Suitable population of sorghum rice
Most people can eat it. Suitable for children with dyspepsia; Suitable for people with spleen and stomach qi deficiency and thin stool; Sorghum with strong viscosity is suitable for pulmonary tuberculosis patients.
Taboos of sorghum rice.
1. When eating sorghum rice, be sure to cook it until it is rotten.
2. It is not advisable to eat sorghum rice placed after heating or boiled sorghum rice often, and it is not advisable to add alkali for cooking.
3. Sorghum rice should not be eaten with Fructus Zanthoxyli and Radix Aconiti lateralis Preparata.
Sorghum is sorghum rice after hulling, commonly known as millet, reed millet, water chestnut, water chestnut, reed millet, etc., and its Latin name is sorghum. It is one of the traditional grains in China. It is an annual herb belonging to the genus Sorghum in Gramineae and is one of the ancient cereal crops. It has many functions of food and medicine.
Sorghum rice is a granular finished grain after the cortex of sorghum has been ground. Sorghum, also known as red grain and millet, was called Shu Shu in ancient times. The main producing areas are concentrated in the northeast, eastern Inner Mongolia and hilly areas in southwest China. According to its properties, there are two kinds: japonica and waxy, and the grain is divided into hard and soft. There are five kinds of grain colors: yellow, red, black, white or grayish white and light brown. China's famous wines such as Maotai, Wuliangye, LU ZHOU LAO JIAO CO.,LTD and Fenjiu all use red sorghum as the main raw material.
Sorghum is divided into red and white; Red sorghum, also known as wine sorghum, is mainly used for brewing, while white sorghum is used for eating, which is warm and sweet. Sorghum can be divided into edible sorghum, sugar sorghum and broom sorghum according to their properties and uses. Sorghum is the raw material for brewing wine, making vinegar, extracting starch and processing maltose.
References:
Baidu encyclopedia-sorghum rice