How to make Thai rice delicious, how can Thai sago be eaten?

Thai fragrant rice porridge.

Ingredients. Ingredients: 200g of Thai fragrant rice, 100g of rice, appropriate amount of accessories, appropriate amount of carrots, appropriate amount of yams, appropriate amount of jujube.

Steps. 1.Prepare Thai rice.

2.When the pot is boiling, wash the rice with water, pour it into the pot and boil for half an hour.

3.Wash the carrots and cut into cubes.

4.Put a little alkaline noodles.

5.Wash the jujubes.

6.Peel the yam, wash it and cut it into cubes.

7.After half an hour, put the jujube in it.

8.Add the yams and carrots to the top.

9.After half an hour, wash the rice, pour it in, boil for 15 minutes, and turn off the heat.

After a few minutes, turn off the heat and drink.

Tips: When boiling porridge, put a little alkaline noodles to make the porridge sticky.

Thai fragrant rice curry.

Ingredients. Chicken (half) Thai jasmine rice (to taste).

Seasoning. Potatoes (3), onion (to taste), garlic (to taste), curry cubes (to taste), coconut milk (to taste), milk (to taste).

Kitchen. Frying pans, soup pots.

1 Prepare all the ingredients, chop the chicken, use cooking wine (I used beer), salt, a little soy sauce rock, cut the potatoes into cubes, onion, garlic, ginger. Children's shoes that like to eat carrots can also put carrots.

2 Boil water, put some ginger slices in the water, put the chicken in the pot and pass the water, and set aside.

3 Add the onion, stir-fry, then add the potatoes, continue to stir-fry until all sides of the potatoes are oiled, about 2 to 3 minutes. Set aside.

4 Put oil in the pot and stir-fry the chicken that has passed through the water until the surface is a little discolored.

5 Prepare a large pot and pour in the onions, potatoes, chicken, and curry cubes. Stir. Stir the curry cubes together, it takes some time.

6 Once the curry cubes have melted, pour in the milk and coconut milk. Remember, don't put a drop of water, use milk instead. Coconut milk depends on personal taste, if you like it a little thicker, put more if you like it, and put less if you don't like it.

You can also leave it alone, and you can completely replace it with milk. In short, as long as the amount of milk + coconut milk exceeds the ingredients, it's OK (coconut milk, I bought the wrong one, this coconut milk is really not good, I want to buy the milky, milk-like coconut milk is too unsuccessful, but fortunately, the final product is not bad).

7 Stir all the ingredients well, start to stuffy, in fact, you don't need to stuff for a long time, there is a pressure cooker, what cooking pot is the best, as long as the potatoes are crispy.

8 That's it!! If you go to the supermarket and buy Thai jasmine rice, it will be even more perfect!

Tips: Finally, when it comes out of the pot, the fragrance is exactly the same as that of a Thai restaurant, it is really delicious, and the children's shoes you like to eat can be replaced with beef and mutton, and the stew time will be much longer.

Stir-fry and turn into Thai fried rice.

Sago is an edible starch made by processing the trunk and body (stem) of palm trees, soaking, precipitating, and drying through mechanical treatment, and the most traditional starch is extracted from the pith of the coconut tree in the West Valley and processed by hand.

Sago is produced in the Malay Archipelago, the sago is pure and white, the name is Zhenzhu West Valley, white and smooth, and the nutrition is quite rich. It can be consumed by the general population.

Food culture of sago:

1. There are large and small sago, and the one that is often seen in the market is slightly smaller. In fact, large grains of sago are also a very common ingredient, but people often don't think of them as sago.

2. For example, bubble tea, the "pearls" in it are also a kind of sago, and there are various flavors of "pearls", such as chocolate or various fruit flavors, all because of the addition of other things.

3. Simi makes the kitchen more romantic, serve a glass of sago in a red wine glass, and sit on the swing seat with your lover on the balcony in the warm sunshine of the winter afternoon to share this sweetness together.

4. Or at dinner, the wrought-iron candlestick lights a pink candle, and eats a chicken sago porridge with the family, which is nutritious and considerate.

Boil a pot under water. 10 minutes over cool water. Add coconut milk and sugar. Home mango.

Use a pressure cooker!Sago Lu.

