1. Method of steaming rice with vinegar:

Cooked rice should not be left for a long time, especially in summer, as the rice can easily become rancid. If you add some vinegar at a ratio of 1.5 kg of rice to 2-3 ml of vinegar when steaming rice, it will make the rice easier to store and prevent it from going rancid. Moreover, the steamed rice will not have a sour taste, but will have a stronger aroma.

2. How to steam rice with oil:

Steamed rice with old rice is not as delicious as new rice, but as long as you change the method of steaming rice, old rice will be as delicious as new rice.

The method is: soak it in water for two hours, take it out and drain it, then put it in a pot, add an appropriate amount of hot water, a tablespoon of lard or vegetable oil, bring to a boil over high heat and then simmer over low heat for half. Hours are enough. If using a pressure cooker, simmer for 8 minutes.

3. Steaming rice with salt:

This method is only used when re-steaming leftover rice. If you can't eat the leftover rice, you need to re-steam it. Re-steamed rice always has a smell and is not as delicious as freshly steamed rice. If you are steaming leftover rice, adding a small amount of salt water can remove the odor of the rice.

4. Method of steaming rice with tea:

Steaming rice with tea can make the rice good in color, aroma and nutrition, and can remove greasiness, cleanse the mouth, transform food and provide Vitamin Benefits.

The method is: take 0.5-1g of tea leaves according to the amount of rice, and use 500-1000ml of boiling water.

Extended information:

The reason why it is not recommended to cook rice directly with raw water is mainly because of the chlorine contained in tap water. The chlorine in tap water mainly comes from bleach, and the water will contain residual chlorine.

The water plant adds bleach to the water mainly for disinfection, and chlorine disinfection is the last step in the production of tap water. After adding chlorine gas to the water, the water can be transported to households for use.

Chlorine itself has a pungent smell. If you smell this smell when boiling water for cooking, it means there is a problem with the water quality itself. According to the national standard "Hygienic Standards for Drinking Water", the content of residual chlorine in water from the water plant should be less than 4mg/L, while the content of residual chlorine in tap water in our homes is generally 0.33mg/L.

After tap water is heated and boiled, chlorine will volatilize. The chlorine content in boiled water is only 0.03mg/L, which is very low. Even if we cover the steamer while heating rice, it is not completely sealed. After heating, the chlorine will still evaporate, so there is no need to worry about chlorine in tap water.

Cooking rice with hot water can not only shorten the cooking time, but also prevent the B vitamins in the rice from being destroyed by long-term high-temperature heating, thereby retaining more nutrients.

If you want to steam delicious rice, you can also add some ingredients to the rice, such as fruit and vegetable juice. Add fruit and vegetable juice when steaming the rice. The rice will not only look more appetizing, but also increase the appetite. Improve nutrition; rice cooked with tea water contains a light tea aroma. The tea polyphenols in tea have strong antioxidant and antibacterial effects, which help to inhibit cardiovascular and cerebrovascular diseases.

Reference: Xinhuanet---What kind of water should be added to steamed rice