Wuhua Pu Mi [Guangdong Wuhua Specialty]

What is Wuhua Pumi? Authentic Guangdong Five Hua Specialty: Five Hua Pu Rice

Content Summary:Do you want to know what Five Hua Pu Rice is? This article is a detailed introduction toGuangdong's Five Hua Specialty - Five Hua Pu Mi. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Five Hua Pu Mi. The full text takes about 9 minutes to read, mainly including the basic introduction of Five Hua Pu Mi and its nutritional value? What are the product features of Wuhua Pumi? How did the history of Wuhua Pumi come about? The production method and tasting method of Wuhua Pu rice

Introduction to Wuhua Pu Mi

Pu Mi, also known as ripe rice. The term "cooked rice" is a scientific name that emerged later, relative to raw rice (rice that is directly ground without being cooked). According to legend, the method of making it was bestowed by Bodhisattva, so the guest family called this rice "Pu Mi". There are different ways of writing, common ones include "Pumi", "Wumi", "Pumi", "Fumi", and there is also the writing "Zhumi". Rice, which belongs to the staple food category, is refined through multiple processes such as ripening, sun drying, etc. The valley corresponding to Pumi is called "Pugu", which means "ripe valley". It is one of the Five Chinese specialties. In other areas where Hakka people live, there are also some people who make food for consumption. It is often used to make porridge and "fried rice orange" (Hakka traditional popcorn). Produced in Wuhua County, Guangdong Province

1. Strengthen the spleen and stomach to dispel cold and dampness. Pumi is warm in nature. People with poor appetite will have cold stomach when eating raw rice porridge, but this phenomenon will not occur when they choose to eat Bodhi rice porridge

2. Weight loss. Bodhi rice made from cooked rice is more resilient than raw rice, and solid eating Bodhi rice porridge is more satiety than raw rice porridge

3. Inhibit the increase of blood sugar. Pumi removes some sugar during the production process, and eating Pumi has the effect of inhibiting blood sugar elevation

4. Clear and moisturize the intestines and stomach. Cantonese people often drink Congee to clean their intestines and stomachs after feasts. Bodhi rice is a little rougher than raw rice, so Bodhi rice porridge has the effect of refreshing the stomach

5. Relieve food and stimulate appetite, quench thirst and cool down. When Pu Mi is cooked into porridge, the water and rice are distinct, the aroma is mellow, the taste is clear and delicious, with a sweet taste in the middle, sweet but not greasy. It can quench thirst, relieve heat, increase appetite, and provide comfort to the digestive system. In summer, Hakka people have the habit of cooking Buddha rice porridge in places where they live. Appetizer, thirst quenching, and hunger quenching all come at once. If cooked together with meat, it can dissolve oil and greasiness, fresh but not oily. Add some seasonings such as ginger, onion, garlic, etc., the flavor is more unique. It is a delicious Congee, which is never tired of eating

Pumi, slightly thicker than ordinary raw rice, yellow white, semi transparent, more crystal clear after washing, tough texture, not easy to break grains, and fragrant rice aroma. Slightly more susceptible to moisture than regular raw rice, sealed storage is necessary for long-lasting preservation. Regularly consumed food should be ventilated, dry, and cool like raw rice

Pugu husk is easier to crush than raw grain husk, and coupled with the fact that Pugu rice is thicker than ordinary raw rice and has a tough texture that is not easily broken, the grain yield of Pugu rice is higher than that of ordinary rice in terms of volume

The production method of Wuhua Pu Mi

The production of Pu Mi does not require adding anything, the key is to accurately grasp the amount of water and heat. If not handled properly, it is easy to burn. When there are dark or black grains in the glutinous rice, it is often a sign of burning

1. Boil water to soak the grains. Add water to the pot first, bring it to a boil, then put the grains into the pot. Soak the grains in boiling water and cover with a lid

2. Gougu. After soaking in boiling water for about six hours, separate the upper and lower layers of grains in the pot, invert the positions of the upper and lower layers of grains and put them back into the pot. Add an appropriate amount of water, cover with a lid, boil the water, and wait for the grain shells to crack just right. At this moment, there will be a "crackling" sound in the pot. Open the lid and filter the water

3. Sunbathing grains. Put the roasted grains into a basket and filter out the water, then take them to the sun drying field and spread them out to dry. After being heated, the grain is easy to dry in the sun, and if the sunlight is good, it can be dried in just one morning. Too dry, the beige color is relatively golden; If sun dried just right, the beige color will turn yellow white

4. Rice husking or milling. Put the well ground glutinous rice into the stone pit of the pestle to remove the husk, or put it into the rice huller to grind the husk. With the advancement of modern technology, rice mills have replaced pesters and hullers. However, for glutinous rice, rice mills produce more broken grains and suffer from significant damage to the rice skin

How to taste Wuhua Bodhi rice

Meat porridge: boil 250 grams of Bodhi rice with 2000 grams of water, add salt, pig bones or chicken and other meat, and then add your favorite seasonings (such as ginger, onion, garlic, coriander, pepper, etc.) after cooking

Vegetarian Congee: 250 grams of rice mixed with 2000 grams of water can be eaten after cooking. Cooking: Boil 250g of glutinous rice with about 900g of water and it's ready to eat