What is a pot dish and is it burnt rice?

The making of rice pot rice.

Rice pot is a snack food that is crispy and delicious, and is widely popular.

1) Process flow.

Washed rice, boiled rice, steamed rice, seasoning, tableting, slicing, frying, spraying seasoning, packaging.

2) Technical points.

Washed rice, boiled rice, steamed rice: Wash the rice and remove the sand, put it in a pot and boil it until it is half-cooked, remove it, and steam it in a steamer.

Mix Add 2% 3% shortening or palm oil and 12% 16% starch to the steamed rice and stir well.

Tablet pressing and slicing: Use a tablet press to press the mixed material into 1 mm thick rice flakes and slice them according to the specifications of 3 cm and 2 cm.

Frying and spraying seasoning: the oil temperature is about 240, the time is 3 6 minutes, fry to light yellow and remove it, drain the oil and spray the seasoning powder with a fineness of 60 80 mesh, and then package.

The pot is delicious, nutritious, is one of the small foods loved by people, and the home production of the pot is also a way to make money.

1. The ratio of raw materials is 500 grams of rice, 50 grams of starch, and a little lard.

2. Production method.

Put the washed rice into the pot, boil it until it is half cooked, remove it, and then put it in a steamer to steam.

Stir in a small amount of lard while hot, and when the rice cools to room temperature, stir in the starch.

The rice is hand-rolled into 2 mm thick flakes and cut into appropriate slices with a knife.

Put an appropriate amount of vegetable oil into the pot and heat it, put in the rice flakes after the oil is hot, remove it when it is fried until it is light yellow, control the excess oil, and then sprinkle it with seasoning powder.

3. The production of two kinds of seasoning powder.

Ratio of spicy seasoning powder: 20% monosodium glutamate, 2% chili powder, 76% salt, 2% pepper powder.

Ratio of cumin seasoning powder: salt 60%, cumin 28%, ginger powder 3%, Sichuan pepper powder 9%.

Resources. Guoba cuisine Guoba cuisine is a unique flavor snack that Tianjin people generally like to eat. The main ingredient of the pot is the pot rice, which is ground into a pulp with high-quality mung beans and high-quality millet water, spread into thin pancakes, and cut into willow leaf pieces. It is marinated with sesame oil, minced ginger, chopped green onion, noodle sauce, soy sauce, soy sauce, soy sauce, etc.

Then, put the pot into the marinade, mix gently, until the pot is completely covered with the marinade, and then serve it in a bowl, and then sprinkle with chili oil, sesame oil, sesame sauce, soy tofu juice, coriander leaves, etc.

The pot dishes are crispy and fragrant, smooth and delicious, and with sesame baked cakes, the flavor is abnormal.

Tianjin's pot dishes, colloquially called"Gaba dish", in fact, it is also a pot soup, stir-fry the liver with garlic water, and the pot must add coriander and spicy seeds. And it's spicy paste to taste. This is a kind of vegan marinade (fennel, green onion and ginger in clear oil, salt, soy sauce, starch, water to make a marinade), add pancakes (soybean milk spread into thin slices, cut into chess pieces), soaked in the marinade, put into a bowl, and then add sesame sauce, fermented bean curd juice, coriander (spicy people like spicy paste to eat).

Tianjin Guoba cuisine, which is a pancake from Shandong, has evolved into a pancake fruit and a pot dish, all of which are popular in Tianjin. However, never put pot dishes, with stir-fried vegetables or vegetables"dishes"Word associations. Pot dishes are not vegetables, but soups.

Summary. Hello, there is a pot because the temperature of the heating plate at the bottom of the pot is too high, so when cooking rice, you must control the size of the temperature, so that you can avoid the situation of producing pot when cooking rice, and the effect is more obvious.

Why is there a pot when cooking rice.

Hello, there is a pot because the temperature of the heating plate at the bottom of the pot is too high, so when cooking rice, you must control the size of the temperature, so that you can avoid the situation of producing pot when cooking rice, and the effect is more obvious.

When simmering rice, the layer of rice grains that are charred into lumps close to the pot is the pot, and the pot is harmless. Suitable for people: people with weak stomach, chronic gastritis, and those who do not want to eat and drink should eat; Spleen deficiency, indigestion, long-term diarrhea for the elderly, children should eat

After illness, people with weak digestion and abdominal pain should eat. People who avoid eating: Diabetics should not eat:

People with Sjogren's syndrome and yin deficiency should avoid eating. Suitable for consumption: To prevent the pot in the rice pot, you need to master the degree of water when simmering rice, and be careful not to exceed the time.

To avoid this, you can stir more while cooking, add water in moderation, and lower the temperature to stir-fry for a while.

These are all effective means.

If you have any other questions, you can also consult me.

Summary. First of all, it may be that the inner liner of the rice cooker needs to be replaced.

If there is a pot, whether it is made in tea or soup, the taste is superb!

First of all, let's first understand how the pot is generated, which is caused by the high temperature of the heating plate at the bottom of the rice cooker.

Generally, the price of this rice cooker should not be too high, or the inner liner is not brushed and non-sticky.

As for whether it is good or not, it depends on your own needs and disposable expenses. I can only tell you that a rice cooker that can't afford a pot is definitely better than a rice cooker that sours rice better.

