How to keep the viscosity of steamed rice all the time! 10

Whether it is new rice or old rice, it can be steamed to produce fragrant and beneficial rice, and there are four secrets here! As long as you memorize these four secrets, you will surely steam sweet and delicious rice.

First, we measure the amount of rice in a container. Next, the first big cheat - washing rice: wash rice must not be more than 3 times, if more than 3 times, a lot of nutrients in the rice will be lost, so that the aroma of steamed rice will also be reduced. Remember not to wash rice more than 3 times.

The second secret - soak rice: first soak the rice in cold water for 1 hour. This allows the rice grains to absorb enough water. This way the steamed rice will be plump.

The third cheat - the ratio of rice to water: When steaming rice, the ratio of rice to water should be 1:. There is a particularly simple way to measure the amount of water, put the index finger into the rice water, as long as the water extends beyond the first joint of the rice index finger.

The fourth cheat - flavoring: If the rice at your home is already old rice, it doesn't matter, the old rice can also be steamed to give the taste of new rice. That is, after the first three processes, we add a small amount of refined salt or peanut oil to the pot, remembering that the peanut oil must be cooked and cooled.

Just add a little to the pot. Now, plug it in and start steaming. After steaming, the grains are crystal clear and full, and the rice is fragrant.

If none of these methods work for you, then just adding a little sticky rice to the sticky will be sticky.

When I was a child, the glutinous rice and cold cake vendors just simply covered the cloth Even if it doesn't taste good at the end of the day, you can try to change the glutinous rice or change the viscosity of the rice and then let the rice fully absorb the water to test it The last is the temperature.

Add some sticky rice to it, or pour a little vinegar

How to wash rice.

Wash rice with cold water, do not use hot water and tap water, the main purpose is to remove sediment and debris, wash rice twice, when many people wash rice, they have to wash it very clean before cooking, this is not right, many nutrients of rice are water-soluble, if you wash it several times, the nutrients will be washed out.

Do not rub the rice vigorously, and do not soak the rice in water, so as not to lose a large amount of soluble nutrients on the surface of the rice grains with the water. The rice skin contains more than 65% of the nutrients of rice and is rich in minerals, vitamins and essential amino acids. If you rub vigorously to remove these, then only the carbohydrates and proteins remain in the white rice.

Cooked rice. Put the washed rice in the pot as soon as possible to keep the rice nutritious.

Rice-to-water ratio. 1.In general, the optimal ratio of rice to water is usually.

More water is not good, and less water is not good. According to this ratio, if you prefer to eat harder rice, add a little less rice, and if you prefer softer rice, add a little more water.

If you are not in a hurry, you can soak it for 10 minutes before putting it in the pot, so that the rice can absorb enough water and the rice is round and full, which can shorten the cooking time.

Add cooking oil and white vinegar.

Wash the rice, put the water well, add a few drops to the pot, add the oil, and the rice will become round and bright, clear and fragrant.

A few drops of white vinegar can protect the vitamins in the rice and make the rice soft and fragrant. Don't worry about the sour taste of the rice, the vinegar will volatilize when heated, accelerating the hydrolysis of the starch in the rice and shortening the cooking time.

Simmer rice. If you use a rice cooker to steam rice, don't rush to open the lid after steaming, the most correct way is to simmer for another 5 minutes, so that the surface of the rice will not have too much moisture, the rice cooker is also easy to clean, and when the time is up, you can open the lid and eat.

First, we need to wash the rice well, and it should be noted here that the rice only needs to be washed less than three times, and if it is more than three times, the nutrients in the rice will be washed off in large quantities, so that the whole rice will also reduce the aroma and nutritional value.

Second, after washing the rice, soak the rice, which can also be said to cover the rice with water. Soak in cold water for about an hour, so that the water can be fully absorbed by the rice, increase the density of the air inside the rice, so that the steamed rice will also appear full and crystal clear, wash the rice, gently knead, and soak for more than an hour. Needless to say, the soaked rice is softer and glutinous, gently rubbing it can stimulate the aroma, and it doesn't matter if you like to eat the grains, just put less water after putting the rice in the pot.

Third, when boiling rice, the ratio of rice to water should be, if this ratio is not accurate, there is a particularly simple way to use, put your index finger into the rice water, as long as the water can exceed the first joint of the rice index finger.

