Jimunai Spring Wheat [Xinjiang Jimunai Specialty]

What is Jimu Nai Spring Wheat? Authentic Xinjiang Jimunai Specialty: Jimunai Spring Wheat

Summary:Do you want to know what Jimunai Spring Wheat is? This article is a detailed introduction toXinjiang Jimunai specialty - Jimunai spring wheat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jimunai spring wheat. The full text takes about 5 minutes to read, mainly including the basic introduction of Jimunai spring wheat and its nutritional value? How did the history of Jimu Naichun wheat come about? The production method of Jimu Nai spring wheat, etc

Introduction to Jimu Nai Spring Wheat

Spring wheat is planted in places where the winter is very cold, and cannot be sown because it is too cold. Therefore, it is planted after the beginning of spring and is called spring wheat. It is sown in spring and harvested in summer; Winter wheat is grown in slightly warmer areas, sown in autumn and harvested in summer. For example, spring wheat is grown in Northeast China, while winter wheat is grown in North China and its southern regions. Spring wheat is sown in late March and early April, and harvested in mid to late July. Spring wheat has extremely strong drought resistance, with short plants and large spikes, a short growth period, and is suitable for sowing in spring, but it is not as delicious as winter wheat flour

1. Rich in protein and capable of maintaining potassium sodium balance; Eliminate edema. Strengthen immunity. Regulating blood pressure and buffering anemia are beneficial for growth and development<2. Rich in phosphorus, it can form bones and teeth, promote growth and repair of body tissues and organs, provide energy and vitality, and participate in the regulation of acid-base balance

3. Rich in copper, copper is an essential micronutrient for human health, which has a significant impact on the development and function of blood, central nervous system, immune system, hair, skin, bone tissue, as well as internal organs such as brain, liver, and heart<4. Rich in carbohydrates, essential energy for maintaining brain function; Regulating fat metabolism; Provide dietary fiber; Save protein; Detoxification; Enhance intestinal function

How did the history of Jimu Naichun wheat come about

Wheat belongs to the Poaceae family, the wheat family, and the wheat genus. The country of origin is in West Asia and Central Asia. It is generally believed that it was introduced into China from Türkiye in the north through Xinjiang and Mongolia, and from India in the south through Yunnan and Sichuan

There are three main types of wheat endemic to China, two of which originated in the Middle East region and the other originated in Xinjiang, China

Making method of Jimunaichun wheat

longan, red date and wheat Congee

Materials

longan, red date, wheat, glutinous rice, brown sugar

Practice

1. Wash half a cup of wheat (the so-called cup refers to the measuring cup of the electric rice cooker), half a cup of glutinous rice, wash the red dates, remove the core, add the meat of longan, and put it in the electric rice cooker to burn, and most of it boils water, first use the rice stick

2. Wait for the Congee cone to open for an hour, then use the slow fire gear to burn it until Congee floss, add brown sugar, and roll it