Taomi: Do not wash rice more than 3 times. If washed more than three times, the nutrition in the rice will be greatly lost, and the aroma of steamed rice will also be reduced. Remember not to wash rice more than three times.
Soak rice: soak rice in cold water first 1 hour. This will make the rice grains fully absorb water. The steamed rice will be full of grains.
Rice-water ratio: When steaming rice, the rice-water ratio should be 1: 1.2. There is a particularly simple way to measure the amount of water. Put your index finger into rice washing water, as long as the water exceeds the first rice of your index finger.
Masuka: It doesn't matter if your rice is old. Old rice can also steam out the taste of new rice. It is after the first three processes that we add a small amount of refined salt or peanut oil to the pot. Remember that peanut oil must be cooked and cooled. Just add some to the pot. Now, you can plug in the power and start steaming. Steamed, the granules are crystal clear and full, and the rice is fragrant and delicious.
1. Steamed rice with vinegar. If you are worried that you can't finish the rest when steaming rice, you can add a little vinegar to the pot according to the ratio of 1000 grams of rice plus 35 grams of vinegar. The steamed rice in this way is not sour, but the rice is more fragrant; And even if there is some rice left, it will not go bad if it is not put in the refrigerator for a day or two. Even if steamed again, the leftovers are as delicious as the newly steamed ones.
2. add wine steaming method. This method is suitable for steaming raw rice. When you find that the steamed rice is raw, drop a few drops of white wine into the steamer as soon as possible, then steam it with slow fire for a while and you can eat it.
3. steamed rice with salt. This method is applicable to steamed rice in old rice. Before steaming rice, add a little salt, and then stir evenly with chopsticks, so that the steamed rice is bright in color and looks like steamed rice.
4. Steamed rice with oil. Before covering the lid, add a small amount of cooking oil or western salad oil to the rice washing water to make the cooked rice Jin Guangcan bright, soft and sweet.
5. "Slope" steamed rice method. This runs in the family, a happy family. But steaming rice is inconvenient. Older people want to eat soft rice, while young people like to eat hard rice. Some filial children often put rice in the center of the rice cooker for their elders when they are full of rice, thinking that the rice in the center is soft and delicious, but it is not. If you deliberately tilt the rice in the pot before steaming, so that the thick end is less soaked and the thin end is more soaked, then the steamed rice will be both soft and hard, that is, some rice with less soaking is slightly hard, and some rice with more soaking is soft and difficult to adjust.
How to steam steamed rice is delicious?
Whether it is new rice or old rice, rice with pleasant aroma and crystal grains can be steamed. Here are four tips! As long as you remember these four secrets, you will be able to steam sweet and delicious rice. First, we measure the amount of rice in the container. Edit the notes of this paragraph. Next, the first secret-Taomi: Don't Taomi more than three times. If washed more than three times, the nutrition in the rice will be greatly lost, and the flavor of the steamed rice will also be reduced. Remember not to wash rice more than three times. The second secret-soaking rice: first soak rice in cold water 1 hour. This will make the rice grains fully absorb water. The steamed rice will be full of grains. The third secret-rice-water ratio: When steaming rice, the rice-water ratio should be 1: 1.2. There is a particularly simple way to measure the amount of water. Put your index finger into rice washing water, as long as the water exceeds the first rice of your index finger. The fourth secret-flavoring: If your rice is old rice, it doesn't matter, old rice can also steam out the taste of new rice. It is after the first three processes that we add a small amount of refined salt or peanut oil to the pot. Remember that peanut oil must be cooked and cooled. Just add some to the pot. Now, you can plug in the power and start steaming. Steamed, the granules are crystal clear and full, and the rice is fragrant. Edit this paragraph 1. Steamed rice with vinegar. If you are worried that you can't finish the rest when steaming rice, you can add a little vinegar to the pot according to the ratio of 1000 grams of rice plus 35 grams of vinegar. The rice steamed in this way is not sour, but more fragrant; And even if there is some rice left, it will not turn sour if it is not put in the refrigerator for a day or two. Even if steamed again, the leftovers are as delicious as the newly steamed ones. 2. add wine steaming method. This method is suitable for steaming raw rice. When you find that the steamed rice is raw, drop a few drops of white wine into the steamer as soon as possible, then steam it with slow fire for a while and you can eat it. 3. steamed rice with salt. This method is applicable to steamed rice in old rice. Before steaming rice, add a small amount of salt, and then stir evenly with chopsticks, so that the steamed rice is bright in color and looks like steamed rice. 4. Steamed rice with oil. Before covering the lid, adding a small amount of cooking oil or salad oil to the rice washing water can make the cooked rice Jin Guangcan bright, softer and sweeter. 5. "Slope" steamed rice method. This runs in the family, a happy family. But steaming rice is inconvenient. Older people want to eat soft rice, while young people like to eat hard rice. Some filial children often put rice in the center of the rice cooker for their elders when they are full of rice, thinking that the rice in the center is soft and delicious, but it is not.
