What is sorghum and what is sorghum used for?

A crop that can be eaten is called coarse grains.

Uses of Sorghum:

1. Sorghum pasta.

Sorghum flour is also known as wowotou, the color is yellow, the taste is rough, many people don't like to eat it, but coarse grains are very helpful to human health, so it is being paid attention to by more and more people.

In the past two years, the cultivation area of sorghum has also increased, and it is mainly used as pasta for human consumption. In addition to making steamed buns, sorghum noodles can also be made into noodles and multigrain pancakes.

2. Sorghum snacks.

In addition to being used as pasta, sorghum can also be used as some snacks, such as pots, hairy ears and other small snacks, which are also deeply liked by children.

3. Winemaking. In addition to eating, sorghum is also used for winemaking, sorghum wine is the love of many people, but sorghum wine must be made of good quality sorghum, sorghum wine is characterized by the wine is more fragrant, the wine made with rice is more pure, the wine made from glutinous rice is smoother, and the taste of rice wine is spicy, so according to the characteristics of different people in the north and south and other regions, the wine they like to drink is also different.

4. Medical. The medical value of sorghum is also relatively high, because sorghum contains a protein, lysine, although its content is relatively low, but it can be absorbed by the human body, so eating more sorghum is not easy to cause leprosy disease.

The effects of sorghum are as follows:

First, sorghum is the main miscellaneous grain crop, whether it is sorghum or cone-cone sorghum, the fruit can be ground and eaten, and the way to eat it can be made into noodles, pastries, etc., and the taste is not as delicious as wheat noodles.

Second, sorghum fruits can also be used to extract starch, which is a high-quality raw material for winemaking.

Third, after the fruit of sorghum is ripe and harvested, the remaining section of the stalk and ear bifurcation is often used for broomsticks; After the fruit of cone-cone sorghum is harvested, its ears are forked and often used as livestock feed. The stalks of both can be used to build simple sheds, etc., and the stalk skin is a good raw material for weaving.

Sorghum characteristics

Sorghum is one of the main cultivated cereal crops in China, and is an annual herbaceous plant of the genus Poaceae Sorghum (there are 11 species in China).

There are two kinds of sorghum that we commonly call it: one is called sorghum (there are many cultivars, mainly in the color of the fruit), the ancient name is Shu (shu), its Latin scientific name is sorghum bicolor, its biggest feature is that the inflorescence and inflorescence are loose, the axis in the center of the fruit spike is clearly exposed, it seems obvious, and the inflorescence is slightly bent when the fruit is ripe.

The other, called cone-sorghum, is a variant of sorghum whose Latin scientific name is sorghum bicolor varSubgtobosus , its appearance is characterized by the flower spike and the fruit spike to be close, the axis in the middle of the spike is rarely exposed, or even invisible, the shape of the spike is oblong, about fifteen cm long, erect.

It is most useful to make liquor, but I can also make steamed buns in my hometown, and I can make it with wheat.

Pharmaceutical is a material.

高粱 gāo liang

Latin scientific name. chinese sorghum

It is also known as Shu millet, peach millet, wood millet, sorghum, black grass, sassafras, callus, and famous grass.

Another name.

Millet of Shu, Peach Millet, Grassgrass, Ogizome, Oxberry, Sassafrass Root, Callus Seed, Minghe.

Sorghum belongs to a kind of grain, is coarse grain, is a relatively high quality grain, sorghum in China has a history of more than 5,000 years of cultivation, especially the Northeast sorghum, has long been famous in the world, known as Asian red rice, mainly used for winemaking, especially in the seventies and eighties of the last century, whether it is the north or the south, sorghum has been planted in a large area. Sorghum, gramineae, annual tall herbaceous plants, sorghum is rich in carbohydrates and calcium, fat, protein and many other nutrients, and has the effect of detoxification, cooling blood, and strengthening the spleen, which can be used to prevent indigestion, damp heat dysentery, and has a good effect on **yang deficiency and night sweats. In addition to China's sorghum, other major producing areas are the United States, Africa and South Asia, which can be used as feed, accounting for the fifth place in the world's food crop planting area, and the top four are corn, wheat, rice and barley.

In addition, there is no other disturbing taste in sorghum to make liquor, which is suitable for making Chinese baijiu, and almost all of the highest-quality brands in Chinese baijiu are mainly made from sorghum.

Sorghum. It is an annual herb, and sorghum is often used to make wine. Sorghum is very adaptable to the environment and is also highly resistant to stress, and can be grown in both plains and basins.

Not only can it be eaten, but it can also be used to make sugar, make brooms, and so on. It is no exaggeration to say that sorghum is a treasure. Sorghum also has great medicinal value.

Diarrhea and bloating caused by irregular diet or colds can be relieved by eating sorghum rice. In addition, sorghum rice also has the effect of promoting digestion, if you lose your appetite, overeating, etc., you can use sorghum rice with hawthorn and other digestive foods together. In addition, the edible value of sorghum cannot be ignored, sorghum seeds can be processed into sorghum rice, which is used as food in many countries, and can be made into rice and flour before being made into noodles and other foods.

Sorghum can also be used to make wine, make sugar, etc., and famous liquors such as Moutai are made from sorghum as fuel. The stalks of sorghum contain a lot of sugar, which can be used to make sugar products. Because sorghum yields more, it can be used as feed for poultry needs, reducing feed costs.

Sorghum.