Why is the wheat kernel porridge red?

Normal rice will not turn red when boiled. The reasons for the redness may be:

The rice is adulterated with other foods such as red beans, or the quality of the rice is not good, and dyes are mixed with it.

The pot of rice is not cleaned and there are other impurities.

Rice is one of the protagonists in the daily diet of Chinese, and it is a staple food in southern China. One flavor of rice, combined with five flavors, can provide almost all the nutrients needed by the whole body. Rice is flat and sweet; It has tonic and beneficial qi.

It has the effect of strengthening the spleen and stomach, strengthening the essence and strengthening the will, and the five internal organs, clearing the blood and veins, brightening the ears and eyes, relieving annoyance, quenching thirst and stopping diarrhea. Rice with a layer of embryo and aleurone contains 90% of the essential nutrients of the human body, as well as various nutrients.

It's very balanced, so it's the best staple food.

Hello, if you only use wheat kernels to make porridge, even if you boil wheat kernels into a paste, the wheat kernel porridge will only turn earthy yellow at most, and it is impossible to turn red.

If you can boil the wheat kernel porridge red, it depends on whether you add black rice, which contains a lot of green glutinous rice on the surface, which is a natural water-soluble fiber, which will dissolve after encountering water, and then it will fade. If you just soak black rice, the water will be dyed black and red, not to mention that you use black rice to make porridge. Of course, the porridge boiled with red beans and red beans will also turn red, and it is often mixed with other grains and boiled together, and the longer the time, the redder the porridge will become.

There is a kind of rye kernel is a whole wheat grain granule, containing the nutrients of wheat grains, rye kernel is made of triticale as raw material carefully processed, with blood tonic, laxative, blood sugar and other effects. Because the surface color of rye kernels is dark brown, they are often confused by people who do not distinguish between grains and do not work hard, and regard black rice as rye kernels, and even if the rye kernel porridge is boiled out, the porridge will not turn red, only when the black rice that is treated as rye kernels is boiled into porridge, it will become more and more red, and finally turn black and red.

If it is a stainless steel pot or white porcelain or borosilicate glass, there should be no color precipitation, unless your wheat kernel has been polluted by something, but if so, you should be able to see it when you burn it.

Hello, the wheat kernel porridge you see is boiled out of red, it should be added with red beans in it. The pigment in red beans will dye the porridge red when it is boiled for a long time, which is normal and can also improve the appearance to a certain extent.

Because during the boiling process of this porridge, we may choose a pot or add some other nutrients to it, so that the skin will lose color.

The red color of wheat kernel porridge may be due to the color of coarse grains, just like black rice porridge is the same.

<> Qinghai's "Laba porridge".

Wheat kernel porridge, is Qinghai people's "Laba porridge", on the eighth day of the twelfth month of the lunar calendar, many rural areas in Qinghai want to hold a memorial and celebration, farmers want to eat wheat kernel porridge, there is a place called wheat kernel rice. Qinghai legend says that the eighth day of December of the lunar calendar is the day of Shakyamuni's enlightenment, before the enlightenment, there is a shepherd girl to offer chyle, with fragrant grain and fruit to make porridge for the Buddha, the porridge is wheat kernel porridge, became the "Laba porridge" of Qinghai later. According to this practice, later generations created this special delicacy in the diet of Qinghai people, and it also began to be popular in restaurants.

wheat kernel-

Wheat Kernel" <>

Cholesterol-free and rich in fiber.

Preparation of wheat kernel porridge:

The wheat kernels of wheat kernel porridge are the new wheat milled and peeled, or the ice is chiseled into a mortar, and the outer skin is repeatedly chiseled off in the ice mortar to get the wheat kernels. On the first night, boil wheat kernels and beef (sheep, pig) meat together, add green salt, ginger skin, pepper, grass fruit, fennel and other ingredients, simmer and boil overnight, and the meat, wheat and spices are boiled into latex.

The ginger peel and pepper in the spices are dry and cold. In Qinghai, because of the high altitude, the temperature difference between day and night is more than 20 degrees, the early morning and night are particularly cold, and there is a need to have something to drive away the cold.

The wheat kernel porridge looks like a bowl of batter soup, with some coriander segments on the soup, and the green coriander segments float on the soup, the soup is very thin, like precipitated starch water, and the ginger slices in the porridge are fresh and orange. Pick up the spoon and drink a spoonful of porridge soup first, which is salty and salty, with a ginger fragrance and an overflowing wheat kernel fragrance. The porridge is fragrant and smooth, and the taste is very good, bringing smoothness and texture.

Ingredients: fresh wheat kernels, lamb chops (steak), diced lamb (diced beef), green onion, salt, white pepper. Method: Soak fresh wheat kernels in cold water for 8-10 hours before making, clear and clean, and set aside.

1. Put the lamb chops (steak) into cold water, add salt, pepper, ginger slices and other seasonings, boil the mutton chops (steak) over medium heat, remove the mutton chops (steak), and set aside the broth.

2. Put the soaked wheat kernels into the pot, add water and boil for later use.

3. Pour oil into the pot, fry the diced mutton (diced beef) and green onions, add an appropriate amount of salt and white pepper, pour in the broth, put the boiled wheat kernels into the soup and stew them slightly.

The wheat kernel porridge looks like a bowl of batter soup, with some coriander segments on it, and the green coriander segments float on the soup, and the soup is very thin, like precipitated starch water. The ginger slices in the porridge are very fresh orange and yellow. Pick up the spoon and drink a spoonful of porridge soup first, which is salty and salty, with a ginger fragrance and an overflowing wheat kernel fragrance.

Scoop up the wheat kernels at the bottom of the bowl and taste them slowly, that is, eat them one by one. After the cooked wheat kernel porridge, the wheat grains look like boiled rice, white and bright, round and swollen. When biting into the teeth, the appearance is relatively tender, the inside is quite tough, with a special texture and tenacity, and a gentle crisp sound is heard after biting.

When you bite into the wheat, you can feel the sweetness of the wheat kernels, the natural aroma of the wheat kernels, and the natural deliciousness of the plateau. Nowadays, Qinghai wheat kernel porridge has become a local snack in Qinghai, and it is common in the night market barbecue mutton stalls regardless of the season, and it is a must-see delicacy for people traveling to Qinghai.

Hello, the blackened color of barley kernel porridge is because barley kernels contain a substance called melanin, and when the barley kernels are boiled porridge, the melanin will be boiled, making the porridge black. In addition, barley kernels also contain a substance called starch, and when the starch is boiled, it coagulates and makes the porridge darker. Therefore, it is normal for the barley kernel porridge to turn black in color, and there is no need to worry.

However, if you find that the porridge is too dark, you can try to reduce the amount of barley kernels, or soak the barley kernels in cold water for a period of time before cooking the porridge, which can reduce the blackness of the porridge.