When was rice the staple food? Why is it a staple food? [formerly]

Do you know that?/You know what? Do you know that?/You know what? The rice originally planted in Taiwan Province Province, the birthplace of Penglai rice in Taiwan Province Province, was indica rice (Indian type) imported from mainland China and Javanese type imported from Nanyang when Han Chinese immigrated. After Japan came to Taiwan, because its residents were not used to the taste of indica rice produced in Taiwan Province Province, rice (Nakamura Rice) was introduced from Japan in 1899 for trial planting in various places, but it was never successful. 192 1 year, director of agriculture of Taipei Hall Keiichiro Hirazawa, technicians An Tian Suzuki and Ji Yongji chose Caomangzhu Lake to try to plant rice with stem rice, and finally achieved satisfactory results in 1925. 1926, the stem rice successfully planted in Taiwan Province Province also won the first place in the improved rice competition. In order to distinguish it from Japanese rice, Dr. Ji Yongji wanted to give Taiwan Province rice a new name, and * * * proposed three kinds of rice, namely new rice, new rice and Penglai rice, for governor Ijima to choose. Of course, the name you often hear now is the name chosen in the bird screen; Indica rice originated from Taiwan Province has been called Milai since then. And why choose Bamboo Lake? It turns out that Bamboo Lake is more than 650 meters above sea level, and its temperature is similar to that of Kyushu, Japan. In addition, bamboo and lake water are rich in resources, and groundwater is an indispensable element for growing rice. Therefore, the reason why Bamboo Lake can stalk rice (Penglai rice) is in Taiwan Province Province. Now bamboo lake has become synonymous with taro. It must be hard for you to imagine that 80 years ago, the green waves of Bamboo Lake were rolling, but now you are eating the birthplace of Penglai rice every day, right? ! Today's archaeological discovery shows that the earliest cultivated rice crops were unearthed in Hunan, Pengtoushan and other sites in the middle reaches of the Yangtze River, about 9000 years ago! There are more than 40,000 kinds of rice in the world, originally cultivated from a weed found in Asia and Indonesia. Because rice is more nutritious and full than pasta, it has always been the most important crop in Asian countries. Not only Asians, but also people from other regions like delicious rice! Although westerners have less experience in eating rice than orientals, they have formed a unique culture of eating rice and cooking rice. Rice is the staple food of Asians, but with the footprint of Arab businessmen, rice "wandered" to the European continent, and then moved to the United States with the tide of European immigrants, drawing a map of rice food for the western world. From risotto in Italy, paella in Spain, jambalaya in New Orleans to wild rice in Canada. The varieties, cooking methods and taste of rice are very different from those in the East, and the food culture of rice has become richer because of the participation of European and American chefs. For example, westerners rarely wash rice, because European and American varieties of rice have a unique nutty taste and rich starch. They think that if white rice is boiled in water, it will be less blind. European rice food is a bit "half cooked" because it emphasizes that rice is not cooked enough, and it tastes strong and delicious when chewed, just like stews in Spain and Italy are also famous dishes! As the saying goes, man is iron and rice is steel. Rice is not only an excellent source of starch, but also contains high-quality plant proteins and lipids. In addition, rice also contains vitamins B and E, as well as essential trace elements such as calcium, iron and magnesium. Proper amount of starch is also indispensable in the process of fat metabolism, so women who love beauty must not eat rice because of the misunderstanding and myth of being afraid of being fat! White rice (150g) contains nutrients, calories, energy sugar needed by human body and body tissues, 47.6g of carbohydrate-rich energy source, protein, 3.9g of basic blood, meat and cellular lipids needed by human body, and 0.75g of fat contains energy source, vitamin B10.05mg, which can regulate body constitution, prevent heatstroke, regulate body constitution and regenerate skin, and vitamin E0. Magnesium 6 mg prevents shoulder pain and arteriosclerosis. Lead 8 10μg helps skin regeneration. 