Where does Jinggangshan red rice come from?

Jinggangshan red rice is one of the rice varieties. It is named after the rice skin is red in color. The "red rice, pumpkin soup" that was the staple food of the Red Army during the struggle period in Jinggangshan refers to this kind of rice. Therefore, Jinggangshan red rice has far-reaching political significance. Jinggangshan red rice is mainly produced in Jinggangshan, Suichuan and other places. It is rich in nutrients, has high protein content, has a strong rice flavor and good taste, and does not need to expand production. Jinggangshan City has established a cultivation base, and Jinggangshan red rice will make new contributions to the development of the city's tourism industry.

Most of the rice fields in Jinggangshan are irrigated by mountain spring water. Because mountain spring water is warm in winter and cool in summer, coupled with short sunshine hours in mountainous areas and relatively low air and water temperatures, only one crop of rice is produced a year. The only rice species suitable for growing in this environment is red rice (also known as red rice). "Alpine Red").

Red rice does not have early rice, only mid-season rice or late rice, so the yield per mu is not high. Because it is nourished by mountain spring water and has a longer growth period, its rice quality is better and its nutritional value is higher. However, in the old society, due to poor rice processing conditions in mountainous areas, rice was basically pounded with pestles. In addition, red rice has a tough rice bark, so the processed rice was rough and difficult to swallow when eaten, so it was regarded as a waste by the rich. Second-rate grain is only eaten by poor farmers. This is the kind of rice the Red Army ate during the Jinggangshan struggle.

After liberation, with the development of agricultural science and technology, basically all Jinggang Mountains were replaced with white rice seeds. Only a few cold rice fields with high mountains and cold water still planted some red rice. In recent years, with the rise of tourism, relevant departments have developed red rice as a local specialty and designated areas for special production. With the popularity of machine processing, today's red rice is very different from that of the past. The finely processed red rice has been made into a series of products such as red rice porridge and red rice wine. The half-pound and one-pound red rice packed in plastic bags are also convenient for you to take back so that your family can taste the fragrant red rice from Jinggangshan.

Red rice is pink in color, waxy, has long grains, is fragrant, and contains different trace elements. Red rice wine made from red rice is very popular among women because it has the same red color as red wine. It has a mild taste and a good aftertaste. Experiments have shown that red rice can increase plasma high-density lipoprotein cholesterol (HDL) and improve the body's antioxidant capacity. It is also of great significance in the prevention and treatment of AS and other chronic diseases. This discovery is of great value in improving the antioxidant level in the body through normal diet and preventing and treating chronic diseases caused by elevated oxidative status.

The nutritional value and recipes of red rice

Nature and flavor: sweet and warm in nature.

Source: It is the seed kernel of red glutinous rice belonging to the family Rhododendron.

Calories: 354 kcal per 100 grams.

Nutritional ingredients: protein, sugar, dietary fiber, phosphorus, iron, copper, vitamins A, B, C, etc.

Function: Red rice is rich in starch and plant protein, which can replenish physical strength and maintain normal body temperature. It is rich in many nutrients, among which iron is the most abundant, so it has the effect of replenishing blood and preventing anemia. It is rich in phosphorus, vitamins A and B complex, which can improve malnutrition, night blindness, beriberi and other problems; it can also effectively relieve symptoms such as fatigue, lack of energy and insomnia. The pantothenic acid, vitamin E, glutathione and other substances contained in it can inhibit carcinogens, especially in the prevention of colon cancer.

Purchasing: When choosing red rice, it is better to have a full, complete, shiny appearance, no insects, and no breakage.

Cleaning: Put red rice in a basin, add appropriate amount of water, wash 2-3 times to remove impurities.

Cooking: It can be made into rice, porridge, soup, or processed into snacks.

Storage: Store in a covered container in a cool, ventilated, dry place to prevent moisture and insects. It can be stored for a long time.

Contraindications: Red rice should be eaten while it is hot to avoid becoming slightly hard after cooling; those with poor gastrointestinal function should not eat more.