Xuyi Chicken Head Rice [Jiangsu Xuyi Specialty]

What is Xuyi chicken head rice? Authentic Jiangsu Xuyi Specialty: Xuyi Chicken Head Rice

Summary:Do you want to know what Xuyi Chicken Head Rice is? This article is a detailed introduction toJiangsu Xuyi specialty - Xuyi chicken head rice. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xuyi chicken head rice. The full text takes about 6 minutes to read, mainly including the basic introduction of Xuyi chicken head rice and its nutritional value? What are the product characteristics of Xuyi chicken head rice? How did the history of Xuyi chicken head rice come about? The production method of Xuyi chicken head rice, etc

Basic introduction of Xuyi chicken head rice

Common names for glutinous rice include chicken head rice, chicken head lotus, thorn lotus, etc. It is a commonly used traditional Chinese medicine in China. The application has a long history and is well-known both domestically and internationally. It is the dried and mature seed kernel of the water lily plant, water chestnut

1. Euryale seeds are rich in starch, which can provide energy for the human body, and contain various vitamins and carbon substances to ensure the necessary nutrients for the body

2. Goushi can enhance the absorption function of the small intestine, increase the excretion rate of urinary xylose, and increase the concentration of serum carotenoids; Experimental results have shown that an increase in serum carotene levels can reduce the incidence of lung cancer and gastric cancer, greatly reducing the chance of cancer occurrence

is a one-year aquatic herbaceous plant. The whole plant is prickly. Leaves float on the surface of the water, round shield shaped or shield shaped heart shaped, with many folds on top and shallow disc shaped edges folded upwards. The surface is green, the back is purple, and the veins are prickly. The flower stem protrudes from the water surface, with one flower growing at the top. It is purple red and blooms during the day and closes at night; Sepals 4, persistent, internal ultraviolet green; Most petals; The ovary is 8-chambered, embedded in an enlarged receptacle, and the stigma is disc-shaped. The fruit is like a chicken head, with spikes on the outside and sponge like inside. It contains 20-100 seeds, which are spherical in shape and have a hard seed coat. The false seed coat is fleshy, and the endosperm is white and powdery

How did the history of Xuyi chicken head rice come about

The application of Chinese wolfberry was recorded in the Records of the Grand Historian during the Western Han Dynasty. The Shennong Bencao Jing is classified as a top grade and is also known as Jitou. During the Liang Dynasty, Tao Hongjing said, "The flowers on the stem resemble cockscomb, hence the name chicken head." Li Shizhen said, "The stem of the water chestnut grows in March, with leaves that are as big as lotus leaves, wrinkles like, and wrinkles like boiling. The surface is blue and the back is purple, and both the stem and leaves have thorns... In May and June, purple flowers grow, blooming in the sun and forming bracts, with green thorns on the outside, resembling hedgehogs and chestnut balls. The flowers are at the top of the bracts, also like chicken beaks and hedgehogs beaks. When peeled off, they have mottled soft flesh wrapped around them, piled up like pearls. The white rice inside the shell looks like fish. In late autumn, the farmers harvest extensively, rot the water chestnut seeds, and hide them in stones to prepare for famine. Its root shape is like three edges, and when cooked, it looks like taro. The characteristics and uses described in the previous generations of this herb are consistent with the current use of water chestnuts

Method for making Xuyi chicken head rice

1. Harvest the water chestnut seeds. The harvest season is between white dew and frost drop, and the seed coat appears reddish brown. Harvesting multiple times in the south, that is, harvesting as it ripens; Harvested once in both Sichuan and northern regions. When harvesting, take a small boat or a large wooden basin into the pond or pool, use a sickle to cut mature fruits, or scoop up seeds that have already cracked and floated on the water surface (which will sink to the bottom after a long time). Harvested multiple times, the seeds mature, but it is labor-intensive and only suitable for reservoirs and lakes; Harvested once, the seeds are partially immature, with uneven particle size and tender seeds that are easily crushed during processing, resulting in a lower rice yield. It should be tailored to different local conditions. When harvesting, a portion of the fruit should be left to fall off on its own and expand natural reproduction<2. The processed and harvested fruits can be piled up and soaked until the flesh and false seed coat are soft. Then, they can be washed thoroughly in clean water, and the seeds can be taken out and dried. The hard shell can be removed by a machine, and the seed kernels can be taken out. Alternatively, the dried seeds can be soaked in boiling water until the outer seed coat becomes soft, and the seeds can be quickly cut and dried. The former method has fast processing and is suitable for large-scale processing, but the resulting kernels are more crushed, resulting in a lower kernel yield and a lower product specification grade. The latter method is slower to process, time-consuming and labor-intensive, but the seed kernels are less broken, and the product specifications are higher, making it suitable for small-scale processing