Silk Miao rice and fragrant rice

What is the relationship between Simiaomi and Xiangmi?

Simiao rice and fragrant rice belong to different kinds of white rice.

White rice is just a general term. In fact, there are many kinds of white rice, with different shapes, characteristics and viscosity, which can be roughly divided into long rice grains, short rice grains and glutinous rice. Long-grain rice is slender, flat in shape and weak in viscosity. It is well known for its delicious silk seedling rice and fragrant rice. Pearl rice, Crystal Rice, etc. are the surface of short rice grains. The rice body is thick, short, wide and thick, sticky and strong, and the taste is fragrant and soft. Finally, glutinous rice, similar to short grains of rice, is superior in viscosity to the first two, sweet and greasy in taste, and very full.

China Simiao Rice: Old rice is soft, new rice is fragrant, and most of the rice sold in supermarkets is semi-new and semi-old synthetic rice.

Thai jasmine scented rice: It can only be planted in the northeast of Thailand, with natural jasmine fragrance, tender and glutinous rice grains, soft but not sticky, and is most suitable for fried rice.

Ba *** ati: Originated in India, Pakistan and Nepal, the rice is long and young, with a powdery texture, which is easily broken at the entrance.

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Rice is the basic food for Chinese people, and some people feel weak when they don't eat for a day. Since I eat every day, I have to change my mind so that I don't feel bored. I steam, fry, cook and bake, and have a sweet meal. Adding rice from different places and varieties, each with different nutritional value, is hard to blame even the "sharp-tongued" old mouse for falling in love with rice!

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1. China Silk Miaomi

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2. Zhenzhu rice

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3. Italy and Italy

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4. Yindu fragrant rice

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5. Rough rice

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6. Long rough rice

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7.wild rice

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8. Thai Molly fragrant rice

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9.black rice

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10. Xiban Yami

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1 1.

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12. Red rice

Rice hanging food ...

1. China Simiao Rice: Old rice is soft, new rice is more fragrant, and most of them are semi-new and semi-old synthetic rice sold in supermarkets.

2. pearl rice: The rice grains are short and round like pearls, with high viscosity, which is most suitable for sushi and rice balls.

3. Arborio: Soft texture is an inevitable material for cooking Risotto.

4. Indian fragrant rice (Ba *** ati): It is native to India, Pakistan and Nepal. The rice is long and young, with a powdery texture, which is easily broken at the entrance.

5. BrownRice: unpolished brown rice is rich in protein and fiber, which is healthier than ordinary white rice.

6. Long brown rice: Long rice is longer than ordinary rice 1/3, but it tastes the same as ordinary brown rice.

7. WildRice: native to the United States, the rice grain is dark, hard and long, reaching 1.2 cm, and it is the overlord of rice.

8. Thai jasmine scented rice: It can only be planted in the northeast of Thailand, with natural jasmine fragrance. The rice grains are tender and fragrant, soft but not sticky, and it is most suitable for fried rice.

9. Black rice: it is also a kind of brown rice. Because the shell has not been removed, it still retains a thick shell, which is high in fiber and nutrients.

10. Arroz: The rice grain is short and round, a bit like pearl rice, which is necessary for cooking Paella.

1 1. germinated brown rice: brown rice is germinated by technology, and the rice bran will crack and make it soft like white rice after cooking. It is not only nutritious, but also can lower blood pressure and smooth blood vessels.

12. Redmi: a kind of brown rice, but it has many unrefined grains, dark color, rich nutrition and fiber, and hard and rough taste.

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A grain of rice has three parts.

Rice has three main parts, which are made up of husk (i.e. seed coat), embryo (germ) and endosperm, and each part has different functions and characteristics.

Skin: it is mainly responsible for protecting embryo and endosperm, and it contains high concentration of crude fiber, ash and crude fat. In addition, the skin also contains a lot of protein, fat and vitamin B 1 inorganic substances.

Germ: The part of a new plant that forms roots and leaves when a seed germinates, and is the most important part of the seed. It contains lipids, nitrogen and inorganic substances, and when it is prepared, the embryo and the skin are peeled off together to form bran. In fact, rice bran is a mixture of chaff layer, embryo and broken rice.

