How to steam delicious rice, how to steam delicious rice?

After soaking the rice in warm water for half an hour and then cooking, it will be more fluffy and strong, especially the aged rice, in addition to the taste is better, but also full and delicious.

1.Add a little vinegar.

Cooked rice should not be left for a long time, especially in summer, when rice can easily become rancid. If you put some vinegar in the ratio of 1500 grams 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 vinegar taste, on the contrary, the rice has a stronger aroma.

2.Steamed rice with sake.

This method is limited to steaming half-cooked raw rice. When you find that the steamed rice is raw, you can use a spatula to spread the rice, add two tablespoons of rice wine and rice wine, and then simmer for a while, so that the rice will not be sandwiched.

3.Add some oil.

Cooked rice is not as delicious as new rice, as long as you change the method of cooking rice, the old rice will taste as good as new rice.

The method is: wash the old rice pottery, soak it in clean water for two hours, remove it and drain it, then add an appropriate amount of hot water and a tablespoon of lard or vegetable oil to the pot, boil it over a strong fire and simmer for half an hour. If you use a pressure cooker to simmer for 8 minutes, it will be cooked.

Add a tablespoon of oil and stir evenly to make rice, which is smooth and soft, with clear grains, and will never stick to the pan, which is very suitable for people who don't like to eat pots.

80% of people steam wrong, remember these points, and easily steam delicious rice at home.

<> case of steaming white rice in a pressure cooker, it is generally more than two centimeters of water to be put in about fifteen minutes

In the case of steaming rice in a rice cooker, it is recommended that the rice can be soaked for about two hours with an appropriate amount of water and rice, and it takes about 30 minutes to steam the rice in a rice cooker.

If you eat alone, prepare a bowl for yourself and put about three-quarters of the rice. For girls, a small bowl is fine.

After scooping rice, add a thin layer of water, add water to the cauldron, put a small bowl in the cauldron when the water is still cold water, and wait for the water to open and see the steam poofing outward, it will be timed, generally fifteen minutes is absolutely good. If the lid is transparent, you can see the rice slowly rising and becoming fuller.

Knowledge expansion: Steaming rice refers to the cooking method of washing the rice first, then putting it into the container to be used to steam the rice, then adding a certain amount of water to the container (depending on personal taste), covering the lid and putting it on the fire or plugging in the electricity, steaming for a certain time according to knowledge or experience, and finally the delicious steamed rice is ready, and remember to turn off the fire and electricity.

Precautions: The first cheat - washing rice: Wash rice must not be more than 3 times, if more than 3 times, the nutrients in the rice will be lost a lot, so that the aroma of steamed rice will also be reduced. Remember not to wash rice more than 3 times.

The second secret - soaking rice: soak the rice in cold water for half an hour, so that the rice grains can fully absorb the 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, the water should not exceed the first joint of the 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. It is after the first three processes, we add a small amount of refined salt or peanut oil to the pot, remember that the peanut oil must be cooked, and it is cooled, as long as a little is added to the pot.

After all the procedural steps are done, you can plug in the electricity and start steaming. After steaming, the grains are crystal full and the rice is fragrant.

Wash the rice, put it in a steam-resistant bowl, and add an appropriate amount of water. (The ratio of water to rice is, the rice is spread flat in the bowl, the water is higher than the rice, the fingertip of the index finger of the right hand touches the rice, and the first joint of the index finger of the jujube ant is added vertically) Add cold water to the pot, bury the lid of the bowl with rice over the water and cover the stool, and steam it over high heat for 30 minutes.

Steam on high heat for 30 minutes, turn off the heat, fragrant, and the plump rice is ready. (You can see that the water in the picture is horizontal, and the result is like this, when it is done, it expands out of the bowl.) The main reason for making this effect is to let everyone see the result intuitively, so it is usually necessary to put the rice, water, and rice in the bowl where the rice is ripe, and leave a good distance, which will look better. ）

Steaming rice over water generally takes about 20-30 minutes.

Steamed rice with salt: It is suitable for steaming rice with old rice as raw materials, and adding a little salt when steaming rice can make the steamed rice more bright.