Excuse me, what is used to steam rice, and how to steam it faster?
The fastest is the pressure cooker, which will be cooked in 5 minutes.
In fact, the rice cooker is already very fast. In addition, Dan should be saturated with clear water for a period of time in advance, and warm water should be used when cooking. I don't usually plan to, add cold water, 15-20 minutes will be cooked. I think it's almost there. It will be faster if you soak it in warm water.
How can steamed rice be delicious?
Steamed rice cheats
No matter whether it is new rice or old rice, delicious and crystal-clear rice can be steamed. Here are four tips! As long as you remember these four secrets, you will be able to steam sweet and delicious rice.
First, we measure the amount of rice in the container. Next, the first secret-Taomi: Don't Taomi more than three times. If washed more than three times, the nutrition in the rice will be greatly lost, so the aroma of steamed rice will be reduced. Remember not to wash rice more than three times.
The second secret-soaking rice: first soak rice in cold water 1 hour. This will make the rice grains fully absorb water. The steamed rice will be full of grains.
The third secret-rice-water ratio: When steaming rice, the rice-water ratio should be 1: 1.2. There is a particularly simple way to measure the amount of water. Put your index finger into rice washing water, as long as the water exceeds the first rice of your index finger.
The fourth secret-flavoring: If your rice is old rice, it doesn't matter, old rice can also steam out the taste of new rice. It is after the first three processes that we add a small amount of refined salt or peanut oil to the pot. Remember that peanut oil must be cooked and cooled. Just add some to the pot. Now, you can plug in the power and start steaming. Steamed, the granules are crystal clear and full, and the rice is fragrant and delicious.
Congming steamed rice
Steamed rice with tea: tea is not only a "national drink", but also has other wonderful uses. If you use tea to steam rice, the steamed rice will be full of color, fragrance and taste, and it will be greasy and white, which will help the human body to digest. Specific methods: Accord5ming to the amount of rice used, take 0.5- 1g of tea leaves, soak them in 500- 1000ml boiling water for 5 minutes, then filter off the tea residue, pour the filtered tea into the washed rice, and steam the rice according to the conventional method.
Steamed rice with wine: When steaming rice, add a proper amount of beer or rice wine, and the rice will have a unique wine aroma, which will greatly increase your appetite. Moreover, the steamed rice is fluffy and delicious and easy to be digested and absorbed by the human body. In addition, don't worry if you accidentally steam raw rice one day. You can shovel the rice with a spatula, add 2 spoonfuls of rice wine or yellow wine, and cook for a while, so that the rice will not be raw.
Steamed rice with vinegar: Steamed rice is easy to become sour and hard if left for too long. How to change this situation? You can add some vinegar to the rice, so that the steamed rice will not have sour taste, and it will make the rice more fragrant and easy to store to prevent rancidity and hardening.
How can steamed rice be more fragrant?
1, steamed rice with vinegar
Cooked rice should not be stored for too long, especially in summer, which tends to turn sour. When steaming rice, if you put some vinegar in the proportion of 1.5 kg of rice and 2 ml of vinegar, it will make the rice easy to preserve and prevent rancidity, and the rice is delicious.