Endosperm: Mainly used for storing nutrients, it is the part that provides nutrients for buds and roots after seeds germinate. It is made of starchy cells and also contains protein, which is the main edible part of rice grains, that is, white rice that we usually eat. When the rice is harvested, the rice with rice husk removed is called brown rice. Brown rice contains 92% endosperm, 3% germ and 5% rice bran layer. The rice bran layer refers to pericarp, seed coat and aleurone layer, which is composed of coarse fibers, and moisture is not easy to penetrate. Therefore, the boiled brown rice is generally hard and has low viscosity, so it is not very popular. Therefore, the chaff layer is usually ground off to become germ rice, then germ, and finally white rice that we often eat.

Excessive washing of rice will cause nutrient loss.

Generally speaking, the nutritional value of rice is quite complete and balanced. It contains sugar, fat and protein, as well as minerals, vitamins and fiber. The nutrition contained in rice is mainly sugar, which is the biggest source of heat for human beings. Protein, fat and minerals are mostly found in the outer layer of rice grains, while the inner layer contains starch grains and a small amount of protein. Therefore, excessive washing of rice will lead to the loss of nutrients. Generally, it can be washed several times before cooking.

Diversification of eating methods

Besides rice, rice has a very important influence on our lives. With different cooking methods and different eating methods, the results are completely different.

Rice grains: foods made from rice grains, such as white rice, rice balls, eight-treasure rice, sushi, porridge, etc.

Pulp and powder: rice paste, pulp ball or dried powder made of rice grains are used as the main raw materials, such as radish cake, taro cake, rice cake, glutinous rice balls and so on.

Cake powder: food, such as popcorn, which is made of fried cake powder or cooked rice grains as the main raw materials, has a long storage time and is simple and fast to make.

rice wine

Rice wine is the earliest kind of wine brewed in China, and it is one of the unique wines in the East. The definition of rice wine refers to rice, glutinous rice or millet as raw materials, which is made by soaking rice, steaming, adding koji, fermenting, filtering, distilling and Fang Chen. Japanese sake is made by learning from China's brewing method, and its production procedure is very elegant. First, the selected rice should be peeled and ground to make it whiter, and it can quickly absorb water when soaking, and it is easy to steam. When fermenting, it is divided into two stages, the process is careful.

Ai Bai mi

Soft white rice, sweet and fragrant, always makes you feel friendly unexpectedly.

You and "He" meet every day, and you don't need words, so you have taken "He" into your belly.

How much do you know about the nutritional value of such a close friend?

Text：Pinky and April thank Lin Runmei, a nutritionist at Mishilo Nutrition and Rehabilitation Center, for providing information.

There are many varieties of white rice.

Sugar provides daily energy.

Although there are many varieties of white rice, there is not much difference in nutrients. Whichever kind of white rice you choose to eat can provide the calories and nutrients you need every day. In addition, white rice is mild in nature, rarely causes food allergies, is suitable for all people to eat, provides carbohydrates and protein needed for activities, and becomes a source of vitality for everyone.

The nutritional value of white rice is quite complete and balanced. It is mainly composed of sugar (carbohydrate), rich in starch, moderate in protein, low in fat, and contains a small amount of minerals and vitamins. It is your ideal food for a healthy life.

Different habitats have similar nutrition.

The main importers of white rice in China and Hong Kong are Thailand and Australia. Because of the different soil and water in different places, the nutrients contained in the soil are also different, which will affect the nutritional composition of white rice to some extent. However, in the process of making white rice, procedures such as hulling and grinding rice skin will remove bran and some rice embryos with the most abundant nutrition, and even remove minerals, leaving only some rice embryos and endosperm. Therefore, there is actually little difference in nutrition, minerals and vitamins among the white rice produced in different places.

Preservation method of white rice

Insects and ants are always easy to breed in summer. To properly store white rice, the method is simple: as long as the white rice is placed in a sealed container and placed in a dry place without sunlight, it can prevent the white rice from spoiling and deteriorating due to moisture, or breeding shell cows, and ensure the quality of eating.

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