Is rice oil eaten stir fried or boiled porridge?

Rice oil can be eaten both stir-fried and cooked porridge, depending on individual tastes and preferences. The following is a detailed explanation of the application of rice oil from two aspects: the list of ingredients and the production steps:

1.Ingredient list:

1) Stir-fry: rice oil, vegetables (such as greens, carrots, onions, etc.), eggs, salt, soy sauce, etc. Depending on your taste, you can add seasonings such as chili, ginger, and garlic in moderation.

2) Cook porridge: rice oil, pearl rice, water, salt, chicken essence, etc. Ingredients such as lean meat, fish fillet, and shiitake mushrooms, as well as seasonings such as chopped green onions and sesame oil, can be added according to personal taste.

2.Steps:

1) Stir-fry: aHeat the oil in a pan and stir-fry the vegetables until cooked.

b.Add the eggs and stir-fry quickly so that the eggs are well mixed with the vegetables.

c.Add salt, soy sauce and other seasonings, stir-fry evenly and then remove from the pan.

d.After serving, you can add seasonings such as chopped green onion and sesame oil to enhance the flavor according to your personal taste.

2) Cook porridge:

a.Wash the pearl rice, put it in a pot and add water to cook.

b.In the process of cooking porridge, ingredients such as lean meat, fish fillet, and shiitake mushrooms can be cut into small pieces for later use.

c.When the rice is cooked until it blooms, add ingredients such as lean meat, fish fillet, shiitake mushrooms, and stir gently.

d.Finally, add salt, chicken essence and other seasonings, stir well and then remove from the pot.

e.After putting it in a bowl, you can add seasonings such as chopped green onion and sesame oil according to your personal taste to enhance the flavor.

In conclusion, rice oil can be used for both stir-frying and cooking porridge, and the specific use can be adjusted according to personal tastes and preferences. During the cooking process, other ingredients and seasonings can be added in moderation to make the dish more delicious and healthy.

Rice oil is eaten for stir-frying, and rice oil is also edible oil.

But it is not the cooking oil that we completely imagine is squeezed out of rice, the rice oil we often eat now is extracted from rice bran, and if you cook porridge, you can also put rice oil, but if you cook porridge, it is best to put lard.

The taste will be a little more fragrant.

Rice oil is suitable for stir-frying, it contains a large number of essential vitamins for the human body, and the smoke point is very low, which is very good for human health.

Let's cook porridge and eat it.

Rice doesn't have much oil, and I have to use it for stir-frying, so I can't do it.

Rice oil is an edible oil extracted from rice bran, which is rich in unsaturated fatty acids such as gamma oryzanol, oleic acid and linoleic acid, which is very good for cardiovascular and cerebrovascular diseases. It is the healthiest to use when stir-frying, and it is not suitable for stewing, so it should not be used for long-term cooking.

Rice oil has a light taste and a bright color, which can maintain the original flavor of the dish and make the color more bright and attractive. Low viscosity, cooking can reduce the absorption of oil by 20%, and the freshness and preservation time of food are greatly improved; In addition, rice oil produces less polymers than other cooking oils, making it easier to clean the kitchen.

Nutritional value of rice oilRice oil is extracted from excellent rice varieties, restores the essence of rice, and is rich in a variety of nutrients. Anti-fatigue, anti-oxidation, anti-aging, triple fight against sub-health. Rich in natural active ingredients such as gamma oryzanol, vitamin E, tocotrienol, sitosterol, etc.

It has the functions of lowering blood lipids, regulating brain autonomic nerve function, anti-aging and so on. Rice oil is rich in gamma oryzanol, a unique nutrient in rice oil, gamma oryzanol is a strong antioxidant that has the unique effect of regulating autonomic nerves, improving sleep, and effectively relieving fatigue.

Rice oil is the most balanced fatty acid ratio and is known as "heart oil" and "youth oil".

The above content reference: Encyclopedia - Rice Oil.

According to personal preference, you can put oil or not, and adding oil can improve the color and taste of green vegetables and porridge. Add chopped greens and salt 10 minutes before turning off the heat, continue to cook for about 10 minutes, then turn off the heat and prepare to eat.

Tips for cooking porridge with green vegetables:

1.Soak.

Soak the rice in cold water for half an hour before cooking the porridge to allow the rice grains to swell. Boiling porridge in this way is to save time; Second, the taste is softer.

2.The bottom and ingredients are boiled separately.

Most people are accustomed to pouring everything into the pot in one go when cooking porridge. In fact, boiling porridge is very particular, the bottom of the porridge is the bottom of the porridge, the material is the material, boiled separately, blanched, and finally put aside a piece to boil for a while. The porridge boiled out in this way is refreshing and not turbid, and the taste of everything is boiled out, and it does not cross the flavor.

Especially when the adjuncts are meat or seafood, the porridge base and the adjuncts should be cooked separately.

3.Boil a pot under water.

Everyone knows that soup is made in a pot under cold water, so it is natural to think that boiling porridge is also a pot under cold water. In fact, real connoisseurs use boiling water to cook porridge, what is the reason? In addition to saving time, the biggest advantage of boiling an underwater pot is that cooking porridge will not stick to the bottom.

4.Heat.

Boiling porridge and soup, heat is the key. Bring to a boil over high heat, then reduce the heat to low and simmer for about 30 minutes. Don't underestimate the size of the fire, where the aroma of the porridge comes out.

5.Stir.

It turns out that the reason why we cook porridge is to stir it because we are afraid of the porridge paste, but now we don't have to worry about boiling porridge in cold water, why do we have to stir? The main purpose is to "thicken", that is, to make the rice grains full and thick. The tips for stirring are:

Stir a few times in a pot under boiling water, cover the pot and simmer for 20 minutes, then start stirring continuously for about 10 minutes until the porridge is viscous.

6.Put some oil.

Add a little oil about 10 minutes after the porridge is changed to low heat, and you will find that not only the finished porridge is bright in color, but also very smooth in the mouth.

Workaround and practice steps:1Prepare the red rice porridge, put it in a pot, add an appropriate amount of water, and bring to a boil over medium heat; 2.

After boiling, add an appropriate amount of cooking oil and salt and stir well; 3.Continue to cook over medium heat until the porridge is cooked through, then ready to serve. When cooking red rice porridge, pay attention to controlling the amount of water so that the porridge does not cook too badly and affect the taste.

In addition, the amount of oil and salt added should also be controlled, so as not to overdo it and affect the taste.

1.Prepare the red rice porridge, put it in a pot, add an appropriate amount of water, and bring to a boil over medium heat; 2.After boiling, add an appropriate amount of cooking oil and salt from the spine branches, stir well; 3.

Continue to cook over medium heat until the porridge is cooked through, then ready to serve. When cooking red rice porridge, pay attention to controlling the amount of water so that the porridge does not cook too badly and affect the taste. In addition, the amount of oil and salt added should also be controlled, so as not to overdo it and affect the taste.

I'm still a little confused, can you be more detailed?

The taste of oil and salt can make the taste of porridge richer, and the seasoning of oil and salt can also make the taste of porridge more delicious. In addition, adding oil and salt can also make the porridge more nutritious, such as calcium, magnesium, potassium and other minerals in the oil pre-filial piety salt, which can make the porridge more nutritious. In addition, adding oil and salt can also make the taste of porridge more fragrant and make people like it more.

In short, red rice porridge with oil and salt is delicious to eat, and it can also make the porridge more nutritious and make people like it more. However, when refueling salt, it is necessary to pay attention to controlling the intake of oil and salt, so as not to cause adverse effects on health due to excessive intake of oil and salt.