How can you fry rice without rice, it is fragrant and glutinous, and it tastes good?

I have added my favorite blood glutinous rice to the glutinous rice cake, the blood glutinous rice has another name called "blood and qi rice", the nutrients are obvious, it has the effect of strengthening the spleen and stomach, moisturizing and nourishing the blood, usually add a little when cooking, and eat it often can also detoxify and nourish the skin!

Other ingredients include a variety of seasonal vegetables, fruits, and fresh meat, meat and spicy, red and green, 6 kinds of seasonings, 2 kinds of meals, a total of 8 kinds of food, which can be called "eight treasure rice". Eating delicious, the taste is rich and colorful, and seeing the beauty and beauty, my son and I each ate 2 bowls and finished the whole big pot! Material:

Blood glutinous rice (purple glutinous rice), white glutinous rice, lentils, cowpeas, spring bamboo shoots, oyster mushrooms, carrots, fresh meat, salt, light soy sauce, rice wine, tapioca starch in small amounts.

Mix blood glutinous rice and white glutinous rice 1:1 and clean. (In fact, there is no strict proportion, if you like it, it doesn't matter if it's all blood glutinous rice, it's just that I like more types and richer nutrients!) ）

I soaked for a while, following the normal cooking procedure of the rice cooker and refrigerated. Don't put too much water, otherwise it will be too sticky and harmful to the taste. (How to cook in a rice cooker, the difference between soaking and not soaking is how much water is added, if the water needs to be put less after soaking.)

In fact, it is best to use a desugared rice cooker that cooks first and then steames, so be sure to soak it. ）

The egg fried rice ingredients are informal, I can like anything, I put fresh lentils, cowpeas, spring shoots, oyster mushrooms, carrots. (Fresh peas and cowpeas have long been stripped of their shells.) ）

All materials are cleaned, and hob blocks, those work can be done slowly while cooking rice. Fresh meat hob pieces, add salt, light soy sauce, rice wine and a small amount of flour and grasp well. Boil a pot of hot water, blanch all the ingredients except the meat in the pot, remove and drain the water to set aside.

Heat the oil in the pan, add the meat and stir-fry quickly until the color fades. Add all the ingredients that have been blanched and stir-fry twice. Add the steamed glutinous rice cake, stir-fry evenly, and add salt seasoning.

When frying rice, rice is generally used to stir-fry, if you don't have it, you can choose a piece of old tofu to stir-fry. The rice stir-fried in this way is full and low in calories.

You can use glutinous rice instead of rice, steam it in an electric pressure cooker and let it cool. Then prepare your favorite ingredients and blanch them for later use. These ingredients are stir-fried in a pan of oil, then added with rice and condiments.

I think you can use glutinous rice instead of rice to make fried rice, which is also very delicious.

m of the cause. The rice with the calendar is relatively soft and glutinous, and it will stick together when it is fried;

There is a lot of water when steaming rice. When the rice is steamed, there is a lot of water, which causes the rice to be sticky, and it will stick when it is fried;

Put less oil in the stir-fry when stir-frying.

If you want to fry rice without sticking, you should first choose rice that is not soft and glutinous, put less water when steaming, and then let it cool before stir-frying. When the rice is cold, pinch it into granules first, it is best to mix the flavor first, and the pot should be hot, and the cold oil will be used for a lifetime, so that it will not stick to the pan. Leave a little oil, if there is too much oil, it will be greasy, and then the egg will be slipped with chopsticks and then eat, and the time of frying will be mastered.

When you fry the rice, it will make a noise, and you feel that the rice will already jump, so that's fine.

Tools Ingredients: 200 grams of rice, 3 cups of water.

Method steps.

1. First of all, pick out the stones and other debris of the rice, and then wash the rice, which should be washed three times;

2. Put the washed rice into the rice cooker, put an appropriate amount of water, add some salt, and rice vinegar 3. Change the lid of the rice cooker and plug it in, press the cooking button and wait for it to trip automatically, and the rice will be cooked.

If you cook rice with tea, you can get a meal that has a good color, aroma and taste, and if you want to eat fragrant rice, you don't have to use new rice.

As the pot boils after adding rice, the steam is reduced, and the vitamin B1 is preserved 30% higher than that of rice cooked with cold water, and the cooked rice tastes better.

Tea cooking also has the benefits of removing greasyness, cleaning the mouth, transforming food and preventing diseases. Middle-aged and elderly people often eat tea and rice, which can soften blood vessels, reduce blood lipids, and prevent cardiovascular diseases.

Healthy way to steam rice.

The best way to make rice is to boil the water and then put the rice, so that the rice is heated while absorbing water, and the protein is solidified when heated, so that the rice grains are intact and not broken. Part of the starch gelatinization layer escapes and dissolves in the soup, making the porridge sticky.

