How to buy Northeast rice? What are the tips

1.The first point of nutrition is that the nutritional value is different. In fact, there is not much difference between the basic nutrients of these two types of rice, such as protein, fat, dietary fiber and vitamin B1, as well as trace elements such as iron, magnesium and zinc, which are contained in both long-grain rice and round-grain rice.

The difference is that the content of vitamin B2, vitamin E, and calcium in round grain rice is more than that of long grain rice, but the content of niacin and selenium in long grain rice is higher than that of round grain rice.

2.The second difference in taste is the difference in taste, the viscosity of long grain rice is worse than that of round grain rice, so it is easy to loosen after cooking, and the steamed rice of this rice is more suitable for making fried rice, and the fried rice looks better and tastes very good. Round-grain rice is more viscous than long-grain rice, and it is more sticky after cooking, so this kind of rice is more suitable for making soup or cooking porridge to drink, the soup looks more viscous, and the taste is soft and glutinous.

3.As mentioned earlier, long-grain rice is more suitable for making fried rice, while round-grain rice is better for soup or porridge, and you can choose to buy long-grain rice or round-grain rice according to your needs.

Look at the hardness: The hardness of rice grains is mainly determined by the protein content, the stronger the hardness of the rice, the higher the protein content and the higher the transparency. Generally, new rice is harder than old rice, rice with low moisture content is harder than rice with high moisture content, and new rice is harder than old rice.

If you ask for a grain of rice with your teeth, you can easily bite it off, and you can hear a very crisp "boom", which means that it is good rice.

Look at the color: good rice is shiny, and the luster is uniform and normal. The yellow-grained rice in rice is caused by the chemical reaction of some nutrients in the rice under certain conditions, or by microorganisms in the rice grains.

The aroma and taste of these yellow grains are poor, so when purchasing, you must observe the amount of yellow grains of rice. Some rice is very smooth in appearance, white in color, and mostly polished and waxed.

Look at the germ: polished and waxed rice, and rice with poor quality, can not retain the intact germ, most of the nutrition of the rice is concentrated in the germ, in the process of finishing the germ falls off, that is, the main nutrients of the rice are lost.

Smell: Take a small amount of rice and take a breath of the rice, or rub it hot with your hands and smell it quickly. Good rice has a clear fragrance and will not have a peculiar smell. Most of the rice without the smell of rice is polished and waxed. Rice with a musty smell indicates that it is stale rice.

I remember choosing rice. It is to touch it with your hands (generally there is white powder on your hands.) Not too much or no) anything is smelly.

Generally scented. And then there's the competition after cooking (some interesting things are that the rice cooker brought by Japan is really different.) That's a story for another time).

1. When choosing rice, first look at whether it is old rice or new rice. The old rice particles look dull in color, gray powder or have scattered rent insect erosion, and the new rice particles are full and shiny.

2. The hardness of the new rice will be harder than that of the old rice, the rice grains with high transparency, the protein content is also high, and the hardness of the rice is also strong.

3. Rice with high moisture has low hardness and low protein content, and if it is not mature enough rice, the white part of the belly is larger and contains more starch.

4. When selecting rice, it is necessary to carefully observe the surface of the rice grains to see if there are cracks on the rice grains, one or more cracks, this kind of rice is called "burst waist rice", and the nutritional value is not very high.

5. If there are a lot of broken rice or yellow grains in the rice grains, it means that the quality of these rice is not very good.

6. Grab a handful of rice and smell the smell of rice, good rice has a rice fragrance or fragrance, while poor quality rice has no smell or other peculiar smell.

1. When buying rice, you need to check whether there is a label on the package, if there is no label, don't buy it, and also check the production date and expiration date. Usually when buying rice, it must be guaranteed to be valid for one year, so that it is fresh and fresh.

2. It depends on the color and appearance of the rice. Good rice is plump and smooth, shiny, uniform in size, there are few broken rice and yellow rice grains, it is better not to choose the kind of rice with yellow grains, because do not distinguish whether it is stored rice (rice more than a year old).

3. To grasp, grab a handful of rice in your hand, pinch it tightly, and then slowly spread it out, carefully observe the degree of bran powder stuck to your hands, if there is very little bran powder, it means that the rice is ***, that is to say, when the rice is processed, they are clean.

4. Smell the smell, grab a small amount of rice with your hand, take a hot breath to it, and then immediately smell the smell. Qualified rice has a clear flavor and no peculiar smell. If it is stored rice or other rice, it will have a musty smell, and there may be a smell left by insects, which is very unpleasant, and the rice will naturally not have that fragrant taste.

5. To compare, see if the middle of the rice grain is a little white, if so, it means that it is not genetically modified, it is said that if the genetically modified rice because of the growth, there is no white grout in the middle, the nutritional value will be greatly reduced.

6. Taste the taste of rice. When you buy rice, you can first take a few grains of rice and put them in your mouth to chew out the taste of wheat aphid, if it is qualified, the rice is slightly sweet, no peculiar smell, and a little light fragrance.

The main difference between Northeast rice and Southern rice is no source: coarse number.

Varieties: Glutinous rice and japonica rice are mainly cultivated in the northeast, while indica rice is mainly grown in various parts of the south.

Taste: Northeast rice is full of grains, soft in the mouth, and has high viscosity after cooking, which is suitable for making glutinous rice, zongzi and other foods. Rice in the south has a relatively loose taste and is suitable for rice, porridge, etc.

Comparatively speaking, Tohoku rice is good in terms of quality and taste.

Due to sunshine and climate reasons: most of the rice in the north is large, less moisture, rough, non-stick, and has less flavor in taste; Southern rice grains are smaller, more watery, glutinous and sticky, and the taste is better than that of northern rice. However, there is a boundary between the two species in the Northeast called pearl rice, which is oval, and is superior to other varieties (including other so-called fragrant rice) in all aspects.

It's just that ** is more expensive, not a long meal (which means that ordinary rice in the north is 8 taels a meal, and pearl rice is enough for 1 catty).