choose the best rice for steamed rice, add a proper amount of water, put it in a rice bowl (special soup bowl for Cantonese style), cover it, and steam it in a steamer. Generally speaking, it will take 21 minutes!

after the rice is steamed, just stir-fry some dishes to go with it! Very simple!

The key is the best rice, proper water and good time!

as for the food, it doesn't matter! If you want to eat something, just stir-fry some to accompany your meal.

Ingredients:

tea, boiled water and rice.

Practice:

1. Take 1-3 grams of tea leaves and soak them in 511-1111 grams of boiling water for 4-9 minutes, and then filter the tea to remove residues for later use;

2. Put the rice into the pot, wash it, and then pour the tea into the rice cooker, so that it is about 3 cm higher than the rice noodles, and then cook it to eat.

Intimate tip:

1. You can choose either green tea or black tea. The aroma of black tea is completely different from that of green tea. Black tea is long and green tea is fragrant, but green tea boiled rice tastes better.

2. Green tea is cool, so it is suitable for drinking in summer to clear away fire; Black tea is mild and suitable for drinking in winter;

3. In addition, it should be noted that tea leaves should not be put too much when cooking. It is best that the taste of tea leaves does not overshadow the fragrance of rice, and overnight tea should not be used. Always eat tea for cooking, and pay attention to the foods rich in protein and iron, such as milk, eggs, lean meat, beans, nuts, fungus, sesame seeds, fresh vegetables and fruits, etc. Only when the foods are properly matched can they give full play to their nutritional value.

Note:

Some special patients should not cook with tea. For example, patients with anemia, especially those suffering from iron deficiency anemia, tannic acid in tea can make iron in food form a precipitate that is not absorbed by the human body, which often aggravates the condition.

Patients with neurasthenia, hyperthyroidism and tuberculosis will increase their basal metabolism due to caffeine in tea, which will aggravate their condition. For some people who avoid tea, it is best not to cook with tea, such as patients with ulcer disease and people who are prone to insomnia.

When steaming rice, it is inevitable to encounter these situations: the water is less, and the cooked rice is raw and difficult to swallow; Or you don't pay attention when you buy rice, you accidentally buy old rice, the cooked rice is not delicious, and so on. In these cases, the Sigma rice steamer and rice steamer will give you advice to ensure that you can make delicious steamed rice!

1. Steamed rice with vinegar

Cooked rice should not be stored for a long time, especially in summer, it is easy to turn sour. When steaming rice, if you put some vinegar in the proportion of 1,511g and 2-3ml vinegar, it can make the rice easy to store and prevent rancidity, and the steamed rice has no vinegar smell, on the contrary, it is more fragrant.

2. Steaming rice with wine

This method is only used when steaming uncooked raw rice. When the steamed rice is found to be raw, you can shovel it with a spatula, add two tablespoons of rice wine and yellow wine, and then cook it with slow fire for a while, so that the rice will not be raw.

3. Steamed rice with oil

The cooked rice in old rice is not as delicious as the new rice. As long as the cooking method is changed, old rice will be as delicious as the new rice.

the method is: wash the aged rice pottery, 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 lard or vegetable oil into the pot, boil it with high fire and simmer it for half an hour. If you stew in a pressure cooker for 8 minutes, it will be cooked, so if you are in a hurry, cooking old rice in a pressure cooker will be quick and delicious.

4. method of steaming rice with tea

steaming rice with tea can make the rice have good color, fragrance, taste and nutrition, and has the benefits of removing greasy taste, cleaning mouth, dissolving food and providing vitamins.

the method is: take 1.5-1g of tea according to the rice quantity, soak it in 511-1111ml of boiling water for 5 minutes, and then filter off the tea residue. Pour the filtered tea into the washed rice, and stew it in the pot as usual.

5. Steamed rice with salt

This method is only used when the leftover rice is steamed again. The re-steamed rice always has an odor, which is not as delicious as the newly steamed rice. If a small amount of salt water is added when steaming leftovers, the odor can be removed.