour while rubbing it. 10 minutes passed, 15 minutes passed, and 20 ... I saw more and more sweat on my mother's and menstruation's face, and the speed of it was getting faster and faster. "I finally rubbed it." Mother let out a cry unhurriedly. It used to be a pool of flour, but now it has become two round little things.

Turn big balls into small balls one by one, and then "wrap" a layer of "clothes" on the washed leaves.

Start steaming, 10 minutes later, open the lid, steaming, in the white steam, I smell the fruits of labor.

So I quickly picked up one and tasted it. "It's delicious!" ...

On the morning of Dragon Boat Festival, as soon as my mother and I came to the kitchen, the first thing was to pack jiaozi quickly.

We prepared the materials and began to make zongzi.

First, wash the leaves, then take out the meat stuffing, mung bean stuffing and red bean stuffing, and take out the glutinous rice. First, we pick out more glutinous rice from a pile of glutinous rice and make it into triangles. First, we grind and flatten it with a grinding wheel, and then make it into triangles by hand. After the first step, make a big hole in the prepared glutinous rice at will. Now put the water on the glutinous rice and stir the water evenly on the glutinous rice, so there is water everywhere. Then, wrap the leaves outside the zongzi so that they won't be soft. This is just the most convenient way. To taste good, you have to put a lot of ingredients to taste good.

After making zongzi, put the prepared zongzi into the pot and eat it later.

I waited patiently by, because there is too much glutinous rice in the zongzi, and it takes time to cook it. I was impatient, so I opened the lid and saw that the outside was cooked and the inside was really white. I closed the lid and waited for a while, and the zongzi was baked. I am so happy that I can finally eat my own jiaozi. When I saw my mother packaging them differently from me, I gulped them down.

I will feel very happy and happy.

Making zongzi for the first time, although some can't, some are wrong; Some places are different from my mother's, but I will cook it again and again and know the trick of making zongzi, so I won't stay like the first time.

Maybe making zongzi is a kind of enjoyment for me and can give you knowledge; Can give you a hint; I can give you a way.

While making zongzi, I am also studying hard and learning from my mother's making zongzi.

The ingredients of glutinous rice and sugar lotus root are urgent! ! ! ! ! ! For bamboo rice, just cut off fresh bamboo joints, put high-quality glutinous rice into the bamboo joints, soak in water for several hours, plug the nozzle with banana leaves or clean sugarcane leaves, put it in a fire pit and bake it in an oven until the water is dry. Put the bamboo rice on a flat or floor and tap it a few times to peel off the thin skin of the bamboo rice, and you can get cylindrical rice.

A mixture of glutinous rice and bamboo is a flavor food with excellent color and flavor and the most national characteristics.

Xishuangbanna, Yunnan is a distant and beautiful place. The Dai people who live here have a relationship with bamboo for generations. People grow bamboo to eat bamboo shoots, build houses with bamboo, and make various daily necessities with bamboo, such as bamboo tables, bamboo stools, bamboo spoons, bamboo pots and so on. Even make bamboo pots to burn tea and cook rice.

When you arrive in Xishuangbanna, Yunnan, you can't help but try the unique bamboo rice of the Dai people there.

Bamboo tube rice is a kind of cooked food with fresh bamboo tubes filled with rice and spices.

Mostly used for outdoor production in mountainous areas or baking with charcoal at home.

Bamboo rice has a unique flavor and a long history. Rice ... green bamboo-tube rice is made by cutting fresh bamboo-nodes, filling high-quality glutinous rice into bamboo-nodes, soaking in water for several hours, blocking the nozzle with banana leaves or clean sugarcane leaves, roasting in a fire pit with slow fire or baking in an oven to dry the water, tapping the bamboo-tube on a flat board or floor several times, and peeling off the thin skin of the bamboo-tube.

A mixture of glutinous rice and bamboo is a flavor food with excellent color and flavor and the most national characteristics.

Xishuangbanna, Yunnan is a distant and beautiful place. The Dai people who live here have a relationship with bamboo for generations. People grow bamboo to eat bamboo shoots, build houses with bamboo, and make various daily necessities with bamboo, such as bamboo tables, bamboo stools, bamboo spoons, bamboo pots and so on. Even make bamboo pots to burn tea and cook rice.

When you arrive in Xishuangbanna, Yunnan, you can't help but try the unique bamboo rice of the Dai people there.

