Introduction to Duck Blood Glutinous Rice
Changshu specialty Duck Blood Glutinous Rice, also known as Red Lotus Glutinous Rice, Blood Glutinous Rice, and Blood Nourishing Glutinous Rice, is an indica glutinous rice variety that evolved from cultivated rice during the Kangxi period of the Qing Dynasty. It belongs to the rice family, and has long red awns. When it is ripe, the hull of the grain is light purple. After peeling and fine grinding, the grain is as red as duck blood. It is japonica in nature. In fact, it is a kind of red japonica rice. So when it is cooked, its properties must be mastered. Generally, it is better to combine three and seven phases, that is, three into blood and seven into white. After it is cooked, it can be made into various Dim sum
What is the nutritional value of duck blood glutinous riceDuck blood has a crude protein content of 13.3% and contains biopyrrolin, which has the function of strengthening the body and nourishing blood. It is often used as Congee for pregnant women and the infirm to nourish. It has the effect of nourishing blood and yin, especially for the elderly and weak, and has a nourishing effect on strengthening the body
What are the characteristics of duck blood glutinous productsWhen mature, the husk of the grain appears light purple, and after peeling and grinding, the rice grains turn bright red like duck blood. It has a purple red skin, a slightly red beige color with long grains, a fragrant aroma and a rich taste. As a nourishing supplement, it was once listed as one of the "royal rice" in the imperial palace cuisine