Steaming methods of rice, there are several ways to steam rice

Ingredients: 250g rice

Apple half.

1/2 tablespoon vinegar 1/2 tablespoon cooking oil.

This is a steaming method that makes rice more delicious.

Wash the rice, add about 2 cm more than the rice.

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Peel and chop the apples, put them in the rice cooker, no need to add additional water, put half a spoon of vinegar, put half a spoon of cooking oil, can make the rice more fragrant, and the rice grains do not stick into a ball.

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Start the rice cooker, which is the finished product, fragrant!

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Tips: I really don't know exactly how it works, but the rice that comes out of this way is delicious, and the apples can also be increased or decreased according to their own taste.

When steaming rice, the ratio of rice to water should be 1:. Many rice cooker manuals have a rice-to-water ratio.

Fifth, fragrance. Just add a pinch of salt and a few drops of oil to the pan. After steaming, the grains are crystal full and the rice is fragrant.

Tool materials: 100 grams of rice, salt, sesame oil, etc. How it works:

Put the rice in a basin, pick out the debris and throw it away.

Add an appropriate amount of water to the rice basin, stir it a few times with chopsticks, and then pour out the water, repeat this three times, and the rice will be cleaned.

Then use a rice spatula to put the washed rice into the inner bowl of the rice cooker, and then add cold water, the amount of water should not exceed the height of one knuckle of the rice.

Add another 1 teaspoon of salt, 1 tablespoon of sesame oil and stir well with chopsticks.

Cover the pot again, choose to press the cook button on the rice cooker, and let the rice cook for about 15 minutes.

When the time is up, the rice cooker's cook button will automatically jump up and switch to the keep warm button, which indicates that the rice is steamed.

Put the rice out of the bowl and enjoy, and behold, the rice is steaming well!

There are many ways to steam rice, and the following introduces one of the kinds of preserved duck steamed rice, the specific method is as follows, first prepare the ingredients: embryo rice: 300 grams, broccoli: 50 grams, preserved duck leg: 1 piece, light soy sauce: 1 tablespoon, rice wine: 1 tablespoon.

1. Wash the rice, then pour in 1 tablespoon of light soy sauce and mix well, wash the broccoli and cut into small florets for later use.

2. Pour an appropriate amount of water into the pot and bring to a boil, put in the broccoli after the water boils, and then take it out for later use.

3. Pour water into the pot again, then put in the duck legs, add an appropriate amount of Yellow River and cook for one minute, then remove and set aside.

5. Put the rice in a container, then pour in an appropriate amount of water, and then put the duck legs.

5. Steamer on cold water, steam for about 30 minutes after covering.

6. After the rice is steamed, put it out, put the blanched broccoli, and enjoy.

There are many ways to steam rice. Here's how to make rice.

Ingredients: 300g of rake peas, 3 servings of rice, 4 or 5 slices of cabbage, 1 carrot, 1 lettuce head (small), 300g of chicken, appropriate amount of shallots, appropriate amount of salt, appropriate amount of pepper.

Production steps: 1. Prepare the ingredients. Shredded cabbage, carrots, lettuce diced.

2. Cook the chicken and tear it into shreds by hand. Spare.

3. Heat the oil in the pan, first fry the carrots and diced lettuce slightly.

4. Put the rice back into the casserole, then add the carrots, lettuce, and rake peas.

5. Pour in the broth or water to completely submerge the ingredients. ** to bring it to a boil.

6. After boiling, turn to medium heat, add cabbage, add salt, and bring it to a boil again. If there is too little water during the period, you can add some soup or water.

7. Prepare chopped green onions and shredded chicken, and put the rice soup in a bowl. If you want some spicy flavor, you can put some pepper in moderation.

8. On top of the soup and rice, sprinkle with shredded chicken and chopped green onion and serve.

Rice cooker cooking Pressure cooker cooking rice Microwave cooking There used to be cooking rice on the stove.

Egg fried rice, onion fried rice, pork ribs fried rice, Yangzhou fried rice, there are many soaked rice, you can soak as much as you want.

Ingredients: 300g of rice Accessories: appropriate amount of water.

Step 1: Prepare the rice.

Step 2: Take an appropriate amount of rice into a pot.

Step 3: Rinse the rice with water.

Step 4: Put the washed rice into a pot and steam it, adding an appropriate amount of water.

Step 5: Cover the pot and steam for 20 minutes.

Step 6: Steaming the rice is done.

1. Put a small half bowl of rice in a bowl, not too much.

2. Wash the rice.

3. Put water in the bowl, just let the water overflow a little over the rice, and the water should not be too much, because there will be water flowing back into the bowl on the lid when steaming.

