As a southerner, steamed rice is a must every day! Many people find that the food eaten in restaurants is crystal clear, especially the fried rice one by one, but the steamed rice is sticky and the fried rice is a big lump, which can't be compared with the food in restaurants.
It can be seen that steaming rice with soft and bright fragrance and distinct particles still needs some skills. Some people say it has something to do with the kind of rice! What I want to say is, it doesn't matter! Usually, when steaming rice, most people wash the rice and steam it directly with water. There is no skill!
The food in the restaurant is not good, it can be said that it is the most unpalatable food, and it can also steam soft and fragrant rice. Our own rice is much better than that in the restaurant, but the steamed rice is sticky, because the method of steaming rice is different! We usually only add water to steamed rice, and the steamed rice is definitely not delicious, either raw or sticky, all caused by improper methods!
Today, I will share with you the experience and skills of steaming rice, which is the secret of hotel chefs. If you learn it, you can steam fragrant soft rice one by one. The chef's experience is: first, rice needs to be soaked in water before steaming. How long will it take? It doesn't matter if it's long. 15 minutes is enough. After rice is saturated with water, it can be cooked quickly, avoiding the loss of nutrition.
Secondly, after the rice is put into the pot, in addition to adding water, a small amount of ingredients such as lard, sesame oil, white wine and white vinegar are added. You don't need to add all of them, just add one of them, and the steamed rice will never stick again, which is guaranteed to be one by one. Finally, after the rice is steamed, you can't eat it immediately.
After the cooking procedure is completed, let the rice "stew" for 5~ 10 minutes in the state of heat preservation, and then put it into a bowl to eat. Rice tastes more fragrant and soft and won't stick. In addition to these three points, steamed rice also needs to pay attention to these aspects: don't wash rice hard, just wash it twice with clear water, otherwise it will cause nutrient loss;
Adding hot water can not only reduce the steaming time, but also retain a lot of nutrients, making the rice taste softer; The ratio of rice to water is also important. 1 cup of rice and 1.5 cup of water, the water surface is one knuckle higher than the rice surface. Don't trust the scales on the rice cooker. If the rice is steamed with coarse grains such as brown rice and sorghum rice, the amount of water is a little more than usual, and the coarse grains have strong water absorption, otherwise the rice will be raw.
If the amount of water is wrong, resulting in uncooked rice, you don't have to throw it away. Spread the rice with chopsticks, pour in some warm water, cover it and steam it again. Sometimes the steamed rice is only cooked to the end and the surface is still raw. The solution is to turn the rice on the surface to the bottom, pour in a proper amount of warm water and steam it again to ensure it is cooked.
▲ The rice steamed with proper amount of oil, vinegar and wine is fragrant and soft, with distinct particles.
Many times, if rice is steamed too much at a time, it can be heated in an electric rice cooker. When you heat rice, add the right amount of salt and pour in the right amount of warm water. Hot rice is just like newly steamed rice. Now you know why the rice in the restaurant is crystal clear, with distinct grains and delicious! As long as you remember the above three points, you can also steam delicious rice, and people who often eat rice should remember!