As a selling point, rouge rice is precious. Anyone who knows rouge rice knows that rouge rice is a precious crop and has been cultivated since ancient times. Won the love of Empress Dowager Cixi and Emperor Kangxi. The scientific name of Rouge Rice is Cold Water Red Gong Mi. Because a concubine of Emperor Qianlong often ate this rice, the color became like rouge, so Emperor Qianlong named this red Gong Mi rouge rice. Rouge rice is not only rich in nutrition, but also harsh on the growth environment. Later, after the unremitting efforts of later generations, rouge rice was finally revealed to the world.

In recent years, the price of rouge rice has been rising, which is inseparable from the high nutritional value and rarity of rouge rice. It is said that the most expensive rouge rice can sell for 4000 yuan a catty. At present, the common rouge rice on the market is brown rice with the roughest hulling, but in fact, because rouge rice is the only rice containing anthocyanins, if it is shelled, rouge rice will lose its nutritional value. Therefore, when shopping, you must choose corn breast rouge rice. When packaging Jinyuan Xigu rouge rice, you choose to vacuum package it directly without shelling, so that consumers can eat rouge rice with higher nutritional value at the first time.

Rouge rice has high nutritional value, but it takes a long time to cook, because it has more crude fiber and more bran wax, and it tastes worse than ordinary rice. This is a misunderstanding. Rouge rice and brown rice can be washed and soaked for 8 hours before eating. It is best to cook in a pressure cooker, mainly to master the heat. Rouge rice is as nutritious and delicious.

However, it will be better to cook porridge with rouge rice, and the nutrition of rouge rice will all enter the soup, so the edible value of porridge will be higher than that of cooked rice for families with pregnant women and children.

Do you know how to eat rouge rice through the above introduction?