Wu Chang rice is affected by the unique geography of the production area, climate and other factors, dry matter accumulation, straight chain starch content is moderate, branched chain starch content is high.
Because of the big temperature difference between day and night in the producing area during the ripening period of rice, the temperature change in the northeast climate makes the rice accumulate more instantly soluble double-chain sugar, which is very beneficial to human health. Wuchang rice has full grains, hard texture, clear white and transparent color; and strong aroma.
The high quality natural resources of Wuchang City give Wuchang rice its unique quality. This climatic condition makes the locally harvested rice full of grains, hard texture, oily grain, rich flavor, high accumulation of dry matter in rice, high nutrient content, high content of fast dissolvable double-chain sugar, so it tastes sweet. In addition, due to the high content of branched-chain starch, rice oily, if a bowl of rice into another bowl, the empty bowl is full of oil beads, even a grain of rice can not hang. The rice is light and slightly sweet, soft and slightly sticky, aromatic and refreshing.
Northeast Wu Chang region rice is good quality rice, because the rice growth cycle is long, sunshine time is sufficient, fertile soil, irrigation water is not underground well water, but pulling the river water irrigation, water from the small Fengman reservoir, water quality, and water quality through the sun temperature is appropriate, more conducive to the growth and development of rice. Underground well water pumped out to irrigate rice, because the temperature of the water is too cool, will affect the development of the rice growth process, and ultimately lead to rice back to the situation.
The choice of high quality rice is a prerequisite for good porridge, so understanding the growth characteristics of rice is more conducive to our nutritional knowledge of rice.
Wu Chang rice origin
Wu Chang rice history can be traced back to the beginning of the Tang Dynasty Bohai State period, when farmers in the territory of Wu Chang planted rice.
Qing Dynasty Qianlong ten years (1745), the Qing government assigned 1,000 families of kinship banners to the Wuchang Lalin area to settle and garrison the border. Qing Daoguang fifteen years (1835), Jilin General Fu Jun enlisted part of the Koreans in the Wuchang area of the river water planting rice, the harvested rice with stone milling made of rice, sealed as a tribute rice, sent to the capital, for the royal family to enjoy. Xianfeng four years (1854), the Qing government in the local establishment of the "raise benevolence, by righteousness, Chongli, Shangzhi, honesty" five A society, to "three outlines and five rules" in the "benevolence, righteousness, etiquette, wisdom, faith "five often for the name, called this place for the five often, and then sent the flag officer to assist in the five often, set up Yamen and build a fort, set up in 1909 five often, so the five often rice has been known as" millennium rice, a hundred years of tribute rice "reputation.
The identification of rice quality is also a crucial factor!
The rice is old and new rice, new rice is the year of the new rice harvest. Stale rice is rice that has been stored for the previous year or even longer.
The two are different when it comes to porridge, the new rice is fresher, there is a fresh and fragrant flavor, the porridge taste is also very good, the old rice is stored for a long time, it is not so fresh to eat, and the aroma is a little worse.
So how to distinguish between new rice and old rice?
1 . Insert your hand into the rice bag or rice bucket, pull out and observe the hand surface, there is a little white powder surface, light blowing off the proof is new rice, light blowing off and rubbing the mud for the old rice or poor quality adulterated rice. Rice flour surface hanging hand or not is a relatively simple identification method, but also more practical.
2 new rice is not as hard as old rice, old rice due to archiving time is too long, the loss of water is more, the harder the rice, the longer it takes to cook. When choosing to use your teeth to bite, you can also distinguish between new rice and old rice.
3 The new rice will smell the aroma of rice when you grab it, while the old rice will not have. Some particles of old rice will be yellow, or even moldy, smell no fragrance or even a musty smell.
4New rice is white and bright, while the old rice is shiny.
5 new rice has a high water content, old rice is drier, boiling old rice need to add more water, commonly known as draught is more powerful, new rice is less water.
6 rural storage are aged rice, no storage of threshing rice, because rice after peeling stored for a long time is easy to produce rice drills (small insects), and rice skin and rice flour are breeding rice drills breeding ground, and rice is less likely to happen. And stored rice is easier to keep for a longer period of time, three or four years are no problem. So the old rice refers to the aged rice after peeling rice, this rice is drier, more absorbent, cooking needs to be washed twice more, add water to increase in moderation.
Ratio of rice to water for porridge:
The ratio of rice to water for thin porridge is generally 1:10, which means that 1 bowl of rice with 10 bowls of water for soup; the ratio of rice to water for thick porridge is 1:6.
Proportion of porridge: long-grain rice and northeastern glutinous rice are mixed according to the ratio of one to three.
For the rice porridge to be good, the rice and glutinous rice need to be soaked in water for about an hour in advance, so that the rice paste is more fully.
Cooking congee with a pressure cooker, the rice paste more fully, the taste of the congee is also better, drink is also more sweet and soft. Pressure cooker cooking time for 15 minutes can be, on the gas after the start of the calculation time for 15 minutes can be, according to their own preferences porridge consistency to adjust the time can be appropriate, but 20 minutes or so to achieve the effect of soft and sticky, too long is also unnecessary.
Notes on the use of pressure cooker porridge:
1, should pay attention to the capacity of the pressure cooker for food placement. The amount of water in the pressure cooker should not exceed the standard line, and food placed in the pressure cooker should not exceed four-fifths of the pressure cooker body. That is, it is appropriate to reserve the height of three fingers. More than this line, the pressure cooker is prone to pot explosion accident, and porridge rice soup is particularly easy to block the air out of the buckle, resulting in the pressure cooker suffocation burst, so porridge should be below the prescribed line, not less than three fingers of the distance can be.
2, pressure cooker lid to be strict. High-pressure valve buckle, the lid on the pot, the lid and the pot body of the two handles to be reunited, at the same time, but also to check whether the vent is smooth. Explosion-proof pressure cooker for restaurants, tighten the screw button to ensure that the high-pressure top of the top of the bracket.
3, timely button on the pressure limiting valve. High-pressure cooker on the fire after burning, see the steam steadily from the exhaust pipe, to be timely button on the pressure-limiting valve, the pressure-limiting valve can not be pressurized other things, not to mention other things instead of the pressure-limiting valve.
4, on the gas began to count the time, the fire adjusted to a small fire can be. Do not continue to simmer over high heat, pressure cooker pressure is too high, easy to cause pressure cooker deflation accident. When the pressure limiting valve by the steam impulse to lift, should reduce the fire, slow cooking until the porridge rice is mature.
5, cooling and then open the lid. Reach the specified time, immediately turn off the fire and simmer for about three minutes. To wait until the pot is slightly cooled down before removing the valve and opening the lid, the order of operation is to pull out the high-pressure valve first, and wait for the heat inside to radiate cleanly and the pressure valve to fall off automatically before you can open the pressure cooker. If it has not been cooled, and the urgent need to open the lid to take, can be used to flush cold water to force the pressure cooker to cool down, after cooling the pressure is sharply reduced.
6, simmering well after the rice porridge stirred evenly, rice soup and rice grains are fully mixed, so a pot of sweet and savory rice porridge on the simmer.