1, Redmi
Redmi: It belongs to long grain rice. Redmi is a kind of rice suitable for the growth of Gaogang mountain area and poor soil. It only produces one season of rice a year, not early rice, but only middle rice or one season of late rice. Because of its long growth period, good quality and high nutritional value, rice yield per mu is not high.
In the mountainous areas of the old society, the processing conditions of rice were poor, basically relying on pestle grinding. The rice skin of red rice was tough, and the processed rice was rough and difficult to swallow. Therefore, it was regarded as inferior food by the rich and only poor farmers could eat it. This kind of rice was eaten by the Red Army in the Jinggangshan struggle.
Redmi's approach:
1, Redmi is not easy to cook than normal rice, whether it is porridge or cooking. Therefore, Redmi had better be washed the night before, soaked in water for one night, and then cooked the next day. Besides, rice is more delicious than porridge. The ratio of Redmi to water is generally 1: 2.5.
2. When cooking, it is necessary to cook on a big fire. It's best to open the lid and let the rice roll freely, otherwise it will overflow with purple and black water everywhere. 3. Later, turn to low heat and simmer for about 20 to 30 minutes to cook very fragrant red rice.
2. Pumpkin soup: pumpkin is the main ingredient, supplemented by condiments such as onions, and made in an appropriate way. This soup is made in different ways, and it is also used as the main ingredient together with other foods, such as sweet potato and laver.
Jinggang pumpkin soup. Pumpkin is a good healthy food, especially in mountainous areas. The soup cooked with it is delicious and nutritious. Pumpkin soup and Redmi are the most distinctive foods in Shizuoka. It is said that Jinggangshan doesn't eat Redmi or drink pumpkin soup for nothing. Pumpkin is a good healthy food, especially in mountainous areas. The soup cooked with it is delicious and nutritious.
3. Bamboo shoots: Bamboo shoots have been regarded as "treasures in dishes" in China since ancient times. Bamboo shoot is a traditional delicacy in China, which has a long history of eating and cultivation. It is the tender bud of bamboo, also called bamboo shoot. Bamboo is a perennial lignified plant in Gramineae, and its edible parts are primary, tender and fat buds or whips. Bamboo originated in China, with many kinds, strong adaptability and wide distribution. Bamboo shoots are sweet in taste and slightly cold in nature, and have the effects of clearing heat and resolving phlegm, benefiting the diaphragm and stomach, quenching thirst and benefiting qi. Bamboo shoots also contain a lot of cellulose, which can not only promote intestinal peristalsis, eliminate food stagnation and prevent constipation, but also be a good food for obese people to lose weight.
Bamboo shoots are a famous ancient specialty of Jinggangshan, mainly produced in Wujing, Jingzhushan, Zhusha, Baini Lake, Luofu, Huang 'ao, Changping, Xia Qi, Mao Ping, Dalong and Bailu. Bamboo shoots can be divided into bamboo shoots and small bamboo shoots according to varieties, harvest seasons and processing methods. Winter bamboo shoots and spring bamboo shoots; Fujian bamboo shoots, smoked bamboo shoots and magnolia slices. Winter bamboo shoots, spring bamboo shoots and small bamboo shoots can also be canned and processed into salted bamboo shoots, which are semi-finished vegetables and can be directly used for restaurants and families to make various dishes. Because bamboo shoots are delicious, crisp and contain a lot of cellulose, people not only like to eat them, but also have the function of strengthening the stomach. Jinggangshan tourism market has a large demand and a broad market.