0.6g dietary fiber can prevent constipation, cancer and adult diseases. Go Top, a low-calorie and high-quality healthy food, rice is more likely to feel full than pasta, so as a staple food, it will not consume too many calories. Moreover, scholars and experts have found that rice starch and rice protein contained in rice can effectively reduce the accumulation of lipids in the liver and cholesterol in the blood, which has a health care effect on the cardiovascular system. In particular, modern people's diet is westernized, and they often have big fish and big meat. Many people suffer from stroke and heart disease caused by high cholesterol. We should regain the good habit of taking rice as the staple food! Does Go Top know that rice also has a shelf life? Rice grains will also get old, so fresh rice will generally be stored in a low-temperature rice barn at 15℃ after harvesting, so that the rice grains can hibernate. Therefore, it is best to seal the bought rice and keep it in the refrigerator. If you put your hand into the bag and find a lot of powder, it is usually that the quality of rice has gone bad and acidified. Go Top delicious rice should be cooked like this. Everyone makes the so-called delicious judgment by their own feelings, but on the whole, the necessary condition for a delicious meal is: 1. The rice grains are white, shiny and full of grains. 2. You can feel sweetness, stickiness and elasticity when chewing. To cook a bowl of delicious rice like a Japanese restaurant, there are tricks from washing rice to boring rice. In the process of rice washing, a lot of water must be used to quickly clean the impurities on the rice grains, and it must not be washed for too long, which destroys the nutrition of the rice and allows the rice grains to absorb the odor in the water. Also pay attention to the amount of water for cooking. Too little water will make the rice uncooked, and too much water will make the rice sticky and chewy. Because some water will be removed from the harvested rice due to the sun exposure, in order to cook delicious rice, the rice grains must be soaked in clear water for about two hours before cooking, so that the water can enter the rice to activate amylase, which can make the cooked rice sweet and elastic. Don't worry about lifting the lid when the rice is cooked. Let the steam and residual temperature adjust the residual moisture in the rice to the best state, so that the rice is "a little sticky but not too sticky"! The heat preservation time shall not exceed 5 hours. It is even more impossible to stay warm overnight. Keeping the temperature in the rice cooker for 6 hours is actually equivalent to the electricity bill for cooking another meal. However, as long as the temperature is maintained for more than 5 hours, the rice will lose its luster and turn yellow, and the rice flavor will also become strange. This is because the starch of rice has changed after long-term heat preservation. Cooking in the morning until noon, and cooking at noon until evening, is the standard of heat preservation. Even if the leftovers from last night are left to eat this morning, it is not only not delicious but also uneconomical. If rice needs to be stored for more than 5 hours, it is recommended to refrigerate or freeze it. So don't cook a large pot of rice for convenience, so you can't eat delicious rice! Go Top Imperial Rice Delicious Secret From the Biography of Rice, we know that we should be able to enjoy delicious rice, from the types and storage of rice to washing, soaking and stewing. In order to truly present the delicious rice, Huangmi is the most advanced normal-temperature rice production equipment specially imported by Nanqiao from Japan Xinhe, with four patents, thus ensuring the accuracy and safety of product quality. From the beginning of rice washing, the rice surface was thoroughly washed by special high-pressure bubble MJP rice washing method, and then the rice grains were soaked regularly to absorb water, so as to achieve the most suitable conditions for blow cooking. After that, all the bacteria on the rice grains were directly killed by high temperature and high pressure steam. Moreover, the packaging of Nanqiao Imperial Rice completely adopts high barrier containers and sealing films imported from Japan, which can effectively block the entry of oxygen and water vapor and keep the product stable. Avoid the growth of microorganisms and reduce the deterioration of rice due to oxidation. The sealing film of Nanqiao Imperial Rice has undergone three sterilization operations, including ultraviolet UV and hot water sterilization for the second time, which makes the rice not only safe, but also has the same stuffy cooking effect as Japanese cooking, making Nanqiao Normal Temperature Sterilized Rice not only delicious, but also more delicious. Moreover, Imperial Rice is made of the best quality rice in Taiwan Province Province, and in order to ensure the fresh and delicious taste, we strictly require that it must be within five days from rice harvesting to making Imperial Rice! Let you eat every mouthful of rice in your mouth, with delicious nutrition and stable quality!