Wuning fried rice [Jiangxi Wuning specialty]

What is Wuning fried rice? Authentic specialty of Wuning, Jiangxi: Wuning fried rice

Content summary:Do you want to know what Wuning fried rice is? This article is a detailed introduction to the special product of Wuning, Jiangxi Province - Wuning fried rice. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Wuning fried rice. The full text takes about 6 minutes to read, mainly including the basic introduction of Wuning fried rice and its nutritional value? What are the product characteristics of Wuning fried rice? How did the history of Wuning fried rice come about? The production method of Wuning fried rice, etc

Basic Introduction to Wuning Stir fried Rice

Stir fried rice is a type of rice grain made by grinding off the outer shell of cooked millet.

. The processing method is to soak pure hemp millet in water, steam it in a pot, then stir fry it in a wok until cooked, cool it down, and remove the outer shell

The raw material for stir frying rice - millet, has a protein content of about 12%, and the highest can reach over 14%; The starch content is about 70%, with glutinous varieties accounting for 67.6% and japonica varieties accounting for 72.5%. The content of amylose in glutinous varieties is very low, and high-quality glutinous varieties do not contain amylose. The amylose content in japonica varieties is generally 4.5% to 12.7% of the total starch content, with an average of 7.5%; The fat content is 3.6%, and it also contains various vitamins such as beta carotene, vitamin E, vitamin B6, B1, B2, as well as rich mineral elements such as calcium, magnesium, phosphorus, iron, zinc, copper, etc

How did the history of Wuning fried rice come about

Wang Zengqi talks about stir fried rice: Stir fried rice is not really delicious. Home preparation, but convenient to take. Soak it in boiling water and you can eat it immediately. When there is nothing delicious, brewing a bowl can replace morning and evening tea. A bowl of Dim sum can also be regarded as a snack for ordinary guests. Zheng Banqiao said, 'When poor relatives and friends come to the door, they first soak a large bowl of fried rice and give it to them.' This also means that it is more convenient and easier than the next bowl of noodles. Stir fried rice is not enough for people to eat. A big bowl, actually not much. We usually eat stir fried rice with a handful of white sugar, as Banqiao said, "served with a small plate of ginger sauce." There are also some, but few. I'm getting old now, and if someone invites me to eat stir fried rice, I would rather have a small plate of ginger sauce, preferably with a few drops of sesame oil, which is quite interesting

Method of making Wuning fried rice

Fried rice is made from millet and needs to go through three processes: boiling, frying, and grinding to make fried rice.

Boil

First, boil in a pot. Put water in the pot and when it's eight minutes old, pour the millet into the pot. Cover the pot and continue heating. After boiling, remove the lid of the pot, flip it up and down evenly, cover the lid, simmer over low heat for six or seven minutes, then flip it up and down again. After flipping it three to four times in a row, it can be taken out of the pot. The millet grains that come out of the pot are swollen and round, with a transparent feeling, but cannot be opened, otherwise it will affect the quality of stir fried rice. When cooking millet, the ratio of millet to water must be appropriate to achieve the best degree of drying when the millet is boiled in water

Stir fry

When stir frying rice, use good sand. Squeeze back the sand and sieve it through a sieve. The sieved sand can then be used by passing it through the soil with a basket. If the sand is not very clean, it needs to be washed with water again, dried, and then sieved with a basket. When stir frying rice, at most three bowls of minced rice (seven pots) should be added at a time, but five bowls of sand should be added. When the sand is turned red, pour in the dried rice and wait for the air to pass. The rice grains will burst quickly. Quickly pour the sand into a sieve and place a basin underneath. Shake the sieve, the sand falls into the bowl, and the fried rice remains on top. Pour the sand back into the pot and stir fry until hot, then add the newly dried rice. Repeat this process continuously, and the amount of sand can stir fry a lot of rice. Finally, put the sand in your pocket and use it again the next time you stir fry

Grinding

It must be noted that only stir fried rice cannot be eaten directly and must be processed by peeling. In ancient times, it was common to shell the rice with a stone pestle, place the rice into the pestle, and use a foot to drive the rod. When the tilted hammer falls, it hits the stone molars and goes back and forth several times to remove the skin of the rice. After peeling, use a bamboo woven dustpan to remove the large bran, and then use a basket to remove the fine bran. After that, it can be eaten