Practice of Seeking Yellow Rake in Gongxian County, Yibin, Sichuan Province

Prepare glutinous rice, rice, brown sugar (some white sugar can be prepared appropriately), a little soybean, and bamboo shoots and leaves.

Let's take glutinous rice and rice at a ratio of 7:3, totaling 10 kg, as an example to explain the production method:

1. Add 232 soybeans and glutinous rice to the rice. Soak for 24-48 hours respectively. Soak the shell leaves of dried bamboo shoots in warm water and wash them for later use.

2. After soaking, filter the water, beat the rice and steam the glutinous rice.

3. Chop the brown sugar or cook it into syrup and add it to the rice slurry and mix well.

4. Prepare a larger basin, pour in the glutinous rice, then pour in the rice slurry, and keep stirring until every glutinous rice is not sticky. Then according to the moisture situation at this time, put the stirred glutinous rice for a while (it can't be put for too long, otherwise it won't be scooped out at that time), and when the moisture evaporates until the glutinous rice can stick together, you can wrap it in bamboo shoots and leaves, and then steam it in a pot until it is cooked. In the past, Ba Huang was eaten by ourselves in these places during the Spring Festival, so it was usually steamed all night. Now you can eat it yourself without steaming it like this.

Note: The amount of rice determines the hardness of Ba Huang.