Bamboo tube rice is a kind of cooked food with fresh bamboo tubes filled with rice and spices.

Mostly used for outdoor production in mountainous areas or baking with charcoal at home.

Bamboo rice has a unique flavor and a long history. In the bamboo joints, the rice sauce is yellow, the aroma is fluttering, the taste is flexible and the taste is excellent.

Bamboo rice is divided into ordinary bamboo rice and fragrant bamboo rice.

Ordinary bamboo rice, people of Hani, Lahu, Bulang and Jino often cook bamboo rice, and they often see it when they cook at picnics.

To cook bamboo tube rice, you only need to cut a tender section of bamboo, add water to the rice in the bamboo section, then cook it on the fire pond, then peel off the burnt skin and take out the rice to eat.

Hunters often cut bamboo tubes with rice in half and eat half at both ends.

This kind of rice is wrapped in a layer of white bamboo pulp, and it has the fragrance of bamboo, which makes people feel a unique sense of Shan Ye and wildness.

Bamboo-scented glutinous rice, called "the shackles" in Dai language, is cooked with a special fragrant bamboo "buried shackles".

Xiangzhu belongs to Gramineae. Its stem is as thin as a wine glass, more than two feet long, and its inner wall is covered with a layer of white bamboo pulp, which has a special fragrance.

To cook fragrant bamboo tube rice, you should choose the tender bamboo that grew in that year, cut it down by sections, and leave one section for each section.

Put the high-quality glutinous rice soaked in soft water in advance into the bamboo seam, add a little water, then plug the mouth of the bamboo tube with banana leaves and bake it with charcoal fire or low fire in the oven. When the rice is almost cooked, take out the bamboo joints and cook them a few times, and then continue to bake until the rice is cooked.

When eating, lightly hammer the bamboo joints with a knife or wooden hammer to loosen the inner walls of rice and bamboo, and peel off the bamboo pieces to eat.

1 1 month to February is the harvest season of fragrant bamboo in Xishuangbanna, and it is also a good time to eat fragrant bamboo rice.

This fragrant bamboo glutinous rice has a soft and delicate taste, and its surface is covered with a layer of white bamboo pulp. Its appearance is like a kneaded cylinder, and it won't touch your hand when you hold it with your hand. Rice tastes not only the clear smell of bamboo, but also the smell of baked food. The perfect combination of the two flavors is mouth watering.

Dai people often take bamboo rice when they go out and often entertain guests with bamboo rice.

The annual Dragon Boat Festival is here again.

Rowing dragon boats, eating zongzi and hanging wormwood are important activities of the Dragon Boat Festival.

As long as it is the Dragon Boat Festival, the streets are more lively, and vendors selling all kinds of things can't wait to shout their voices out.

Every household is also busy cleaning the yard, picking wormwood and making zongzi.

You can smell zongzi everywhere you go.

Of course, my family is no exception. On the Dragon Boat Festival, grandma will take out the materials she bought early to make zongzi, so the whole family will sit around and start making zongzi.

At first, I couldn't make dumplings.

Grandma taught me by hand.

First, take two zongzi leaves and make them look like spoons. Scoop in glutinous rice with a spoon, but the glutinous rice should not be too full. Put some meat or bean paste in the glutinous rice, then wrap the glutinous rice and tie it with a rope.

This kind of zongzi is ready, and finally the wrapped zongzi is steamed in a pot.

I did it according to grandma's method.

The first time, I didn't do very well, but the second time, I made a beautiful zongzi.

Then put the zongzi into the pot and steam it. When it is cooked, as soon as the lid is opened, the thick fragrance of zongzi will float out and make your mouth water.

The family ate zongzi while watching TV, which was a happy scene ... In the evening, our family went to the river to see the scenery.

Looking at it reminds me of the scene of Qu Yuan jumping into the river.

I asked my grandmother, "Why do you want to eat zongzi on Dragon Boat Festival?" Grandma smiled and said, "In order to prevent fish from eating Qu Yuan's body, people throw zongzi into the river for fish to eat.

""Oh, then why the dragon boat race? "My questions seem endless.

"Because people are going to look for the body of Qu Yuan.

"Grandma said gently stroked my head.

Suddenly I feel that my life is so happy now.

Living in peacetime, we should cherish it.

Yes, in fact, building a harmonious home is not that difficult.

