Monascus rice is a homologous substance of medicine and food, which was recorded as early as 1000 years ago. Li Shizhen's Compendium of Materia Medica records that monascus can "promote digestion and blood circulation, strengthen the spleen and regulate the stomach"; Recent studies have proved that Maltese and others have found that the fermentation products of monascus have a time-dependent inhibitory effect on tumor growth; Scientists Wong HC and Bau Bernstein first discovered that the cultured Mycoplasma purpurea has antibacterial activity. Recently, it has been reported that the pigment can kill or inhibit Pseudomonas aeruginosa, Escherichia coli, Streptococcus A, Staphylococcus albicans, Staphylococcus aureus and Vibrio cholerae in chickens. In addition, the organic acid is mainly lactic acid (88.6%), and a small amount of succinic acid and oxalic acid also have antibacterial effect, which is completely consistent with the records in Tiangong Wu Kai.

Can be used as red rice clove ribs.

Ingredients: 500g sparerib, half bowl of Redmi, 10 clove, dried tangerine peel, onion, ginger, cooking wine, white sugar, chicken essence, salt, and appropriate amount of wet starch;

Exercise:

1. Wash the ribs (it is best to wash them with washed rice first, and then rinse them with clear water), splash the ribs with boiling water, and then wash off the blood and floating foam with clear water after taking them out;

2. Put the ribs, cold water (without ribs) and cooking wine into a pot, put the red yeast, clove, dried tangerine peel, onion and ginger into a gauze bag, cook with high fire until the water boils, then turn to low heat and cook for about one and a half hours. When the water is almost dry, add sugar, salt and chicken essence, and add wet starch to collect juice, and you can eat it.