The delicious rice in the restaurant is made of Wuchang rice in Heilongjiang and Xiangshui rice in Heilongjiang.

1. Wuchang Rice in Heilongjiang

The rice in Northeast China has always been very famous all over the country. Although rice is also grown in the south, it tastes completely different from the rice grown in Northeast China, and the most famous rice is Wuchang Rice in Heilongjiang.

Wuchang rice is also called Wuchang rice because it was cultivated in the designated area of wuchang city, Heilongjiang Province. Every grain of rice cultivated in black soil is very full and feels very hard. The cooked rice has a special aroma and a bright surface color, which was used as Gong Mi in the Qing Dynasty.

2. Rice produced in Xiangshui, Heilongjiang

The rice produced in Xiangshui area is also famous, and the most important feature is that when stewing rice, the soup of rice is very similar to the color of milk, and the cooked rice tastes very soft, and the aroma of rice can be smelled during stewing rice. The rice produced in Xiangshui area is used as a state banquet, which shows how delicious this rice is.

If you add these two steps to cooking, the rice grains are distinct and delicious:

1. Soak rice 1.5 minutes in advance. Most families use rice cookers to cook. Many people press the cooking button directly after washing rice, which seems to be very efficient, but this cooking method is much worse than soaking rice in advance. I believe that many people have eaten rice steamed in rural areas with steaming barrels. This kind of rice is delicious because it is soaked in water before steaming.

You can still smell the fragrance of the steaming barrel when steaming, which makes the rice delicious. Nowadays, most families use rice cookers to cook rice. In order to ensure the taste of rice, it is suggested that after washing rice, the rice should be soaked in warm water for 1.5 minutes to increase the viscosity of rice, so that the cooked rice will be more fragrant.

2. Inject a proper amount of seasoning when soaking rice

You may find that the rice cooked in star-rated restaurants is brighter in color than that cooked in our home, because many restaurants inject a proper amount of seasoning when soaking rice, such as salt, lard, sesame oil, white vinegar and vegetable oil, which are common in kitchens. When soaking rice, you only need to inject one of the above seasonings to make the cooked rice bright and clear.