4. Put the bowl with water into the steamer, bring cold water to a boil, and then turn to low heat.

5. Steam over low heat for 30 minutes, and the lid can not be connected in the middle, it will be sandwiched.

6. After steaming, don't be in a hurry to remove the lid of the pot, let it simmer for 5 minutes before opening, and the fragrant bowl of steamed rice will be ready.

2. Wash half a bowl of rice and put it in the pot. And add water to the bowl, the amount of water should be more than one finger high of the rice noodles. With such a ratio of rice to water, the steamed rice is moderately soft and hard. 3. Cover the pot and steam for 30-40 minutes.

1. Put some water in the pot. 2. Wash half a bowl of rice and put it in the pot. And add water to the bowl, the amount of water should be more than one finger high of the rice noodles. With such a ratio of rice to water, the steamed rice is moderately soft and hard. 3. Cover the pot and steam for 30-40 minutes. Keep you satisfied.

My family is a family of four, a bowl of rice is enough, and then it is to wash the rice, you can look clean by yourself, fragrant rice does not need to be washed, you can add water directly, and then you put the rice in a container, the best way for beginners is half rice and half water, put an appropriate amount of water in the steamer, an index finger is deep, and then put the drawer, in the container containing rice and water in the lid on the lid, hit **, 20 minutes later, taste the ripe, no, not cooked in the steam, cooked on it.

After washing the rice, lay it flat with the four fingers of the palm, and the water is just enough to flood the fingers.

Steaming rice sounds simple, but in fact, there are a lot of exquisiteness, here are some of the common mistakes made in steaming rice, see how many you have made?

1. Mi Tao many times. Many people wash rice four or five times, even rubbing and washing, eager to peel the rice. This practice is highly undesirable and can easily lead to the loss of water-soluble nutrients.

There is no need to rinse the rice in the process of running water, and it can be washed 1 or 2 times by hand in the basin to remove the more obvious dust, and then gently scrubbed it by hand. In addition, the sand and dust are removed during processing, and the rice can be put into the pot directly.

2. Do not pay attention to the amount of water. Many people do not pay attention to the amount of water added when steaming rice, resulting in the cooked rice being either too soft or too hard, in order to avoid this, it is important to accurately measure the amount of water added. 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 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 "watery".

3. Remove the pot immediately after steaming. Under normal circumstances, when the rice cooker "trips", it means that the rice is cooked, but if you open the lid to serve the rice at this time, you will find that the rice on the surface is very thin, and the bottom of the pot is tightly adhered to a layer of pot. Not only is this layer of pot difficult to serve, but it is also difficult to clean.

The correct way is to do not immediately pull out the plug after the heating switch jumps to the heat preservation switch, let it stay in the heat preservation state for 5 minutes, and let the rice continue to simmer for 5 minutes after pulling the plug, so that the steamed rice tastes better and is not easy to stick to the pan.

Finally, a tip to make rice taste better, drizzle some vegetable oil (olive oil, soybean oil is fine) and dripping vinegar into the rice before putting the lid on. The oil can make the cooked rice oily and translucent, and the grains are distinct; Vinegar not only protects vitamins, but also makes steamed rice soft and fragrant.

The steps to steam rice are as follows:Ingredients: 350 grams of rice, appropriate amount of water, pressure cooker or rice cooker, plates, etc.

1. Prepare 350 grams of rice and wash it with water.

2. Add water to call the waiter, the water is not over the knuckles of the rice, the place of the fingers!

3. Put it in a pressure cooker or rice cooker and start steaming.

4. Fragrant glutinous rice out of the pot.

5. Look at the fact that the shed is just arguing with Bi, it will not be too sticky and too much, and it will not be hard.

To steam rice, you can first wash the rice, add a little water, put it on the steaming grate, and steam it for 20 minutes.

Ingredients: Appropriate amount of rice, appropriate amount of water.

The specific method steps are as follows:

1. Wash the rice and add a little water. The ratio of rice to water is:

2. Put water in the steamer, and then put the bowl of rice on the steamer.

3. Cover and steam over high heat for 20 minutes.

After dividing the lid, the rice is steamed.

Precautions. When washing rice, be careful not to use running water or hot water, reduce the amount of water and the frequency of use, and remove the sediment. Rice contains vitamins and inorganic salts, which are easily soluble in water, and if they are washed for a long time, the surface nutrients will be lost.

1. When washing rice more than 2 times, it is best not to wash the rice more than 2 times, if it is exceeded, it will not only cause a large loss of nutrients in the rice, but also reduce the aroma of the steamed rice.