Fourth, put the seasoning. When we are all ready to start steaming, add a small amount of refined salt or peanut oil to the pot, but this peanut oil must be heated and cooled, just add a little, and then plug in the electricity to steam.

Fifth, when the pot is officially boiling, we cover the side of the pot lid with a wet towel and plug the small holes for ventilation, so that the pressure in the pot will increase and the rice will be softer.

Sixth, heat preservation. When our rice cooker jumps to keep warm, don't open the lid right away, let the rice simmer in the pot again, let the rice fully accept the heat, and the steamed rice will be more fragrant. It takes about 8 minutes.

1. Increase the amount of water appropriately.

2. Use pots and pans that can reach higher temperatures (such as pressure cookers).

3. Using japonica rice (such as pearl rice, etc.) will be more sticky than indica rice.

Soak the rice for 15 minutes to allow the rice to fully absorb the water, and then add water to steam the rice, a little more water than usual, and the steamed rice will be sticky.

If you want to steam the sticky rice, you can add more water when washing the rice, and then choose to steam and cook, so that the steamed rice is very sticky.

Steamed rice should be soaked half an hour in advance and then steamed!

Choose the specific variety of rice, indica rice is originally loose, no matter how you toss it, it won't stick. If you want to be sticky, you can only choose rice with at least a certain amount of stickiness. Japonica rice or glutinous rice, the former is moderately viscous, and the latter is more sticky, which is a good ingredient for making rice cakes.

The proportion of rice water, according to different varieties, according to different rice water ratio, the proportion, the specific situation is grasped.

If you want to cook well, after washing the rice, soak it for 15-30 minutes to soften the rice for a while.

Choose a smart rice cooker, now the smart rice cooker is equipped with different temperature curves, suitable for different varieties of rice, providing different cooking temperature curves to achieve the best steaming effect.

The effect of opportunistic tricks has the effect of increasing the viscosity of all varieties of rice steaming rice, that is, when cooking rice, add an appropriate amount of glutinous rice to it, stir evenly and steam it together, glutinous rice is congenitally sticky, and it is sticky to ensure that all rice is steamed out!!

One is the issue of variety. There are three types of rice: indica, japonica and waxy.

Indica rice is not sticky, and the resulting rice is loose and refreshing.

Japonica rice is moderately viscous, and the rice made is sticky and sweet.

Glutinous rice is very sticky, and the resulting rice is called "emi rice cake". If you want to eat sticky rice, when you buy rice, tell the rice seller that you want the kind of variety that tastes sticky. As long as you buy a sticky variety, you don't need technology, and the other is technically a little more water than normal steamed rice.

1. Wash the glutinous rice first, soak it in clean water overnight to make the glutinous rice full of water, so that the glutinous rice becomes soft, and the glutinous rice can be crushed with the finger and index finger at this time.

2. Use the kind of steaming bucket for dry steamed rice, which can make the glutinous rice more evenly grasped, so that the steam in the middle of the upper layer is too high in the end, and the edge is half-cooked. A wooden steaming bucket is preferred, followed by stainless steel, a layer of clean white gauze is laid on the isolation layer, and the rice is placed in the steaming bucket and covered with a lid on the bucket.

3. Boil a pot of water steaming bucket and steam it over medium heat, pay attention to the water in the steamer due to the long time, and inject some of these water into it from time to time, but don't add too much at a time, otherwise the water will be long when it is boiled again.

4. After steaming for about half an hour, open the lid and check, take a few grains and put them in the mouth when the rice grains are transparent. If the rice grains are cooked thoroughly and have the wonderful chew of dry steamed glutinous rice, then you can start the pot, and at this time the good wooden barrel will come out, it is breathable and will not leave too much water vapor of the rice in the barrel, if it is a steel steaming barrel, the steamed rice will be taken out, so as not to eat too much water in the non-breathable barrel to affect the taste.

Hello dear: After soaking, steaming will make Li Qiao more sticky. Wash the glutinous rice and soak it in clean water overnight, so that the glutinous rice will become soft, and the steamed rice will taste softer and glutinous, and the next morning, drain the glutinous rice in a rice basket and prepare a pot for steaming rice.