Leftover rice should not be eaten too much.

The main ingredient in rice is starch, and the digestion process of starch in the human body is as follows: first, the salivary amylase in the mouth hydrolyzes the starch into dextrin and maltose.

1. Cooking standard: Dig rice with water no more than three times each time to reduce the loss of nutrients from rice. The water used to measure steamed rice should exceed the first joint of the index finger. Soak the washed rice in cold water for 1 hour to allow the rice to absorb the water.

2. Add cooking oil to rice: Add an appropriate amount of cooking oil or lard to the washed rice, and the steamed rice will be soft and loose.

3. Add a few drops of vinegar to the rice: Adding a few drops of vinegar to the washed rice water can make the steamed rice whiter and sweeter.

4. Add salt to rice: If there is leftover rice that has to be re-steamed, sprinkle some salt into the rice pot water, and the taste will be fresh and the same as new rice when eating. If you have steamed rice, you can also sprinkle some salt on top of the rice, and the steamed rice will not have a mushy taste.

5. Add rice wine to rice: It doesn't matter if the rice is made into sandwich rice, just pour some rice wine into the rice pot and steam it for a while.

1. Wash rice. Before washing the rice with water, pick out small stones, sand and other impurities. Use cold water, not hot water, to wash rice.

The amount of water used and the number of washing should be minimized, in order to remove impurities such as rice bran, do not rub or stir excessively, and the washing water should be poured out quickly, because the rice contains some vitamins and inorganic salts that are soluble in water, and more Taoning will cause the nutrients on the surface to be lost with water.

2. Soaking. Freshly washed rice should not be put into the pot immediately, and according to experience, you can add an appropriate amount of water to soak for 10 to 15 minutes. Because the structure of rice is compact, it takes a long time for water to adsorb and penetrate into the inner layer, and it is more time-saving to cook and soak rice grains than rice grains without soaking, and the soaked rice grains are heated evenly inside and outside, and the rice is soft and delicious.

3. Cook rice. Boiling water can not only shorten the cooking time, save energy, but also better preserve the nutrients in rice.

4. Braised rice. Eating the rice as soon as it is cooked will have a poor taste, so simmer the cooked rice again so that the moisture can be evenly distributed among the rice grains. If you use a rice cooker to cook rice, you should keep it warm for 10 minutes after the rice is cooked and then press the switch to cook it for the second time, if you still can't open the lid immediately after the second time you cook, you should simmer for another 5 to 10 minutes, so that the rice will be more delicious.

5. Pick loose. The taste of each part of the cooked rice will be different, so the rice should be mixed well before eating, and the excess water vapor will evaporate during the mixing, so that the rice is loose and delicious.

6. When cooking rice, add a small amount of salt and a little lard to the rice to make the rice soft and loose. When cooking rice, drop a few drops of vinegar into the water, and the cooked rice will be whiter and more flavorful. Cooking dry rice for a long time can cause a loss of vitamin B1 of more than 30%.

7. If the rice soup is skimmed when cooking, the vitamin loss will exceed 40%. When the rice is raw, you can pour some rice wine into the rice pot and cook it for a while. When the leftovers are re-steamed, you can put some salt in the rice pot water to taste like new rice.

Use this little trick to steam the rice, make sure that the steamed rice is fragrant and delicious, and it is no problem to eat three bowls.

1. Soak the rice for 10 minutes after scooping to make the rice fully full, and the cooked rice is crystal clear, soft and glutinous. (However, this method does not work for japonica rice).

2. A bowl of rice + 1 3 measuring cups of glutinous rice. The rice will be fragrant and soft, and it is often eaten to nourish the stomach.

3. Choose the right accompaniment to enhance the sensory enjoyment that rice brings to diners. For example, it is served with braised pork, half a sliced soy sauce egg, and green vegetables.

Wash the rice, soak for an hour, and then add some peanut oil to the rice.

Buy a good rice cooker, the inner tank is honeycomb-shaped, and when cooking rice, put the amount of water in moderate.

Go buy a rice cooker of more than 500 yuan, and Arowana rice of more than 4 yuan a catty.

If the rice is not good, use a pressure cooker.

Wash well. Try putting a little sesame oil in it.

