Black Rice Steamed Bread

Black rice steamed bread is made of black rice as raw material, rich in nutrition. Black rice is a very healthy food. It has a unique aroma. When making steamed bread, add some black rice noodles to make the steamed bread smell more attractive.
Steamed bread, known as "mantou" in ancient times, is also called "steamed bun", "steamed bun" and "steamed bun". It is the original name of "steamed bun". One of the traditional Chinese pasta is a kind of food steamed with fermented flour. Steamed bread with wheat flour as the main raw material, is one of the Chinese daily staple food.
The steamed bread originated from the human head sacrifice in the barbaric era. It was said that it was invented by Zhuge Liang when he was in Meng Huo. The shape was human head shape. Later, with the development and evolution of history, it was gradually changed to poultry meat stuffing. However, the history of Chinese eating steamed bread can be traced back to at least the Warring States period, which was called "steamed cake" at that time ". During the Three Kingdoms, steamed bread had its own official name, which was called "barbarian head". Lang Ying, a Ming native, recorded in the "Seven Revision Manuscripts": "The real name of steamed bread was barbarian head, and it was made a sacrifice with human head. The expedition of Zhuge to Meng Huo was ordered to sacrifice bread and meat for human head, which was called" barbarian head ". Today, it is also used for steamed bread."
The word "steamed bread" first refers to steamed bread with stuffing. Today, most people in the north call it "steamed stuffed bun". The word "steamed stuffed bun" began in the Song Dynasty. The titles of "steamed stuffed bun" and "steamed bread" did not gradually differentiate until the Qing Dynasty. However, Wu Yuyuan and other places still retain the ancient name, calling stuffing "steamed bread", such as "fried steamed bread", "crab flour steamed bread" and so on.