You can add an appropriate amount of water to the steamer and put the prepared white gauze on the insulation layer of the steamer. Put the rice on top of the white gauze of the steamer isolation layer, cover the pot, start to boil the water on high heat, turn to medium heat after the water is boiled, due to the long steaming time, you should pay attention to the water in the pot at any time, the water is gone, you should add water to the pot at any time, but don't add too much at a time, so that the steamed glutinous rice will be very sticky. <>

Hello kiss, I am happy to answer your questions, kiss needs to wash the glutinous rice and soak it in clean water overnight, so that the glutinous rice will become soft, and the steamed rice will taste softer The next morning, the glutinous rice will be drained in a rice basket to prepare a pot for steaming rice (such as: stainless steel steamer, wooden steaming bucket), white gauze. Let's take a stainless steel steamer as an example:

Add an appropriate amount of water to the steamer, and put the prepared white gauze on the isolation layer of the steamer. Put the rice into the steamer isolation layer on top of the white gauze, cover the pot, start to boil the water on high heat, turn to medium heat after the water boils, due to the long steaming time, you should pay attention to the water in the pot at any time, the water is gone, you should add water to the pot at any time, but don't add too much at a time, I hope it can help you

1. Wash the glutinous rice first, soak it in clean water overnight to make the glutinous rice full of water, so that the glutinous rice becomes soft, and the glutinous rice can be crushed with your thumb and index finger.

2. Use a special steaming bucket for steamed rice, which can make the glutinous rice key more evenly heated, and avoid more steam in the middle of the upper layer and half-cooked at the edge. Therefore, it is usually better to steam glutinous rice, wooden steaming barrels are better, stainless steel is secondary, spread a layer of clean white gauze on the isolation layer, put the rice in the steaming barrel and cover the barrel.

3. Boil a pot of water steaming bucket and steam it over medium heat, due to the long time, you should pay attention to the amount of water in the steamer, you need to inject some water into it from time to time, but be careful not to add too much at a time, otherwise it will take a long time for the water to boil again, which will affect the taste of glutinous rice.

4. After steaming for about 30 minutes, open the lid and check, when the rice grains are transparent, take a few grains and put them in the mouth to taste. If the rice grains are cooked thoroughly and have a chewy tip with dry steamed glutinous rice tendons, then it is ready to start.

Rice as the staple food in our daily life, when we usually steam rice, there are often various problems, either the steamed rice is too much, or the steamed rice is sandwiched, in fact, steamed rice is delicious and has a trick, as long as these two things are added, the steamed rice is sweet and delicious, the grains are clear and non-stick, and the steamed rice is still crystal clear, the grains are full, interested friends, learn together with Bao Ma!

First, we all know that the quality of rice can be directly related to the taste of the rice made, so when we usually buy rice, we must choose the kind of rice that is full of grains and looks light in color, but it is not very clear, in fact, this kind of rice is non-polished and non-waxed rice, and it is also very safe when eating, and this kind of rice will also exude a kind of rice fragrance, so this kind of rice cannot be compared with other rice.

Second, when we usually steam rice, because sometimes, if we don't master a certain method, we will steam the rice a little soft, but sometimes we will steam the rice a little raw and a little hard. Here is a small way to steam rice, tell you, first of all, we start to wash rice, first add some water to the rice, especially when washing rice, you should pay attention, we will often rub several times, repeated scrubbing, but here to pay attention, do not scrub hard, this method is not right, if you scrub hard, it is easy to scrub the nutrients of the rice away, and the steamed rice will also affect the taste, so we can directly wash it with water twice, Don't scrub too hard, just gently scrub to wash out the impurities and dirt in the rice, and then rinse it with water again.

3. If we want the steamed rice to be delicious, it is very important to grasp the ratio of water to rice, if there is too much water, the steamed rice is like porridge; If there is too little water, the steamed rice may be hard, burnt, or pinched, so what is the right ratio of water to rice for steaming rice? In fact, under normal circumstances, the ratio of water to rice only needs to be 1:1.

Fourth, the most critical step is how to make the steamed rice fragrant, here we only need to add a drop of peanut oil, we pour peanut oil can have the effect of increasing the flavor, and then pour a little white vinegar. Therefore, when we usually steam rice, there is a trick to deliciousness, as long as you add peanut oil and white vinegar to it, the steamed rice is not only full of grains, the grains are distinct, and the nutrition is not lost, and the taste is particularly sweet, you should also learn it quickly!