How to make rice, how to make rice?

When the rice is cooked, there is no need to add salt, otherwise what will happen to those who want to eat sweet;

There are two kinds of rice, white rice and blood glutinous rice;

The filling is also divided into sweet and salty;

The salty ones can be put in meat floss, mustard, pickles, poached eggs, salted egg yolks, and fritters (the old fritters are also delicious, the crispy kind) If you apply a little sweet salad dressing, it will be perfect;

Nowadays, people prefer to eat salty food, and there are more choices.

The preparation of the meal is divided into the following steps:

First, identify several people to eat, and then use a measuring cup to fill the corresponding amount of rice. In general, a meal of two people is about 200 milliliters of rice, and three people (including a man with a large meal) are about 300 milliliters of rice.

Then, wash the rice, and Qi Zhunian washed it about three times. In the process of washing rice, it is necessary to pay attention to the removal of impurities contained in the rice in the pot, under normal circumstances, after washing the rice and changing the water three times, the water will be relatively clear. Fiber attack.

After washing the rice, you can fill about 2 3 cm of water with rice, and you can drop two or three drops of oil in the pot before steaming the rice, and the steamed rice will be more fragrant.

Finally, put the pot in the rice cooker and press the cook button. Wait about forty minutes for the rice to steam up.

1. Shred the onion, cut the mushrooms into small slices for later use, the pork is too big so fry first.

2. Take the remaining gravy directly and fry half of the onion, then put in the sauce: soy sauce, sugar, a little vinegar and garlic paste, and add the remaining Xiuzhen mushrooms from the refrigerator.

3. After the onion and pocket mushrooms are boiled until soft, pour down the meat slices, and then add the other half of the onion.

4. Steam the eggs at the remaining temperature and put them on top of the rice.

Ingredients: 1 onion, 1 plate of pork and plum blossom slices (can be cut into smaller pieces), 4 eggs (beaten), appropriate amount of chopped green onion, 2 tablespoons of soy sauce, 3 tablespoons of mirin, 1 tablespoon of rice wine, appropriate amount of salt, 1 teaspoon of rock sugar, 2 bowls of water.

Method: Put a little oil in a hot pan, add the onion and stir-fry until fragrant.

Add all seasonings and bring to a boil.

Add the pork slices and cook until bloodless.

Add chopped green onion to the egg mixture, mix well, and pour evenly into the pot (boil without turning to let the egg form).

Gently turn the eggs to heat up completely and remove from heat.

When you want to eat, it is done by pouring it over the rice.

The delicious recipe for rice in the southern region of our country is:

1.Mix the glutinous rice and rice and soak it overnight.

2.Spread gauze on the cage drawer, drain the rice grains, spread evenly on the gauze, then cover the gauze and put it in a steamer to steam for 40 minutes. During this period, you can try whether the rice grains are steamed or not.

3.Sushi roller blinds are laid on the table, followed by a layer of plastic wrap.

4.Dip the spoon slightly in water and spread the rice evenly. Then spread the mustard and meat floss.

5.If you want to eat crispy fritters, you can put them in a preheated 180 degree oven and bake them for 5 minutes. Fritters are also stacked on top of rice.

6.Sushi curtains (clean gauze in some areas) help to roll the plastic wrap and rice tightly.

7.All right! This is the end of a delicious rice bowl.

Ingredients: 20 grams of sesame seeds.

2 fritters.

Glutinous rice 1 cup.

Rice 1 cup.

Mustard packs. Preparation of rice dumplings.

Glutinous rice is mixed with regular rice and put into a rice cooker to cook rice.

Cooking rice and frying fritters at the same time, buy safe fritters, fry for the first time, turn on medium heat, keep turning over, about two minutes later, the fritters are golden on both sides, take out the oil control and put it on a plate covered with oil-absorbing paper for later use.

Lay out the plastic wrap, lay out the cooked rice, put the mustard, sesame seeds and fritters, and roll it up like sushi.

Let's eat. <>

Ingredient breakdown. Ingredients.

Mustard hearts. Amount.

Luncheon meat. Amount.

Seaweed strips. Amount.

Sesame. Crumb.

Meat floss. Amount.

Fritters. One.

Glutinous rice. 400 grams.

Accessories. Water.

Amount. Light.

Taste. Other.

Craft. Ten minutes.

Take. Simple.

Difficulty. Steps to make the rice.

1. Soak the glutinous rice for 2 hours in advance.

Don't post offending information, it's a serious violation.

1.The ratio of glutinous rice to rice is 3:1, wash and soak overnight. Then spread a drawer cloth in the steamer, wrap the soaked rice, and start steaming.

Steaming rice with vinegar: Cooked rice should not be left for a long time, especially in summer, when the rice can easily become rancid. If you put some vinegar in the ratio of 2-3 ml of vinegar per kilogram of rice to 2-3 ml of vinegar when steaming rice, it can make the rice easy to store and prevent rancidity, and the steamed rice has no sour taste, on the contrary, the rice has a stronger aroma.

