RICE IN OUR DAILY LIFE

For other uses, see Rice (disambiguation).

A mixture of brown, white, and red indica rice, also containing wild rice

Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010.^[1]
Since a large portion of maize crops are grown for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species.^[2]
Genetic evidence has shown that rice originates from a single domestication 8,200–13,500 years ago,^[3] in the Pearl River valley region of China.^[4] Previously, archaeological evidence had suggested that rice was domesticated in the Yangtze River valley region in China.^[3] From East Asia, rice spread to Southeast and South Asia.^[4] Rice was introduced to Europe through Western Asia, and to the Americas through European colonization.
There are many varieties of rice and culinary preferences tend to vary regionally. In the Far East, there is a preference for softer and stickier varieties.
Rice is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years.^{[5][dead link]} The rice plant can grow to 1–1.8 m (3.3–5.9 ft) tall, occasionally more depending on the variety and soil fertility. It has long, slender leaves 50–100 cm (20–39 in) long and 2–2.5 cm (0.79–0.98 in) broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm (12–20 in) long. The edible seed is a grain (caryopsis) 5–12 mm (0.20–0.47 in) long and 2–3 mm (0.079–0.12 in) thick.

Oryza sativa, commonly known as Asian rice

Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. Rice can be grown practically anywhere, even on a steep hill or mountain. Although its parent species are native to Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures worldwide.
The traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. This simple method requires sound planning and servicing of the water damming and channeling, but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. While flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil.
The name wild rice is usually used for species of the grass genus Zizania, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza

Noodles with fried bean and meat sauce - traditional food in old Beijing

'US vice-president Joe Biden and his guests ordered five bowls with fried bean and meat sauce, ten steamed stuffed buns,a cucumber salad, a yam salad, a potato salad and some cocacola, costing 79yuan at a local Beijing noodle restaurant, the microblog of the US embassy,' Beijing said.
(viewed in http://www.yingyu.xdf.cn/201108/844093.html)

First, pour soy sauce into a bowl, then add water slowly and mix thoroughly

Second, add soy sauce seasoning and some meat paste mix, cook it in the pot using a soft-fire.

Third, boiled bean sprouts, cucumber, shredded

Fourth, the noodles into the water, boil

Fifth, put cucumber on a folder to the noodles, add some seasonings you like.

This type of noodle is very popular in summer, because it's easy to cook and it make people feel not that hot in summer.

If you like noodles, it's a good dish to try. 

PASTA

 

Pasta is a type of noodle and is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.^{[citation needed]}
Most dried pasta is commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large scale machines, and the products are widely available in supermarkets.
Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been recently documented. In Italy the names of specific pasta shapes or types often vary with locale. For example the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes.
As a category in Italian cuisine, both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked.
Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. The ratio of sauce to pasta varies according to taste and texture, however traditionally the sauce should not be excessive as the pasta itself must still be tasted. The extra sauce left on the plate after all of the pasta is eaten is often mopped up with a piece of bread.

Chinese food- braised pork

1)  cut pork into small pieces,cut onion into small pieces and slice ginger. 

2) put pork into pot，do not add oil.  add some water, and put some onion piece and ginger in the water, then cook it in a soft-fire until fat part oil spill over and then put the pork in a bowl.

3)put oil into the pot and using soft-fire, add onion pieces to the oil. Then put these pork into the pot and cook it until it turn to yellow. Add dark soya sauce and continue cook it.

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4) after the pork become black and red colour, add onion ,ginger , sugar and boiling water over the material surface. Change to the strong-fire.

5) after all soup boiling, change fire into soft. Cook another 40 minutes( and finally add some salt and sugar, change into a strong-fire and cook it until there become little soup in it.

Paleo diet: The most anthentic way to eat!

Paleolithic Diet
When we sat in the window drinking tea, enjoying a delicious dessert, my heart can not help but Thanksgiving this modern society reward our happiness, it is actually unwittingly ingested no less than four "does not comply with human evolution "food - high fructose corn syrup, hydrogenated vegetable oil, starch and milk.
High-fructose corn syrup was first discovered in 1950, when the production of this by fermentation rather sweet syrup and corn syrup containing a high proportion than other of fermentable sugars, in modern society, mainly used in the fermentation production of, for example: Carbon dioxide beverages, alcoholic fermentation, in which some soy sauce, salad dressings certain liquids, many fermented desserts such as bread or cookies, etc.; hydrogenated vegetable oil is another name called "trans fats." This is an artificially processed "alternative" vegetable oils, often "cream" form, as often seen on the cake margarine, as well as some of the chocolate in the "cocoa butter", another well known in our creamer, creamer and other foods are present. To reduce the consumption of such ingredients, preferably in the consumption of these foods, a closer look at product ingredient list; For starch, although we have become accustomed to the "heat source", but in fact for the daily needs of the human body, it is not entirely irreplaceable. In the Paleolithic, cereals (especially wheat), legumes (especially beans) and starchy tubers (such as potatoes, etc.) are not human food, but food for birds, birds can be eaten raw to draw food natural nutritious, but it is less human because they can not be eaten raw eating, cooking techniques until the emergence of humans began to ingest, but it will make the process of cooking food in the original loss of valuable nutrients, since the body's immune system is still depending on food- invaders, there are still many people in the world cereal starch and gluten allergies; milk is not entirely fit for human consumption of food, humans are the only adult still drink milk of other species of animals, and so far only 5,000 years of history , so the body's immune system is also still consider milk as an intruder, immune resistance, lactose allergy phenomenon is not uncommon. World Health Organization statistics show that drinking milk more countries or regions, although the proportion of calcium deficiency disease is low, but breast cancer, diabetes, and high incidence of allergies.
However, do not be frustrated, we eat nutritious food, there are many, such as:
Meat: red meat, especially cattle and sheep who are excellent sources of protein, because by grass-fed cows instead of grains. Pasture stocking cattle, sheep, are all good choices. Natural growth, eating natural food animals Paleolithic diet of choice.
Eggs: forest, pond backyard chickens and ducks and other poultry and their eggs have a high nutrition. Wild-caught (not farmed) aquatic products can provide rich in protein and healthy omega-3 fatty acids such. A variety of freshwater and saltwater fish, shrimp, crab, shellfish are a great choice.
Plants: a variety of fruits and berries, although they are high in sugar foods, but most of fructose, and hence does not disturb the glycemic index, but also rich in fiber, vitamins and antioxidants, such as strawberries, cherries, currants, wild grape , peach, apricot, etc., is the best source of vitamins.
Root vegetables: unspoiled forest, ponds, fields picking the fresh bamboo shoots, wild rice, lotus root and fungus, etc., can provide a certain amount of carbohydrates, rich in cellulose and various trace elements needed by the body, vitamin .
Vegetables: You should eat a variety of organic green vegetables, especially green leafy vegetables more ideal. They can provide the body essential vitamins, minerals, antioxidants, and a very important cellulose. All of these plant-based ingredients, are supposed to be the season rather than the off-season planting and fresh as possible.