What ingredients are used to steam rice, and what can be added to steamed rice

You can put some meat, you can also salted fish or something.

Steamed rice can be added with vinegar, salt, oil these things, vinegar can make the rice stored for a longer time, and the fragrance is more intense, add salt can be used in steamed leftover rice, can remove the peculiar smell of rice, and add oil can make the old rice become as delicious as new rice, the steamed rice is also fragrant and soft, and the taste is unique.

What is better to add to steamed rice.

1. Add branch-based vinegar.

Steaming rice with vinegar does not have to worry about a sour taste, but it will make the rice more sweet and tasty, and it can also prevent the rice from sticking to the pan. In terms of dosage, it is necessary to pay attention to a certain proportion of vinegar, which can be made according to the ratio of 1 kg of rice to 1 ml of vinegar, and the rice can be stored for a longer time, which is not easy to spoil.

2. Add salt. Adding salt is suitable for resteaming leftover rice, overnight rice, etc. Under normal circumstances, leftover rice will have some peculiar smell, at this time, as long as you add a little salt water to it and steam it with rice, you can remove the peculiar smell in the rice, and the taste will be better.

3. Come on. Refueling is to put some of our daily cooking oil into the rice, and of course it is okay to put lard. Steaming rice with oil will make the rice soft and sweet, with clear grains, and it is not easy to stick to the pot, which is similar to the effect of vinegar.

Tips for steaming rice to be fragrant and delicious:

1. Soak Dahongsen to lift rice.

The rice needs to be soaked in water for a period of time to allow the rice to fully absorb the water, so that the rice can be steamed to reduce the dryness and hardness caused by some foods.

The rice absorbs enough water during the soaking process, so there is no need to worry about nutrient and water loss during the high-temperature steaming process, and at the same time, it can retain the nutrients in the rice to the greatest extent.

So, how long does rice need to be soaked? 10 minutes is fine.

2. Reduce the number of cleanings.

After soaking the rice for 10 minutes, it will soak out a lot of dirt and dust, so at this time the rice needs to be cleaned again, but it does not need to be cleaned too many times, at most two times is enough, if the number of cleaning times is too much, it will cause the loss of nutrients in the rice.

The washed rice washing water contains some nutrients, which can be preserved, and can be diluted to water the flowers when it is fermented, and the effect is very good. Note here: be sure to dilute it before using it!

3. The ratio of rice to water.

When steaming rice, the ratio of water to rice is also very important, the rice is soft and glutinous with more water, and the rice is too hard to chew if there is less water, so the proportion of water added is very important.

The optimal ratio of rice to water is that many people may not be very sure about the amount of water when adding water, so you can measure it with your fingers, and the water level is about 1cm, because the rice has been soaked before, so you don't need to add too much water, which can not only reduce the steaming time of rice, but also make the taste and nutrition the best.

After the water for steaming rice is added, add a little cooking oil spring pie and white vinegar to it, the amount of oil and white vinegar does not need too much, 1-2 grams of oil can be used, and two drops of white vinegar can be dropped.

Don't think that adding white vinegar will make the rice sour, in fact, it is not like this, because the temperature of the rice will rise during the steaming process, and the white vinegar will evaporate with the increase in temperature, and only a small amount of white vinegar will enter the rice, but there will be no peculiar smell.

On the contrary, when the rice is soaked in white vinegar, it becomes more fragrant and soft. Therefore, when steaming rice, remember to add an appropriate amount of oil and white vinegar, which will greatly improve the taste of the rice.

5. Simmer the steamed rice for a while.

Many people open the rice directly after it has been steamed, but this is not true. After the rice is steamed, don't rush to open it, cover the pot and continue to simmer the rice for a while before taking it out.

The principle of simmering rice for a while is to let the rice continue to heat and keep warm, so that the temperature in the pot has a process of dropping, so that after simmering for a while, the taste will be better. This method is also one of the tricks of cooking rice in many restaurants.

1. Steaming rice with vinegar: Cooked rice should not be left for a long time, especially in summer, when rice is easy to 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.

2. Steamed rice with oil: Steamed rice with old 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. 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. Steaming rice with salt: This method is limited to the use of leftover rice when steaming. 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. Steaming rice with tea: steaming rice with tea can make the rice colorful, fragrant and nutritious, and has the benefits of removing greasy, cleansing, transforming food and providing vitamins. Depending on the amount of rice, take grams of tea leaves with 500-1000 ml of boiling water.

Steamed rice with hot water and vinegar and sesame oil is fragrant and delicious.

1. Steam with hot water. Rice steamed in hot water has a softer and more flavorful texture.

2. Add vinegar. Adding an appropriate amount of white vinegar to the freshly steamed rice can make the rice grainy and fragrant, soft and delicious.

3. Add sesame oil. Adding an appropriate amount of sesame oil to the rice can make the rice look shinier and taste better.

Rice:Rice is a staple food loved by people in China, and even in East and Southeast Asia, and is made by steaming or simmering rice with an appropriate amount of water.

The main ingredient of rice is carbohydrates. The protein in rice is mainly rice protein, which has a relatively complete amino acid composition and is easy to be digested and absorbed by the human body.

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.

Rice can be mixed with five flavors, providing almost all the nutrients the whole body needs. Rice is flat and sweet; It has the effect of nourishing the qi, strengthening the spleen and stomach, benefiting the essence and strengthening the will, and the five organs, clearing the blood and veins, brightening the ears and eyes, relieving annoyance, quenching thirst, and stopping diarrhea.

Rice can be steamed with pumpkin, black fungus, taro, etc. ’

Pumpkin rice: Pumpkin has the highest carotene content among melons, and the pectin in it can improve the viscosity of rice and slow the absorption of sugars, so pumpkin rice is suitable for diabetics. In addition, mannitol in pumpkin has a laxative effect, which can reduce the harm of toxins in feces to the human body and prevent the occurrence of colon cancer.

Black fungus rice: Black fungus is a gelatinous edible mushroom and medicinal mushroom with high nutritional value, rich in iron, especially high in lysine and leucine. In recent years, it has been found that it can reduce blood viscosity and has a significant preventive effect on cardiovascular and cerebrovascular diseases.

Taro rice: Taro has a soft texture and is easy to digest, suitable for people suffering from gastrointestinal diseases, tuberculosis, as well as the elderly and children. When you are constipated or your body is red and swollen in summer, eating some taro rice can especially play a laxative and detoxifying role.

However, taro contains more starch, and it is easy to flatulence when eating more, so you should pay attention to the appropriate amount when eating.