Sorghum rice

Alternative names: millet, sorghum, millet, peach millet, millet, millet, millet, millet, rice millet

Introduction : This product is solid and available in red and white. Red sorghum has large grains, while yellow and white grains are firm. The ones that are sticky can be mixed with glutinous rice to make wine and used as bait; the ones that are not sticky can be made into cakes and porridge. The husk of sorghum turns red when soaked in water and can be used as a pigment for brewing red wine.

The bran skin of sorghum contains a large amount of tannic acid and tannic acid protein, so it has a good astringent and hemostatic effect.

Season: Autumn

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Effects and Functions of Sorghum Rice Nutrients of Sorghum Rice

Soothes the stomach, eliminates accumulation, warms the body, astringes the stomach and intestines, stops cholera, cools blood and detoxifies.

It is mainly used to treat spleen deficiency and dampness, indigestion, damp-heat diarrhea, and difficulty in urination. Sorghum protein has low lysine content and is a semi-complete protein. The niacin content of sorghum is not as high as that of corn, but it can be absorbed by the human body. Therefore, "skin disease" rarely occurs in areas where sorghum is the staple food.

How to choose sorghum rice

High-quality sorghum grains are neat, shiny, dry, insect-free, sand-free, with very little broken rice, and have a refreshing fragrance. Poor-quality sorghum is dark in color, has a lot of broken rice, is moist and has a musty smell, and should not be purchased.

Tips for making sorghum rice

Do not eat sorghum rice with rice gourds and Chinese medicine aconite. 1. Sorghum rice must be boiled and eaten in the morning and evening; sorghum rice can be made into dry rice, gruel, and can also be ground into powder to make cakes, cakes, etc.;

2. A portion of sorghum rice is commonly used among the people. , four parts of sugarcane juice, put them together into a pot and cook them into sorghum and sugarcane porridge, which has the effect of replenishing qi and promoting body fluids. It has therapeutic effects on the elderly with phlegm-heat cough, dry mouth and sticky saliva;

3. Cooked sorghum rice or milled flour can strengthen the spleen and stomach, replenish muscles and nourish the body. Cooking porridge is nourishing and can be eaten by people with spleen deficiency and water dampness.

How to preserve sorghum rice

Within half a year, sorghum is susceptible to moisture in summer and is susceptible to insects and mold. When storing sorghum, you can place it in a small jar and cover it with a lid. Just store it in a ventilated and dry place. If the sorghum is found to be moldy, wash it with clean water and place it outdoors to dry in the shade (avoid direct sunlight).

Taboos on eating sorghum rice

1. Sorghum rice must be boiled and eaten in the morning and evening; sorghum rice can be made into dry rice, gruel, and can also be ground into powder to make cakes. , cakes, etc.

2. Commonly used among the people, one part of sorghum rice and four parts of sugarcane juice are put into a pot together to cook sorghum and sugarcane porridge. People with sticky saliva have therapeutic effects.

3. Sorghum rice or milled cooked food can strengthen the spleen and stomach, replenish muscles and nourish the body. Cooking porridge is nourishing and can be eaten by people with spleen deficiency and water dampness.

Suitable constitutions of sorghum rice

Medium constitution;

The general population can eat it.