Why does cooking rice with an induction cooker make it mushy?

This is a common problem of induction cookers, induction cookers only heat the bottom of the pot that is in contact with him, resulting in a high local temperature, especially the flat bottom, the arc-shaped one is much better. Solution: 1. Select the "Cooking Rice" option function, generally there is no such option, it is best to use a rice cooker to cook rice.

2. Low temperature heating, temperature options at 100 degrees or 200 degrees. 3. Change to an electromagnetic pot with a thicker and heavier pot, so that the temperature of the pot is relatively uniform. 4 !!

It is easy to overflow the pot when cooking, and the anti-spill structure of the induction cooker is not perfect, so be careful not to flow the soup into the inside of the induction cooker, so as not to cause damage to the induction cooker or the danger of leakage. Whether from the perspective of safety or convenience, it is not supported for you to cook rice with an induction cooker.

Because the induction cooker heats up quickly and is unevenly heated, it is easier to paste the pot than other methods.

Solution: Induction cookers are the same, and there is nothing too good to do, I know that everyone is easy to paste the pot, water and heat have become extremely important, this can not be said, at present I think it should be considered from the kitchenware aspect, it is recommended to use thicker cast iron kitchenware and stainless steel kitchenware with a double pot bottom.

For the removal of paste pan marks: spray with kitchen degreasing products, apply a hot, damp towel, and then use a scouring pad.

When cooking rice with an induction cooker, when the heat is too high, some of the rice will stick to the pot and make the rice mushy, so when cooking rice with an induction cooker, the heat should be turned down so that the rice will not be mushy.

The induction cooker heats the bottom of the pot too quickly, and if the heat conductivity of the pot is not very good, it is easy to burn the bottom of the pot.

In fact, you don't need to change the pot because the bottom of the pot is overheated, just turn down the heat when the pot is boiling! Be careful not to leave people away for too long.

The reasons why rice cookers always stick to the pot when cooking rice are as follows:

1. The rice cooker is not cleanedIf the rice cooker is not cleaned after use, the rice left over from cooking before will become hard. If you continue to steam with new rice, the rice will become drier and the rice will already be hard and dehydrated. However, it still needs to be simmered for so long, so a layer of pans will form at the bottom of the pot, but these pots are likely to be mushy and obviously overcooked.

Therefore, before cooking rice, be sure to double-check that the rice cooker has been washed.

Second, the anti-stick pan coating of the rice cooker has been destroyed, and many non-stick rice cookers on the market are actually a kind of coating used, with the existence of these coatings, the rice cooker will not stick to the pan when cooking rice. But these coatings are very fragile and cannot be brushed with sharp utensils. Some people forget this when using it and brush it directly with a steel wool ball.

In particular, if the rice cooker is not cleaned immediately after eating, it will be even more difficult to clean the hard rice.

Often, at this time, the user will choose to use a steel wool ball for brushing, and the coating of the rice cooker will be destroyed in the process. Without the protection of the non-stick coating, the bottom layer is easy to stick to the pan when cooking rice, and the bottom is a common thing. Therefore, when using the rice cooker, you must be careful not to brush it with a steel wool ball.

If you find that the rice cooker often sticks to the pan when cooking rice, then the best way is to increase the coating, of course, this method needs to find a professional to do it. If you don't have tools at home, try using a little more water the next time you cook. If the amount of water is too much, the lower layer will not have too little water when cooking, and it will not be pasted.

A little more water will make the rice a little thinner at best, but it will certainly not be mushy.

Hello, I'm glad for you to solve this problem, the induction cooker stir-fry is easy to paste the pan because the induction cooker will be unevenly heated. Induction cooktops don't generate heat, but are used to heat them. That is, your pot is hot and will most likely burn. Hope it helps.

The reasons why rice cookers cook rice batter are as follows:

1.Too many grains of rice: If you put too much rice in it, the cooked rice will be easy to mush. It is best to follow the markings on the inside of the rice cooker or the measuring cup that comes with it.

3.Cooking rice for too long: If the rice is cooked for too long, the water will be boiled dry, resulting in rice batter.

Under normal circumstances, the cooking time of the rice cooker is about 30-40 minutes, which will vary according to the different types of rice and water added, and the cooking time can be set according to the instructions of the rice cooker.

4.Voltage problem: The cooking time and effect of the rice cooker are also related to the amount and voltage of household electricity. If the voltage is unstable and the cooking time is too long, the chance of rice batter is higher.

6.The bottom of the pot is too thick: If the rice is cooked in a thick-bottomed pot, the bottom is too hot, and the rice is easy to mush.

In short, in order to avoid rice cooker cooking rice paste, you need to pay attention to the above reasons, at the same time, the amount of water, cooking time, voltage, etc. need to master the skills, try a few more times, you can master the best cooking recipe to let the finch method, and the cooked rice is fragrant and soft.

The reason for the induction cooker to paste the pot.

The reason for the induction cooker to paste the pot is actually really simple. To sum it up, it is one sentence: first, the fire is big, second, the oil is too hot, and third, the pot is too thin.

