Rice and millet are used to cook rice oil.
Rice, the first of the five cereals, has the effects of invigorating the middle energizer, invigorating the spleen and stomach, nourishing essence and brain, harmonizing the five internal organs, dredging blood vessels, hearing and improving eyesight, while millet has the effects of clearing away heat and quenching thirst, invigorating the stomach and removing dampness, calming the heart and calming the nerves. It is more suitable for people with internal heat and weak spleen and stomach. So we usually use these two kinds of rice to make rice oil.
If conditions permit, you can also choose old rice to cook. Why use old rice? (Remarks: old rice, hulled rice is hulled after a period of safe storage. )
Because old rice has been stored for a longer time than new rice, the smell and taste have become diluted and peaceful. But it is precisely because "light" can nourish the stomach that old rice is very helpful to people with weak spleen and stomach after illness. "Compendium of Materia Medica" mentioned: "The boiled juice of Chencang rice is not muddy, the smell is exhausted at the beginning, and it is diluted to nourish the stomach. The ancients used boiling juice to decoct medicine, and also used it to harmonize the stomach, facilitate urination and remove damp heat. "
Rice oil boiling method
1, the pot used to cook porridge must be cleaned, and it is best to use casserole, because the rice oil cooked in casserole is more fragrant and thicker.
2. Put enough water at a time, and the ratio of rice to water is about 1: 10. Do not add water in the middle.
3. Boil the water first, then put the rice after the water boils, and continue to cook on high fire. Why use fire? Because it is not easy to paste the bottom.
4. After boiling, cover the lid and simmer slowly. It only takes 30 minutes for millet and 1 hour for rice, and it needs to be stirred from time to time without adding water. Small fires generally don't spill rice unless there is too much rice. If there is spilled rice, leave a gap in the lid.
5, turn off the fire after cooking, naturally let the temperature go, the top layer is the precious "rice oil"!