2. Steamed rice with wine
If you find that the steamed rice is raw, you can shovel it with a spatula, add two spoonfuls of rice wine or yellow wine, and cook it for a while with low fire, so that the rice will not be raw.
3. Steamed rice with oil
Old rice steamed rice is not as delicious as new rice, but as long as the method of steaming rice is changed, it will be as delicious as new rice. The method is: wash old rice clean, soak it in clear water for two hours, take it out and drain it, then add a proper amount of hot water, a tablespoon of oil or vegetable oil into the pot, boil it with strong fire and turn it to slow fire for half an hour. If using a pressure cooker, stew for 8 minutes.
How to steam rice, detailed steps
1。 Find a basin, hold 2 bowls of rice (just one bowl of rice), pour water (unlimited water) and wash rice (just stir it by hand and then pour the water out). If you rub it with your hands, the vitamins in the rice grains will be lost. Repeat step 2-3 times and you will be ok).
2. Take out the rice cooker (this should be available), put the washed rice in, and add water (pay attention to keep the rice flat). The amount of water is subject to the finger, and you can reach the first joint of the middle finger (that is, the long part of the nail), but the amount of water is just a lot more! )
Plug in the power supply and press the switch of the rice cooker (you know this)
wait for
5. Wait for 5 minutes to trip.
Eat something
Ps, because the types of rice and pots are different, some rice has more draught, while others have less draught, so you can get a score if you try twice.
How to steam rice in a restaurant?
This southerner knows! Now it's usually a big rice cooker. But in rural areas, banquets or New Year's Eve dinners are still held in the traditional way-wooden rice! Below is a kiln-type firewood stove. Light some firewood, put a big iron pot on it, and put a hat-shaped bamboo woven utensil on it. I can't speak Mandarin because I'm from Hunan and my accent is hard to understand. Very strong, can withstand 100 kg of wet rice. This hat is buckled in a bottomless bucket, which means it is the bottom of the bucket. Then put water in the pot, don't let the water flood to the bottom of the bucket, it's almost enough. Next, spread a piece of linen gauze on the top of the hat in the bucket, or spread some lotus leaves, but the lotus leaves must be broken (I will tell you why later). You can put the washed rice in this. You don't have to press it by hand, just scoop it in naturally. Then gently smooth it with your hands and cover it with a wooden cover. Press the bottom of the bucket with a wet towel to prevent the gap between the pot and the bucket from radiating air. Then light the firewood, boil the water in the pot and cook the rice with hot steam. At the beginning, you have to understand that you are not pressing each other! If the pressure is too tight and the hot air can't get up, it won't cook well and taste bad. The rice cooked in this way is the best! Soft and refreshing, very fragrant. Electric cookers can't compare with. Electric cookers are called cooking. This is steamed rice, also called wooden rice. Cooking for 500 people is no problem. So we children look forward to the banquet every day, haha. Okay, I'm tired of writing. That's it.
How to make steamed rice delicious?
No matter whether it is new rice or old rice, delicious and crystal-clear rice can be steamed. Here are four tips! As long as you remember these four secrets, you will be able to steam sweet and delicious rice.
First, we measure the amount of rice in the container. Next, the first secret-Taomi: Don't Taomi more than three times. If washed more than three times, the nutrition in the rice will be greatly lost, so the aroma of steamed rice will be reduced. Remember not to wash rice more than three times.
The second secret-soaking rice: first soak rice in cold water 1 hour. This will make the rice grains fully absorb water. The steamed rice will be full of grains.
The third secret-rice-water ratio: When steaming rice, the rice-water ratio should be 1: 1.2. There is a particularly simple way to measure the amount of water. Put your index finger into rice washing water, as long as the water exceeds the first rice of your index finger.
