Is there a problem with the shiny oil after the rice is cooked?

Abnormal. The shiny rice is all added with dye The rice has oil, but the content is less, mostly concentrated in the germ and aleurone layer, and with the increase of processing accuracy, the oil content is getting less and less. At present, the oil content of finely processed rice is only %, and the oil content is less than that of ordinary grains.

After the rice is cooked, the oil is shiny, which does not mean that there is a problem with the rice. But the rice is cooked, and this kind of name means that ** is better. So when it comes out, it has the feeling of urinating, and this rice is also very delicious.

After the rice is cooked, the oil is shiny, is it related? Of course, there is no problem, the new rice cooking rice and the better rice cooking rice are very oily and shiny, and the stomach is still very good.

After the rice is cooked, the oil is shiny, indicating that the rice is very good, and the normal rice is indeed shiny after cooking, and the taste is very fragrant. It means that you have bought good rice.

Fluorescent substances should have been added.

Because the water evaporates, a film is formed.

I have never used the special oil for rice, but when cooking rice, put a small spoonful of olive oil or blended oil and cook it together, and the rice will be oily and shiny, and the rice does have a unique fragrance on the basis of the original rice aroma, especially the taste and texture of the rice will be more delicious.

After all, rice is just a delicacy, and using it to make delicious steamed rice is considered a specialty. But it doesn't have such a thing as a special oil. Therefore, this kind of propaganda is just a means for merchants, and there is no need to believe these, that is, ordinary edible oil.

It is determined by the taste whether it has deteriorated or not, and after spoilage, it will appear sour or rancid.

Usually steamed rice, you can distinguish whether it is spoiled by the taste, the rice has not spoiled before there is a faint smell of rice, after it deteriorates, there will be a sour or rancid taste, this is because the microbiogenesis in the rice is the same, producing a large number of golden staphylococcus balls and induced.

This bacterium can induce a variety of gastrointestinal diseases when it enters the human body, so it is not possible to eat rice after it is found to be sour or rancid.

Cooking rice skills1. When cooking rice, add a small amount of salt and a little lard to the rice to make the rice soft and loose.

2. Drop a few drops of vinegar into the water, and the cooked rice will be whiter and more fragrant.

3. When the rice is sandwiched, you can pour some rice wine into the rice pot and cook it for a while.

4. Re-steam the leftover rice, put some salt in the rice pot water, and taste like new rice when eating.

5. You can add some oil to the rice so that the water does not overflow when cooking.

When the rice is touched with a spatula, it becomes very thin or the water comes out of the bottom of the pot. It is recommended not to eat rice that has been left for 3 days, if you eat spoiled rice, food poisoning will be life-threatening.

The first thing is to smell to see if there is a sour smell, and then take less rice grains to taste if there is a strange smell. Personally, it is recommended that cooked rice be kept fresh in the refrigerator if possible. After the rice has cooled, it will not spoil in the refrigerator, and it can generally be stored for about 3 days.

Smell it first to see if there is a sour smell, if the nose is not very good, then see if the rice is watery, like crying, if so, it is rancid.

Rest assured, it won't be bad if you put it on this day now.

If it is broken, it generally has a sour taste, and the rice is a little wet and sticky, and it is not as tough as the original.

The rice starts to get sticky and smells like alcohol, so it's almost bad.

Haha, steam it with weak tea, or add a small spoonful of oil when you are there, and the rice will be white and shiny, and the grains will be distinct.

There is a problem with the quality of the rice you bought. Doesn't it look weirdly shiny? Now there are people who sell the kind of rice that has been polished with industrial oil.

Normal rice oil shine is not that bright and weird.

Normally, Northeast rice is made with an oily taste and a good taste of rice, but in the southern market, Northeast rice may not be able to achieve this effect, because the new rice has a lot of water, the southern climate is hot, and it is not suitable for storage, and only old rice can be stored, so it is difficult to buy new rice in the Northeast.

