Millet, also known as corn, is one of the staple foods in the northern region. It is called millet because it has small particles after shelling. Millet is small, but its nutritional value is very high, it contains vitamin E, protein, fat, carotene, vitamin A, riboflavin, cellulose and trace elements calcium, iron, zinc, copper, manganese, potassium, sodium, Phosphorus, magnesium, etc., are especially suitable for the elderly, children and people who are frail and are called "gold rice." Millet nutrition is comprehensive, slightly cold and sweet, with the benefits of spleen and stomach, soothe the nerves, nourishing yin and nourishing blood, removing heat and other annoying effects, so even nutrition experts are more than "most millet people."
In the farmers' market, some dyed millet was found for sale. The so-called dyeing refers to the occurrence of mildew in millet and loss of food value. Speculators rinse it and then dye it with yellow pigment to make it yellowish in color and deceive the buyer. People eat this dyed yellow rice and it hurts the body. Today introduces a simple and practical method for correctly identifying dyed millet.
1. Take a few grains of millet on a white napkin and moisten the millet a little with your mouth. Then wrap the millet a few times and open the napkin to see if the napkin has been dyed. Millet is no doubt dyed millet.
2. Take a few grains of millet and put it on the palm of your hand for a while. If there is yellow residue in the palm of your hand, the rubbed millet will be dark in color and will no longer have its previous luster.
3. Take 1 teaspoon of millet in a small bowl and add a small bowl of fresh water to soak for a period of time. If the clear water quickly turns into a cloudy yellow color, and millet also has a noticeable discoloration phenomenon, it is definitely a dyed millet.
The above three identification methods are relatively simple and easy, I hope everyone should pay attention to identify when buying millet.
Supplementary note: The real millet is absolutely not faded, and it will not let other things get colored. We just need to remember this basic characteristic.
Reminder: The use of dyed millet to cook porridge or to make other foods not only does not have the smell of millet, but also has the risk of causing illness or cancer. Remember not to eat dyed millet.
The nutritional value of millet
1. Millet is rich in vitamins B1, B12, etc., has the effect of preventing indigestion and anti-neuritis and preventing beriberi;
2. Xiaomi has the effect of preventing nausea and vomiting;
3. It also has the function of nourishing yin and nourishing blood, which enables maternal defiant physiques to be nursed back to health to help them recover their physical strength.
4. Xiaomi has the effect of reducing wrinkles, pigmentation and pigmentation.
Millet fit and taboo
1 It is edible to the general public;
2 Xiaomi is a tonic for the elderly, patients, and maternal women;
3 qi stagnation were hanged; body Deficiency, urine clear elderly eat less.
How to choose high quality millet
1. The quality millet rice grains are uniform in size and color and are milky white, yellow or golden yellow, shiny, with few broken rice, no insects, and no impurities. Take a small amount of millet to be measured and put it on a soft white paper. Moisten it with a mouthful of gas. Then, mill the millet several times with paper to observe whether the paper has a slight yellow color. If there is a yellow color, it indicates that the yellow color is to be measured in the millet. pigment.
2. The quality millet smells clear and has no other odors. The severely spoiled millet is easily crumbly, broken, and smells mildly mildewy, sour, odor, or other abnormal odors.
3, high-quality millet tastes delicious, slightly sweet, without any odor. The inferior millet tastes odorless, slightly bitter, astringent and other bad taste.
Tips for cooking millet porridge:
1. Soaking: Before porridge, soak the rice in cold water for half an hour to allow the rice to expand. The benefits of doing this include: picking up the porridge to save time, simmering porridge cakes and having a good taste.
2, open water pot: everyone's general consensus is that cold water porridge, and the real guilty family is using boiling water porridge, why? You sure have had cold porridge porridge paste experience, right? Open the water pot will not This phenomenon occurs, and it saves time compared to cold water porridge.
3, the heat: first use the fire to boil, and then transfer the slow fire to cook for about 30 minutes. Do not underestimate the size of the fire, the aroma of porridge comes out!
4, stirring: We used to porridge or mixing, it is to fear the porridge paste, and now there is no worry about cold water porridge, why stir? In order to “thicken outâ€, it is to make the grains of rice full and crispy. The stirring skill is: When stirring the pot under water, stir it a few times, cover with a lid and cook for 20 minutes, and start stirring continuously. It will last for about 10 minutes until it is crispy.
5, point oil: porridge but also put oil? Yes, after the porridge has been changed to brilliance, a little cooking oil will be added in about 10 minutes. You will find that not only the finished porridge is bright and bright, but also the entrance is fresh and slippery.
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