How to cook fragrant rice How to make fragrant rice

Add some vinegar: Put some vinegar in the ratio of 500 grams of rice to 1 ml of vinegar, which can make the rice soft and easy to store and prevent rancidity, and the cooked rice will definitely not have a sour taste, but a stronger fragrance.

Add a little oil: Put in a tablespoon of oil and stir evenly to make the 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.

Add a pinch of salt: This method is limited to the resteaming of leftover rice. When 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 cooked. If you add a small amount of salt water to the leftover rice, you can remove the smell of the rice.

Add some catechu: Cooking rice with tea water can make the rice colorful, fragrant and nutritious, and has the benefits of removing greasy, clearing the mouth and aiding digestion. It's as simple as replacing the cooking water with brewed tea, but remember to use green tea, and don't have too many tea leaves, otherwise the taste of the tea will overshadow the aroma of the rice itself.

Nowadays, there are many varieties of rice, and we can prepare a variety of delicious rice as a staple food according to our preferences and needs. In addition, you can also use rice with various ingredients and seasonings to meet our needs for both color and flavor. Think of how happy it is to be able to eat white rice like this, which is plump, soft and sweet!

In this book, Mr. Raven takes "healthy and natural" as the starting point, in addition to telling you about the common sense of rice, he also teaches everyone to cook all kinds of fragrant rice, and also provides many rice dishes with ingenuity, so that everyone can relive the warmth and beauty of rice, and can use meals to eat healthily and keep their body better

Fit? We all know that cooking rice well requires know-how. This seemingly most basic kung fu is also the most difficult, because its taste is the most primitive, and there is no other accompaniment to distract the person who eats it.

A pot of delicious rice with a table of well-prepared dishes complement each other, and if the rice itself is not delicious, then it will be difficult to eat the meal deliciously. Want to know how to cook delicious rice? We're here to tell you all about it!

Whether it is new rice or old rice, you can steam rice with pleasant aroma and crystalline grains, here are four secrets! 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 big cheat - soak the rice repentance: 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.

In addition, often eat one flavor of rice, after a long time and when you get tired, it is better to change the way to cook to make the rice more fragrant, and then send a few new methods to let you eat new flavors. Steamed 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 aged rice is not as delicious as new rice, but as long as you change the method of steaming rice, it will make old rice taste as good as new rice. The method is: soak in clean water for two hours, remove and drain, then put it in a pot and add an appropriate amount of hot water, a tablespoon of lard or vegetable oil, boil over a strong fire and simmer for half an hour.

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

Steaming rice with salt method:

This method is limited to the amount of leftover rice that is re-steamed. 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. Bi sock grinding.

Steamed rice with tea:

Steaming rice with tea can make the rice colorful, fragrant and nutritious, and has the benefits of removing greasy, cleansing, detoxifying food and providing vitamins. The method is: according to the amount of rice, take grams of tea leaves, soak in 500-1000 ml of boiling water for 5 minutes, then filter out the tea residue, pour the filtered tea into the washed rice, and steam it in the pot according to the routine.

The steps are as follows: prepare the ingredients: rice, water. Cook a few people's portions when they eat it.

1. Prepare the washed pot and rice, add the rice to the pot after washing it twice, and then add water to the water to immerse the rice and about one centimeter higher than the rice.

2. Put the pot with rice and water on the gas stove and boil the water over high heat.

3. After the water is not boiled, turn the gas stove to low heat and simmer for about 10 minutes.

After a few minutes, turn off the gas stove and continue to simmer for 15 minutes.

5. After simmering for 15 minutes, open the lid and the rice is ready, and it can be served in a bowl.

A pot of rice, a little change of style, can make it fragrant. Add a few drops of lemon juice to the cooking water to make the rice soft. To cook a pot of fluffy rice, sprinkle a pinch of salt in the pot.

If you use aged rice, you can wash the rice, soak it for 1 hour, add a few drops of oil when boiling or simmering, stir it slightly with chopsticks after boiling, and simmer it for a little longer on low heat, so that the rice can be fragrant as new.

Steamed rice only adds water? Teach you 3 tricks, the rice is separated and fragrant, and the family says it's good after eating.

The rice should not be washed more than three times, and it is best to steam the rice over low heat.