The fourth secret-flavoring: If your rice is old rice, it doesn't matter, old rice can also steam out the taste of new rice. It is after the first three processes that we add a small amount of refined salt or peanut oil to the pot. Remember that peanut oil must be cooked and cooled. Just add some to the pot. Now, you can plug in the power and start steaming. Steamed, the granules are crystal clear and full, and the rice is fragrant and delicious.
Steamed rice with vinegar:
Cooked rice should not be stored for too long, especially in summer, which tends to turn sour. When steaming rice, if you put some vinegar in the proportion of 1.5 kg of rice and 2-3 ml of vinegar, it can make the rice easy to store and prevent rancidity. The steamed rice has no sour taste, but the taste is stronger.
Steamed rice with oil:
Old rice steamed rice is not as delicious as new rice, but if we change the method of steamed rice, old rice will be as delicious as new rice.
The method is: soak it in clear water for two hours, remove it and drain it, then add a proper amount of hot water, a tablespoon of lard or vegetable oil to the pot, boil it on high fire and stew it on low fire for half an hour. If you use a pressure cooker, it will be cooked in 8 minutes.
Salted steamed rice:
This method is only used when the leftovers are steamed again. If you can't eat the remaining rice, you need to steam it again. The re-steamed rice always has a taste, not as delicious as the newly steamed rice. If a small amount of salt water is added to the steamed leftovers, the fishy smell of rice can be removed.
Steamed rice with tea:
Steaming rice with tea can make the rice have good color, fragrance and nutrition, and has the benefits of relieving boredom, cleaning the mouth, dissolving food and providing vitamins.
The method is: take 0.5- 1g of tea according to the rice, soak it in 500- 1000ml of water for 5 minutes, then filter out the tea residue, pour the filtered tea into the washed rice, and steam it in the pot as usual.
How can steamed rice be delicious?
No matter whether it is new rice or old rice, delicious and crystal-clear rice can be steamed. Here are four tips! As long as you remember these four secrets, you will be able to steam sweet and delicious rice.
First, we measure the amount of rice in the container. Next, the first secret-Taomi: Don't Taomi more than three times. If washed more than three times, the nutrition in the rice will be greatly lost, so the aroma of steamed rice will be reduced. Remember not to wash rice more than three times.
The second secret-soaking rice: first soak rice in cold water 1 hour. This will make the rice grains fully absorb water. The steamed rice will be full of grains.
The third secret-rice-water ratio: When steaming rice, the rice-water ratio should be 1: 1.2. There is a particularly simple way to measure the amount of water. Put your index finger into rice washing water, as long as the water exceeds the first rice of your index finger.
The fourth secret-flavoring: If your rice is old rice, it doesn't matter, old rice can also steam out the taste of new rice. It is after the first three processes that we add a small amount of refined salt or peanut oil to the pot. Remember that peanut oil must be cooked and cooled. Just add some to the pot. Now, you can plug in the power and start steaming. Steamed, the granules are crystal clear and full, and the rice is fragrant and delicious.
Steamed rice with vinegar:
Cooked rice should not be stored for too long, especially in summer, which tends to turn sour. When steaming rice, if you put some vinegar in the proportion of 1.5 kg of rice and 2-3 ml of vinegar, it can make the rice easy to store and prevent rancidity. The steamed rice has no sour taste, but the taste is stronger.
Steamed rice with oil:
Old rice steamed rice is not as delicious as new rice, but if we change the method of steamed rice, old rice will be as delicious as new rice.
The method is: soak it in clear water for two hours, remove it and drain it, then add a proper amount of hot water, a tablespoon of lard or vegetable oil to the pot, boil it on high fire and stew it on low fire for half an hour. If you use a pressure cooker, it will be cooked in 8 minutes.
Salted steamed rice:
This method is only used when the leftovers are steamed again. If you can't eat the remaining rice, you need to steam it again. The re-steamed rice always has a taste, not as delicious as the newly steamed rice. If a small amount of salt water is added to the steamed leftovers, the fishy smell of rice can be removed.
Steamed rice with tea:
Steaming rice with tea can make the rice have good color, fragrance and nutrition, and has the benefits of relieving boredom, cleaning the mouth, dissolving food and providing vitamins.
