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Rhubarb rice (also known as soft yellow rice) is made from peeled millet (millet). It contains eight kinds of amino acids necessary for the human body, and the content is higher than that of millet and wheat. It is rich in various trace elements, vitamin E, and dietary fiber, which is 4 times that of rice. It contains low sodium and is good for people with high blood pressure. It has beneficial effects on yin, lungs and large intestine, but it should not be consumed by children. When I was a kid, every eighth day of the twelfth lunar month, my parents would make a pot of rhubarb rice with beans. On the dinner table, there is sticky yellow rice with yellow, orange and orange colors, mixed with sugar or stir-fried with lean pork shreds and soy sauce and salt. One is sweet and the other is salty. Whoever likes it can adjust it by himself. You can have a bowl of sweet and then a bowl of salty shredded pork rice. After eating, you will feel warm, sweet and glutinous. I rarely eat this often. Every year, my dad would add some beans reserved for the summer to the Laba Rice. After drying them, they would be added to the rice and stewed together. The rice-flavored bean noodles were delicious in my memory. After I bought the rhubarb rice and got home this time, I remembered that there should be beans, but I couldn't restore the beans grown at home. I could add kidney beans. Over the years, my father would still stew rhubarb rice and ask us to go back and eat it every year. If you don't want to eat it, you will definitely get it delivered. Just a few days ago, my sister gave me some fragrant pork. I mixed the shredded pork with stewed rhubarb rice and had a bowl of it. It could withstand the severe cold and warm my heart and stomach, as well as the taste of my childhood.
