The rice I make is always slimy, what s the difference?

In our China, most families still use rice as the staple food, so how to cook rice is a problem that Chinese can never avoid. Yesterday relatives had a birthday, was invited to dinner, a bowl of rice and a bite of it, I found that the rice of the relatives tasted no rice flavor at all, chewing in the mouth for a long time is not sweet, and the relatives also told me that the rice cooker at home is always sticky, hearing this, I felt that the problem must be on the relatives themselves, so I asked her about the rice washing and cooking process, I helped her find out the problem, it turned out, the relatives are a little clean, every time the rice is cooked and washed rice, I always like to wash the rice seven or eight times, and I must wash the rice water.

Only when it is clear will not give up. And every time I cook rice, put the water.

There is no proportion, it all depends on the mood, and it is no wonder that the cooked rice does not taste fragrant and glutinous, and it is easy to stick to the pan. Then the chef will share with you that she will cook a pot of plump, sweet, soft and glutinous rice, and you don't have to worry about sticking to the pan.

1. Washing rice to cook a pot of rice, the first step of washing rice is particularly important, many people, like my relatives, like to scrub the rice several times when washing rice. In fact, the rice washed out in this way has no nutrition at all, and most of the nutrients on the rice are washed away for you, and the taste is not good. The correct way to wash the rice should be to gently scrub the rice with a rice spoon or both hands, as long as the impurities on the surface are removed.

Now the rice sold on the market, whether it is bulk or bagged, is packaged and shipped after being mechanically hulled and sifted, and we dried rice on the floor in the countryside in the seventies and eighties.

The rice peeled and beaten by the threshing machine is too clean, and it can be washed too many times when washing the rice, so as not to lose too much nutrients in the rice.

2. Many people wash the rice directly and put it directly into the rice cooker to cook, although the cooked rice can also be eaten, there is no problem, but few people can cook it into a full state. The correct way is: after the rice is washed, add a little salt, and then add an appropriate amount of water to soak for about 10 minutes, so that the rice can fully absorb the water, and the grains can be full when boiled.

3. The ratio of rice and water is also very particular, many people add water to cook rice, it is really the same as my relatives, there is no ratio at all, it is completely according to their own mood, and it is no wonder that the cooked rice is either too thin or still sandwiched. The correct ratio of water is that the amount of water put in is more than one index finger knuckle of the rice.

After pouring water, you can also add a few drops of cooking oil.

This can not only make the egg whites of the rice coagulate, but also make the rice boiled out fragrant, glutinous, sweet and not sticky.

Today's tips on how to cook rice can be full of grains, fragrant and delicious, have you all learned? Try it now! There may be a surprise! Feel free to share it with those you feel in need!

It may be that you add too much water every time you stew rice, which will cause the rice to appear sticky. The water that is usually heated when the rice is stewed is not over the rice.

In fact, it is too much water, and then it takes a long time, and the rice that comes out of this way is very slimy, and it affects the taste, which is very unpalatable.

That's because you put too much water, first we prepare the rice, then wash it, put it in the pot and add a small amount of water, and when it is cooked, the rice is ready.

Generally, when this happens, you add too much water, and you can try to keep it at the height of a knuckle next time you add water, and don't add too much.

Come and go upstairs. Is there a more specific description of the subject? I don't think anyone would have come here to ask questions if it was because of the water being too much.

The rice I made recently is also sticky, no matter how much water you put in it, it is sticky, and even sometimes when you put less water, the rice is not cooked through, and it is still sticky. Wondering what's going on and who can give an answer.

This is because you put too little water when adding water, so be sure to pay attention to the ratio of rice to water when steaming the rice later, and be sure to add more water, which will not only prevent the pot from sticking, but also prevent the rice from steaming out and drying out.

1. If the rice is found to be sticky after cooking, there is basically no good remedy, so you can only put the rice in the refrigerator to make it hard, or directly add more water to cook it into porridge It is also a good choice. 2. Before cooking, in order to prevent the rice from sticky, you can put a little oil in the rice and stir it well, which can make the rice more sweet and delicious, and the grains will not stick to the pan, but you must control the amount when putting the oil, and don't pour too much into it. 3. The rice is very sticky, it may be that too much water is put in the cooking time, or it may be a problem with the rice itself, so after the rice is cooked, don't be in a hurry to open the lid, and simmer the rice for a few minutes after the power is off, so as to make the rice more delicious.