The method is: take 0.5- 1g of tea according to rice, soak it in 500- 1000ml for 5 minutes, then filter out the tea residue, pour the filtered tea into the washed rice, and steam it in the pot as usual.
How to steam steamed rice
1, fishing steamed rice
Production method: the ratio of rice to water is about 1: 5. Boil the water first, then pour in the washed rice and boil it. When the rice grains swell and the rice soup turns white, immediately pick up the rice, drain the rice soup, and steam it in a steamer or retort with high fire.
Flavor characteristics: the rice is soft and delicious.
Nutritional evaluation: steamed rice loses a lot of nutrients because rice is cooked first, then fished and cooked again. According to the analysis, the preservation rates of thiamine, riboflavin and nicotinic acid in steamed rice are 17~33%, 50% and 2 1~24% respectively. At the same time, a lot of protein, fat and carbohydrates are dissolved in rice soup when cooking, and rice soup is often discarded, which is a pity.
Note: All kinds of "rice" in the following section [Method of Making] are washed rice.
2. canned steamed rice
Production method: put rice and water into a steamer or bowl. The ratio of rice to water is about 1∶2, which can be directly steamed in a cage or boiled in a boiling pot.
Flavor characteristics: Rice is moderate in hardness and strong in stickiness.
Nutritional evaluation: the preservation rate of thiamethoxam in pot steamed rice is 62%, which is 2~3 times that of steamed rice; The preservation rate of riboflavin is almost 100%, which is twice that of steamed rice. The preservation rate of nicotinic acid is 30%, which is higher than that of steamed rice. In terms of nutritional value, canned steamed rice is better than steamed rice.
3. Double steamed rice
Production method: pour rice into a steamer and steam it with high fire. After exposure to the atmosphere, steam for another 20 minutes, then take it out and spread it out to dry. Put the steamed rice into a bowl according to the required amount, add about 2 times of water and steam 1 hour. If there is too much rice in the dining hall, pour the steamed rice into a bucket, add 1 liter of boiling water for every 0.5 kg of rice, stir evenly with a spatula, cover the lid and stew for half an hour, put it in a steamer after all the water is absorbed, stir with a spatula and steam for half an hour.
Flavor characteristics: high rice yield, soft and delicious rice quality.
Nutritional evaluation: Double steamed rice has high nutritional preservation rate, and has the advantages of both fish steamed rice and pot steamed rice.
4. risotto
Production method: (1) Cooking method: add about 2 times the weight of rice in the pot, add rice after boiling, cover the pot and stew until boiling, and then simmer with low fire; After smelling the fragrance, anneal and stew for a few minutes.
(2) Cold water rice washing method: put rice and appropriate amount of cold water into the pot at the same time. After the fire boils, simmer it with a small fire, and the firepower is even. After smelling the fragrance, anneal for a few minutes.
Flavor characteristics: the rice is soft and delicious. (Braised rice has a kind of crispy rice, the thickness of which depends on the firepower.
Nutritional evaluation: when stewing rice, rice starch is fully gelatinized, which is beneficial to digestion and absorption and has a high nutritional preservation rate. But if the temperature is not well controlled, it is easy to cook.
5. Bone soup risotto
Production method: Add ginger, pepper, onion, salt and yellow wine into the meat and bone soup, and boil it to remove seasoning and impurities. Then put the rice in the soup and stew it.
Flavor characteristics: Rice tastes fragrant, soft and rotten.
Nutritional evaluation: It contains protein, amino acids, fat, carbohydrates and various vitamins, and is also high in calcium, phosphorus and iron, especially suitable for the elderly and children.
How to steam rice?
It will be more convenient if you use a rice cooker.
It is best to use an electric pressure cooker. Soak rice for half an hour in advance, and water and rice are enough. The rice cooked like that is very thick, and I like it best. Those who like to eat hard food can use this method.
My children are all made of ordinary pressure cookers at home. Rice is soft and suitable for children's appetite.