Fulaerji Warm Water Rice [Special Product of Qiqihar, Heilongjiang Province]

What is Fulaerji Warm Water Rice? Authentic specialty of Qiqihar, Heilongjiang: Fulaerji Warm Water Rice

Summary:Do you want to know what Fulaerji Warm Water Rice is? This article is a detailed introduction toHeilongjiang Qiqihar specialty - Fulaerji Warm Water Rice. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Fulaerji Warm Water Rice. The full text takes about 3 minutes to read, mainly including the basic introduction of Fulaerji Warm Water Rice and the product characteristics of Fulaerji Warm Water Rice? The production method of Fulaerji warm water rice, etc

Introduction to Fulaerji Warm Water Rice

Warm water rice has plump rice grains, crystal clear rice quality, high nutritional content, excellent quality, and superior taste, which has been praised by consumers. Fulaerji Warm Water Rice has sold well in 78 cities, including Sichuan, Beijing, Suzhou, Hangzhou, and Guangzhou. It has also been designated by the Qiqihar Municipal Government as the designated rice for government hotel hospitality. Fulaerji soil belongs to the temperate grassland type. Natural black soil, as fertile as oil. There are various types of soil, including meadow black soil, carbonate meadow soil, alkaline meadow soil, meadow soil, flooded meadow soil, meadow type paddy soil, alkaline meadow soil, aeolian sandy soil, and black calcareous sandy soil. Mainly meadow type black soil and paddy soil, their main characteristics are high groundwater level and sufficient soil moisture. The organic matter content of the surface soil is 2.86%, with a nitrogen content of 0.162%, a phosphorus content of 0.074%, and a potassium content of 2.84%, making it a high-yield soil for water conservation and fertilization. What is even more commendable is that the historical origins and popularity of "Fulaerji Warm Water Rice" are quite long. As early as the late Ming Dynasty, descendants of the Khitan ethnic group, the Daur people, lived on the banks of the fertile Nenjiang River. In this place where the wind blows and the grass is low, cattle and sheep can be seen, the original ecological planting of rice has begun

The particles are full and transparent, the rice aroma is fresh, the fragrance is overflowing, mellow and slightly sweet, and the aroma is rich.

The method of making Fulaerji warm water rice

There are some tips for cooking rice. After washing the rice once, drain the washing water. Assuming we are making 3 bowls of rice, according to the ratio of 1:1.4, we should add water to 4.2 bowls. We can first add 1 bowl of water and soak it for 60 minutes to allow the rice to fully absorb water. Then add 3.2 bowls of water to the rice cooker and heat it immediately. This way, the cooked rice will be more vigorous. After cooking, do not immediately open the lid of the pot. Let it simmer for about 5 minutes to ensure that the rice is fully cooked