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Text/Chenchen doesn't like to eat tofu c
Editor/Chenchen doesn't like to eat tofu c
Preface
As the saying goes, "the way of health, grains first", and millet as the "first of five grains", it contains a variety of nutrients, for thousands of years, has been one of the essential foods on the table of Chinese, especially in winter to a bowl of steaming millet porridge, can make the human body feel warm instantly.
It is different from rice porridge in that rice porridge is relatively light, while millet porridge is mainly characterized by fragrant glutinous viscosity, which makes people love it, and it also has the effect of nourishing the stomach.
However, if you want to drink a bowl of good millet porridge, then its quality is particularly important, so do you know where the millet in the mainland is delicious? The millet from the following production areas is known as a treasure in the valley, let's take a look at whether your hometown is on the list.
Millet production
Millet is also known as corn, is the grain obtained after the husking of millet, millet originated in the Yellow River Basin of the mainland, and is also one of the earliest cultivated grains in the world, in the ancient Xia, Shang and Zhou periods, millet was regarded as a staple food by people, but it was replaced by the latecomer of rice.
80% of the world's millet production comes from China, and 65% of the mainland's millet production comes from the three provinces of Hebei, Shandong and Henan.
Because of the high nutritional value of millet, many people will boil a pot of millet porridge when preparing breakfast and dinner, but the different origins, different varieties and different brands of millet on the market are very complicated, resulting in people not knowing how to choose.
Qinzhou millet
Because Qinzhou millet is also called "golden beads" by the locals, the taste is sweet and sweet, and the nutritional value is high, and Qinzhou millet is produced in Qinxian County, Changzhi, Shanxi, as early as the Ming Dynasty was very famous, and later was called "Qinzhou Yellow" by Emperor Kangxi, so that its status rose rapidly, and it also had the title of "King of Rice in the World" and "Inter Rice".
Because Qinxian County is located in the semi-arid hilly and mountainous areas of the Loess Plateau, the climate is early and cold, such an environment is particularly suitable for the growth of millet, Qinzhou millet particles are full, and there is a trace of fragrance after cooking, and traditional Chinese medicine has a high evaluation of Qinzhou millet.
The reason why Qinzhou millet is good is mainly because of its growing environment, the average altitude of its growing area is more than 1100 meters, the light time is long, the temperature difference is large, and the main use of sheep manure as a fertilizer, does not use other fertilizers and other animal manure.
Therefore, the price of Qinzhou millet is relatively expensive, and 500g on the Internet is about 10 yuan.
Ao Han millet
It is a specialty of Ao Han in Chifeng City, Inner Mongolia, with a long history of local millet cultivation and is known as the "hometown of millet in the world", and the geographical environment and climate of Ao Han region are particularly suitable for grain growth.
The millet here is mainly based on varieties such as Dajin Miao and Dahonggu, with full particles, golden color, rich aroma and high quality after cooking, so it has been rated as China's National Geographical Indication product.
After boiling and cooling, there will be a thick layer of "rice oil" on the surface, the entrance is viscous, no ballast, no rebirth, a bite of the stomach will be very comfortable, the price is not cheap, almost 10 yuan a catty.
northeast
As the most fertile black soil in China, Northeast China has the largest grain production and a variety of crops that are loved by everyone.
Heilongjiang's ancient millet is deeply popular, and it is also well-known among similar millets on the market, and the quality and reputation are not worse than "tribute rice", so you can try it if you have the opportunity.
Hebei
Wei County is located in the northwest of Hebei Province, according to records, the millet here has a history of thousands of years, the climate here has four distinct seasons, less rain, so the millet can have enough sunshine time, providing suitable conditions for its growth.
In the Ming and Qing dynasties, it was also presented to the emperor's relatives as tribute rice, so the common people also called it Wei County tribute rice. Peach blossom millet is also known as "Nine Heels" also known as "Ulzhou Yellow", is one of the "four famous rice" in the mainland, the authentic peach blossom millet has large particles, high sugar content in taste, because of its high nutritional value, and is often given as a gift by people.
