Cooking method of medical stone A bag of medical stone is boiled in a certain amount of water 10min, and then taken out and cooked in rice, which can be used continuously for 25 times. After repeated use for 25 times, the contents of various elements did not decrease significantly. The fresh-keeping experiment shows that the rice boiled with medical stone can be kept fresh for 24 hours, without deterioration or taste change. The experiment also proves that when cooking with medical stone, the rice can be kept fresh for 48 hours without being taken out.
Process flow: medical stone stone cleaning? Fuck? Into the shredder? Crushed into medical stone particles with different particle sizes? Enter the vibration classification screen? Separate medical stone particles with different particle sizes, and choose 3 ~ 5 mm medical stone particles? Cleaning? Drying? Disinfect? Sterile packaging? Box? Medical stone for cooking.
Quality requirements: the particles must be uniform, not big or small, and the products must not be contaminated; Products must meet the hygiene requirements; Products should be protected from pollution and should not be put together with odorous things.
Benefits of medical stone water The water soaked with medical stone is very resistant to rot. Under normal circumstances, the medical stone mineral water that has been placed for 2 months has completely passed the inspection. After soaking vegetables in medical stone mineral water for 30 minutes, squeezing out the water, wrapping them in fiber bags and storing them in cold storage, which can last longer than ordinary methods, that is, it can be used as a preservative for vegetables.
Cooking with medical stone water is easy to remove the astringency of lotus root, while maintaining beautiful color. A dish with a special taste, cooked with medical stone, can remove the unpleasant smell.
Soaking fruits and vegetables with medical stone water can completely or mostly remove pesticide residues, harmful heavy metals, organic compounds and other harmful substances on the surfaces of fruits and vegetables, which plays a great role in alleviating the serious impact of pesticide pollution on fruits and vegetables at present.
Cooking in an iron pan 1 Cooking in an iron pan can save fuel. When the iron pan is used for a long time, the surface will naturally produce a layer of luster, which is basically equivalent to the effect of non-stick pan. Don't put too much oil when cooking, and avoid eating too much cooking oil. Clean the wok without detergent, brush it with hot water and a hard brush and dry it completely.
The traditional iron pan can avoid the potential influence of harmful chemicals on the surface of non-stick pan. The surface coating of non-stick pan usually contains carbon tetrafluoride, which may harm the liver, affect the growth and development, and even cause cancer. Studies have also shown that this chemical may cause women to enter menopause early. When cooking in a non-stick pan, carbon tetrafluoride will be converted into gas and volatilized at high temperature, which will be inhaled by the human body with cooking fumes. In addition, if the surface of the non-stick pan is scraped with a shovel, carbon tetrafluoride will fall into the food and be eaten directly by people. The traditional wok has no such chemical coating, so there is no such danger.
Cooking in an iron pan can supplement iron. At high temperature, a small amount of iron in the iron pot will penetrate into the food, so it plays an objective role in supplementing iron.
Steps for cooking in an electric cooker Wash the pan and add appropriate amount of rice (depending on the number of people).
Put the water into the rice and wash the rice with both hands. It usually needs to be washed 3-4 times. After washing, put a proper amount of water in the pot. For beginners, drain the water according to the amount of two bowls of water. Dry the bottom of the pot with a rag, and then put it into the rice cooker.
Close the lid of the rice cooker, turn on the power and select the cooking button.