[Can rice be eaten even if it is black]_Can you eat it?

[Can rice be eaten even if it is black]_Can you eat it?

Rice is white, except for black rice which is black, white rice will not turn black. If the surface of the rice starts to turn black and the glossiness will be lost, this type of rice may be because of its long age.There is such a change, remember not to eat it, it is best to eat fresh rice.

The rice is basically divided into early rice, early rice, late rice, late rice, late rice, and glutinous rice.

The newly acquired rice is also called new rice.

The moisture content of the newly purchased rice has a high degree of waxiness and soft fragrance.

The rice that has been standing for a long time is also called Chenmi, and its taste is worse than that of new rice, and its texture is rough.

High-quality rice grains are neat, shiny, relatively dry, no rice bugs, no sand grains, very few rice ash, and very few broken rice. It smells clear and has no mildew smell.

Poor quality rice is dark in color, has more broken rice, heavy rice ash, and is twisted and musty.

You can also identify 1 by the following methods. Grab a small shot with your hands and hold it tightly. Let’s take a look. The real good rice is clear-grained and very few rice bran.

2. Pick up a small shot of rice and smell it under the nose. Good rice has a fragrant smell. If you use a different musty smell, it is mostly Chen rice, which has a bad taste and is harmful to your body.

3, you can also take a few grains of rice into your mouth to chew, good rice will have a natural sweet taste.

It’s black because it reinforces Chen Mi!

[How to eat Tangyu?

】 _How to eat_How to eat

[How to eat Tangyu?
】 _How to eat_How to eat

People usually eat a variety of fish, including pond mullet. It is worth mentioning that there are many classifications of pond mullet. There are many types of pond mullet in the upper and lower reaches of the upper reaches of the Yangtze River.It is edible, tastes very good, tastes very delicate, and has a very high nutritional value. It is Tangtang protein and a variety of trace elements. Here is how to eat it.

How to eat Tangyu?
How to cook Braised Pomfret Ingredients: Pomfret 750g Supplements: Ginger 20g Seasoning: Soy sauce 25g White sugar 30g Shallot 2g Sesame oil 2g Ginger 10g Peanut oil 50g Rice wine 25g Salt 2g eachThe practice of the right amount of honey juice pond: 1.

Scratch the scales of the live pond cricket, use your fingers to dig out the gills and fish intestines from the gill cover, wash them, cut off the fins, and cut two blades on each side of the fish body, and then use the thumb of the mandible at the lips of the fish to mouthPush in to make the fish mouth wide; 2.

Then pickle with fine salt and rice wine to shrink the fish skin instead of frying and flavoring; 3.

4. Set the wok on a hot fire, add cooked peanut oil, and heat it to 70% to 80%. Disperse the pickled tangs in the oil pan and fry until the interior is nearly mature, and remove with a colander; 4.

4. When the oil temperature rises to 70% to 80% again, return the pan to fry again, fry until the water is drained, and pour the oil into a colander; 5.

5. Leave the base oil in the pan, ingest the shallots, ginger powder, simmer slightly, Gssau wine, soy sauce, sugar and boiling water 50 ml, burn; 6.

After it is boiled, after the marinade is thick, add the deep-fried tang, stir up the pan, stir the marinade fish body, then pour in the sesame oil, put it in the pot, and sprinkle with the ginger.

White sauce pond catfish: Take 300g of live pond catfish, wash it, add the onion ginger and fry it in a saucepan, cook the wine, add 750g of water, add the appropriate amount of bamboo shoot slices and ham slices, and cook for 8 minutes on high heat, addSeason with salt, monosodium glutamate, and pepper.

Poached Pomfret: 200g of live Pond carp, washed and boiled in boiling water, drained neatly in a soup bowl; then use 3 eggs to break up, put in an appropriate amount of salt and monosodium glutamate, add 600g of water and stirPour into a fish bowl after mixing.

Steam it out for 12 minutes with vigorous fire and sprinkle it with green onions and a little sesame oil.

Braised Pomfret Fish: Put the wok on the wok and heat 40g of cooked oil. Add the Pomfret fish and fry it on both sides to a light yellow color. Add 150g of soy sauce, soy sauce, salt, sugar, boiling water, and cover the pot.Cook for about 3 minutes. Cook as soon as the fish eyes protrude. Add MSG, yellow leek buds (cut into sections), drizzle the starch evenly to make the marinade sticky. Turn the body after pouring the oil. Then add the sesame oil.Into a big fish dish.

Amaranth Pomfret Fillet: Cut the left and right pectoral fins obliquely to the spine, and then continue along the spine to the tail to remove the spine; with the skin facing downwards, hold the tail with your hand and push the skin with a blade.Divide the fish into two pieces, cut the breasts into oblique slices, fillet the fish, wash, filter the water and put in the bowl, add 15g of wine and salt 1.

5g, scallion, mix well and set aside.

Open the amaranth into a bowl and set aside.

Heat over medium heat, add fresh soup, 250g of clear water, boil, pour fish fillets, add 5g of salt, skim the froth, add 10g of wine, add shredded ham, monosodium glutamate, and then put it in the amaranth bowl.Serve with chicken oil.