Stir-fry first and then steam: It is to fry the rice grains slightly with vegetable oil first, and then put them in the pot to steam, so that the steamed rice has a richer fragrance and a stronger taste.

Note: Some special patients should not use tea to cook rice. For example, in patients with anemia, especially those suffering from iron deficiency anemia, the tannic acid in tea can cause the iron in food to form a precipitate that is not absorbed by the body, which often aggravates the disease.

Patients with neurasthenia, hyperthyroidism, and tuberculosis will have an increase in basal metabolism caused by caffeine in tea, which will aggravate the disease. For some people who avoid tea, it is best not to cook rice with tea, such as canker patients and people who are prone to insomnia.

When steaming rice, it is inevitable to encounter these situations: if there is less water, the cooked rice is sandwiched raw, which is difficult to swallow; Or maybe you don't pay attention when you buy rice, you accidentally buy old rice, and the cooked rice is not delicious, etc. For these situations, Sigma Steamed Rice is purely a stopper, and Zhihe Steamed Rice Cabinet will give you tips to ensure that you make delicious steamed rice!

Steam rice in cold or hot water?

1.Hot water. The time it takes to steam rice in hot water is shortened, and the nutrients are richer than those steamed in cold water. Judgment.

The main component of rice is carbohydrates, mostly starch. Only when the water temperature is high enough (usually 50°C 60°C) will the starch grains be destroyed, and the rice will absorb a lot of water and swell and disintegrate, gelatinize, and become more viscous. At the same time, steaming rice with hot water can not only shorten the steaming time of rice, but also avoid the loss of nutrients caused by long-term heating, and of course, the steamed rice will be sweeter and softer.

How to steam rice deliciously.

1. Rice washing. Many people will wash the rice 4 or 5 times, and some people will rub the rice vigorously, but this practice is not advisable. Because the vitamins and minerals in rice are easily soluble in water, if you wash it for too long, all the nutrients on the surface of the rice will be lost.

Experiments have shown that once the rice is rubbed and washed, it loses 4% of protein, 10% of fat, and 5% of trace elements. In addition, you can't use running water and hot water to wash rice, just put a small amount of water and stir it in the basin by hand to clean it 1 or 2 times.

2. Soak rice. <>

After washing the rice, add an appropriate amount of water and soak it for about 30 minutes before cooking, so that the water can fully penetrate into the inner layer of the rice, and when cooking, the inside and outside are heated evenly, and the steamed rice is fuller and the taste is more fragrant and soft.

3. Cook rice. <>

Many people add water when steaming rice by feeling, which leads to the steamed rice is either too soft or too hard, so how to avoid this situation? According to the experiment, when steaming white rice, the ratio of rice to water is the best, and the softness and texture of the steamed rice are the best. Generally, it is more appropriate for the water to be higher than the meter centimeter.

4. Braised rice. After the rice is cooked, let it keep warm for 5 minutes and then pull the plug, then continue to simmer for 5 minutes before uncovering the lid, 5. Loose rice.

Before serving rice, use a rice spoon to loosen the rice and stir it well to let the excess water evaporate and make the rice loose and delicious.

Rice liquid Zen rice water steamed soft remedy:

1. If you use a rice cooker to cook rice, it is recommended that you open the lid of the pot, put the rice in a ventilated place to allow the water to evaporate naturally, and then wait for the rice to dry a little before continuing to cook for a while.

2. Another way is to turn the soft rice several times, let the rice and the air fully contact, hang it for about 10 minutes, and then take a clean dry cotton cloth on the rice for a while. If the rice is still too soft, repeat again.

Tips for steaming rice:

Washing rice: Washing rice should not be more than 3 times, if it is more than 3 times, Millie's nutrients will be lost, so the taste of steamed rice will also be reduced. Remember not to wash the percolated rice more than 3 times.

Soak rice: Soak the rice in cold water for half an hour to allow the grain to absorb the water fully. Steamed rice will be full.

Ratio of rice to water: The ratio of rice to water when steaming rice should be 1:. There is a particularly simple way to measure the amount of water, put it in rice water with the index finger, and the water should not exceed the first joint of the index finger.