Shandong
Longshan millet is also one of the "four famous rice" in the mainland, or the first of the "three treasures" of Longshan, and the other "two treasures" are "Longshan black pottery, Longshan tofu", and Longshan millet is also known as Longmi.
Longshan millet has a long history, which can be traced back to the Spring and Autumn Period and the Warring States Period, with a history of more than 2,000 years, and it has also been selected as a tribute to the royal family of previous dynasties.
Longshan millet is a specialty of Zhangqiu District, Jinan City, Shandong Province, mainly concentrated around Longshan Village, where the soil is pre-mountain flood soil, which is very suitable for growing millet, but because the yield is not high, the price is not cheap.
Shandong's Jingu millet is also very good, it is a specialty of Mamiao Town, Jinxiang County, Jining City, Shandong, the area is also named "China's Golden Valley Township" by the Ministry of Agriculture, Jingu millet is also known as "Golden Rice", also loved by everyone.
Shaanxi
Shaanxi Yulin's rice fat millet is produced in Mizhi County, named after "rice juice is like fat", where the unique climate, the history of millet cultivation is also very long, and it has been exported to various countries many times.
It is one of the "four famous rice" in the mainland, and has always been highly praised, and in rural areas, rice fat millet is regarded as a precious food resource, enriching people's diet.
In Mizhi County, people's love for millet is self-evident, they believe that rice fat millet is an indispensable part of breakfast, especially drinking porridge made of millet, plus pumpkin, red dates, wolfberries and other ingredients boiled, which is both delicious and nutritious.
Henan
Henan's Yichuan millet is a specialty of Luoyang, many native Henan people, all drink Henan Yichuan millet, it also has a long history, Yichuan millet particles are very full, as long as you boil the method right, then the millet porridge out of the pot is sticky, milky yellow, the taste is fragrant.
The reason why it tastes good is mainly due to the genetic topography and climate, which is conducive to the accumulation of sugar in crops, and the millet produced here will have a little sweetness.
What are the effects of millet
Millet is rich in vitamins B1 and B2, which have the effect of preventing indigestion and sores at the corners of the mouth, and also have the function of nourishing yin and nourishing blood, which can recuperate the weak and cold physique of mothers and help them recover their physical strength. In addition to this, millet also has the effect of reducing wrinkles, dark spots, and pigmentation.
Millet porridge recipe
Although we know that there are many benefits of drinking millet porridge, many people may not know the skills of cooking millet porridge. If you want millet porridge to be delicious, then you must choose fresh millet, which has been stored for too long and has not been as fragrant as fresh millet when cooked.
First of all, you can observe its appearance, fresh millet is generally relatively yellow, the appearance is dry and shiny, there will be a layer of white rice bran on the surface, and it will also exude a strong rice fragrance.
Before boiling millet, you should wash it with water once or twice, remember not to rub it vigorously to avoid the loss of millet nutrients, and gently rub it to wash off the dust on the surface.
After soaking in warm water for 20 minutes, the millet fully absorbs the water, and it will be easier to rot when cooking, and the rice is more oily and more viscous, but the soaking time should not be too long, otherwise the nutrients in the rice are easy to lose.
The second is the ratio of rice and water, if you want to boil a good millet porridge, the better ratio is 1:15, so that it will not be too thin or too thick, of course, in the end, you have to increase or decrease the amount of water according to your personal taste.
But be sure to add enough water, don't feel that there is less water during the cooking process, so that it is easy to dilute the fragrance of millet.
When cooking, we should boil the pot and then put the millet, the pot under cold water will lead to the loss of millet nutrition, and the aroma of the boiled millet will be reduced a lot, and the millet porridge must not be in a hurry, it is best to boil it over medium-low heat for 30 minutes, in order to prevent the millet from sticking to the pot, it is generally stirred every five minutes, so that the boiled millet can be more delicious.
For friends with a bad spleen and stomach, it is a good choice to drink some millet porridge in the morning and evening, how to choose millet and how to make it has been told to you, and then it depends on you.