Most of the crispy rice belongs to fried puffed food, and rice and millet crispy rice can be seen on the outer packaging. A large amount of edible oil needs to be added in the processing process, so the heat is relatively high.
The efficacy and function of crispy rice
From the perspective of traditional Chinese medicine, crispy rice can strengthen the spleen and stimulate appetite, tonify the middle energizer and invigorate qi, nourish blood and promote blood circulation, and has a good effect on anorexia caused by weakness of spleen and stomach and dizziness and headache caused by deficiency of qi and blood. From the point of view of nutrition, the contents of protein, fat, carbohydrate, vitamin B, vitamin E, iron ion and potassium ion in this crispy rice are relatively rich. After ingestion, it can not only increase appetite, promote normal metabolism, improve visual fatigue, but also improve iron deficiency anemia.
Suitable for people: people with weak stomach, chronic gastritis and no diet should eat it; Old people and children with spleen deficiency, dyspepsia and chronic diarrhea should eat it; It is suitable for patients with dyspepsia and abdominal pain after illness.
People who don't eat: people with diabetes don't eat; Sjogren's syndrome and hyperactivity of fire due to yin deficiency are forbidden to eat.
Edible: To prevent rice cookers from appearing crispy, it is necessary to master the degree of adding water when stewing rice, and be careful not to exceed the time.
Taboo: When the rice crust is burnt. A carcinogen-benzopyrene is produced in rice cookers.
Storage: the shelf life can reach more than 6 months.
Refer to the above content: Baidu encyclopedia-crispy rice