When buying a rice cooker, you can observe its parameters, IH heated rice cooker is better than the arc kettle, and the arc kettle is better than the flat bottom kettle

Try to lower the fire, or the program is not well controlled and the heating time is too long.

Under normal circumstances, a coated rice cooker will not stick to the bottom.

Please ask if the coating of the main pot is off, if so, it would be nice to change it...

If you don't change it, and you don't stick it, putting some oil will improve.

But it's better to change it......It's pretty cheap now.

Why is there a pot when cooking rice.

First of all, it may be that the inner liner of the rice cooker needs to be replaced. If there is a pot, whether it is made in tea or soup, the taste is superb! First of all, let's first understand how the pot is generated, which is caused by the high temperature of the heating plate at the bottom of the rice cooker.

Generally, the price of this kind of rice cooker should not be too high, or the inner acacia gallbladder is not brushed and non-sticky. As for whether it is good or not, it depends on your own needs and disposable expenses. I can only tell you that a rice cooker that can't afford a pot is definitely better than a rice cooker that sours rice better.

When buying a rice cooker, you can observe its parameters, IH heated rice cooker is better than the arc kettle, the arc kettle is better than the flat bottom kettle try to reduce the heat, or the program control is not good and the heating time is too long. Under normal circumstances, the coated rice cooker will not stick to the bottom, please ask the question whether the coating layer of the main pot is falling off, if so, just change it....If you don't change it, and you don't get it, put some oil on it, and it will be improved after the calendar, but it's better to change it......It's pretty cheap now.

Rice pot rice originated in southern Shaanxi, as early as thousands of years ago, the ancients began to make the pot, the history of the pot can be said to be a long history. Guoba rice belongs to the Sichuan and Hubei flavors, the steamed rice is packed into a cast iron pot, grilled with a fire, there is a layer of golden crispy and fragrant pot rice at the bottom, and then according to the customer's preference to fly on all kinds, authentic, green, nutritious dishes, accompanied by Sichuan special bean drums, appetizing sauerkraut, cowpeas, etc. gathered in a pot for customers to enjoy, and then send a bowl of hot soup for free after eating.

Guoba rice is fragrant and tender, very flavorful, after eating, let ** forget to return, Guoba rice has now become a must-eat delicacy for many young people, the store is big and small, the business is extremely hot, customers are full of praise after tasting, many customers go to visit, and return satisfied. Each pot rice is fragrant and appetizing, and each pot rice is surrounded by a faint fragrance of the dish, blending the aroma of the pot and rice just right.

The rice cooked with firewood will have a bit of the aroma of the firewood pot, which smells good and delicious, and the rice will be stuffy for a while, and the pot will be crispy, and you will eat one bite after another. The rice cooker has few pots, a little hard, a little tough, and does not have the aroma of wood-fired pots.

Nabes are burnt rice that adheres to the bottom of the pot when cooking rice, and it has a fragrant flavor and a crunchy taste.

Actually, there is a little trick to avoiding the pot when cooking rice in a rice cooker:

1. Soak the rice soft before cooking, at least for more than ten minutes, the soaked rice is soft and delicious, but it should be noted that the amount of water should be reduced compared with the appropriate amount of dry rice.

2. Cooking rice with boiling water can not only save time, but also make rice more nutritious.

3. If you are afraid that the rice will have a pot, you can turn the power supply to the heat preservation gear when the rice soup is dried after the rice is boiled, simmer for a few minutes, and then cut off the power supply, so that the rice will not be thick.

In fact, today's smart rice cookers can make an appointment to cook rice and set the cooking time in advance, which not only avoids the cooking time being too long, but also soaks the rice softly, making the rice softer and more delicious.

Many people have had the experience of cooking rice in a rice cooker, and a layer of rice will stick to the bottom of the pot. The reason for sticking rice at the bottom of the pot may be:

1. Cooking time is too long. Some people are accustomed to putting the rice into the rice cooker to cook before going to work in the morning, and when they eat at noon, the rice is dry and the bottom of the pot is sticky. This is mainly due to the fact that the rice has been cooked for too long, and the water has slowly evaporated when the rice cooker keeps warm.

Suggestion: Don't cook the rice for too long.

2. In the past, when removing the pot in the pot, the dry shovel was too strong, which damaged the coating of the non-stick pan.

Suggestion: When a layer of rice sticks to the bottom of the pot, it will fall off naturally after soaking it in water, and then clean it with a soft brush so that it does not hurt the coating.

It is mainly caused by the high temperature of the heating plate at the bottom of the rice cooker; The solution is simple: the rice cooker cooks rice without sticking:

1. You can stir-fry it from time to time when cooking rice, after all, if you don't turn it, you have to paste it, needless to say, if it sticks to the bottom of the pan, there is more water at the bottom, first boil the water hot spot, and then put the rice at the evaporation point!

2. As soon as the rice cooker jumps from the cooking state to the insulated state, unplug the power plug, and simmer for a while to ensure that the pot does not stick.

How can I make a rice cooker cook rice without a pot?

When you want to cook the rice after washing, put some oil in the pot, and when the rice is cooked, use a rice spoon to loosen the rice, and then cover the lid, so that it will not stick to the pot, and the rice is delicious.

It will not overflow the soup, and there is no pot at the bottom of the pot, so the taste is fragrant.

While cooking rice, add a few drops of vinegar to the water. The steamed rice is whiter and more fragrant. It's good that the nutritional value is high.