2. Soak before steaming. Before steaming the rice, soak the rice in cold water for 1 hour, so that the rice grains can fully absorb water, shorten the heating time, and reduce nutrient loss.

3. The ratio of rice to water should be appropriate. When steaming, the ratio of rice to water is 1, and it is more appropriate for water to be 2-4 cm higher than rice. There is also a particularly simple way to measure the amount of water, put the index finger into the rice water, as long as the water extends beyond the first joint of the rice index finger.

Add too much water, the rice is too soft and has no taste; If there is too little water, the steamed rice will be too hard and may become pinched.

4. Use hot water when steaming. When steaming rice, it is best to use hot water, which will not only prevent the vitamins in the rice from being destroyed by long-term high temperature heating, but also make the steamed rice soft and delicious.

5. Add oil and rice vinegar. When steaming, add half a tablespoon of vegetable oil to the rice, which can make the cooked rice oily and translucent, and the particles are clear. A few drops of rice vinegar are added to protect the vitamins in the rice from damage, and at the same time to make the steamed rice soft and fragrant.

6. Simmer for another 5 minutes after steaming. If you use a rice cooker or electric pressure cooker to steam rice, there will be a reminder after steaming, but if you open the pot at this time, you will find that the rice on the surface is very thin, and the bottom of the pot is tightly adhered to a layer of pot, which is difficult to clean. The correct way is to do it when the heating switch jumps to the keep warm switch, do not pull the plug immediately, let it stay in the heat preservation state for 5 minutes, and let the rice continue to simmer for 5 minutes after pulling the plug.

The first cheat - washing rice: wash rice must not be more than 3 times, if more than 3 times, a large amount of nutrients in the rice will be lost, so that the aroma of steamed rice will also be reduced. Remember not to wash rice more than 3 times.

The second secret - soaking rice: soak the rice in cold water for half an hour, so that the rice grains can fully absorb the water. This way the steamed rice will be plump.

The third cheat - the ratio of rice to water: When steaming rice, the ratio of rice to water should be 1:. There is a particularly simple way to measure the amount of water, put the index finger into the rice water, the water should not exceed the first joint of the index finger.

The fourth cheat - flavoring: If the rice at your home is already old rice, it doesn't matter, the old rice can also be steamed to give the taste of new rice. It is after the first three processes, we add a small amount of refined salt or peanut oil to the pot, remember that the peanut oil must be cooked, and it is cooled, as long as a little is added to the pot.

After all the procedural steps are done, you can plug in the electricity and start steaming. After steaming, the grains are crystal full and the rice is fragrant.

How-to introduction. 1.Steamed rice with vinegar. If you are worried that you will not be able to eat leftovers when steaming rice, you can add a little vinegar to the pot according to the ratio of 1000 grams of rice to 35 grams of vinegar.

In this way, the steamed rice does not have a sour taste, on the contrary, the aroma of the rice is stronger; And even if there is some rice left, it will not become rancid if you don't put it in the refrigerator for a day or two, and even after steaming again, the leftover rice will taste as good as if it was freshly steamed.

2.Steaming with wine. This method is suitable for steaming half-cooked sandwich rice. When you find that the steamed rice is raw, add a few drops of white wine to the steamer as soon as possible, and then steam it for a while before serving.

3.Steamed rice with salt. This method is suitable for the use of aged rice as raw materials for steaming rice, adding a small amount of salt before steaming rice, and then stirring it well with chopsticks, so that the steamed rice is bright in color and lustre, like new rice steamed.

5.Steamed rice with tea. According to the amount of rice, take grams of tea leaves, soak in 500-1000ml of boiling water for 5 minutes, and then filter out the tea residue.

Pour the filtered tea into the washed rice and simmer it in a pot as usual. Steaming rice with tea can make the rice have good color, aroma, taste and nutrition, and have the benefits of removing greasyness, cleansing, food and providing vitamins.

6."Slope" steaming method. Three generations in the same house, happy family.

However, it is inconvenient to steam rice, the elderly want to eat soft rice, and the few love to eat hard rice. Some filial children often fill the rice pot ** rice for their elders when serving rice, thinking that the rice is soft and delicious, but in fact, it is not. If the rice grains into the pot are intentionally piled up with an inclination before steaming, so that the thick end is soaked in less water and the thin end is soaked in more water, then the steamed rice will be both soft and hard, and the part of the rice that is soaked in less water is slightly harder, and the part of rice that is soaked in more water is soft, and it is no longer difficult to adjust the mouth.

7.Stir-fry first and then steam. First fry the rice slightly with 3 hot vegetable oil (just put a little oil), use low heat, don't fry it, just fry it, and then put it in the pot to steam, so that the steamed rice is fragrant and chewy.