Steamed rice with oil: Steamed rice is not as delicious as new rice, but as long as you change the method of steaming rice, it will make old rice as delicious as new rice. Soak in clean water for two hours, remove and drain, then put it in a pot with an appropriate amount of hot water, a tablespoon of lard or vegetable oil, boil over a high flame and simmer for half an hour.

If using a pressure cooker, simmer for 8 minutes and cook.

Steaming rice with salt: This method is limited to the amount of leftover rice that is used when steaming again. If you can't eat the leftover rice, you need to re-steam it, and the re-steamed rice always has a flavor, which is not as delicious as the freshly steamed. If you add a small amount of salt water when steaming leftover rice, you can remove the odor of rice.

Steaming rice with tea: Steaming rice with tea can make the rice colorful, fragrant and nutritious, and have the benefits of removing greasy, cleansing, transforming food and providing vitamins.

Steamed rice is delicious.

1.Gently wash the white rice 2 3 times, drain and put it in a wok; It can be left for 15 minutes to allow the rice grains to fully absorb the moisture on the surface. White rice can be cooked without soaking in water, but if it is brown rice or grain rice, it is recommended to soak it for about 30 minutes for 1 hour, which will be easier to cook soft and thorough.

2.Pour an appropriate amount of filtered cold water into the wok, which can be seen by visual inspection: the amount of water is enough to cover about rice. Then add 2 to 3 drops of oil and cover it.

3.Cook on medium-high heat until the water boils and the steam comes out, turn to low heat and continue to cook for about 5 8 minutes, as long as you see the rice grains expanding, turn to high heat to let the water drain, then turn off the heat and let it stand for about 10 minutes, and continue to heat with residual heat.

4.Let it stand and open the lid, loosen the rice with a rice spoon to remove the moisture from the bottom of the pot, and you will have hot fluffy rice to enjoy.

The main ingredient of rice is carbohydrates, and the protein in rice is mainly rice protein, and the composition of amino acids is relatively complete, which is easy for the human body to digest and absorb. The content of minerals, dietary fiber, and B vitamins (especially vitamin B1) in brown rice is higher than that in polished rice.

The main ingredient of rice is carbohydrates, and the protein in rice is mainly rice protein, and the composition of amino acids is relatively complete, which is easy for the human body to digest and absorb. The content of minerals, dietary fiber, and B vitamins (especially vitamin B1) in brown rice is higher than that in polished rice, but the lysine content in rice is lower. Rice (steamed) supplements:

When selecting rice, it is necessary to carefully observe the color of the rice grains, the rice with gray powder on the surface or white grooves is aged rice, and the more the amount is, the older the rice; At the same time, it is necessary to pick up the rice and smell whether the smell is normal, if there is a musty smell, it means that it is aged rice, and the lysine content in the rice is low.

How good is steamed rice? It is to put a little cooking oil when steaming the rice, so that the steamed rice will be particularly fragrant.

Raw stir-fried sticky rice.

Let's have a hometown-style fried sticky rice.

Ingredients: Glutinous rice, 6 scoops of the rice cooker.

2 sausages.

Semi-fat lean pork 150 grams.

Dried shrimp 75 grams.

Scallop 50 grams.

10 shiitake mushrooms.

1 green onion, 2 coriander.

1 large shallot.

This is a serving of 6 people, and you can increase or decrease according to the number of people.

The preparation of raw fried sticky rice.

Add enough water to the glutinous rice and soak it for at least three hours.

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Wash the dried shrimp, scallops, and shiitake mushrooms and soak them in a bowl.

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After three hours, the rice can be scooped up and set aside to dry.

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Do not pour out the water used to soak dried shrimp and shiitake mushrooms, but put it on a plate and set aside.

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Dried shallots should be fried to be fragrant.

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While the glutinous rice is dry, cut all the ingredients into small cubes.

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Heat the oil, first put the semi-fat and sausage into the pot and stir until fragrant.

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Then pour down the dried shrimp, shiitake mushrooms, and scallops, stir-fry until fragrant, and then add some sugar, salt, oyster sauce, and light soy sauce, and adjust the flavor a little.

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After frying, you can put it on a plate and set it aside.

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Heat the oil, put the shallots in the pan and stir-fry until fragrant.

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Put the dried glutinous rice in a pot and stir-fry.

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Id. for step 11

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The glutinous rice is fried on high heat and is not dry, when it begins to be a little sticky, it is necessary to change to medium heat and add water, then I will use the water to soak the mushroom shrimp and conpoy, and when adding water, the water can slip along the edge of the pot, do not add too much celery at a time, immediately after adding water, add the lid of the pot and simmer for 8 10 seconds before continuing to stir-fry, so that the time is about 15 18 minutes for 5 or 6 times.

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Add the ingredients to the fried glutinous rice.

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Stir-fry well. <>

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Then pour in the green onion and coriander, stir-fry evenly, and then you can get out of the pot.

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The fragrant fried glutinous rice is complete, I wish you all a happy winter solstice!

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