1. Increase the number of washing.

2 It may be aged rice, but there should be no aged rice at this time.

The same situation is the Northeast rice I bought, but it should be new rice, because there are no impurities and it is very transparent, the taste is also super good, and the pot is also oily, very fragrant, from snacks to Northeast rice, I feel that there is no problem with eating. But it's also dark after cooking, and I don't know what the reason is (pressure cooker, there is no problem with other rice) (I think the northeast rice with the best taste is bought in the south).

Buy something else to try steaming?? Maybe the rice bought is not good!

Summary. Pro, this is for the new pot, 1It's not chemistry. It's just that a layer of aluminum on top of the new rice cooker is stained.

2.After a long time, it will be gone.

3.Do not worry. But you can't eat these aluminum-stained rice. Eat only what you don't stick.

How did some of the rice turn blue when cooked? Will there be a problem if you eat this kind of rice? I'm a little worried.

Dear, don't eat this.

You may have bought fake rice, and you won't be able to do anything if you eat it for a short time, but it's not good for your health after the time passes.

Ok thanks!

Pro, grinding spring this is for the new pot is to swim open, 1It's not chemistry. It's just that a layer of aluminum on top of the new rice cooker is stained.

2.After a long time, it will be gone. 3.

Do not worry. But you can't eat these aluminum-stained rice. Only eat what is not stained by grandchildren.

You're welcome, dear.

Why is it that the same bag of rice cooked at noon is partially blue, and it is gone at night.

This has a lot to do with the amount of water and the heat, and when the heat is well controlled, it is easier to make the rice more delicious.

Some people can make rice soft and glutinous and sweet because they have a trick up their sleeve at every step.

The first step is to choose good rice. In general,The rice made from the new rice of the year will be a little sweeter, but to steam the rice with the new new rice, you need to put a little less water. And when choosing rice, Chinese rice is better in the northeast, Thai fragrant rice can't make a soft and glutinous taste, and pearl rice will taste better.

If you want the rice to have a richer taste, you can add millet or glutinous rice from the year, and the rice will be softer and glutinous.

The second step is to control the number of times the rice is washed. When washing rice, don't wash it too often. Because there are certain nutrients in the rice noodles, if you wash too much, the nutrients may be washed off.

The steamed rice will also taste slightly worseGenerally, it is enough to wash the rice once or twice

The third step is to soak the rice properly。In general, if you soak the rice in advance and then cook it, the rice will be more delicious. Because rice is also dried and preserved from a moist state, let the cold water slowly soak in when cooking, and the cooked rice will be more delicious.

At that time, the time of soaking rice should also be controlledDepending on the temperature conditions at the time, you may need to soak for an hour or two in the winter and half an hour in the summer.

The fourth step is to cook rice and pay attention to it. Like our elders who first cooked the rice with water until it was half-cooked, and then drained the riceThe rice is steamed in a steamer made of bamboo or wood, and the resulting rice is not only soft and delicious, but also has the fragrant taste of the steamer。But nowadays most people use rice cookers for cooking, so many rice cookers claim that they are wood-fired rice.

Of course, they certainly can't make wood-fired rice, but the rice made from a good rice cooker does taste a little better, because the rice is heated more evenly during the steaming process. When cooking rice in a rice cooker, you can put a small lump of lard, or drizzle with a little olive oil. The rice cooked in this way is distinct, crystal clear, and tastes good.

Rice is a must-have staple food in our south, so some people don't pay much attention to how delicious it is. However, if you cook it more carefully as a daily food, the rice will definitely be softer and sweeter than the rice made by ordinary methods. There are other ways to make rice more delicious, so you can exchange cooking secrets online to make us eat more delicious and happy every day.

<>So why does it happen that the same rice is steamed by different people, but the effect is very different?

Here I will analyze the reasons for you:

The rice steamed from a good rice cooker looks soft and glutinous, revealing the aroma of rice, and you can smell it from a distance. Therefore, choosing a good rice cooker is a very important thing.

2.In fact, there will be a difference between the steamed rice of new rice and the old rice, and the rice also has a shelf life, and the fresh rice itself is full of moisture, and the nutrients contained in it are also rich, and the effect of natural steamed rice is good. However, the loss of nutrients and the erosion of rice worms make the steamed rice naturally taste and taste far apart.

