What is rice oil?
Rice oil, also known as porridge oil and rice coat, mainly uses rice or millet as raw materials to cook porridge. When porridge is cooked, there is a delicate, sticky and ointment-like substance floating on the surface of porridge, which is called "rice oil" by Chinese medicine, and it smells very rich in rice fragrance. The scientific explanation is the starch in rice and millet. It is a macromolecular substance, its activity decreases after the temperature is lowered, and it hardens when it is cold to form "rice oil".
What are the benefits of eating rice oil?
Zou Mengcheng discussed in "Thirty Years Clinical Experience Collection": You can eat it all the time from childhood to octogenarian. Few people know the benefits to Yin. Rice is the foundation of health preservation, and porridge oil is the essence of rice, and its function is self-evident. Rice oil is soft and waxy, which is loved by adults and children. It is also a very high-quality baby food supplement.
How to cook rich rice oil?
Choosing rice is the key, and good rice can easily cook rice oil.
Rice: It is best to choose new organic rice. Compared with old rice, new rice is easier to cook porridge oil, and don't wash rice too much, otherwise it will be difficult to cook porridge oil.
Here we recommend an organic yellow millet from Lvye Hongchuan, which is a new organic rice of 20 17. Uniform size and color, vacuum packaging is not easy to get wet. It's delicious, delicious.
Pot: wood stove iron pot > casserole > other materials. Millet oil cooked in an iron pot or casserole is delicious, and aluminum pot is not recommended.
Heating time: the heat of the pot can be adjusted, but it can be large or small. When the fire boils, turn to low heat and simmer. It is generally recommended to cook for more than 30 minutes.
Rice-water ratio: whether there is a layer of rice oil floating depends on the thickness of porridge. There is no super-thick porridge, just a little thinner and thicker. If it is too thin, it will be a little bit, but it will lose its sweetness.
The approximate proportions are as follows:
1: 6-7 (ultra-thick dry)1:8-1(thick porridge) 1: 12 and above (gruel). Therefore, it is necessary to add enough water at the beginning to avoid adding water in the middle.
In short, to cook rice oil, you need new rice, a good pot, a suitable ratio of rice to water and enough cooking time.
Tip: If the fire is cooked for a long time (for example, it turns to low heat after 5- 10 minutes), the color of porridge is soft beige with a little water green, not white.
Well, hurry home and try!