First of all, look at what kind of rice you choose, different types of rice, the effect of steaming will be different. Rice is generally divided into two types: round rice and long rice, and I personally think that long rice is more delicious than round rice.

So if you want to steam out the rice non-stick pan, first put the rice in a basin and soak it in cold water for 15-20 minutes Put the washed rice in the rice cooker and put the water don't put too much, let the water submerge a joint of the index finger (if you put too much water, it may cause the rice to stick to the pan), after the rice is steamed, simmer for ten minutes and open the lid, so that the cooked rice is the most delicious, and it has a fragrance, it is not sticky, and it will not be sticky.

First of all, determine whether it is the problem of the rice itself; Secondly, it is likely that there is too much water. When we use the rice cooker to steam rice, put about two bowls of water in a bowl of rice, or slightly less, and simmer for 5-10 minutes after the rice is steamed.

Add too much water. The ratio of rice to water should be moderate to steam rice, otherwise the rice will not be able to absorb all the water. A little more water will do.

The rice is steamed out sticky because there is too much water, and the next time you steam the rice, put less water in the appropriate amount, you can also drop a few drops of cooking oil into the pot, pay attention not to put too much, and the rice can be washed several times.

This is because there is too much water in the rice cooking. This is also the case with rice cookers when there is a lot of water. Don't put too much water at this time, just an appropriate amount.

When steaming rice, if it is old rice water, you should put more water, if it is new rice water, you should put it relatively less, because the old rice absorbs more dry water, and the new rice is more damp.

I think it may be that you pour too much water to make rice, and you can reduce the amount of water next time, generally the amount of water is not over your fingers, and one joint will do.

Why is it easy for rice cookers to paste when steaming rice? This is likely to be because the temperature control thermistor of the rice cooker is broken, or it may be because we do not add enough water when adding water, so it leads to the phenomenon of rice cooker paste, and if such a phenomenon often occurs, it will also shorten the service life of our rice cooker. And after destroying the layer, the cooked food is not good for our health.

So how can we better avoid such problems when steaming rice?

1. We can drop a few drops of cooking oil into the rice, the oil does not need too much, so as to play a lubricating role, and the steamed rice will be extraordinarily fragrant.

2. Of course, when we are steaming rice, we must master the ratio of water and rice, if you don't know how to judge, you can measure it with your fingers, and the water is higher than a joint of the rice index finger.

3. After the rice is steamed, you should also pay attention not to open the lid immediately, you need to simmer for a few minutes, so that the rice will be softer and glutinous, and it is not easy to paste the pot.

Tips on how to keep the rice from sticking to the bottom of the pan.

1: Actually, it's very simple, unplug the power immediately after the cooked rice trips, and don't open the lid.

2: Simmer for 10-15 minutes before eating, so that it does not stick to the bottom of the pan.

3: The reason is also very simple, after unplugging the power immediately, the rice cooker will not continue to keep warm and heat, the water at the bottom of the pot will not be dry, and the steam heat in the pot will rise and condense into distilled water, which will seep into the bottom of the pot along the wall of the pot, so that it will not stick to the pan naturally.

Question 1: What new substances are formed when rice is boiled? The raw materials of rice are rice and water, and the main components of rice are starch and a small amount of protein, both of which contain a lot of carbon.

When rice is cooked normally, the rice absorbs water and expands, and the structure of the protein changes, and the "raw rice" becomes fragrant "cooked rice". However, when it is overheated (boiled), the structure of the protein and starch will be destroyed, and some of it will be decomposed by heat. The black substance you see is mostly carbon.

Question 2: When the rice is boiled, how can I get rid of the mush? Immediately pour the food into another clean pot, cover it with a napkin, sprinkle some salt on it, and then burn it on the fire for a while to remove the mush.

Remove the burnt flavor of the rice.