As long as we stay away from smoke and war, people all over the world join hands, leave the dense and prosperous jungle, cherish the boundless blue sea, protect every inch of space, and make the mountains greener, the water clearer and the sky bluer tomorrow, then we will certainly be able to build a beautiful, harmonious and warm home!

The composition "The Taste of Zongzi" is about eating Zongzi on the Dragon Boat Festival. At this time, the family will buy ready-made dumplings from the outside, although there are many kinds, such as triangles, pentagons and pillows. It's also delicious, with meat stuffing and egg yolk stuffing, but it's still not as delicious as home-cooked food.

I don't want to miss this great opportunity again this year. I have agreed to go to my neighbor's house with the habit of making zongzi in the afternoon to learn how to make zongzi.

When I arrived at my neighbor's house, I was warmly received. I ate this and tasted that. Half the time has passed.

"Get to the point, make dumplings." They started making dumplings with a series of tools such as leaves, meat and rice.

Neighbor grandma first folded the washed zongzi leaves into an "egg cone" with a "big leaf" exposed on it, then poured glutinous rice into the "egg cone" to stuff the meat, then poured the glutinous rice into it and chopped it with chopsticks. Finally, she folded the zongzi into the shape of a dog's head and tied it with a rope.

Such a zongzi is ready, and it looks quite simple.

I began to take out two rice leaves, one big and one small, and folded a corner like her. Then I put a little soaked glutinous rice on the folded trumpet, stuffed a large piece of pork and covered it with glutinous rice.

I am proud that I have successfully completed more than half of it than I thought.

When I covered the rice leaves again, glutinous rice jumped out one after another, just like a child.

I was so anxious that I stamped my feet. Fortunately, my grandmother "relieved" me-cut some glutinous rice, and I was relieved.

This is the easiest step-tie the brown rope and watch me show my talent.

I think zongzi should be wrapped tightly to be delicious.

I tied the zongzi into a circle with a brown rope.

You're finished. I picked up the zongzi to put it in the bowl, but I accidentally broke the short part of the brown rope and heard a "crash". The leaves of the zongzi were scattered, and the glutinous rice soon flew out of the leaves of the zongzi. Fortunately, I reacted quickly and pulled it in time, which reduced casualties, but it still caused a lot of trouble to my neighbors.

Fortunately, the two families have a deep friendship. Otherwise, "it doesn't matter, keep studying and I'll clean up the mess." After listening to my neighbor's grandfather, I was relieved.

With this failure, I was much more careful and managed to pack some.

I want to change the shape of zongzi after several bags are finished.

I wrapped it carefully, and each one was more interesting.

I haven't tasted my own dumplings after cooking, and I don't know how to wrap my favorite egg yolk dumplings, but I have experienced unprecedented happiness from the process of wrapping dumplings.

Handwritten masterpieces are not copied.

Hometown specialty composition 1: Hometown specialty There are many specialties in my hometown. Let me introduce you to one! It has khaki skin and is uneven. If you peel off the skin, it will reveal its fruit. It is wearing a pink coat. If you gently take off its coat, you will find its white skin and a faint fragrance. If you taste it yourself, it is sweet and delicious. Ah, it's delicious! Friend, do you know what he is? I can't guess, let me give you a riddle! Hemp seed, red curtains, lived a white fat man.

Friend, have you guessed? Let me tell you, this is a special product of our hometown-peanuts, which has a great effect! It can extract oil and supplement vitamins and minerals that our body lacks. But also has medical function. It can replenish blood. Not only versatile, but also delicious. Besides, there are several ways to eat. If you fry it and put some salt in it, it will be crisp and delicious. Just one word after cooking. Very tender, very fragrant. Can also be made into peanut paste and peanut crisp. ...

How's it going? Got you, right? .

There are many specialties in our hometown, such as pears, walnuts, cotton and sesame oil. Chapter II of ....................................................................................................................................................: Hometown specialties In my beautiful hometown-Shaoxing, there are many delicious specialties.

Let me introduce you today! First of all, the first specialty I want to introduce is small and smelly. Some people like it, some people are afraid.

I don't need to tell you, you should know! By the way, that's the "notorious" stinky tofu.

This stinky tofu, whether steamed or fried, is always memorable.

When foreign tourists come to Shaoxing, they always want to buy a few boxes of stinky tofu and try it back.

