What does quinoa look like without peeling, and how to remove the skin of quinoa rice

Quinoa is oblate in shapeThe yellowish circumference of the side is like a tire of nutrient-rich germ tissue, and the poor quality quinoa, the germ is severely lost, the nutrition is poor and there is no nutritional activity. The panicle of quinoa quinoa can be red, purple and yellow, and the shape of the plant is similar to that of gray cabbage, and the panicle is similar to a sorghum ear when mature. The size of the plant is greatly affected by environmental and genetic factors, ranging from rice, and the stem texture is hard, which can be branched or not.

The leaves are alternate, the leaves are duck-shaped, and the leaf margins are divided into full-margin type and serrated type. The root system is large but shallowly distributed, and there are many fibrous roots on the roots, which have a strong ability to absorb water. Quinoa flowers are bisexual, the inflorescences are umbrella-shaped, spike-shaped, conical-shaped, quinoa seeds are small, in the form of small round tablets, with a diameter of millimeters, and a weight of 1,000 grains.

Nourishment. The nutritional value of quinoa exceeds that of any traditional food crop, quinoa is a whole grain full nutrition complete protein alkaline food, quinoa as a quinoa plant has the same protein content as beef, and its quality is not inferior to meat protein and milk protein.

Quinoa contains a rich variety of amino acids, in addition to the 9 essential amino acids necessary for human beings, it also contains many non-essential amino acids, especially the lysine that most crops do not have, and contains a rich variety of mineral elements with high content, as well as a variety of vitamins required for normal metabolism of the human body, without cholesterol and gluten, sugar content, fat content and calories are at a low level.

Hello, quinoa husk is not required to be removed, the cleaning method is as follows: soak and then scrub thoroughly. Quinoa is a kind of compound starch high return segment dietary fiber food only bucket, it needs to be soaked for a long time to be able to absorb water, so quinoa needs to be fully soaked before cleaning, it is generally recommended that it is best to soak for about 2 hours, and then after full scrubbing, so that the saponin contained in quinoa can be dissolved into water. This will not only allow the quinoa to be cooked faster and softened later in the cooking process, but also to make the quinoa softer and more glutinous.

Summary. The fastest way to peel quinoa:

The fastest way to peel quinoa:

One: Soaking the quinoa before boiling it, washing and soaking it is indeed a good way to get rid of saponins. After all, saponin is a water-soluble substance, which can be completely removed by soaking in water and dissolved in water.

If you don't pick it up and simply rely on soaking, you need to be sleepy for 1-2 hours. However, this soaking method is not realistic, for example, office workers will not have enough time to make breakfast with quinoa in the morning, and quinoa will cause seeds to sprout and lose nutrients after soaking for a long time. Therefore, there is a more effective method two.

Method 2: Compared with soaking, scrubbing is more "simple and rude", but it is also more efficient, mainly reflected in the use of time. Scrub is to tremble and crack, put the quinoa in a container (bowl), put it in water, and rub and wash the quinoa directly with your hands, paying attention to controlling the strength.

If this is repeated about 5 times, the saponins on the outer layer of quinoa will quickly fall off, and the problems of germ germination and nutrient loss caused by long-term soaking of the spinal bubble will be avoided, and time will be greatly saved.

Quinoa is a plant of the Chenopodaceae family, the genus Chenopodium, also called Indian wheat, quinoa, quinoa, gray rice, South American quinoa, etc.

Quinoa is edible and is an easy-to-cook and easy-to-digest food. Quinoa is native to Colombia, Ecuador, Peru and other middle and high altitude mountains in the Andes Mountains of South America, and the most suitable areas for growing are plateaus or mountains at an altitude of 3000-4000 meters. The ancient Incas called it the "mother of grains", and in 1980 NASA chose it as a food for astronauts.

Morphological characteristics of quinoa.

