We in China have a soft spot for rice, especially our friends in the south can hardly live without rice. I have a classmate from the south. When he was in college, he could count the number of times he ate steamed bread with two hands. Every time he was asked to eat steamed bread, he said that steamed bread was too hard and not as fluffy and soft as rice.

But he doesn't think highly of the steamed rice in our school. He said it had something to do with rice, water quality and methods. I also asked him the method of steaming rice, and now I will share it with you:

1. It is a rumor that rice should be washed three or four times until the water is clear, instead of washing it many times to wash away the nutrients.

2. After washing and soaking rice for 10 minutes, the water consumption ratio of rice in the south is about 1: 1.6/7, and that of rice in the north is about 1: 1.5. If there are elderly people at home, they can be steamed according to the proportion of southern rice.

3. Steamed rice is inseparable from olive oil. A few drops is enough. It would be great if I could have two drops of white vinegar. There is really no olive oil, salad oil can make a living, mainly because this oil has no taste.

4. Click on the steamed rice in the rice cooker. When the time is up, don't worry about cooking. Let it stew for ten minutes, then cook it to make sure the rice is soft and fluffy. You don't need to cook this rice. You can have a full meal with a little pickles.