Because the thermal efficiency of the induction cooker is very high, when cooking, it is not good to grasp the heat, time, oil temperature, and the pot is a little thinner, which can easily cause the induction cooker to paste the pot, so how to deal with and effectively avoid the phenomenon of induction cooker stir-frying and pasting the pot?

How to avoid the induction cooker sticking the pan.

The first step is to control the temperature.

When we use an induction cooker to stir-fry, the temperature adjustment should not exceed 180 degrees. When stir-frying, the "stir-fry" mode is generally used, and the temperature is controlled at 160 degrees, especially when the fryer, the temperature should not be too high.

If the temperature of the oil is too high, not only will the chopped green onion and pepper be easy to paste, but also the dishes may stick to the bottom of the pot all at once. And too high a temperature will destroy the nutrients of the dish, and it will also affect the taste.

Step 2: Be diligent when stir-frying.

In the process of using the induction cooker, whether it is stir-frying or cooking, it is necessary to turn it frequently and appropriately. Doing so allows all the dishes to come into contact with the hot part, as only the bottom of the pan works. In addition, it can also prevent some dishes from touching the bottom for too long and sticking to the bottom of the pot.

Step 3: Adjust the temperature of the induction cooker in a timely manner.

Adjusting the temperature is equivalent to controlling the heat when using gas. This skill and experience need to be summarized and accumulated on a daily basis. First, before and after burning oil in the pot, don't make the temperature too high, and you can turn it up after the dish is put into the pot, but it also depends on what dishes are fried to decide.

If you fry vegetables, the temperature can be higher due to the large amount of water contained in the dish, otherwise, it should not be too high, and you can add less water to prevent the pot from sticking.

When cooking something or making soup, after the heat is boiled, it is best to adjust to the "steam" mode, which not only saves electricity, but also prevents the water from "pouring out".

At the same time, after a dish is fried out of the pot, before the next dish is fried, the induction cooker should not be turned off, as long as the temperature is adjusted to "keep warm".

Repeated switching on and off affects the life of the appliance, and even if it is turned off, it will consume a little more electricity to dissipate heat. It should be noted here that the speed of brushing the pot should be fast, otherwise the induction cooker will automatically turn off.

Step 4: Make all the preparations before stir-frying.

The thermal efficiency of the induction cooker is very high, so the pot also heats up quickly. You have to prepare everything before stir-frying, and you can't think of cutting green onions until you want to cut the green onions. It is necessary to prepare the various ingredients that need to be delicately prepared in front of you, and focus your attention on the stir-fry in order to grasp the optimal temperature of the oil.

Induction cooker is a modern cookware that is easy to use, safe and fast, and is loved by many families. However, sometimes you find that it is easy to paste when stir-frying with an induction cooker, so how to solve it? Let me introduce a few ways to do this.

1.Adjust the fire.

Some induction cooktops may have too much heat, which can easily make the ingredients burnt or paste prematurely, so you need to turn down the heat. Generally speaking, when stir-frying, you can start to hit the high temperature with a stick of Kai pants, and then turn the heat to low after the oil pan is hot, so as to ensure that the ingredients are cooked thoroughly and will not be mushy. At the same time, if the vegetable is paste, do not turn off the heat immediately, you can turn the heat to low and continue to stir-fry, which can also have a rescue effect.

2.Control the amount of oil used.

If too much oil is used, it is not only easy to paste the ingredients, but also affect the taste and health of the ingredients. Therefore, you can try to reduce the amount of oil used, or choose the type of oil suitable for stir-frying, such as rapeseed oil, soybean oil, etc., compared with olive oil and peanut oil, etc., the oil content is low, and it is not easy to stick to the pan. At the same time, when stir-frying, you can tilt the pan, pour the excess oil on the side of the pan, and wipe it with a paper towel to reduce the amount of oil.

3.How-to tips.

Proper cooking techniques are also key to avoiding induction cooktops and stir-frying pans. When stir-frying, you can roughly heat the pan first, and then add the ingredients to reduce the possibility of stir-frying in oil for too long and causing the pan to stick. You can also use a spatula to stir the ingredients to prevent them from concentrating on the pan and avoiding uneven heat.

At the same time, you can try to marinate the dish with cooking wine before stir-frying, and then add an appropriate amount of water or stock before putting it into the pot, which can also prevent the pot from sticking.

In short, it is not inevitable to stir-fry the pot with an induction cooker, as long as you pay attention to the heat, the amount of oil and the skills of the man, you can easily avoid this problem and make the dishes more delicious and healthy.

The root cause of the pot is the material of the pot.

Since the heating of the induction cooker completely depends on the heat conduction of the bottom of the pot, the thickness of the bottom of the pot directly affects the heating effect.

If the bottom of the pot is too thin and the heat conduction speed is too fast, it is easy to cause the pot to stick. If it is thicker, the heat conduction will be relatively slow and uniform.

Therefore, in order to avoid sticking the pot, you should try to choose a pot with a thicker bottom.