I have eaten a lot of Thai fragrant rice, I feel that the taste is similar to our northern rice, Thai fragrant rice is actually the same as some delicious rice in China, the output is limited and to ** many places, it is difficult to buy pure in China, the following are a few of the high-quality rice I have screened out of many domestic rice, you can refer to it.

Wuchang's high-quality natural resources have created its excellent quality, because of the unique local natural conditions, the harvested rice has a hard texture, full of grains, fragrant after cooking, and the rice grains are bright and attractive, because of the large temperature difference between day and night, the growth cycle is long, and the nutrition is rich, among which the content of fast-dissolving double-chain sugars is high, and the taste is more sweet

<> is produced in Yilan, located at 45 degrees north latitude, and is the world's famous rice ** belt. The nourishment of the pure terroir grows so naturally good rice, and the nutrients it contains are also more abundant, the particles of the rice are full, the texture is hard, the rice is fragrant after cooking, the grains are mellow, the taste is slightly sticky, elastic, the long chewing fragrance is mellow and long, and the taste is better.

<> it grows on the slate, which is very rich in minerals and trace elements, and the irrigation it uses is the high-quality water source flowing out of Jingpo Lake, its water quality is pure, not mixed with any industrial pollution, this green organic rice is soft and chewy after cooking, full of elasticity, fragrant and elegant, has a very high edible value, can be described as the first choice for the dining table.

Thai fragrant rice, I think it is also very general, because I have lived in Thailand for two years, when I first started to eat, I felt that the aftertaste was sweet, more delicious than the domestic one, Thailand itself labor is not cheap, although there is a lot of land, but there are not many places suitable for planting excellent Thai rice, plus packaging and export, so the cost is high, if it is planted in China, like the plains of central and northern China, the rice produced is cheaper than Thai rice I don't know how many times!

In short, one side of the water and soil supports one side of the people, and scarcity is precious!!

The most delicious brand of Thai rice: Golden Elephant brand Thai fragrant rice, Thai fragrant rice.

Golden Elephant Thai Thai fragrant rice. The rice grains of this product are slender and have a fresh fragrance, and this fresh fragrance is the "fragrance of jasmine". At the same time, it is also one of the symbols of Thai fragrant rice.

Thai fragrant rice can only show the best quality in the place of origin. This is because of the special growing conditions, especially during the flowering period of fragrant rice, where the cool climate, bright sunlight, and gradually decreasing humidity in the soil during rice filling play a very important role in the production and accumulation of fragrance.

1. Look at the color and appearance of the rice.

High-quality rice is white in color, shiny, translucent, uniform in size, plump and smooth, rarely broken rice, burst waist (cracks on the rice grains), belly white (the milky white opaque part on the rice grains is called belly white, is due to the lack of protein due to the immaturity of rice, more dextrin), no insects, no impurities.

The color of inferior and inferior rice is white or slightly yellowish, with poor transparency or opaque, and the surface of mildew rice grains is green, yellow, gray-brown, black, etc. The size of the rice grains is uneven, the fullness is poor, there are many broken rice, there are bursting waist and belly white, there are shell grains, there are insects, there are lumps, etc.

2. Smell the smell of rice.

Take a small amount of rice in your hand, take a hot breath on the rice, and immediately smell the smell. High-quality rice has a normal fresh flavor and no other peculiar smells. Slightly peculiar smell or mildew odor, sour odor, spoilage smell and abnormal smell are inferior and inferior rice.

3. Feel the hand of the rice.

The new rice is smooth and cool to the touch; Chen beige is dark, and there is an astringency to the touch; Severely spoiled rice, hand-twisted is easy to become powdery or brittle.

Thai fried rice is also relatively simple, first of all, we are to prepare some glutinous rice fried rice, are made of glutinous rice, first of all, add glutinous rice, put it in water to soak for 2 5 hours, and then prepare some sugar, and then we will soak the fried rice into the sugar and stir evenly, and then put in some cooking oil.

Because in this way during the frying process, it will not stick to the pan .

First, let's heat the pot first. Contains spring.

When we fry fried rice, the first thing is to heat the pot first, because only when the pot is hot, can we put the fried rice in, and when the pot has a temperature of about 60 degrees, we put the fried rice in, fry slowly over low heat, and wait until the fried rice is yellow, you can get out of the pot.

Second, stir-frying fried rice also requires patience.