The rice is not fragrant after washing too much, and the grains can be separated by soaking for an hour.

Wash the rice no more than three times, soak the rice in cold water for 1 hour, so that the steamed rice will be full.

Choose the right amount of rice according to the size of the pot, and the number of cleaning times should not be too much, two or three times will do.

It needs to be soaked for about an hour before steaming.

It is important to choose a good rice variety and not over-wash the rice.

Wash the rice sparingly and soak it in water after washing.

Material. 3 cups of long glutinous rice","Shiitake mushroom water cup","5 dried shiitake mushrooms","Pork belly 100g","Dried squid to taste","1 tbsp dried dried shrimp","2 tablespoons black sesame oil","2 tablespoons of Tani Sheng Sukiyaki","1 tablespoon rice wine","2 tablespoons shallots","1 tbsp minced garlic","1 tsp five-spice powder","2 tsp of ground white pepper","Salt to taste"

Method. 1: Preparation. Dried shiitake mushrooms, dried squid (cut into small sections), dried dried dried shrimp first washed and soaked in water to swell. 3 cups of long glutinous rice, washed mushroom water cup and 1 tablespoon of black sesame oil into an electric pot, and steamed in 1 cup of water in the outer pot. (Cup refers to a rice measuring cup).

2: Prepare the ingredients while cooking the rice: shred the mushrooms and pork belly. Add 1 tablespoon of black sesame oil to a frying pan and bring minced garlic and shallots over low heat. Then add dried shrimp and shiitake mushrooms and stir-fry until fragrant.

3: Add the pork belly and stir-fry until 8 minutes cooked, then turn off the heat and sprinkle with five-spice powder and white pepper and stir-fry.

4: **Choke rice wine and Gusheng sukiyaki along the edge of the pot and stir-fry until fragrant, then add half a cup of mushroom water and turn off the heat.

5: Jump up in the electric pot and pour the glutinous rice into the pot and stir well, try the hardness and saltiness of the rice while stir-frying.

This way the rice is more fragrant!

Often eat a flavor of rice, after a long time and when you get tired, it is better to change the trick to cook to make the rice more fragrant, here are four methods:

Steam the rice with vinegar.

Cooked rice should not be left for a long time, otherwise the rice will easily become rancid. If you put some vinegar in the ratio of 1 kg to 1 2 ml when steaming rice, the rice can be stored shelf-stable, and the steamed rice has no vinegar taste, and the rice is more fragrant.

Steamed rice with wine.

When the steamed rice is raw, you can use a spatula to loosen the rice, add two tablespoons of rice wine or rice wine, and then simmer for 5 10 minutes, and the rice will not be sandwiched.

Wash the aged rice, soak it in clean water for two hours, remove it and drain it, then put it in a pot and add an appropriate amount of hot water, a tablespoon of lard or vegetable oil, boil it over high heat, turn to a simmer and simmer for half an hour. If using a pressure cooker, simmer for 8 minutes. The old rice steamed in this way is as delicious as new rice.

Steamed rice with tea.

Steaming rice with tea can make the rice color, fragrant, tasteful and nutritious, and has the benefits of removing greasy, cleansing and adding vitamins. Take 1 3 grams of tea leaves from 1 kg of water, soak them in 1500 ml of boiling water for 5 minutes, then filter off the tea residue, pour the filtered tea into the washed rice, and steam it in a pot according to the convention.

1 Cut the ham into small pieces;

2 Wash the cucumbers, cut them open, remove the seeds, and cut them into bean-sized cubes;

3 Wash the green onion and chop it into finely chopped green onions;

4 Beat the eggs into a bowl, add a little salt and stir well;

5 Wash the peas, blanch them, and set aside;

6 Pour peanut oil into the pot, boil until it is six or seven hot, put it in the pot with chopped green onions, pour in the egg liquid after the fragrance comes out, and fry it into pieces;

7 Pour in diced ham, cucumber and peas and stir-fry for about 2 minutes;

8 Add the rice, the remaining refined salt and monosodium glutamate, and stir-fry over medium heat;

9 When the rice grains are loose and fragrant, they can be plated.

Ham and egg fried rice.

It is suitable for people who like spicy or have a strong taste. ）

Preparation: Twist the slightly hard, clumpy rice in the microwave or steam it over water to break up the lumps.

