China Rice Competition Steaming, stewing, stir frying, stewing, where is the best rice?

There are many ways to cook rice in China, but it is mainly up to your liking, such as some people like to stew riceAnd some people don't get used to eating it, they don't think it's delicious, but personal tastes are different, so everyone thinks it's delicious, and the type of rice is different. After all, there are 1,000 Hamlets in the eyes of 1,000 people, those 1,000 people from different places. That's 1,000 people with different tastes.

Steamed rice It is a practice in Guangdong and Hong Kong, mainly to put rice and side dishes together to steam rice, so it is also called steamed rice. Braised rice is eaten more by people in the Shichuan River Basin and Weihe River Basin in the Guanzhong region of ShaanxiBefore the 90s, stewed rice was the staple food of rural people in Guanzhong area, and stewed rice was more famous for acacia flower stewed rice, but because of some dialect reasons, some people will call stewed rice wheat rice.

Fried rice is very common, basically all over the country like our most famous egg fried rice, as well as soy sauce fried rice, lard fried rice These are the types of fried rice that we are familiar with, for this some people he will feel more hot, so some people don't like it, but some people think it is delicious, which is the reason why personal tastes are different. <>

The risotto is what the Bayu people often call lazy rice, because people put everything together to stew rice, it will be much more delicious than the meal eaten alone, and its taste will be many layers

I think each one has its own characteristics, and there is no way to compare them, but each one is very good.

I don't think it's as good as the food at home, and the stewed rice made at home is the best.

There are eight major cuisines in China, each with its own style, which is incomparable.

Turnip greens, each has its own love, there is no best taste, only the most suitable.

Everyone's tastes are different, and what they like to eat is completely different.

It's all delicious, there's nothing to compare, each has its own merits, but the rice country is definitely better.

Every meal is delicious, and Chinese food is actually the best meal.

There are countless ways to make rice, but the best one is cured meat.

Ingredients: 500g pork, 200g white rice, 4 eggs, 1 tablespoon balsamic vinegar, 1 tablespoon tahini.

Specific steps: 1. First show the relationship between the amount of rice and the amount of water. It is common to measure a cup of rice in a cup, and the amount of water only needs to be shallow at the bottom of the casserole.

2. Soak the white rice for about an hour in advance, so that it is not easy to paste the pot.

3. Remove the sausages and bacon.

5. Wash the greens and set aside.

6. Slice the steamed bacon and sausages for later use.

7. Pour the soaked rice into the casserole and cook the rice over low heat. After about ten minutes, remove the lid to check, and when the moisture is about to drain, prepare to put in the sausage bacon.

8. After adding the sausage and bacon, continue to simmer for a few minutes to allow the fat and aroma of the sausage and bacon to penetrate into the rice.

9. Prepare 2 tablespoons of light soy sauce.

10. After the rice is thoroughly drained, pour light soy sauce while it is hot. The aroma of lap-mei is overflowing.

11. Finally, blanch the greens in boiling water a few times and put them on top of the rice. Mix well and eat it when you eat it, which can make the rice more flavorful.

There are so many ways to make rice that there is no way to say the exact number, but the stewed rice with tomato sauce and meat is delicious.

Preparation of meat stew with tomato sauce.

Ingredients: rice, 180 grams of minced meat, a tomato, half an onion, a small potato, a carrot, black pepper, cooking oil, soybean paste, salt to taste.

1. Overheat, add applicable oil, stir-fry minced garlic, pour in minced meat, stir-fry to turn white, add two spoons of soybean paste, the appropriate amount is very fresh, stir-fry the fragrance, and put it out.

3. In the electric pressure cooker, press the function button for steaming rice.

4. Mix it and you can start eating, there is meat and vegetables.

The main ingredient of rice is carbohydrates, and the protein in rice is mainly rice protein, which is relatively complete in composition and easy for the human body to digest and absorb. The content of minerals, dietary fiber, and B vitamins (especially vitamin B1) in brown rice is higher than that in polished rice, but the lysine content in rice is lower.

The preparation of rice varies from place to place, but I think the best one is the bacon stew.

Braised rice with bacon combines the unique meat aroma of bacon with the aroma of rice, plus your favorite vegetables, and the key method is also simple.

Main ingredients: a section of bacon, an appropriate amount of carrots, a few shiitake mushrooms, half an onion, the amount of rice per capita, a small amount of light soy sauce, a small amount of dark soy sauce, some cooking oil.

First, let's wash the rice first, and then put it in the inner bowl of the rice cooker, at this time, put in as much water as we usually cook rice, don't rush to cook, let's soak it for 20 minutes.

2. Take out the prepared bacon, wash it and cut it into cubes with a knife. Cut the onion in half and chop it for later use. Wash the carrots first, remove the skin and cut them into cubes. Clean the shiitake mushrooms and dice them for later use.

3. Then, we can start to cook, first put a spoonful of oil in the pot, and then put the bacon in after the oil temperature rises, then I turn on the low heat and stir-fry until the oil of the bacon is fried. Then add the diced onion, now use a spatula to stir-fry the onion and bacon evenly, stir-fry the aroma of the onion, then add the diced mushrooms and carrots and stir-fry evenly, and finally pour in a spoonful of light soy sauce, half a spoon of dark soy sauce, and then continue to stir-fry until the ingredients are colored, then turn off the heat and remove from the pot.

4. Finally, we put the fried ingredients in the rice cooker and steam them, mix them well with the rice that was soaked in water before, and then cook them like they usually cook rice and serve them out.