The second special product to be introduced to you next looks clear and transparent, but it smells sweet and intoxicating.

How's it going? Of course you guessed! That's Shaoxing rice wine, which is famous at home and abroad.

Yellow rice wine has a history of 5000 years. Carefully brewed with clear Jianhu water. The fragrance is mellow, and the color, smell and taste are good. Also known as "the crown of oriental famous wines"! Now I want to introduce the third major.

That's the black and fresh dried vegetables that every household needs.

On the dinner table in summer, there is always a bowl of soup made of dried mushrooms, which not only quenches thirst but also prevents heatstroke! There are many specialties in my hometown, such as fennel beans, sweet cake and fermented bean curd ... Why? Are you drooling? Then come to my hometown and try it! If you come, you won't leave! Article 3: Hometown Specialty In my beautiful hometown-Shaoxing, there are many delicious specialties.

Let me introduce you today! First of all, the first specialty I want to introduce is small and smelly. Some people like it, some people are afraid.

I don't need to tell you, you should know! By the way, that's the "notorious" stinky tofu.

This stinky tofu, whether steamed or fried, is always memorable.

When foreign tourists come to Shaoxing, they always want to buy a few boxes of stinky tofu and try it back.

The second special product to be introduced to you next looks clear and transparent, but it smells sweet and intoxicating.

How's it going? Of course you guessed! That's Shaoxing rice wine, which is famous at home and abroad.

Yellow rice wine has a history of 5000 years. Carefully brewed with clear Jianhu water. The fragrance is mellow, and the color, smell and taste are good. Also known as "the crown of oriental famous wines"! Now I want to introduce the third major.

That's the black and fresh dried vegetables that every household needs.

On the dinner table in summer, there is always a bowl of soup made of dried mushrooms, which not only quenches thirst but also prevents heatstroke! There are many specialties in my hometown, such as fennel beans, sweet cake and fermented bean curd ... Why? Are you drooling? Then come to my hometown and try it! If you come, you won't leave! ! ! Chapter four: Peaches, a specialty of my hometown. My hometown is at the foot of the Qinling Mountains, beside the Weihe River, and is rich in peaches.

Every spring, pink peach blossoms bloom all over the mountain area, making my hometown look like a paradise.

Walking on the roadside in the field, the thick pollen is in the air, and it is very comfortable to take a deep breath of sweetness! When peach blossoms fall in succession, small peaches and leaves grow out.

Peaches are as small as corn kernels, green and all over the garden, like strings of green pearls ... A few days later, you can see that they have grown to the size of eggs.

Slowly, the tip of its nose was dyed red, and along the red tip, the whole peach's little face became red and grew up.

From a distance, it looks like a branch covered with red lanterns.

In April, the early-maturing peaches came down, brushed off the furry skin and took a bite of the pulp. It was soft, sour and sweet, and delicious. I can't eat one, but I want to eat a second one.

In July, peaches came down. Peaches are big, sweet and soft, which can be said to be the top grade of peaches. Suitable for adults and children. It is really delicious.

/kloc-The peaches that came down in October are crisp, sweet and sour.

Although my hometown is also rich in pears, apples, chestnuts and so on. I like peaches best because they are delicious, nutritious and have a long fruit period.

Men, women and children love to eat.

I like my hometown, and I prefer the specialty of my hometown-peaches.

Chapter five: specialties of hometown: steamed dumplings, Guangdong inkstone and so on.

Now only fruit steamed dumplings are said.

Steamed dumplings are triangular and divided into three layers: the first layer is glutinous rice, the second layer is dumpling stuffing, and the third layer is winter leaves.

When steaming zongzi, the smell of leaves in winter comes to the nose and makes people salivate.

I can't wait to open the winter leaves and see a triangular glutinous rice balls. I take a bite, soft, just like chewing cotton candy.

Glutinous rice is always reluctant to part with its teeth. Sticking always refuses to come down, making people have to use chopsticks to pound, but there are still thousands of pieces, which can be described as "broken silk."

Chew in your mouth for a while, and you will find a delicious piece of pork hidden inside, which gives people another surprise.

Soft glutinous rice mixed with delicious pork is really delicious on earth.

The appearance of zongzi has a long history.

It is said that fruit steamed dumplings are eaten on the Dragon Boat Festival to commemorate Qu Yuan, a great national poet in history. On May 5th, he cooked glutinous rice or steamed dumplings and threw them into the river to offer sacrifices to Qu Yuan, so he put the glutinous rice in a bamboo tube for fear of eating fish. ...

