Question 2: What is stem rice japonica rice ("stem rice" is a typo, which should be written as "japonica rice" [1])? Some people call it "Penglai rice". It looks round and short, and it tastes moderate in hardness, so we usually eat rice.
Stem rice
Most of them belong to this kind of stem rice. The amylose value of japonica rice is about 16-2 1. Because of its moderate hardness, ordinary stalk rice is most commonly used for cooking rice, sushi and so on. The "rice on the pond" produced in the pond belongs to the "japonica rice" variety!
Question 3: What does the stem rice look like? The rice you usually eat is made of stem rice. The bitter fruit of characteristics, the sorrow of education
Question 4: What is japonica rice? Japonica rice is the rice you usually eat. But not all rice is japonica rice. Glutinous rice and glutinous rice are the same thing, which is called glutinous rice in the south and glutinous rice in the north.
Rice is divided into japonica rice, indica rice and glutinous rice. Among them, glutinous rice is glutinous rice, commonly known as glutinous rice.
Cooking usually uses japonica rice and indica rice, and the rice grain of indica rice is longer than japonica rice. But it seems that only southern cities have indica rice, and northerners only eat japonica rice.
milled rice
Sweet and flat in nature. It contains starch, protein, fat, vitamins (B 1, a, e), cellulose, calcium, phosphorus, iron and other substances. Except starch, other nutrients are mostly hidden in the germ and outer membrane of rice grains. But has it ever occurred to people that after several times of processing and grinding brown rice into polished white rice, the rice bran layer and germ are removed, so a lot of vitamins, trace elements and cellulose beneficial to human body are removed, and only simple starch and a small amount of protein are provided to people? From the analysis of human health needs, it is a pity and waste to discard rice bran and germ. Japonica rice has the functions of invigorating spleen and stomach, nourishing middle energizer and brain, improving hearing and eyesight, harmonizing five internal organs, dredging four veins, relieving boredom, quenching thirst and stopping diarrhea. For spleen deficiency, boredom, thirst, diarrhea, muscle wasting and other symptoms, eating has the effect of regulating stomach and qi, quenching thirst and stopping diarrhea.
Note that japonica rice, also known as rice, is divided into early, middle and late days, with cool stalks in the north and warm rice in the south; Red japonica hot, white japonica cool; The new japonica is hot and the old japonica is cold. Cooking 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' determination, black rice contains 16 kinds of amino acids, trace elements such as iron, molybdenum and zinc, and vitamins B 1 and B 12, and the protein content is 50% higher than that of ordinary rice. Compendium of Materia Medica records that black rice has the effects of nourishing yin and tonifying kidney, strengthening spleen and warming liver, improving eyesight and promoting blood circulation. Whether cooking porridge or soup, it is a good tonic.
Question 5: What is japonica rice? There are many kinds of coarse cereals, just like rice, including glutinous rice, millet, Gong Mi and so on, as well as japonica rice. What is japonica rice? Let's have a look. Sun Simiao, a medical scientist in the Tang Dynasty, wrote in Qian Jinfang? "Therapeutic Recipe" emphasizes that japonica rice can nourish the stomach and promote granulation; Shi Jian Materia Medica also holds that japonica rice has good effects of nourishing the spleen and stomach, nourishing the five internal organs and strengthening physical strength. Zhang Lei, a scholar in the Northern Song Dynasty, has a profound understanding of rice porridge nourishing people, and thinks that eating rice porridge every morning is the first recipe for diet nourishing. He wrote in the Story of Porridge: "Eating a big bowl of porridge every day is the best way to eat, because the stomach is weak and soft on an empty stomach, which is compatible with the stomach." Su Dongpo, a writer in the Northern Song Dynasty, often eats rice porridge for tonic. His experience is that it is better to eat porridge at night. He said: "porridge is fast and beautiful. It's wonderful to sleep after drinking it." The poet Lu You died at the age of eighty-six. He was deeply nourished by rice porridge, from which he realized that eating porridge is the simplest and most effective way to prolong life. He specially wrote a poem "Eating Porridge" and praised it strongly: "Everyone in the world is in the third year of high school, but I didn't realize that at present, I have regarded eating porridge as a fairy in Qiu Ren." Japonica rice is rice made by grinding japonica non-waxy rice. Rice grains are generally oval or round. The rice grains are full and plump, the cross section is nearly round, the aspect ratio is less than 2, the color is waxy white, transparent or translucent, the texture is hard and tough, it is sticky and delicious after cooking, but the rice yield is low. Japonica rice is divided into early japonica rice and late japonica rice according to the harvest season. Early japonica rice is translucent, with big white belly, less hard grains and poor rice quality. Late japonica rice is white or waxy, with small white belly, many hard grains and good quality. Japonica rice is mainly produced in North China, Northeast China and South Jiangsu. The famous station rice and Shanghai white japonica rice are both excellent japonica rice.
Question 6: What is japonica rice? Some people call it "Penglai rice". Its shape is round and short, and its taste is moderate, so most of the rice we usually eat belongs to this kind of rice.
The amylose value of stem rice is about 16-2 1. Because of its moderate hardness, stem rice is most commonly used for cooking rice, sushi and so on.
The classification of ordinary rice is divided into four categories according to the classification method of rice: ① indica rice. Rice made from waxy indica rice. Rice grains are generally rectangular or slender. According to its grain quality and indica rice harvest season, it can be divided into early indica rice (white belly with less hard grains) and late indica rice (white belly with less hard grains). ② Japonica rice. Rice made from Japanese non-glutinous rice. Rice grains are generally oval. According to its grain quality and japonica rice harvest season, it can be divided into early japonica rice (white belly with less hard grains) and late japonica rice (white belly with less hard grains). ⑦ Indica rice and glutinous rice. Rice made from indica rice. Rice grains are generally rectangular or slender, waxy and opaque; There is also translucent (commonly known as Yinnuo), which is sticky. 4 glutinous rice. Rice made from Japanese glutinous rice. Rice grains are generally oval, waxy white and opaque; There is also translucent (commonly known as Yinnuo), which is sticky.
Quality standards According to the processing accuracy, all kinds of rice are divided into four grades: super grade, standard grade one, standard grade two and standard grade three.
South China likes to eat indica rice, which is loose; Northerners like to eat glutinous rice.
Question 7: What is japonica rice and how is it different from rice? Where can I buy it? Yes, japonica rice is the kernel of japonica rice, also known as rice. Its taste is sweet and light, its nature is peaceful, it can be eaten every day, and it is the best in the world. Japonica rice is the staple food of people in southern China, which contains a lot of carbohydrates, accounting for about 79%, and is the main source of heat.
Although protein accounts for only 7% of japonica rice, it is still an important source of protein due to its large consumption. Japonica rice contains essential amino acids, fat, calcium, straw, iron, B vitamins and other nutrients.
Question 8: What is stem rice? Picture japonica rice is the kernel of japonica rice, also known as rice. Its taste is sweet and light, its nature is peaceful, it can be eaten every day, and it is the best in the world.
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