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Black rice, purple rice, blood glutinous rice silly can not be distinguished, which taste is softer and sticky? Which heat is lower? </h1>
In the past, when I didn't know anything about oil, salt, sauce and vinegar, grains and grains, I went to the grain store to buy purple rice, the boss loaded a pound for me to come back, and then I went to buy blood glutinous rice, the boss loaded me with a pound back, and when I returned home, I found that the rice bought twice was the same, was the blood glutinous rice purple rice? Later, I made a special trip to the wholesale market, and finally distinguished the difference between black rice, purple rice, blood glutinous rice, and brown rice.
1. Black rice
Black rice is easier to distinguish, the skin is black, the rice grain is oval, short and full, black rice is the same as ordinary rice, there are japonica rice and indica rice, that is, there is a taste of more sticky, there are not very sticky, black rice has the reputation of "black pearl", is a precious ingredient for both medicine and food, rich in protein, vitamin B, vitamin E and a variety of trace elements, fitness to warm the stomach, blind blood, improve anemia.
Black rice is generally used to boil porridge, or used to brew wine, make snacks, black rice is not like white rice, has not been finely processed, so the taste is slightly rough, so it is best to soak in advance before cooking, people with bad stomach try to cook black rice until soft and rotten and then eat.
2. Blood glutinous rice
Blood glutinous rice is also relatively easy to distinguish, as long as you look at the epidermis, you can see at a glance, since it is called blood glutinous rice, the outer skin is naturally blood-colored, it looks more like dark purple red, the rice grain is also relatively full, the blood glutinous rice tastes soft and sticky, after soaking the red pigment of the skin will be dissolved in water, so it is recommended that you first wash the blood glutinous rice before soaking, and then soak, after soaking, cook it together with the soaked water, mainly eat more nutritious.
Blood glutinous rice is used to boil five red porridge, steamed glutinous rice, make sticky rice balls, papaya coconut milk glutinous rice are good, delicious and slightly sweet.
3. Purple rice
Purple rice grains are relatively slender, the outer skin is semi-shedding purple, purple rice is rich in protein, a variety of amino acids, vitamin B groups and a variety of mineral nutrients, is a suitable nutritional ingredients for all ages, and purple rice is called "blood rice", has the effect of strengthening the spleen and blood, purple rice is used to cook porridge or steamed rice, the color is bright, and the special oil is fragrant and soft, so it is often used to make sushi, bread filling, milk tea ingredients and so on.
Four, three colors of brown rice
Tri-color brown rice is the favorite ingredient of weight loss people, low-fat satiety, as a staple food substitute is still good, tri-color brown rice is composed of black rice, red rice and brown rice, fiber is relatively rich, but the taste is relatively rough, not fragrant, cooked porridge or brown rice is not very tasty, so it is recommended that you use three-color brown rice to cook when you can properly add some blood glutinous rice or purple rice, so the taste will be improved a lot Oh!
The nutritional value and efficacy of black rice, blood glutinous rice, purple rice are quite large, are rich in protein, various amino acids, vitamins, fiber and a variety of trace elements needed by the human body, are medicinal and food dual-use ingredients, calories are almost not divided, and from the taste point of view, purple rice is better, fragrant and soft glutinous, chewing up will have a sweet taste, followed by blood glutinous rice, black rice and brown rice taste fragrant, but the taste is relatively rough.
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