How to cook rice to be more delicious, how to cook rice to be delicious

In our Chinese diet, rice, as the most common staple food, often occupies a very important position, after all, meals are not separated. Usually, a table of family members cooks a delicious meal carefully cooked, and it is eaten with the main food, full of happiness. But if the rice is not delicious enough, everyone will actually be very unhappy to eat, after all, the bowl of seemingly ordinary white rice is interspersed between the whole meal.

How can a bowl of rice that seems so simple be cooked at home so fragrant, soft, and delicious? In fact, if you want to cook a bowl of delicious rice, there are some small details that you need to pay more attention to in every step of cooking rice. These small details can be summarized in 3 aspects, and here are some of these tips.

The first detail: before cooking rice, there must be an important step, and that is to wash the rice grains. Generally, when washing rice grains, do not use excessive force, and the time is too long, which is easy to cause the loss of rice nutrients.

Therefore, it is generally enough to wash the rice grains twice, and then a key detail is to soak the rice grains in water for a short time, about 30 minutes or so, so that each rice grain can absorb a certain amount of water, and the cooked rice will be fuller and delicious. Of course, it is better to soak it in warm water.

The second detail: when the rice grains are washed and soaked, and put into the pot to cook, there is actually a detail that is very useful. That is, you can add some sesame oil and white vinegar in moderation.

Adding these two cooking ingredients that are common at home can make the cooked rice look much more crystal clear on the outside, and naturally increase your appetite. Adding white vinegar can increase the aroma of the rice and make it more fragrant and soft, but the amount added must not be too much, otherwise it will backfire.

The third detail: After many people usually cook rice at home, they often put it directly into the bowl and eat it directly on the table one by one. But does this kind of rice always feel worse when you eat it, and the taste of each bite is different.

In fact, the freshly cooked rice is unevenly moist and soft, because the rice grains on the top layer and in contact with the pot will be heated more and the taste will be better in the freshly cooked rice. The rice in the middle layer is often very wet and soft, and the taste is poor, so take out the rice spatula and turn the rice slightly to make the whole pot of rice moist and even. After that, cover the pot and simmer the rice for a few more minutes, and then serve it out again, the texture is moderately soft and hard, and the strength is full.

Of course, if you want to cook rice at home, there are some other aspects that need to be paid attention to, such as what kind of rice to choose, Thai fragrant rice, glutinous rice, brown rice, etc., different types of rice have different water absorption, and the amount of water that needs to be added is also different. In addition, the different pots and pans used to cook the rice will also affect the texture and taste of the final cooked rice, but these require experience and trial. However, the above 3 details that need to be paid attention to are more general aspects, as long as you pay more attention, the rice will be cooked very satisfactorily, so that you can eat delicious meals every day.

There are 5 key points to make rice delicious: 1. Wash rice.

Before washing rice, it is necessary to decide the amount of rice, usually one cup of rice is boiled out about the amount of 2 bowls of rice. No matter what kind of rice you wash, wash the rice hand strength should be light and fast, stir the rice washing water slightly, wash it 2 or 3 times, and it is not necessary or impossible to wash until the water color is completely clear. Key 2 The soaking program after soaking the rice in water can make the cooked rice softer, soak the white rice for 15 30 minutes, and soak the mixed multigrain rice for 40 minutes for 1 hour for brown rice or brown rice + multigrain rice.

Multigrain rice will swell more than white rice and brown rice after soaking in water, so pay attention to the size of the container. If brown rice and white rice are mixed together, it is recommended to soak the two types of rice separately because they require different soaking times. Key 3: Add water.

When putting the washed rice into the rice cooker, add an appropriate amount of water, and the amount of water has a lot to do with the type of rice. The ratios of various rice and water are as follows: Water:

White rice =: 1 water: brown rice =:

1 water: multigrain rice =: 1plus Replace cold water with hot water, and the grains are distinct!

Each bowl of braised pork rice sold by the store is distinct and appetizing, but as long as you replace the cold water added to the pot with hot water, you can make it at home! Remember to skip the step of soaking rice, just wash the rice directly into the pot, take hot water and add it to the inner pot, and then follow the usual cooking steps. If you use a traditional electric cooker, you should also pay attention to the amount of water in the outer pot!

For example, within 5 cups of rice in the average family, when cooking white rice, add 1 cup of water to the outer pot, and when cooking brown rice or multigrain rice, you need a cup of water. Key 4 Feeding.

Before boiling white rice, adding the following ingredients will make the rice taste better and look better: Salad Oil: Adding about a spoonful of salad oil will make the cooked rice shiny and shiny.

Lemon juice: Add a little lemon juice to give the cooked rice a slight lemon aroma. Add waterscress:

Chop about 2 grams of seaweed and soak in water for 10 minutes, then pour it into the rice pot, add half a cup more water than the original, and it will cook smooth white rice with a smooth taste. Key 5 Simmer thoroughly.