There are many ways to make rice, such as water, sake, and steaming, but I think it is delicious to cook rice with water because I eat rice cooked in water every day, and I never get tired of eating it.

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.

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.

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.

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

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. Here's how:

Take an appropriate amount of tea according to the amount of rice, soak it in boiling water for 5 minutes, and then filter out the tea residue. Pour the filtered tea into the washed rice and steam it in a pot.

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 rice has a stronger aroma.

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.

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

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.

Ingredients for rice: long glutinous rice, shredded pork, cabbage, shiitake mushrooms, shallots, minced ginger, Cantonese sausage, carrots, shrimp skin, light soy sauce, salt, sesame oil.

Method: 1. Soak the long glutinous rice in water overnight and pour out the excess water, add an appropriate amount of light soy sauce, sugar and cooking wine to marinate the shredded meat for 20-30 minutes, wash the cabbage and cut it into pieces;

2. Shiitake mushrooms (soaked in water, soaked water is retained), shallots, minced ginger, Cantonese sausage, carrot sliced or shredded;

3. Add an appropriate amount of oil to the pot, add shiitake mushrooms, shallots, minced ginger, Cantonese sausage, shrimp skin and stir-fry over low heat, pour in shredded meat and stir-fry evenly;

4. Pour in the long glutinous rice, stir-fry evenly, spread the carrot slices on the top, evenly pour the water soaked in the mushrooms, cover the lid, after the bubble, continue to simmer for 20-30 minutes on low heat, turn off the heat and simmer for about 10 minutes;

5. Open the lid of the pot, pour in an appropriate amount of light soy sauce, sprinkle chopped cabbage and mix well, then cover the pot and simmer for a short time, drip an appropriate amount of sesame oil to eat.

Sweet potato multigrain rice.

Raw materials: multigrain rice, sweet potato, corn oil.

Method: 1. Add an appropriate amount of water to the multigrain rice and soak it overnight; Scoop up the soaked multigrain rice and drain the water; Peel the sweet potatoes and cut them into small cubes;

2. Put the multigrain rice and diced sweet potatoes into the rice cooker, add a little more water than the usual steamed rice, and add a little corn oil to steam.

When cooking rice, add a little corn oil, or a few drops of rice wine, a few drops of white vinegar, and a small half of green tea water can make the cooked rice smooth, soft and glutinous, with distinct grains, and it will never stick to the pan.

The best way to cook rice is fried rice. It is made with eggs, carrots and beef, and it is very delicious. However, it is best to use leftover rice for fried rice, and it is necessary to leave it for a while when it is freshly steamed.

It can be steamed with other rice such as millet, glutinous rice or something, or steamed with some beans, and can also be used to make eight-treasure rice, pilaf, etc., and it is also a good choice to cook porridge.

The only way to make rice is steaming. There are many ways to process the rice after it is steamed, such as stir-frying rice, or adding some water to make porridge, depending on your personal preference.

The easiest thing is to steam in the rice cooker, but you have to stir-fry. Either it's egg fried rice, so you don't need to stir-fry, and you can deal with it by buying a bag of pickled vegetables. In addition, you can fry potatoes and beans and stuff the rice on top, preferably with the kind of yellow pot, which I think is the best.

The best way to eat rice is to add some dried fruit steamed rice, such as raisins, such as red dates, so that the steamed rice is fragrant, and there is a fruity flavor, which tastes sweet and silky.

Rice is steamed directly, which is the most common way to eat, and it is also the most popular, and it has basically been eaten as a staple food in both the north and the south, but the humidity of rice is also particular.

Rice is one of the main foods in our daily life, but people often ask how to steam rice to make it clear and fragrant. A bowl of sweet and delicious rice is not only good for rice, but it is also important to know some skills for steaming rice. So how do you make steamed rice taste good?

Today I will introduce you to the most complete skills of steaming rice, so that the rice grains you steam are fragrant and mellow.

Selected Rice: Good ingredients make for a great meal. High-quality rice is the first choice for steaming delicious rice; Steamed rice is different from rice boiled in congee, the simple difference is that steamed rice is thin and long, while rice boiled in congee is short and fat.

When steaming rice, the ratio of rice to water should be 1:. Add vinegar:

When steaming rice, add 2-3 drops of vinegar so that the rice is less likely to become sour and will be more fragrant. As long as the water is right, the grains will become clear, the acetic acid will decompose at high temperatures, and the rice will not have the taste of vinegar.

Add milk: usually when cooking riceWe can add some milk, so that the steamed rice is not only white and crystalline, but also has a unique milky aroma. When steaming rice, you might as well add a spoonful of lard or cooking oil to see, so that the rice is fragrant and soft, and the taste is much better than if you didn't put it, and the steamed rice particles are clear and not easy to paste the bottom. This effect is similar to the vinegar mentioned earlier.

Don't rush to open the lid: When the rice cooker jumps to keep warm, don't rush to open the lid and continue steaming for 5 minutes. Then unplug the power and wait another 5 minutes before turning on the pot.

The rice steamed in this way smells so good that I'm sure you'll want to eat more bowls. When storing rice, it should not be stored with fish, vegetables, etc. Otherwise, it is easy to get moldy, so the rice should be stored in a ventilated and dry place.

Spoiled rice loses its flavor and its nutritional value decreases, so you must be careful when storing rice.

Add some lemon to the rice so that the steamed rice will be more fragrant.

It is better to soak the rice an hour in advance and then steam it in a rice cooker.

The main thing is that there is a little more water, and the effect is good.

When steaming rice, remember that the water and rice are more appropriate than yours, and the rice will not be too soft and hard.