Xiantao fried rice [Hubei Xiantao specialty]

What is Xiantao fried rice? Authentic Hubei Xiantao specialty: Xiantao fried rice

Content summary:Do you want to know what Xiantao fried rice is? This article is a detailed introduction toHubei Xiantao specialty - Xiantao fried rice. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xiantao fried rice. The full text takes about 4 minutes to read, mainly including the basic introduction of Xiantao fried rice and its nutritional value? How did the history of Xiantao fried rice come about? The method of making Xiantao fried rice, etc

Basic introduction of Xiantao fried rice

Fried rice is a convenient food for locals to prepare for emergencies, in simple terms; To stir fry rice, soak the glutinous rice first, steam it in a wooden steamer until it is cooked into "yin rice" (called rice rice in the Xiantao area), let it dry in the shade, and then stir fry it with river sand to make rice foam, which is called stir fried rice. When eating, put the stir fried rice in a bowl, brew it with boiling water, add salt or sugar, and you can eat it

What are the nutritional values of Xiantao fried rice

The raw material for stir frying rice, Panicum miliaceum L., has a protein content of about 12% and can reach up to 14% or more; 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

Speaking of the origin of stir frying rice; It is said that during the reign of Emperor Xianzong of the Ming Dynasty, the consort of King Xingwang was unhappy and couldn't eat anything. A cook had a sudden idea and brought the stir fried rice from home, which greatly increased the appetite of the queen. From then on, stir fried rice entered the palace and became an excellent gift for tribute and folk gifts to relatives and friends. I bought four chickens, fifty eggs, and some fried rice, and personally went to the county to congratulate me. "This is the description of fried rice in the third chapter of" The Scholars ". There is also a "Banqiao Family Letter" which says: "When it is cold and freezing at dusk, relatives and friends come to the house, first soak a large bowl of fried rice, and then make a small dish of Pickled vegetables, which is the best tool to warm the old and warm the poor". Indeed, in those difficult times before, the warm and happy feeling of eating stir fried rice was always unforgettable

The method of making Xiantao fried rice

The process of making fried rice is relatively complex. Firstly, the "Yin rice" is made. The processed glutinous rice is soaked for two or three days, washed and drained with clean water, steamed in a wooden steamer, and then spread on a drying mat while hot to dry, called "drying rice in the hall - Yin drying". The dried rice is then hand kneaded into pieces. Use a rice sieve to sift out the "head" that cannot be kneaded, then take it to a mill to "shuttle" (grind) it. Finally, expose the rice to a few suns, and in this way, the rice (shaded rice) is made. Put the dried rice in a plastic bag and store it properly. As it is already cooked food, it is important to pay attention to moisture and rodent prevention