Whether it is white rice, brown rice or multigrain rice, don't be in a hurry to eat when the rice pot switch jumps up, it is recommended to turn it first, then cover the pot and continue to simmer for 5 minutes, so that the rice heart is cooked and simmered thoroughly, and it will be softer and more delicious. In addition, the turning action can maintain the soft texture of the rice, and even if it continues to keep warm or cool, it will not form a lump.

5-6 chicken thighs, 2 peeled potatoes, 3 bell peppers, appropriate amount of tofu skin, half an onion, appropriate amount of mushrooms, 280 grams of sauce marinade, 1 green onion, 1 piece of ginger, appropriate amount of garlic, a little Sichuan pepper, a few small red peppers, and an appropriate amount of vegetable oil.

1. Clean the chicken, cut it into pieces, and marinate it with a small amount of sauce marinade and ginger slices. Wash the rice and steam a pot of rice in a rice cooker.

2. Wash potatoes, bell peppers (green peppers, red peppers, yellow peppers), onions, and cut into cubes; Cut the tofu skin into strips; Mushrooms (tea tree mushrooms, shiitake mushrooms, king oyster mushrooms, etc.) are washed and soaked and set aside; Cut garlic, ginger, green onion and chili pepper and set aside;

3Add a small amount of vegetable oil to a pot, heat to 180, add minced garlic, ginger, green onion, onion, chili pepper, and stir-fry until fragrant; Stir-fry the chicken until fragrant; Put the sauce and marinade and stir-fry for 5 to 8 minutes.

4Put potatoes, mushrooms, tofu skin, simmer for 5 minutes, 5 Finally, add bell peppers and simmer for 1 2 minutes, remove from the pot.

Ingredients: half a chai chicken, 30 grams of dried shiitake mushrooms, half a green pepper, half a bell pepper, a mermaid pepper, 100 grams of rice wine, 20 grams of peanut butter, 30 grams of dried yellow sauce, 30 grams of bean paste, 20 grams of soybean paste, 30 grams of tomato paste, 20 grams of chopped pepper sauce, 10 grams of oyster sauce, 10 grams of light soy sauce, 5 grams of balsamic vinegar, 5 grams of sesame oil, appropriate amount of vegetable oil, ginger and green onion.

1. Boil the sauce, put vegetable oil, sesame oil, rice wine, peanut butter, dry yellow sauce, bean paste, soybean paste, tomato paste, chopped pepper sauce, oyster sauce, light soy sauce, balsamic vinegar in the pot, and boil over low heat to bring out the fragrance;

2. Prepare other ingredients, soak mushrooms in cold water in advance, chop the chicken, cut the green pepper and bell pepper into diamond-shaped pieces, and cut the ginger and green onions into slices;

3. Add an appropriate amount of oil to the pot and stir-fry the chicken pieces, add the green onion and ginger to stir-fry until fragrant, add three tablespoons of boiled sauce and stir-fry to taste, add shiitake mushrooms and stir-fry;

4. Add the water in which the mushrooms are soaked and an appropriate amount of water to boil;

5. Transfer to the pressure cooker and cook for about 20 minutes, then turn to the casserole and cook for a few minutes, add green peppers, bell peppers, and bell peppers to blanch slightly.

Ingredients: Chicken thighs, rice, green onions, oyster sauce, cooking wine, oil, shiitake mushrooms, ginger, onion, soy sauce, salt.

1. Wash the chicken thighs and shiitake mushrooms together, chop the chicken thighs from the middle with a knife, and cut the shiitake mushrooms in half;

2. Marinate the processed chicken thighs and shiitake mushrooms with seasoning for 15 minutes;

3. Pour 250 grams of rice and 500 ml of water into a basin and soak for 10 minutes;

4. Pour oil into the bottom of the pot, put in the marinated chicken, and then pour in the soaked rice and water;

5. Cover the pot and start the "stewed rice" function;

6. When cooking is over, stir the ingredients well.

1. When cooking rice, add a small amount of salt and a little lard, and the rice will be soft and loose; A few drops of vinegar will make the cooked rice whiter and more fragrant;

2. If the heating time is too long, the loss of vitamin B1 will exceed 30%, and if the rice soup is skimmed, the vitamin loss will exceed 40%;

3. When the rice is sandwiched, you can pour some rice wine and cook it for a while to improve;

4. When steaming leftover rice, you can put some salt in the water, and the taste will look like new rice when eating;

5. It is best to use "steaming" to make rice, which preserves 5% more protein and 18% vitamin B1 than "scooping" rice.

1. Wash rice more than 3 times;

2. Soak the rice in cold water for 1 hour, so that the rice will be full;

3. The ratio of rice to water should be the first joint of the index finger.

A delicious way to cook rice

The ratio of rice to water is, that is, there can be as much rice and water, or a little more water, not more than that. It depends on the specific situation, for example, this time, the rice is slightly dry, and you can add more water next time. Also if the rice is sticky, then put less water next time.

