Generally speaking, there are two kinds of rice, one is slender rice, much like rice in the south, and the other is fragrant rice in Thailand. I think this kind of rice tastes a little like rice husk when cooked, so my family is from the south, so I eat this kind of rice more.
There is also a kind of rice in the northeast, which is round, full and not pointed at both ends. Some places are called pearl rice, and Japanese rice is also this kind of rice. This kind of rice is more suitable for porridge than slender rice. I don't need to cook it until it blooms. You need to add enough water before cooking porridge, and then you don't need to add water. Then I can drink a whole pot of porridge in a sticky but distinct state after cooking.
Personally, I think slender rice is harder than round rice, but round rice is more chewy. You can try which one you like better. Generally speaking, expensive rice tastes better than cheap rice, and the quality of rice is better. We want crystal clear whole rice, no white and broken rice.
Then get to the point! It really takes a little skill to cook the rice clearly! ! ! After rubbing rice with me, a friend asked me how to cook all the white rice especially delicious except the menu. Sometimes you can eat a whole bowl of white rice cooked by yourself without adding anything.
First of all, you should have a good rice cooker. Many people say that Japanese rice cookers are particularly delicious, so you must buy expensive rice cookers or something. Actually, I have an expensive rice cooker and a small one, which can only cook for three people at most. Usually, I eat a small pot alone, because it is difficult to cook in a big pot if I eat less. Personally, I think the taste is a little different. Expensive pots are indeed more fragrant and delicious, but overall there is little difference. Even if I cook one of the two pots and give it to you separately, you may not know which is better. So there is no need to pursue the price of the pot too much. Generally, similar pots can make a delicious meal!
But it must be a "handy" rice cooker, because the ratio of rice to water is very important when cooking, but this ratio is not absolute, and it will change a little according to different pots. The size and number of meters of the pot are both influencing factors, and it is not a fixed proportion that can remain unchanged.
And say Taomi! I don't know what you do when you wash rice. My own words are hot water three times, cold water once, and then cold water is finally put in to cook. Three times of hot water can fully take away the starch scattered on the noodles. If there is too much starch, it will be sticky when cooked, which will affect the taste of grains.
Then, if you want to cook the taste of grains, there can be no more water. If there is too much millet in the pot, it is easy to see that the rice in the upper part tastes good and the rice in the lower part is soft and has no graininess. When the rice is too deep, it is easy to cook like this, so it is best to cook for a few people with a larger bottom area. The amount of water I put myself is generally between half a little finger joint and a little finger joint above the rice, which is generally not much, depending on how much rice there is and how deep the rice is in the pot.
Of course, I don't mean to measure it with my fingers every time. At ordinary times, it feels almost the same at a glance/more water/less water. You'll know this after cooking a few more times.
Then, after the rice is cooked, don't cook it directly or in the process of cooking. If the hot air is spilled, it is easy to cook badly and you will be caught. After the rice cooker automatically jumps off, it must be stuffy for five to ten minutes. This is the best.
Then talk about fried rice with eggs! ! ! My fried rice has also successfully conquered many friends! ! !
Damn chicken, I can't reply with watercress, I can't show off my cooking! ! ! )
I always scrambled eggs with overnight cold rice. Fresh rice is really not as delicious as overnight cold rice, because overnight rice will be drier, harder and easier to fry. Sometimes I even deliberately cook a pot of rice and put it in the refrigerator to eat the next day.
There are two kinds of fried rice with eggs, one is fried rice with eggs separated from rice, and the other is fried rice with golden eggs wrapped in rice. I only say the first one. The key to fried rice with eggs is to have more oil, and the eggs should be heated several times to make them swell into big and soft bubbles instead of hard lumps. The amount of egg liquid poured in each time is subject to just covering the oil surface. Don't pour too much egg at a time, it won't swell. When 70% to 80% of the fallen eggs swell, push them close to the pan with a shovel to expose the oil surface, and then continue to pour the egg liquid.
In fact, the best way to eat rice is to wash it in cold water with a leaky sink, wash it all into granules, and then dry it before frying. It will be really delicious, but it's too much trouble. I seldom fry it like this.
If you cook directly with cold rice, cover all the eggs, pour in the rice, cut it into small pieces with a shovel, and then stir fry, paying attention to adding less water in the process! Drink less water! Drink less water! It is best for China people to stir-fry with little or no water, so they must stir-fry. If vegetables such as cabbage and lettuce are put in the fried rice, there is no need to put water directly, because water will come out when frying vegetables. If you don't put vegetables, you can only put a shovel of water at most. Too much water is really, really bad. Also, if you want to color, you can put a little soy sauce, but don't drop soy sauce directly into the pot, it will be mixed unevenly. Drop soy sauce on the shovel, then add a little water and sprinkle it into the pot.