<> there are cheap ones for two or three yuan a catty, and good ones for more than ten yuan a catty. As long as the merchant does not have the problem of fraudulent and false bidding, it really isYou get what you pay for.

When washing rice, don't wash too many times, one or two times is fine, too many times to wash, and the nutrition is washed out. In addition, in some places, the water quality is relatively hard, and it is not suitable to be used to steam rice directly, so you can choose to boil the water and filter it before using it to steam rice, the effect is much better. Of course, if possible, you can choose steamed rice in a barrel.

Generally, the amount of water in the pot of rice is generally just right in the two flat fingers of the rice (mo), according to the degree of new and old rice, the degree of draft, slightly adjusted, this is based on your usual experience little by little summed up.

Using the trick of even aged rice will enhance the taste and sweetness of the rice, such as when steaming rice. Adding a few drops of cooked vegetable oil or peanut oil to the pot can greatly enhance the taste and softness of steamed rice.

Steamed rice is soft and sweet:

1.The ratio of rice to water should be appropriate.

Before steaming, soak the rice in cold water for 1 hour to allow the rice grains to absorb enough water, which can shorten the heating time and reduce nutrient loss. If steaming white rice, the ratio of rice to water is 1, and it is more appropriate for water to be 2 4 cm higher than rice. If you add too much water, the rice will be too soft and tasteless, and if there is too little water, the steamed rice will be too hard and may be pinched.

If coarse grains such as purple rice, sorghum or millet are added to the rice, more water should be added appropriately, because coarse grains are very "draught".

2.Drizzle with some oil and add 2 ml of vinegar. Before putting the lid on the pot, add half a tablespoon of vegetable oil to make the cooked rice oily and clear.

Chlorine in tap water has a damaging effect on B vitamins in rice, so adding 2 ml of rice vinegar before steaming rice can protect the vitamins, while also making the steamed rice soft and fragrant, and slowing down the rate at which the rice becomes rancid in the hot season. In addition, vinegar has the effect of delaying the absorption of carbohydrates, which can prevent blood sugar from rising too quickly. Replacing vinegar with lemon or citrus juice can also achieve this effect and remove stale flavor from the rice.

This should be different from person to person, some people cook deliciously, and some people cook not fragrant, so sometimes it depends on the person, does he have enough experience?

Some people may soak the rice before cooking, and then go to make the rice steamed glutinous and sweet. More should be how much of his water is put? It's like stir-frying, some people stir-fry are particularly fragrant, and the restaurant has the same taste, and some people put less stir-fry seasonings, so they won't be so fragrant if they can't be heated.

So it depends on the person's craftsmanship and her enough experience, as well as whether she is careful. If you put your heart into it, you will definitely do it well, and if you just fool around and don't do it with your heart. That must be done, it is not as delicious as others, it is all the same.

If you do it with your heart, it will taste different. Same as I thought, so be it!

The softness and sweetness of rice is first related to the quality of rice, and the second is related to water. For good quality rice, add the right amount of water to make delicious soft and sweet rice.

1. First of all, we have to wash the rice, the washing of rice is also very critical, the number of washing can not exceed 2 times, and the scrubbing should be light, the strength can not be too large, otherwise the nutrients in the rice will be lost a lot, and the steamed rice will not be so fragrant.

2. After the rice is washed, don't steam it in the pot immediately, soak it more, put the rice in a basin, pour in an appropriate amount of water, and soak for half an hour. After soaking, the rice can absorb a lot of water, so that the steamed rice is full of grains, and the taste is very good, beautiful and delicious.

3. Then the official start of steaming, the proportion of rice water is very important, the ratio of rice and water is the best, that is, the water is not over the position of the index knuckle of the rice, you can try it then.

4. Then when steaming rice, we can add some cooked oil, it must be cooked oil, and it must be dried after heating, it cannot be raw oil, and raw oil will have a taste. Adding a small amount of cooked oil can add flavor to the rice well, and the steamed rice particles are crystal full and full of aroma, which is very fragrant.

Steaming rice, as long as you master these 4 skills, you are guaranteed to steam fragrant rice!