Japonica rice, also known as rice, can be divided into early, middle and late days. It is warm in southern japonica, hot in red japonica and cold in white japonica. Japonica rice porridge is the most nourishing person, Xian Yi, old and young.

Two: brown rice:

Brown rice refers to the rice that still retains some outer tissues after hulling, such as cortex, aleurone layer and germ. Because of its coarse taste and compact texture, it takes time to cook, but the nutritional value of brown rice is higher than that of polished rice.

Three: rice

Also known as rice

Rice is one of the staple foods of China people, which is made from the hulled seeds of rice. The composition of amino acids in rice is relatively complete. protein is mainly protamine, which is easy to digest and absorb. Rice is essential for family dining or going to restaurants.

Rice is divided into three types according to the variety type: indica rice, japonica rice and glutinous rice. According to different processing accuracy, it can be divided into special rice and standard rice; According to the origin or color, it can be divided into white rice, Redmi, purple rice, blood glutinous rice, purple black rice and black rice. According to the harvest season, it can be divided into early, middle and late rice; According to planting methods, it can be divided into rice and early rice. Four: millet (millet, rye seed, glutinous rice, white sorghum millet, millet grain)

Millet is the finished product of millet, a Gramineae plant, after processing and peeling. Originated from the Yellow River Basin in China, it has a long cultivation history in China, and now it is mainly distributed in North China, Northwest China and Northeast China.

There are many varieties of millet, which can be divided into waxy millet and japonica millet according to the nature of rice grains. According to the color of chaff, it can be divided into yellow bag, white, brown and so on, of which red and gray are mostly waxy; White, yellow, brown and cyan are mostly japonica. Generally speaking, the husk with light color has thin skin, high rice yield and good rice quality; However, those with dark husk have thick skin, low rice yield and poor rice quality. The famous varieties are Qinqihuang millet in Shanxi, Longshan millet in Zhangqiu, Shandong, Jinmi in Jinxiang, Shandong and Taohua rice in Hebei.

The millet is small, light yellow or dark yellow in color, hard in texture, and the finished product has sweet fragrance. After giving birth, many women in northern China have the tradition of adding millet and brown sugar to recuperate their bodies. Millet porridge is rich in nutrition and has the reputation of "substituting ginseng soup"