What kind of rice is japonica rice?
Japonica rice is a common staple food of rice. It is cultivated all over China with a history of more than 6,900 years, which is one of the characteristics of China's food culture. It is mainly produced in the northeast of China. Japonica rice is made by grinding non-waxy rice. Generally, it is oval or round, plump and plump, with nearly round cross section, length-width ratio less than two, waxy white in color, transparent or translucent, and hard and tough in texture. However, rice yield is low. According to the harvest season, japonica rice can be divided into early japonica rice and late japonica rice. Early japonica rice is translucent, with a big belly, few hard grains and poor rice quality. Late japonica rice is white or waxy, with small white belly, hard grains and excellent quality. The yield of japonica rice is much lower than that of indica rice. It contains a lot of carbohydrates, accounting for about 79%, which is the main source of heat. Japonica rice is japonica rice.
Japonica rice is short and thick, and Cantonese call it "fat rice". Cooked porridge rice is soft, and common northeast rice, pearl rice round rice and Jiangsu round rice all belong to japonica rice.
Japonica rice can be divided into early, middle and late, cool in the north and warm in the south; Red japonica hot, white japonica cool; New japonica rice is hot and old japonica rice is cold. Porridge is the most nourishing and suitable for all ages. Black rice, crystal clear and soft, is produced in Chenggu County, Shaanxi Province. Black rice is the treasure of rice in China. According to scientists, black rice contains 16 kinds of amino acids, trace elements such as iron, molybdenum and zinc, vitamins B 1 and B 12, etc.
What are the benefits of eating japonica rice?
1 can prevent hypertension, because on the one hand, it contains less calories and cholesterol, so eating japonica rice is very preventive for some cardiovascular diseases that may be caused by high cholesterol content.
2, can nourish the stomach, because there are more crude fibers in japonica rice, on the one hand, it will not bring any stimulation to our gastrointestinal tract, on the other hand, it will help to secrete saliva and reduce the pressure on the gastrointestinal tract, which is very helpful for nourishing the stomach.
3. Regular consumption of japonica rice can also prevent senile plaques, because japonica rice contains a substance that can increase the content of red blood cells in the body. Only when the amount of red blood cells reaches a certain value, the blood circulation of the human body is better, so it can inhibit pigments and help to inhibit the generation of senile plaques.
Walnut kernel japonica rice porridge
Ingredients: walnut kernel 30g, japonica rice100g.
Practice of walnut kernel japonica rice porridge
1. Pick walnuts, dry them in the sun or dry them, and grind them into coarse powder for later use.
2. Wash the japonica rice, put it in a casserole, add appropriate amount of water, and cook it with slow fire until it becomes thick porridge, then add the chopped walnuts into the porridge, mix well, and cook it with slow fire until it boils.
How to take it: Take it in the morning and evening.
Efficacy: tonifying deficiency and essence, tonifying kidney and lowering blood pressure.
Indications: hypertension with deficiency of both yin and yang.
Astragalus japonica rice porridge
Raw materials: japonica rice100g, astragalus root 20g, brown sugar 20g, and proper amount of water.
Practice of Huangqi japonica rice porridge
1. Wash Astragalus membranaceus with warm water to remove ash, slice it, wrap it in gauze, put it in a clean casserole, add 200g of water and boil it for 10 minute, then boil it for 15 minute after decanting, and mix it with the first decoction for later use; Wash the japonica rice and drain the water; Grind brown sugar into powder for later use.
How to make japonica rice porridge delicious?
2. Put the clean casserole on the fire, add some water to boil it, add japonica rice, boil it with strong fire, then cook it with low fire until the rice soup is thick, add the medicinal juice and brown sugar, and continue to cook for 5 minutes.
Features: fragrant and slightly sweet, waxy and soft and sweet.