If you don't have a specific measuring instrument, you can let the water in the rice cooker cover about 1 cm of rice.

Tips for steaming rice:

1.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. Soak in clean water for two hours, remove and drain, then put it in a pot with an appropriate amount of hot water, a tablespoon of lard or vegetable oil, boil over a high flame and simmer for half an hour. If using a pressure cooker, simmer for 8 minutes and cook.

3.Steamed rice with salt.

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.

4.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. Depending on the amount of rice, take grams of tea leaves with 500-1000 ml of boiling water.

Are you talking about cooking just rice or cooking?

If it's simple cooking, there are many ways, and there are many simple and easy ways!

First, soak the rice in water for about two hours before steaming, the time is not too long, because we can steam it without soaking it at home, and it will be easier to cook and soft if you soak it.

Second, the amount of water added to the rice is a problem. Usually the water is less than a meter centimeter, not soft or hard, more suitable for our stomach to accept it, and the taste is also good. More will be sticky, my mother likes to eat such a meal, less will be hard, like a raw core, it is not easy to digest after eating.

Third, the *** bad of rice will also affect the good or bad. Now there is a kind of Thai fragrant rice that is sold everywhere, and there is that kind of long-grain fragrant, longer than ordinary rice, I usually make rice 3:1 is to add a little fragrant rice, the taste will be better, if you like to eat fragrant rice, you can directly use fragrant rice to cook, add a little black fragrant rice to make the rice will be black and red, beautiful and delicious, the best ratio is also 3:

1 Fourth, you can also add some other steamed rice, such as adding some glutinous rice, vegetables can also be added, according to your own taste, add diced sweet potatoes, diced potatoes, diced beans, etc., add a little blended oil, you can steam very delicious rice.

If you want to cook deliciously, the first thing is that you can't put too much water. Otherwise, the taste is not good, and the second is to drop two drops of oil and two drops of balsamic vinegar when cooking, and the cooked rice is fluffy!

Wash the rice with water, put it in a pot, and add an appropriate amount of praise to the people. Half an hour after cooking rice delicious, if there is cooked lard at home add a little more better auspicious Ji Zheng eat.

You can wash the rice in advance and soak it for 1 2 hours before cooking, and you must master the ratio of water to rice about the same.

What should I do if the cooked rice is either too hard or too soft? If you master the art of cooking, you will be able to cook delicious rice!

1.The dedicated rice measuring cup accurately measures the required amount of rice. When washing rice, add a large amount of water for the first time, stir it quickly, immediately discard the water, scrub the rice with the palm of your hand in a pressing motion, and rinse with water again until it is clear.

2.Put the washed rice in the inner pot and add the correct amount of water, leave it for about half an hour to allow the rice to absorb the water before starting to cook the rice.

After the rice is cooked, continue to keep it warm for about 10 15 minutes, then open the lid of the pot, and stir the cooked rice with a rice spoon to stir evenly, it is fragrant rice.

3.If you can't be sure of cooking rice that is just done, adding a drop or two of wine can turn the half-cooked rice into fragrant rice.

4.Add a pinch of salt and salad oil to the washed rice to make the cooked rice shiny.

1.Steamed rice with tea: Steaming rice with tea can make the rice have good color, aroma, taste and nutrition, and have the benefits of removing greasyness, cleansing the mouth, moistening food and adding vitamins.

The method is: take an appropriate amount of tea according to the bending modulus of rice, soak it in boiling water for 5 minutes, and then filter out the tea residue. Put the filtered tea into the washed rice and steam it in a pot.

2.Vinegar-steamed rice: Cooked rice should not be left for a long time, otherwise, the rice will easily become rancid. If you prevent some vinegar when steaming rice, it can make the rice easy to store and prevent rancidity, and the steamed rice does not have a vinegar taste, on the contrary, the aroma of the rice is stronger.

3.Wine steamed rice: When you find that the steamed rice is raw, you can use a spatula to shovel the rice, add two tablespoons of rice wine or rice wine, and then cook it over low heat for a while, and the rice will not be sandwiched.

4.Steamed rice: 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 as delicious as new rice.

Method: Wash the aged rice, soak it in clean water for two hours, remove and drain it, then put it in a pot and add an appropriate amount of hot water and vegetable oil, boil it over a strong fire and turn it to low heat and simmer for 30 minutes. If using a pressure cooker, simmer for 5 minutes.

5.Salt steaming rice: This method is only used when the leftover rice is resteamed. The leftover rice needs to be re-steamed when you eat it again, and the re-steamed rice always has a peculiar smell, which is not as delicious as the freshly steamed rice. If you put a small amount of salt water when steaming leftovers, you can remove the peculiar smell of rice.