Rice soup, also known as rice oil, is made from the essence of porridge or dry rice boiled in high-quality embryo rice. Its sweet taste can nourish our vitality and have a miraculous nourishing effect. Wang Shixiong, a famous doctor in the Qing Dynasty, once mentioned in his dietary recipe: "When the poor suffer from deficiency, they use thick rice soup instead of ginseng soup, and every miracle is harvested." This means that for ordinary people who can't enjoy the nourishment of ginseng, germ rice soup is like a nourishing product like ginseng.
The Compendium of Materia Medica explains why rice soup has such a great effect: "Rice oil, the strength of the hair, the fattest people." The black and thin eats it, and it is fat and white in 100 days, and it is better than the cooked land with its ability to nourish yin. "Its tonic effect is better than that of a blood-tonic holy product like Shudi. For those babies who don't have milk to eat, germ rice soup is indeed a good companion for physical fitness. Zhang Xueliang was in strong health as an adult, presumably thanks to the rice soup that made up for his congenital physical defects.
In the 80s of the 20th century, the "white porridge" diet boom that emerged in Guangdong also confirmed the rationality of "rice soup nourishment" from another angle. This kind of "white porridge" is not the white rice porridge that people think, but the embryo rice porridge that is boiled slowly. During the boiling process, embryo rice milk is continuously added, so that the porridge soup is thick and the rice oil is fully overflowed. Embryo rice porridge has become the first choice for people with physical weakness.
Both medical books and folk refer to embryo rice as live rice. Since the germ part of the embryo rice retains 85% of the vitamins and other nutrients in the rice, the embryo rice soup contains a lot of inorganic salts such as niacin, vitamin B1 B2, phosphorus and iron, as well as certain nutrients such as carbohydrates and fats. Embryo rice soup has a sweet and flat taste, which is beneficial to the functions of qi and yin, and moisturizing dryness. Drinking it is good for your child's health and development, aiding in digestion and fat absorption. It is ideal to use embryo rice soup as a supplementary drink for babies.
So, how to make this cheap and high-quality health germ rice soup? First of all, it is necessary to choose high-quality fresh, pollution-free, freshly ground embryo rice, and aged rice or refined white rice should not be used. Just wash 1-2 times before boiling to avoid damaging the germ and aleurone layer of the rice. Then soak in about five times the amount of warm water for an hour or two before starting to boil. Remember to simmer slowly, and keep adding embryo rice milk during the boiling process, so that the rice oil can fully overflow and the porridge soup can reach a certain viscosity. Only fresh, nutritious active germ rice is the most nutritious after it has been soaked in warm water and activated by biological enzymes, and the nutrient surge has reached its peak. In this way, it can really be called "soybean milk, breast milk, and ginseng soup".