March 3 Guangxi Composition 400 words March 3 Guangxi This year, I went to my grandmother's house in the countryside for the first time. The third day of the third lunar month is a traditional festival of Zhuang nationality.

The five-color glutinous rice cooked by Zhuang people is very famous and has long been heard.

When I heard the word five-color glutinous rice, my mouth was numb.

When I arrived at my grandmother's house, I asked her to show me the procedure of making glutinous rice. My grandmother smiled and agreed.

At first, grandma mashed the maple leaves in a mortar, dried them and soaked them in a certain amount of water. Grandma also said that this maple leaf must be soaked until tomorrow before it can continue to be made.

The next day, grandma fished out the leaf residue and filtered it, then took out the black dye solution.

Black dye solution should be put into a pot and boiled with warm water to 50-60 degrees, and then glutinous rice should be immersed in it.

Grandma extracted the fruit of Gardenia, then mashed it into pieces and soaked it in clear water to get a yellow-orange mixture.

Then grandma soaked the glutinous rice in the red-purple mixture boiled by the same variety of red and blue grass with different leaf shapes.

Grandma also told me that the leaves of these plants are slightly longer and darker, the boiled color is thicker, and the brewed rice turns purple; The leaves are round, the color is light, the boiled color is light, and the soaked rice turns bright red.

After my grandmother told me this, I realized: it turns out that a plant can have two colors, which is amazing! Grandma said that all kinds of glutinous rice can be obtained by steaming these glutinous rice soaked in miscellaneous materials in a pot for more than ten minutes.

My mouth watered as I spoke. I really want to eat five-color glutinous rice quickly! However, when my grandmother didn't make five-color glutinous rice, my neighbor's friends had come to invite me to the concert.

I was ecstatic at once, because this was my first time to catch a concert.

I walked and talked with my friends. Although I don't understand a Zhuang language they said, I know from their eyes and smiles that Zhuang people are very hospitable, even children are no exception.

Miao people believe in animism, worship nature and ancestors.

There are many festivals, besides traditional festivals and sacrificial festivals, there are also special festivals related to eating.

Such as: duck festival, new year festival, fish killing festival, tea picking festival, etc.

Besides preparing wine and meat, seasonal food is also essential for festivals.

For example, during the Duck Festival, every household has to kill ducks and cook them with rice to make porridge. When eating New Year's Festival, you should cook with new rice, make wine with new rice, and even pick vegetables and fish and leave the pond. In the festival of killing fish, women usually wait by the river with food, bacon, sausages and other tables. As long as they catch fish, they light a bonfire and cook fish in a pot until they enjoy themselves.

Miao year is the biggest traditional festival.

The year of Miao usually begins on the first day of the first month and lasts for three, five or fifteen days.

Years ago, every household should prepare rich new year's goods, besides killing pigs and sheep (cattle), they should also prepare enough glutinous rice wine.

New Year's Eve dinner is rich, paying attention to "all seven colors" and "all five flavors", and making "rice cakes" with the best glutinous rice.

Banquet and exchange gifts.

The biggest ritual activity of Miao people is "eating dirty meat", also known as "Drum Festival".

Generally, a small sacrifice lasts for seven years and a big sacrifice lasts for thirteen years.

It will be held from 10 to 1 1 0 on the second day of the second lunar month, when a roe deer cow will be killed and a Lusheng dance will be performed to commemorate its ancestors.

Invite friends and relatives to get together during meals to enhance feelings and family harmony.

Glutinous rice is an indispensable food for Miao festivals and social activities, and it is also an indispensable food for young men and women in the process of marriage and love.

Miao people in Chengbu, Hunan Province gave each other glutinous rice cakes painted with mandarin ducks as souvenirs. When holding a wedding, the host will also invite the bride and groom to eat glutinous rice cakes with dragon and phoenix and doll patterns; Miao people in many areas often make glutinous rice noodles into jiaozi, which is also a kind of food during festivals.

No matter the wedding or funeral, tables, sour meat and sour fish must be prepared, otherwise it will be considered impolite.

When welcoming distinguished guests, Miao people are used to inviting guests to drink croissants first.

At the wedding, the bride and groom will drink a toast.

Please indicate the source? Method for making glutinous rice balls