Dear friends, in our land with all kinds of delicious ingredients, coarse grains have won everyone's love with their rich nutrients and special taste. Today I am going to share with you the two coarse grains that we are very familiar with, rhubarb rice and millet, although they are both coarse grains, but in fact, they have obvious differences in many aspects. Come and watch with me!
Let's start with their origins. Rhubarb rice is a guy from the millet family, also known as millet rice, which is very popular in the northern part of China, especially in the northeast. And millet, which is what we call corn, it comes from the millet plant of the genus Dog's Tail Grass, which is the earliest crop that we began to cultivate in China, especially in North China and Northwest China, which is very commonly cultivated, and it is also one of the important representatives of our Chinese civilization.
Let's talk about their physical characteristics. The particles of rhubarb rice are much larger than those of millet, and the color is yellowish with a little brown-red, the texture is firm and elastic, and the shape is full and lovely; In contrast, the millet is small, mostly light yellow in color, soft and smooth in texture, and a little bit of a flat and round feeling.
Knowing what they look like, it's easy to understand why they behave differently when cooking porridge or other dishes. Because rhubarb rice is large and firm, it is usually used as a material for desserts or porridge, such as our Northeast specialty yellow rice cake, yellow glutinous rice porridge and the like, which have a soft and tender taste and a special glutinous fragrance; Because of its smooth texture and refreshing taste, millet is more suitable for making millet porridge or steaming into rice, which can be said to be one of the staple foods in the hearts of the people in the north, nutritious and easy to digest.
Let's talk about their nutritional value. There are a lot of treasures hidden in rhubarb rice, such as dietary fiber, protein, various minerals and vitamin B complexes, such as potassium, magnesium, etc., especially for the body, it has a good maintenance effect, such as helping to nourish our stomach, lower blood pressure and even prevent anemia! Millet is also very nutritious, containing protein, carbohydrates, dietary fiber and a variety of trace elements, especially vitamin B1 is very high, which has many benefits for maintaining our nervous system health, and can also enhance immunity and antioxidant capacity.
Finally, when it comes to how to eat, rhubarb rice and millet also have their own merits. Due to its large grain size and firm texture, rhubarb rice is often used to make pastries, soups or brew fine wines, such as yellow rice cakes, yellow rice porridge, rice wine, etc., with a mellow and elastic taste and a unique aroma. Because of its smooth texture and fresh taste, millet is more suitable for boiling millet porridge or steaming into millet rice, and friends in the northern region often regard it as one of the staple foods, which is very beneficial to regulate the stomach and intestines, moisturize and dry.
In general, although rhubarb rice and millet are nutritionally balanced coarse grains, they have their own characteristics and advantages in origin, appearance, nutritional composition, eating methods and cultural connotations. If we can understand and grasp these differences, then we can be more rational when choosing and eating whole grains, and we can absorb a variety of nutrients while enjoying delicious food, and feel the breadth and profundity of Chinese food culture.
Whether you like rhubarb rice or millet, they are an indispensable role in our daily dietary life, and they deserve to be studied and appreciated in depth. The next time you taste whole grains, you might as well feel the generosity of nature and the crystallization of human wisdom! Hotspot Engine Program