You must be patient in the process of making fried rice, if you are not patient, it is easy to fry the fried rice, so when making fried rice, you must use low heat, and then fry it slowly.

3. There are many ways to eat fried rice.

The fried rice we make can also be used to make the pot rice.

The pot is also very fragrant, delicious, and can also be drunk with fried rice soaked in water, so soaked fried rice Sen Lao Zhuang is also very delicious.

In the winter, when the New Year is approaching, we will also make fried rice here, so this method of fried rice is also relatively simple and simple. When making fried rice, you can also make fried rice into fried rice pieces, that is, after the fried rice is cooled, then boiled into a syrup made of sugar, and then put the fried rice into the syrup, help it all stick together, and then cut it into pieces after putting it, which is also a fried rice block, and it is also our New Year's goods.

Therefore, the fire of making fried rice is relatively simple, and you can usually try to do it yourself at home, and its cost is also very low, because glutinous rice is not high, and buying a pound of glutinous rice is enough to fry a family. So if you have friends who like to do it, you can do it at home with an interview.

Stir the sugar, leavening agent and glutinous rice into the water in turn, soak for 2-5 hours, take out the Yin Chunhui dry trace pants, and then put it in the pot, add a little salad oil, and fry until golden brown and crispy taste.

Wash the glutinous rice and put it in the steamer, then put in an appropriate amount of water, then put the favorite condiments and stir evenly, and finally add the digging bucket oil, break up the rice grains, and use the way of frying, be careful not to let the rice grains stick and change it in spring.

Soak the Thai jasmine rice in water for half an hour before cooking, because Thai jasmine rice is more absorbent, so you don't need to put too much water. As long as it overflows the surface of the rice, it is easy to backfire by putting too much water.

Most families use rice cookers to cook rice, and there is a small point to pay attention to, that is, when the rice cooker switch trips to keep warm, unplug the socket and let the Thai fragrant rice simmer in the rice cooker for a while, knowing that the layer of rice at the bottom of the pot will no longer stick to the pan when it is integrated with the top, and the taste will become better.

Thai fragrant rice delicious cooking method:

1. Soak Thai fragrant rice in water for half an hour before cooking, because Thai fragrant rice is more absorbent, so you don't need to put too much water.

2. How to release water. Don't put too much water in Thai fragrant rice, as long as it overflows the surface of the rice, it is easy to backfire if you put too much water.

3. Start cooking. Because most families now use rice cookers to cook rice. There is a small point to pay attention to here, that is, when the rice cooker switch trips to keep warm, you don't need to open the rice cooker immediately to serve rice, you can unplug the socket first, let the Thai fragrant rice stuff in the rice cooker for a while, knowing that the layer of rice at the bottom of the pot and the top will not stick to the pan anymore, and the taste will become better.

Tip: During the cooking process, be careful not to open the lid or stir the rice grains to preserve the aroma.

By weight, the ratio of rice to water is one to one to five. Soak for 20 minutes before cooking. Very glutinous rice, very fragrant. Eat it twice and become addictive.

For how to cook Thai fragrant rice, because the cooking method of Thai fragrant rice is different, so the taste will be different, you can soak Thai fragrant rice in water for half an hour in cooking, and you can drip a few drops of sesame oil or olive oil when cooking rice, because Thai fragrant rice is more watery, so the water only needs to pass the rice, and then tell you one, that is, Thai fragrant rice can also be made into fried rice, because the water is relatively low, the fried rice is very sweet and delicious.

Method 1: We first put an appropriate amount of fragrant rice into the rice cooker, and then pour an appropriate amount of water into it according to the amount of fragrant rice.

2. Do not open the lid and stir during the cooking process, otherwise it will affect the fragrance.

Method 2: 1, you can soak the rice for half an hour in advance.

2. After pouring out the soaked rice water, pour in the same amount of boiling water, cover the lid, and boil it over high heat.

3. Then put the pot on the plate, be sure not to open the lid, and simmer for another 5 minutes, so that the rice can absorb the water and dry.

4. After cooking, you can enjoy it, the taste is very hot, soft and glutinous, and full of aroma.

Method 31: Soak in water for 30 minutes before boiling, and be sure to drip a few drops of oil before cooking.

3. Wait until the switch of the rice cooker is boiled to trip, that is, turn off the power supply, at this time you must not open the lid of the pot, after the gas runs away, it will affect the taste, you can simmer for a while.