There are two main ways to eat brown rice: frying and cooking. Stir-fried method is to wash and chop brown rice, and stir-fry it with diced lean meat, shredded carrots and pickled vegetables. Its color is bright and its taste is mellow and delicious. Cooking method is to chop the washed brown rice and cook it in clear soup, and add dried pickles, chili paste, chopped ginger, scallion and coriander. It is bitter in taste and sweet in bitterness, and has the effects of relieving exterior syndrome, purging heat and removing summer heat, and it makes you feel relaxed after eating. It can also be cooked with Longjiang white fish to make brown fish wrapped in white soup, which is really wonderful and is the top grade of Tengchong cuisine.
Brown-covered rice was originally the seed of a palm tree, but when it was tender, it was wrapped in brown skin, and the grain looked like millet, so it was also called millet, which was an unopened flower spike growing on the brown-covered tree. It is bred in winter and can be obtained by peeling off the outer brown skin from the tree in early spring.
Brown rice can be divided into bitter and sweet, the bitter one is called bitter bamboo rice, and the sweet one is called jingzhu rice. Physically, the sweet body is wide, fat and plump, and the bitter body is round and slender. Brown rice is a good vegetable and fruit, rich in nutrition, and has the medicinal effects of diminishing inflammation, clearing fire and lowering blood pressure.