Stir-fried rice is to put rice in a wok and stir-fry it slowly with a small fire until the surface is slightly yellow or slightly darker than the original color, and the smell of rice can be smelled, which can make it crisp and easy to stir-fry effective substances. The burnt fragrance produced by it can strengthen the spleen and promote digestion, and enhance dryness, which is more conducive to dehumidification and diarrhea.

Compendium of Materia Medica records: "Stir-fried rice soup: beneficial to stomach and dehumidification." In daily life, it can be made into porridge soup, herbal tea and so on. It is a product for clearing heat and nourishing yin, invigorating spleen and benefiting qi.

Extended data:

Fried rice is a kind of rice grain made by frying millet and shelling. The processing method is that pure millet is soaked in water, steamed in a pot, fried in a wok, cooled and shelled. Processed fried rice is yellow but not burnt, hard but not hard, glittering and translucent, crispy and delicious when soaked in milk tea.

As a result of water immersion, the water-soluble vitamins on the surface of millet skin penetrated into rice grains, which increased the vitamin content in fried rice. Due to the rapid cooling and drying after steaming and frying, the gelatinized starch is fixed in the original state, and it can only be soaked in tea when eating. Fried rice uses less water and is resistant to storage. Easy to carry, not easy to deteriorate, meet the needs of rural life.

People's Network-Fried Rice Soup, Benefiting Stomach and Dehumidifying