Chabuchar Rice [Xinjiang Chabuchar Specialty]

What is Chabuchar rice? Authentic Xinjiang Chabuchar specialty: Chabuchar rice

Summary:Do you want to know what Chabuchar rice is? This article is a detailed introduction to the special product of Chabuchar in Xinjiang - Chabuchar rice. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Chabuchar rice. The full text takes about 5 minutes to read, mainly including the basic introduction of Chabuchar rice and its nutritional value? How to make Chabuchar rice and identify its authenticity? Wait

Basic Introduction to Chabuchar Rice

"Chabuchar Rice" has a long history of cultivation and unique natural advantages, and is known as tribute rice and military grain. Since 2009, Chabuchar County has focused on applying for the geographical indication trademark of "Chabuchar Rice" as a key service for local economic development, following the idea of "registering one trademark, driving one industry, and enriching one people". And this work has been carried out throughout, constantly adjusting the industrial structure and vigorously developing the rice industry, effectively promoting the implementation of the trademark rich agriculture work

Traditional Chinese Medicine believes that rice has a sweet and flat taste, and has the effects of nourishing the middle and qi, strengthening the spleen and stomach, nourishing the essence and strengthening the mind, harmonizing the five organs, promoting blood circulation, improving hearing and vision, relieving irritability, quenching thirst, and stopping diarrhea. It is believed that eating more can make people "strengthen the body and improve color"

How to make Chabuchar rice

Rice Congee

Materials

Appropriate amount of peas, carrots, corn, ham, and rice, appropriate amount of salt

Method

1. Peas, carrots (diced carrots), and corn (fresh cut from the spoon with a knife) are all washed for use<2. Wash the rice and put it in a pot. Bring it to a boil over high heat<3. Then add corn, peas, and diced carrots, and simmer slowly over low heat<4. When the rice grains have bloomed and the peas and carrots have softened, add an appropriate amount of salt and put in the ham (which can also be cooked in an electric rice cooker)

Difference between New Rice and Aged Rice

New rice has some tendrils. It is connected to particles. When new rice is harvested, it must be harvested with force to prove its durability. After being dried or stored for a year, the tendrils of old rice have completely dried and fallen off. Secondly, the color of new rice is lighter and cleaner, while old rice appears darker and yellowish with a thin layer of green, indicating the concept of mold growth

Poor stored aged grains are not good rice. Distinguishing between new and old rice based on sensory perception is only one aspect. They also used instruments specifically to measure the moisture content and yield of rice. In order to handle the raw materials with more peace of mind. Cai Qiang simply went to the countryside and set up several rice bases, so that the new rice from that year could be directly handed over to him