Suitable population of sorghum and rice
Most people can eat it. Suitable for children with dyspepsia; Suitable for people with spleen and stomach qi deficiency and loose stools; Sorghum with strong viscosity is suitable for pulmonary tuberculosis patients.
The taboo of sorghum rice.
1. When you eat sorghum rice, you must cook it.
2. It is not advisable to eat heated sorghum rice or cooked sorghum rice regularly, and it is not advisable to add alkali to cook rice.
3. Sorghum rice should not be eaten with pepper and aconite.
Sorghum is hulled sorghum rice, commonly known as millet, reed millet, water chestnut, water chestnut, reed millet and so on. Its Latin name is sorghum. It is one of the traditional grains in China. It is panicum miliaceum, belonging to the genus Sorghum, which is one of the ancient cereal crops. It has many functions of food and medicine.
Sorghum rice is a granular finished grain after the husk of sorghum is ground. Sorghum, also known as red valley and millet, was called Shu Shu in ancient times. The main producing areas are concentrated in the northeast, eastern Inner Mongolia and southwest hilly areas. According to their properties, there are two types: japonica type and waxy type, and the seeds are divided into hard type and soft type. There are five colors of grain: yellow, red, black, white or grayish white and light brown. China's famous wines, such as Maotai, Wuliangye, LU ZHOU LAO JIAO CO.,LTD and Fenjiu, all use red sorghum as the main raw material.
Sorghum dividends are white; Red sorghum, also known as wine sorghum, is mainly used for brewing, while white sorghum is used for eating, which is warm and sweet. Sorghum can be divided into edible sorghum, sugar sorghum and broom sorghum according to its properties and uses. Sorghum is the raw material for brewing wine, making vinegar, extracting starch and processing maltose.
References:
Baidu encyclopedia-sorghum rice