1. Soak the glutinous rice in water for 6 hours, wash it, remove it, and drain the water. Put a thin cloth in the cage drawer, loosely put the glutinous rice into the cage drawer, and steam it for 30 minutes with a strong fire to make medium-rare glutinous rice;

2. Pour the glutinous rice into a larger container, add white sugar and lard and stir evenly for later use;

3. Wash the lotus seeds and cook them for 30 minutes in advance until they are ripe. Soak the jujube in warm water for 30 minutes and remove the pit. Chestnut shell to retain the pulp;

4. Take a large open bowl and smear a layer of oil on the inner wall of the bowl (to prevent the bowl from sticking). Spread the processed lotus seeds, red date flesh and raisins on the bottom of the bowl regularly;

5. Then add a layer of mixed glutinous rice and compact. Stack in another layer of bean paste and compact. Then put a few chestnut meats, and finally add a layer of mixed glutinous rice, and seal the edge of the bowl;

6. Put the packed large bowl of glutinous rice into the steamer and steam it over high heat for 40 minutes. After letting it cool slightly, first buckle it on the bowl with a large flat plate, and then carefully turn it over by hand.

Overnight rice is perfect for stir-fried rice, stir-fried with eggs, and although it is simple, it will be very delicious. The rice is wrapped in golden eggs, which is particularly fragrant. It is best to use the rice for fried rice to be dry, if it is relatively moist and soft, it will not have that effect.

So is there anything that can be remedied?

It can be fried, but it is not easy to fry the clear texture, and it is easy to stick to the pan.

Fried rice is generally used overnight, and it is cooked too soft because the water is too large, and it becomes soft and not dry when it is fried. And the fried rice itself has to be fried dry, and the soft rice may be mushy before the moisture is dry.

Soft rice should not be fried to give the appearance of rice grains, nor can it be wrapped in fried rice seasoning, and the egg liquid will touch the moisture in the soft rice, stick to the rice ball, and cannot be evenly distributed.

If the rice is too soft, it means that there is more moisture, so you can put it in the refrigerator to refrigerate it first, and then fry it when the rice becomes slightly dry, and the effect will be better. Or let the rice in the rice cooker keep warm for a while, because when the rice is kept warm, the water will slowly evaporate, so as to improve the soft and wet situation, it is generally recommended to keep it warm for about 10-15 minutes, which can be determined according to the soft and wet condition of the rice.

Both methods can be used, or they can be fried together to make **egg fried rice. Pour the eggs into the rice, stir well, let the egg liquid wrap the rice grains, and fry together. Usually when we fry eggs and rice separately, the rice is always lumpy and cannot be separated, so there will be no problem when stir-fried together.

The viscosity of the egg liquid is very poor, first mix the egg liquid and the rice, and then fry it together, the rice will not be clumped, and the particles are clear.

Also, with this method, the egg liquid can be soaked into the rice, making the fried rice taste better and delicious.

In fact, when we cook rice, as long as we keep in mind 3 points, the cooked rice is distinct, fragrant and delicious.

The rice made by this method is distinctly granular, fragrant, soft and delicious, whether it is fresh rice or old rice from previous years, it is delicious when cooked.

Nowadays, people pay more and more attention to health, and they are more concerned about the appearance changes brought about by obesity and the unhealthy factors that affect the body, but many people are usually busy with work and family after work, so it is difficult to find time to go to the gym**, and many people choose to control themselves in their diet, so as to control their weight, there are many types of fat loss meals, and there are a lot of dazzling dishes on the Internet, but we have not seen the recent processing process of those foods, and it is still a little uneasy to eat, in fact, you can do it very well at home** Fat reduction meal, let me teach you how to make rice-free fried rice, which tastes very mellow and is very nutritious, and will not harm people's health. <>

Prepare a cauliflower, a number of green beans, 10 shrimps, two eggs, a carrot, 5 grams of cooking oil, a few peppers, 1 tablespoon of cooking wine, and 5 grams of light soy sauce. Cauliflower can be picked for a slightly older one that tastes better and is closer to the taste of rice. Cut off the shrimp head and open the back, take out the shrimp line, peel the shell and put it in a small bowl, 3 grams of Sichuan pepper, add pepper, a small amount of cooking wine, a small amount of light soy sauce, stir well and marinate for about 1 hour, so as to facilitate the taste.

Chop the cauliflower into small pieces, cut the radish into cubes, cook the green beans and peel the shell, when boiling the green beans, scramble the eggs by the way, and put the eggs in a small bowl for later use after they are hard to scramble. Heat the oil, when the oil temperature is 8 hot, add the peppercorns to fry the peppercorns, put the cauliflower, if you prepare the peppers, you can put the peppers at this time and stir-fry the peppers. After adding the cauliflower, immediately put the shrimp, green beans, and diced radish into it and stir-fry, stir-fry for about seven or eight minutes, add light soy sauce and previously scrambled eggs, and stir-fry evenly.

The so-called rice-free fried rice is the rice that is made, very similar to rice, but it is made of vegetables with relatively low calories instead of the taste of rice, that is, it satisfies itself in taste and texture, thus reducing the intake of carbohydrates, this dish is not only suitable for adults, but also suitable for use as a supplementary food, only need to blanch the cauliflower for a while, it will become softer.