Why is some rice reborn and some not?

Why is some rice reborn and some not?

In China, the rice planting areas are mainly distributed in the northeast and southern regions, the southern region is mainly near the Yangtze River basin, and there will be some planting in the areas north of the Yangtze River and south of the Yellow River. There will always be people who compare, which is more delicious between Northeast rice and Southern rice?

In fact, because of the difference in climatic conditions between the two places, compared with rice in the south, rice in the northeast is dominated by japonica rice. Taking Jilin rice, which only produces one season a year, as an example, the frost-free period of the whole year is about 140 days, the sunshine time is as long as 2700-3100 hours, the nutrient absorption time is longer, and the rice produced is slender and full of grains, and the entrance is soft and glutinous, sweet and delicious, which is irreplaceable by rice produced in other places.

The main difference between indica rice and japonica rice is the ratio of amylose to amylopectin content in rice, which is high in amylose and hard in taste, high in amylopectin and soft in taste. Northeast rice is high in amylopectin, high in nutritional value, after soaking or cooking, the swelling degree is very high, it looks very full, and amylopectin is not easy to age.

That is to say, if you choose japonica rice to make rice, then the speed of leftover rice is particularly slow, Jilin rice is affected by the unique geographical location, climate and other factors of the production area (the average temperature of Jilin Province is in the case of a large temperature difference between day and night, so that the dry matter accumulation in the rice is more, the amylose content is very low, the amylopectin content is extremely high, and the rice is absorbed by the essence of heaven and earth during the rice maturity period.

In general, southern indica rice is more suitable for porridge, and northeastern japonica rice is more suitable for rice. Northeast rice has a soft taste, full particles, and is more nutritious, which is suitable for making rice, while Jilin rice produced in Jilin Province can even be eaten directly without side dishes after being made into rice, and it is still sweet and moist. Southern rice has a hard taste, easy to be full and easy to digest, and is suitable for making porridge, Yangzhou fried rice, curry rice, etc.

When cooking rice, the ratio of water to rice is not well mastered, and the rebirth is generally less water, and the harder rice is easy to come back to life! In addition, in the process of full rice, opening the lid and leaking air will also cause the rice to come back to life!

The reason why dry rice is not cooked is that after the rice is cooked, it will become a kind of colloid, and its ability to isolate water will be greatly increased. This principle is good to dig a pit in the open space to irrigate water, and the water will quickly penetrate out, but the long-term use of the pond such as the fish pond has a lot of silt at the bottom, so the water will not leak. This is the reason for sandwiching, because the heat is not enough to cook for too long, the surface of the rice grains is gelatinized and isolates the water from entering the inside of the rice grains, so it is difficult to cook again.

2. The reason why the rice cooker is cooked into raw rice.

When cooking rice in a rice cooker, the phenomenon of half-cooked rice occurs mainly because the bottom of the inner pot is heated unevenly. There are generally three reasons for this: the bottom of the pot is deformed, and the bottom of the pot has only limited point contact with the heating plate; Due to the daily use of the pot does not keep the bottom clean, the bottom of the pot is scaled, and an insulation layer is formed between the bottom of the pot and the heating plate; The magnet of the thermostat is aging, the magnetism is weakened, and the magnetism falls without reaching the designed limit temperature, cutting off the power supply of the heating plate.

In the first two cases, the heat from the heating plate cannot be effectively transmitted to the pan, and in the last case, the power is cut off prematurely before the rice reaches the desired cooking temperature.

I come, some rice is reborn, some are not reborn, because of the origin of rice, rice is divided into Northeast rice and southern rice, Northeast rice steamed rice will not be reborn, the taste and texture is much better than southern rice, southern rice steamed rice will be reborn, there is no tendon, the taste is firewood, which is why some rice is reborn and some are not reborn.

Could it be that the moisture has something to do with it? Cook a meal and put it there for next time you eat it, and it's best to put a towel between the pot and the lid to absorb the water, and you can see if it will be better.

The question of the variety of the rice itself.

For rice sandwiching, different methods should be taken for different degrees of sandwich rice, and the following 5 remedies are introduced:

1. If the rice is all raw, then you can use chopsticks to prick a few holes in the rice that go straight to the bottom of the pot, and add some warm water to simmer again. First make a hole in the middle that leads to the bottom of the pot, and then tie a few more around the middle one to be even. It's the heat that can penetrate the whole pot of rice.

2. If the rice is only sandwiched on the surface, then turn the surface layer to the middle and add some water to simmer. The amount of water to add depends on the amount of the sandwich part. If there is more sandwiching on the surface, add more water, and vice versa.

You can also use chopsticks to pierce a few holes, the effect is better.

3. If the rice is partially sandwiched, then it is good to make a hole in the sandwich, and then add an appropriate amount of warm water and simmer. If you are not sure if there are other places where there are sandwiches, you can turn the whole pot of rice, put the sandwich in the middle, add an appropriate amount of water and continue to simmer.

4. You can also add two or three spoons of rice wine to the rice and stir evenly before steaming, which can eliminate the phenomenon of pinching. Stir the whole pot of rice evenly, and then add an appropriate amount of rice wine to simmer, not only can the rice be cooked thoroughly, but also the rice has the fragrance of rice wine, which makes it more delicious. But allergic to alcohol.

people should be careful not to use this method.

5. Break up the raw rice, pour the rice wine into the pot according to the ratio of 500 grams of rice and 50 grams of rice wine, and simmer until the rice wine volatilizes, the rice will not be sandwiched, and the wine will not taste good.

When you come back to life, the rice becomes hard, not delicious and nutritious. The reason for this phenomenon is likely to be that your leftovers are put in the refrigerated area. It has to be put in the freezer area so that it will not come back to life. This is determined by starch characteristics. Thank you.

The rice you buy is aged grain.

Well water rice! Aged grain! Rotation grain is possible!