Steamed rice means washing rice first, then putting it into a container for steaming rice, then adding a certain amount of water (according to personal taste) into the container, covering it and putting it on the fire or plugging it in, and steaming it for a certain time according to knowledge or experience, and finally the delicious steamed rice is ready. Remember to turn off the fire and electricity.

1. Taomi: Do not Taomi more than 3 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.

2, bubble rice: first soak the rice in cold water for half an hour, so that the rice grains can fully absorb water. The steamed rice will be full of grains.

3. 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 the index finger into rice washing water, and the water should not exceed the first joint of the index finger.

4. Aroma: It doesn't matter if the rice at home is already old rice. Old rice can also steam out the taste of new rice. Just after the first three processes, add a small amount of refined salt or peanut oil to the pot. Remember that peanut oil must be cooked and cooled, just add a little to the pot. After all the program steps are completed, you can plug in and start steaming. Steamed, the granules are crystal clear and full, and the rice is fragrant.