Quinoa ears can be red, purple, yellow and other colors, the height of the quinoa plant is about one meter, the stem texture is relatively hard, and it looks like gray cabbage. The leaves are alternate, the leaves are duck-shaped, and the leaf margins are divided into full-margin type and serrated type.

Quinoa can also bloom, and the flowers are bisexual, and the tidbits are umbrella-shaped, spike-shaped, and conical-shaped. The seeds of quinoa are small, round in the form of tablets, and the diameter is about a millimeter. The root system is large, the distribution is relatively shallow, the fibrous roots are numerous, and the water absorption capacity is very strong.

Quinoa is currently defined as a neutral grain, it is neither cold nor dry, and it has a mild nature.

Quinoa is higher in calcium and protein than other common staple foods; The protein content in quinoa averages 16% (up to 22%), while beef has 20% protein and rice has only a quarter of the protein content of quinoa.

Secondly, quinoa is rich in 9 essential amino acids and contains lysine, which is lacking in ordinary grains.

In addition, quinoa has a dietary fiber content of 7%, which is higher than that of ordinary cereals. Not only that, quinoa is also rich in phenols, xanthofocal ketones, saponins, choline and phytosterols and other plant active substances, long-term consumption of quinoa helps to prevent various metabolic potato diseases, maintain good health.

Classification of quinoa and how to eat it

Quinoa is commonly found in three main colors: white, red, and black, and the taste varies depending on the color. Cooked quinoa has no special aroma except for the faint fragrance of nuts and grains, and the taste is relatively loose and smooth, and it feels like a grain of grain when chewed, which is full of fun.

In addition, quinoa is very nutritious, also very versatile, "dispatchable" is very high, can be used as a staple food, salad, can also be used as a pre-dinner appetizer, dessert, etc., the following are some of the more common ways to eat:

1. Quinoa can be combined with other staple foods to make mixed rice, such as quinoa brown rice.

2. Quinoa can be used with other ingredients to make porridge, such as quinoa, red dates, pumpkin porridge, quinoa millet porridge, etc.

3. Quinoa can be used with a variety of fruits to make juice drinks, such as: quinoa apple juice, quinoa watermelon juice, etc.

4. Quinoa tea can be made: Stir-fry the quinoa until golden brown, put 1 to 2 spoons in a cup, and brew it with 60 to 80 boiling water.

Quinoa is a plant of the genus Chenopaudae in the Chenopodaceae family, the panicle can be red, purple and yellow, the shape of the plant is similar to gray gray cabbage, and the panicle is similar to a sorghum ear when mature.

Quinoa is the traditional staple food of the Indians, and has been tamed almost at the same time as rice and has been cultivated and eaten for more than 6,000 years. Quinoa has a fairly comprehensive nutritional profile, and the texture and taste of quinoa are easily accepted. Nourished by quinoa, a nutritious food, the Indians of South America created the great Inca civilization, and the Incas revered quinoa as the mother of food.

It is native to the high-altitude mountainous areas of Colombia, Ecuador, Peru and other countries in the Andes Mountains of South America. It has a certain degree of drought tolerance, cold tolerance and salt tolerance, and grows in the plateau from sea level to about 4,500 meters above sea level, and the most suitable altitude is the plateau or mountainous area at an altitude of 3,000-4,000 meters.

Selection of quinoa

1. Take a look.

Quinoa is good or bad, and it is easy to distinguish it by looking at it with the naked eye. The seeds of high-quality quinoa are in the form of tablets, the middle part is full and bulging, the color is milky white or ivory white, milky yellow, bright and shiny, and the germ is intact around the grain. Poor quality quinoa, the grains are shriveled, the grains are moldy, adulterated with bad grains, and the broken seeds have many impurities, showing gray, dark yellow, and dull.

2. Wash it.

High-quality quinoa is washed with water, the water is clear, and there are few impurities and defective particles floating up; The quinoa, which is of inferior quality, has a turbid water color after soaking in water, and the missing grains, impurities, and stems float on the water surface, and the water quality is turbid.