Gu Ya (Sprouted Rice) (With sprouts) (The caryopsis is oval, yellow, curved, and firm, with 5 obvious vascular ridges, sprouts and fibrous roots)

Stir-fried Gu Ya (Sprouted Rice) (With sprouts, without sprouts)

【Naming】

Gu Ya (Sprouted Rice)

 【Source】

Ming Yi Bie Lu, Middle Grade

 【Frequency of Use】

C

 【Botanical Origin】

The mature caryopsis of rice Oryza sativa L. (family Gramineae) germinated and dried below 60℃.

 【Characteristics】

It is oblong-elliptic and flat, with a blunt base, 7-9 mm long and 3-4 mm wide. The glume degenerates into a crescent shape, is membranous, and mostly present. The outer lemma envelops the fruit surface, which is yellow, curved, and hard, with short, fine hairs. There are five distinct vascular ridges, with cilia on the ridges. The inner lemma is thin, membranous, smooth, and light yellowish-white. There are two white linear glumes at the base, about 2 mm long, from which 1-3 light yellow, curved fibrous roots (primary roots) extend from the inside of one glume. Removing the outer lemma reveals one white rice grain inside, which is firm and has a powdery white cross-section, containing abundant starch. It has no odor and a slightly sweet taste. Charred Gu Ya (Sprouted Rice): Its shape is the same as above, but the color is brownish-yellow or charred black. It makes a sound when bitten, and the cross-section is powdery.

 【Processing】

1. Raw Gu Ya (Sprouted Rice) 2. Stir-fried Gu Ya (Sprouted Rice) 3. Charred Gu Ya (Sprouted Rice)

 【Identification】

Good quality is indicated by dryness, plump grains, uniform size, presence of sprouts, yellow color, no impurities, no insect damage, and no mold.

 【Category】

Fruits