Edible method of wild rice
Wild rice is suitable for cooking techniques such as steamed rice and porridge. The organic and convenient wild rice in Hubing Lake is specially processed and polished abroad. This technology keeps the original nutritional value basically unchanged, can be cooked normally with white rice, and is more suitable for ordinary families in Asia. Wild rice is usually black when it is not ripe, but it will turn dark brown when it is ripe, and its shell will burst open, revealing "white meat" and having a special woody aroma. When cooking, long rice often needs to be cooked with soup with a bottom flavor. After the wild rice is steamed and bloomed, the taste of soup can be better inhaled. If the rice soup made of wild rice is added to the soup base made of soup, and then soaked in the fresh scallops airlifted from Hokkaido, the taste is delicious. 1) Common practices Wild rice has a slender shape and a hard and dense texture. It needs to be brewed one night in advance and steamed with enough water. After steaming, it will not rise too much. It tastes chewy, more chewy than ordinary rice. Usually, the wild rice is soaked in cold water for one night in advance (soaked at dinner every night and used at dinner the next day), the soaked wild rice is added with water to just exceed the rice flour, and steamed in a steamer until the rice grains bloom for about 40 minutes. Ordinary cooking method: (1) Cooking wild rice needs more water than white rice. The general ratio is 1 (wild rice): 3 (water). (2) Long rice takes longer to cook than white rice. Usually 40-60 minutes. (3) When boiled, it is not necessary to boil all the water, and the excess water can be poured out. But if there is still excess water at this ratio, try to use the ratio of 1: 2.5. (4) Don't cook wild rice for too long, otherwise it will lose its unique symbolic shape and unique mellow taste. Hot, warm and cold wild rice is delicious. Example: Materials (to make three cups of cooked fermented grains): 1 cup of unripe fermented grains, 3 cups of liquid (water, clear soup, beef and chicken clear soup, broth, wine or their mixture), 1/2 teaspoons of salt. Practice: Pour everything into a pitcher and heat it to boiling. Turn the heat down and cover it. Simmer for 30 minutes. Check whether the wild rice is cooked. Simmer until the rice is soft. Repeat the inspection every 5 minutes. Wild rice usually takes 40 to 60 minutes to cook until it becomes soft, but sometimes, due to different colors, sizes and humidity components, the time required is different. L microwave oven practice: pour rice, salt and water into the microwave oven. Cover to avoid excessive evaporation of water. Turn the strong temperature for 5 minutes, then turn to the medium temperature for 30 to 40 minutes. Note: within the required range, the cooking time should be as little as possible to achieve attractive soft food. Cooked wild rice should swell and crack from the side. If the back of Zizania latifolia splits like popcorn, it means that Zizania latifolia has been cooked for too long. Because Supril wild rice is all natural, it often appears a little uneven when cooked. Before most wild rice becomes soft, individual wild rice will all burst or curl. Scoop out a few pills and taste if they are soft. When you cook wild rice several times, you can know whether it is cooked or not by observing their appearance. Once the rice is cooked, if it is kept in the covered pot, it will be overcooked even if it leaves the stove. If the wild rice is not needed immediately, open the lid, which will also let it cool quickly. You can cook a lot of wild rice at a time and store it for later use. For short-term use (within two weeks), you can use a container with a lid and store it in the refrigerator. Long-term use, stored in ice (6 months). Wild rice and rice are two different things. Wild rice is only the seed of grass, its shell is gray and black, and it contains extremely high nutrients. Protein, trace elements and dietary fiber in wild rice are much higher than those in rice, which is a rare healthy food and can be called the king of rice.
The cooking of wild rice often needs to be cooked with soup and broth to improve its taste. I like to cook with chicken soup, the effect is better, and the taste is mixed with fiber, which is quite "chewy". If mixed mushrooms are added and cooked together, it will be a delicious and healthy product. Wild rice is widely produced in America and Asia, but it has been in the wild, so it is expensive. Compared with rice, it seems a bit unrealistic to eat, but if it is tasted as a healthy food, it is undoubtedly psychologically affordable. Black wild rice (also known as Gong Mi) is a kind of grass seed with unpolished shell and rich in nutrition and fiber. Black rice is a kind of rice with both medicine and food, and its quality is good. Black rice has a long history of planting and is an ancient and precious rice variety in China. According to legend, it was first discovered by Zhang Qian, the prince of Bo, more than 2,000 years ago when he was Emperor Wu of Han Dynasty. Traditional Chinese medicine believes that black rice has significant medicinal value, and ancient agricultural medical books record that black rice has the effects of nourishing yin and tonifying kidney, strengthening the body and warming the stomach, improving eyesight and promoting blood circulation, clearing liver and moistening intestines, promoting diuresis and replenishing essence, nourishing lung and relaxing muscles and tendons. Can be used as medicine, and has particularly good curative effect on dizziness, anemia, gray hair, soreness of waist and knees, night blindness and tinnitus. Long-term consumption can prolong life. Therefore, people commonly call it "medicated rice" and "longevity rice". Because it is most suitable for pregnant women and parturients to replenish blood, it is also called "moon rice" and "blood rice".
Author: nourishing
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Source: Jane books
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