1 Cut the ham (or sausage) into pieces, slices or cubes.

2 Beat the eggs with pepper, add the sliced ham to the eggs and stir again.

3 shallots, cut into small cubes.

4 **, add a small amount of oil to the pot (vegetable oil is recommended, it is very healthy).

5.When the oil is fully hot (when the sides of the pan are smoking), add the chopped green onion and turn it over with a spatula. (Beware of the oil).

6 Wait until the chopped green onion is slightly browned, add the eggs and ham, and stir thoroughly. (The colors are pretty good - red, green, yellow, it's beautiful).

7 Wait for 80% of the eggs in the pot to be formed (that is, the sides and bottoms are formed, but the top is still a little thin), add the rice, stir-fry vigorously, and mix well with the eggs.

8 Add an appropriate amount of salt and continue to stir-fry.

9 When the rice is soft, turn it down to low heat and turn it slowly.

10 Add a little soy sauce (pay attention, a little bit, too salty to death), continue to stir-fry.

11 When the aroma wafts out, turn off the heat, add the chicken essence and a little chili, stir-fry evenly, and then serve.

Note: Please pay attention to the characteristics of the rice when stir-frying, generally speaking, when the rice is ripe, the rice will turn from pure white to transparent.

If you make it for yourself, you can pick it up from time to time and try it. More practice, more fragrance.

Assorted egg fried rice.

Method] 1 Crack the eggs into a bowl and add a little refined salt to make an egg mixture;

2.diced lettuce, ham sausage, fresh mushrooms, onions, garlic; Finely chop the shallots.

3.Put peanut oil in the pot, heat it, pour in the egg liquid and fry until cooked, mash and remove it;

4.Put a little peanut oil in the wok, fry the diced mushrooms and garlic to make the fragrance, then put the lettuce and onion and fry slightly, add rice and fried eggs with the stir-fry, then add the ham sausage, and finally add chopped green onions, salt and chicken essence.

In the case of rice sandwiching, the first thing we need to see if the stainless steel steamer rice is all sandwiched. If the rice is all raw, it may be easier to save. We can use chopsticks to make multiple holes in the rice, and we can pierce more holes appropriately, and the holes should be pierced to the end, so that the steam can pass through all the rice cookers and the steam can penetrate easily.

At the same time, you should add a small amount of warm water, then press and hold the cook button and simmer again.

If the rice is only sandwiched on the surface, then we must turn the rice on the surface of the layer out of the middle, tie multiple holes with chopsticks, add appropriate warm boiled water and simmer again. Note that the amount of water depends on how much the raw rice is, not too much, and not too little.

Once you find that some of the rice is sandwiched, you only need to make multiple holes in the sandwiched area, and then add an appropriate amount of warm water to simmer again. If you are not sure if there are any sandwiches elsewhere, you must open the rice in the stainless steel steamer, put the sandwich rice in the middle, tie multiple holes, add an appropriate amount of warm boiled water and simmer again.

When we notice that the rice is getting caught in the panch, we can stir the rice down, then add 2 tablespoons of sake or huadiao, and then simmer it again, which will not only boil the rice, but also continue to enhance the aroma of the sake in the wheat aroma. Naturally, if you are an alcohol-allergic person, you should not use this method.

The left and right 4 ways are applied to the case of rice seven or eight medium cooked, and everyone uses the method to save. If the condition of rice sandwiching is more serious, the inner layer of millet grains is already textured or the rice is still a little hard, then the above 4 methods can not be solved. Everyone had to steam it again again.

We should add an appropriate amount of boiling water, mash the rice, mix well, warm it again and steam it again. Or prepare a steaming grid in advance, lay a steaming cloth, pour the rice into a symmetrical spread, and then steam it for 10min. This method is more inconvenient, but the steamed rice tastes and tastes better, and the rice is chewy stronger.

In our daily lives, we sometimes encounter the situation of leftover rice after a meal of steamed rice, and the situation of rice leftovers occurs. Leftover rice will harden and develop an off-flavored flavor when eaten next, especially overnight meals. Many people will choose to make egg fried rice, which is naturally a very good choice, and the rice through the wok is very delicious.

However, if you don't want to make egg fried rice, you can add a small amount of salt water when it is hot to get rid of the smell in the rice.