1. When the rice is burned, you can use a small piece of charcoal to burn it red, put it in a bowl, put it in the pot, cover the pot, uncover the lid after more than ten minutes, take out the charcoal bowl, and the burnt smell will disappear.

2. When the rice is skewered with smoke, as long as a green onion about a centimeter long is inserted into the rice pot, and then covered with a lid, after a while, the smell of skewer smoke will be delayed.

3. If the rice has a burnt taste, don't stir it, but put the pot in a damp place, and after 10 minutes, there will be no smoky smell.

When we cook rice, sometimes it takes too long to cook or puts less water, and the rice will be boiled and paste, and it will taste very burnt. The way to get rid of this burnt smell is to poke the burnt rice into several holes with chopsticks, then put a green onion about the height of the rice in each hole, cover the lid, and simmer.

After three or five minutes of eating, the burnt taste will be gone.

Question 3: What is the remedy for the rice to be boiled? Hey, I know huh

Turn off the heat first, if it just smells mushy, take a large loaf, remove the outer layer of skin, cover the rice, then cover the pot, open the lid after 5-8 minutes, take out the skin and smell it, there will be no mushy smell. If all the rice is mushy and you have to cook it again. It works!

Satisfaction Question 4: Anagram: What is the answer to the rice burnt paste? paste

Oh Question 5: Superstition says that the rice burns the paste Is it also a superstitious saying that the rice is burned? It's not interesting, it's just that you didn't grasp the fire throat yourself, so pay attention next time.

Question 6: Can you still eat rice after simmering it? (1) After the rice is accidentally burned, do not stir it, and place the rice pot in a damp place for 10 minutes, and the smoky smell will disappear.

2) Insert a green onion about 2 inches long into the rice pot with a cigarette string, and then cover the pot, and after a while, the smell of the cigarette will disappear. (3) You can also use a piece of red-hot charcoal, put it in a bowl, then put it in the pot, cover it, and the burnt smell can disappear after ten minutes.

Cooking rice is actually a technical job, not everyone cooks it well, many kitchen novices are most likely to give too much water when cooking, causing the rice to become sticky, the following is an introduction to what to do if the rice is too sticky This is the solution.

There's no good solution for rice that's too sticky, but you can put the rice in the fridge for a while to make it a little harder. Or simply cook the rice that is too sticky and boil it into porridge with water, which is a good choice.

How to solve the problem of rice sticking to the bottom of the pan after steaming rice.

1. Before steaming rice, the bottom of the pot should be brushed clean, especially the outside of the bottom of the pot and the heating plate at the bottom of the pot should be wiped with a dry cloth. There must be no clutter.

2. If you are next to the rice when steaming, you should unplug the power supply when it jumps off automatically and let it simmer on its own for 10 to more than 20 minutes.

3. If time is tight and there are other things that need to be left, when the rice is cooked and jumps off automatically, it will be a little sticky to the bottom of the pot after entering the state of keeping warm for a long time.

4. In order to completely solve the problem is a very professional job, it is necessary to adjust the gap of the bimetallic contacts of the insulation circuit, and adjust the control temperature lower, generally about 50--60. That's how my rice cooker was cured.

Rice trivia.

Rice is one of the protagonists in the daily diet of Chinese, and it is a staple food in southern China. 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 with a layer of embryo and aleurone contains 90% of the essential nutrients of the human body, and it is the best staple food because it has a good balance of nutrients. The advent of rice can be traced back to porridge. Since the water requirement for cooking porridge is lower than that of rice, the ancient Chinese people gradually mastered the cooking effect of different amounts of water and developed fuller rice.

Can whole grains be used instead of rice.

Coarse grains can not replace rice, coarse grains are only relative to the fine grains such as polished rice and white flour that we usually eat, the nutrients are more and more comprehensive than fine grains, but they still cannot replace rice, coarse grains belong to high-fiber foods, long-term consumption, the stomach and intestines can not metabolize and digest them in time, and high-fiber foods will affect the intake of protein, inorganic salts and some trace elements in the human body, affect the normal function of the body, reduce people's immunity, and become weak.