Red yeast rice of red rice, is red rice the same as red yeast rice

No, red rice is a type of rice (rice) that is grown naturally. And red yeast rice is made by cultivating and fermenting Monascus (Monascus monascus) in ordinary rice!

Is red rice, red yeast rice the same? This one shouldn't be the same, and they don't taste the same.

In the case of red sprouts and red yeast rice, generally speaking, if you eat them, the nutritional content is still a little different, and their names are not the same.

Red rice is not the same as red yeast rice.

Red rice is a kind of naturally grown rice, including japonica rice, cochineal rice, and excellent varieties of red rice bred by artificial hybridization. Red yeast rice, on the other hand, is made by cultivating and fermenting Monascus (Monascus monascus) in ordinary rice with a high hood.

There is no early rice for red rice, only medium rice or late rice in one season, so the yield per mu is not high. Because it is moisturized by mountain spring water and has a long growing period, its rice quality is better and its nutritional value is also higher. However, in the old society, due to the poor processing conditions of rice in the mountainous areas, the rice was basically made by pestle, and the rice skin of the red rice was tough, and the processed O'Gokuku rice was rough and difficult to swallow when eaten.

Red yeast rice, known as red rice by folklore, is made of indica, japonica rice, glutinous rice and other rice as raw materials, and is made of monascus mold fungus and fermentation, which is brown-red or purple-red rice grains.

Its sexual taste is irregularly shaped grains, such as broken rice, the appearance is brown-red, brittle, broken pink, slightly sour, light taste, with red and crispy, with spleen and digestion, blood circulation and stasis, the main treatment is used for postpartum lochia is not clean, stasis abdominal pain, food accumulation and fullness, red diarrhea, bruises.

Red yeast rice, also known as fermented rice, is fermented with red yeast rice enzyme and has a brownish-red or purple-red color, which is fermented from a variety of rice such as japonica rice, indica rice and glutinous rice.

The grains of red yeast rice are irregular, like broken rice, it is very brittle, it will crumble when you twist it lightly by hand, its section is pink, and it also has a hint of sourness, but the taste is very light.

Red yeast rice is a unique traditional food in China, which has a history of thousands of years. As early as the Ming Dynasty, it was recorded in the "Compendium of Materia Medica" written by the pharmacist Li Shizhen that red yeast rice could not only be used as a medicinal material, but also had rich starch and vegetable protein, and could also be used as food. Red yeast rice is also one of the natural pigments traditionally used in China, mainly used to make red bean curd and red sausage.

Fermented rice. Red yeast rice is made by fermenting japonica rice, indica rice, and glutinous rice, and red yeast rice is fermented with monascus mold. First of all, the impurities of the rice are removed, soaked in cold water for a day and repeatedly steamed, and fermented after adding monascus mold, and the fermentation time is about 20 days.

Proper contact with air, after fermentation, air drying and sun drying for a few hours. <

Fermented rice. Red yeast rice is made by fermenting japonica rice, indica rice, and glutinous rice, and red yeast rice is fermented with monascus mold. First of all, the impurities of the rice are removed, soaked in cold water for a day and repeatedly steamed, and fermented after adding monascus mold, and the fermentation time is about 20 days.

Proper contact with air, after fermentation, must be air-dried and sun-dried for a few hours. Red yeast rice absorbs enough water, and its body is slightly larger, with a slender body, and the color of red yeast rice is brownish-red or purple-red, a bit like the color of red adzuki beans.