The rice fields in Jinggangshan are mostly irrigated with spring water. Due to the fact that mountain springs are warm in winter and cool in summer, coupled with short duration of sunshine in mountainous areas, the temperature and water temperature are relatively low, so only one season of rice is produced in one year, and rice varieties suitable for growing in this environment are only red rice (also known as red rice). "Alpine Red").
There is no early rice in red rice, only middle rice or late rice in one season, so the yield per mu is not high. Since it is a spring water moist and has a longer growing period, its rice quality is better and its nutritional value is higher. However, in the old society, due to the poor processing conditions in the mountainous areas of the mountainous areas, basically relying on glutinous rice, rice grains of red rice and rice were tough, the processed rice was rough, and it was hard for people to swallow when eaten. Therefore, it was considered by the rich. The second-class food is only eaten by the poor farmers. What the Red Army ate during the Jinggangshan struggle was this type of rice.
After the liberation, with the development of agricultural science and technology, Jinggangshan basically replaced white rice varieties, and only a few high-water cooled cold paddy fields also planted some red rice. In recent years, with the rise of the tourism industry, relevant departments have developed red rice as a local special product, delineated areas and specialized production. With the popularity of machine processing, the current red rice is very different from that of the past. Finely processed red rice has been made into red rice porridge, red rice wine and other products. The half a catty of the plastic bag and the red rice in a pound bag will make it easy for you to bring back your family to enjoy the red rice cooked in Jinggangshan.
The red rice is pink in color, it is glutinous, rice is special, it has aroma, and it contains different trace elements. The red rice made from red rice is favored by women because it has the same red color as red wine. It has a soft taste and a good aftertaste. . Experiments have shown that red rice has the effect of increasing plasma high-density lipoprotein cholesterol (HDL) and improving the body's antioxidant capacity, and is also of great significance for the prevention and treatment of AS and other chronic diseases. This finding has important value in improving the anti-oxidation level in the body through the normal diet and preventing and treating chronic diseases caused by the increase of oxidation state.
In recent years, through animal experiments and clinical trials, it has been preliminarily proved that special rice such as black rice and red rice have various physiological functions such as scavenging free radicals, delaying senility, improving iron deficiency anemia, anti-stress response, and immune regulation. Black rice pigment is also a natural pigment that is non-toxic and maintains a rich variety of nutrients in the plant. It is not only used as a food colorant, but also has a variety of health functions. The main physiological functions of the functional flavonoids in black rice have the function of Vp, namely maintaining the normal osmotic pressure of blood vessels, reducing the fragility of blood vessels, preventing blood vessel rupture and hemostasis, antibacterial, lowering blood pressure, and inhibiting cancer cells and cancer The role of; improve myocardial nutrition, reduce myocardial oxygen consumption and so on. Black rice pigments have a scavenging effect on hydrogen peroxide, and can also eliminate the effect of super hydroxyl radicals and the action of scavenging superoxide anion radicals.
Red Rice's nutritional value and recipes
Taste: Sweet and warm.
Source: Red indica rice seedlings.
Heat: 354 kcal per hundred grams.
Nutritional components: protein, sugar, dietary fiber, phosphorus, iron, copper, vitamins A, B, C, etc.
Role: Red rice is rich in starch and plant protein, can supplement the physical exertion and maintain normal body temperature. It is rich in many nutrients, of which iron is the most abundant, so there is blood and prevent anemia. And its rich phosphorus, vitamin A, B group, you can improve malnutrition, night blindness and beriberi and other diseases; can effectively relieve fatigue, lack of energy and insomnia and other symptoms. Containing pantothenic acid, vitamin E, glutathione and other substances have the effect of inhibiting carcinogens, especially for the prevention of colon cancer.
Buy: When selecting red rice, it is better to have full appearance, completeness, luster, no insects, and no broken.
Cleaning: The red rice is put in the basin, add proper amount of water, wash 2-3 times, and remove impurities.
Cooking: Can be used as rice porridge, soup can be used, but also processed into snacks.
Storage: Store in a covered container. Store in a cool, ventilated, dry place. Moisture-proof and insect-repellent, can be stored for a long time.
Contraindications: Red rice should be eaten hot, so as to avoid a slight hard after the phenomenon; poor gastrointestinal function, should not eat.