Red currant rice flour is a traditional Chinese medicine, food and supplies, in China has been thousands of years of history of use, by the early rice by fermentation and processing, more red or dark red. Red yeast powder is generally used in food coloring and traditional Chinese medicine, firstly, the red yeast fungus is put in the rice for effective cultivation and fermentation, after that, the red yeast rice is obtained, and finally, the red yeast rice is used as the basis, and it is dried in the sun and grinded into powder, and finally the red yeast powder is obtained.
What are the dangers of red yeast rice powder
The contraindication of red yeast rice powder lies in the stimulation of the gastrointestinal tract by the red yeast itself, which is prone to gastrointestinal related reactions, such as nausea, vomiting, diarrhea and so on; therefore, when using it, pay attention to the function of the gastrointestinal tract.
Generally speaking, moderate use is beneficial to the human body, but if excessive use of red yeast powder will produce some harm to the human body, red yeast contains red yeast, is a kind of mold, too much consumption may cause cancerous changes in body tissue cells. In addition, excessive consumption of red yeast powder may cause liver function damage.
Effects and functions of red yeast rice flour
1, red yeast rice flour contained in the red yeast rice flour can prevent the human body from generating cholesterol, with the efficacy of lowering blood lipids.
2, red yeast rice flour contains vitamin a, b vitamins and phosphorus can be used to treat night blindness and foot disease.
3, red currant rice powder has the effect of strengthening the spleen and eliminating food, activating blood circulation and removing blood stasis, and can be used to treat red and white dysentery, postnatal discharge, bruises, dietary stagnation and so on.
4, red yeast rice flour also improve the function of t-cells, increase the body's antibodies.
Eating methods of red currant rice powder
(A) plum scented sweet and sour chops
Main ingredients: pork ribs, plums, rock sugar, cotton sugar, red currant rice powder, sour plum sauce
Accessories: rice vinegar, cooking wine, ginger and garlic, seasonings, sesame seeds, cinnamon, shallots
practice:
1, ginger and garlic flattened, red currant rice powder soaked with warm water Ten minutes, cut into small rows and plum size;
2, boil ribs with water, blood foam skimmed off, the ribs fished out;
3, the pan hot oil, add oil, sugar, stir-frying over medium heat until the sugar completely melted into brown;
4, wait until the sugar color bubbles into small bubbles when the small rows of stir-frying, so that the ribs wrapped in the color of the sugar after the plate;
5, and then poured the oil, garlic, ginger, cinnamon, cinnamon, cinnamon, cinnamon, cinnamon, cinnamon, cinnamon, cinnamon, cinnamon, cinnamon and cinnamon, and so on. oil, garlic, ginger, spices stir-fried yellow put onion, the ribs into;
6, put cooking wine, and then poured into the boiling water, cinnamon, allspice, the red currant rice with the soup poured into the honey brine;
7, with a medium fire to cook the color, cook out after taking away the honey brine, put the rock sugar, sugar, rice vinegar, covered with a pot lid, simmering on a low fire for 20 minutes;
8, the onion, ginger, garlic, spices pick away, and then put a little bit of the color of the sugar, the color of the sugar. Garlic, incense leaves pick away, and then add salt and vinegar, large fire juice can be.
(2) Jiangsu Cherry Pork
Main ingredient: red currant rice flour, cherries, five-flower pork
Applications: green onion, seasoning, cooking wine, pepper, salt, ginger, brown sugar, sesame oil
Methods:
1, the pork cut into one-inch-square cubes, from the skin down into four pieces, do not cut off;
2, five-flower pork into the boiling pot Inside, add enough cold water, high heat until broken;
3, red currant rice flour into a bowl, soaked with the right amount of hot water, standby;
4, hot pot of cold oil to add onion, ginger, soy sauce, brown sugar, seasonings, cooking wine stir-fry, add water, pepper, sesame oil;
5, high heat boiling skimming foam, put the pork, red currant rice flour, burned to 1 hour to rot, add salt to taste to close the juice. Add salt seasoning juice.
6, yards on the plate, the remaining soup on the fire into a thick sauce burned in the meat, surrounded by cherries can be decorated.
Red currant rice powder coloring the use of
(a) add water to dilute the method
Steps: take the appropriate amount of warm water, pour red currant rice powder to mix, in the brine will be boiled ingredients can be colored.
Note:
1, mix the red currant powder try to use warm water, it is easier to mix well.
2, there is no specific ratio of red yeast rice and warm water, red yeast powder coloring ability is very strong, it is recommended that novice friends can add more water to dilute and then use.
3, in the brine when used to can be used in a small amount of coloring method, do not pour a brain.
4, marinated meat coloring should be adjusted to the fire in the fire, which will help the stability of the color.
(ii) ingredients blanching color method
In the blanching of ingredients, it is put into the red currant powder water (not directly poured into the brine), so that not only the color is good to grasp, and is not easy to bad old soup (red currant rice contains starch, long time in the brine is easy to ferment brine sour, red currant powder is no exception). Use red currant powder water blanching color, only in the brine pot add the right amount of sugar color, you can adjust the natural color of brine meat.