Cooking method of gas stove 1 Pour the rice into the pot.
2. Pour out the dirty water after washing rice.
3. Add half a bowl of water less than the usual rice cooker.
Put the lid on and the gas stove will burn to the limit.
5. After hearing the purr, turn the heat down, don't open the lid halfway, turn off the heat after boiling for 7 minutes, cover the lid and stew for 13 minutes.
How do novices cook with rice cookers? 1. Wash the pan and add appropriate amount of rice (according to the number of people).
2. Put water into the rice and wash the rice with both hands. Normally, it should be washed 3-4 times. After washing, put a proper amount of water in the pot. For beginners, add water according to the amount of two bowls of water.
3. Dry the water at the bottom of the pot with a rag, and then put it into the rice cooker.
4. Close the lid of the rice cooker.
5. Turn on the power and select the cooking button.
6. When it's cooking time, the rice cooker will automatically jump to heat preservation. At this point, it means that the rice has been cooked.
The method of cooking without electric cooker is 1, rice washing and water (cold water), and the ratio of water to rice is 1: 2, or 1.2: 2. Because different rice has different water absorption capacity, there is no absolute standard.
2. Cover the lid and bring to a boil;
3. When the cover is pushed away until the foam is about to overflow, remove the cover so that the foam will not overflow. Keep medium or low fire until the water boils, that is, you can only see rice, but you can't see water. This process is not long, about 5 or 6 minutes.
4. Cover the pot and simmer for a while, about 15 to 20 minutes, then turn off the fire. One way to tell whether it is ripe or not is to smell it.
Selection and classification of indica rice
Indica rice is rice made of non-waxy indica rice, which is called indica rice. The shape of rice grains is slender or oblong, and the length of rice grains is more than 7 mm. After cooking, the rice yield is high, the viscosity is low, the rice quality is crisp, and it is easy to be broken during processing. The cross section is oblate, the color is white and transparent, and some are translucent and opaque. According to the harvest season of rice, it is divided into early indica rice and late indica rice. Early indica rice grains are wide and short, with white powder, big belly, rich powder, crisp texture, lower viscosity than late indica rice and poor quality. Late indica rice grains are slender and slightly flat, with fine texture, generally transparent or translucent, white belly, hard grains, greater oiliness and better quality.
In the international market, some indica rice can be divided into long-grain rice and medium-grain rice according to the length of rice grains. Long-grain rice is slender, and its length-width ratio is generally greater than 3, and it is generally waxy, transparent or translucent. Crisp, oily, soft, tough but not sticky after cooking, delicate and delicious, which is the best quality of indica rice. Qi Mei, Simao in China and Blue Crown in the United States all belong to long-grain rice.
Medium-grained rice is long and round, slightly thicker than long-grained rice, and its length-width ratio is 2 ~ 3. Generally translucent, with a white belly and a lot of powder, it is loose after cooking and has a rough taste. The quality is not as good as long grain rice. Most of the rice produced in Hunan, Guangdong, Jiangxi, Sichuan and other provinces in China belongs to medium grain rice. Zenus in the United States also belongs to medium grain rice.
According to the length of rice, Thai rice standards can be divided into four types: super-long type (above 7 mm), long type (6.6 ~ 7 mm), medium type (6.2 ~ 6.6 mm) and short type (below 6.2 mm).
polished round-grained rice
Japonica rice is rice milled from japonica rice. Rice grains are generally oval or round. The rice grains are full and plump, the cross section is nearly round, the aspect ratio is less than 2, the color is waxy white, transparent or translucent, and the texture is hard and tough. After cooking, it is sticky, soft and delicious, but the rice yield is low.
Japonica rice is divided into early japonica rice and late japonica rice according to the harvest season. Early japonica rice is translucent, with white belly, few hard grains and poor rice quality. Late japonica rice is white or waxy, with a small white belly, many hard grains and excellent quality.
Japonica rice is mainly produced in North China, Northeast China and South China of China and Sihong of Jiangsu. The famous station rice and Shanghai white japonica rice are both excellent japonica rice. The yield of japonica rice is much lower than that of indica rice.
polished glutinous rice
Glutinous rice, also known as glutinous rice, is milky white, opaque, transparent after cooking, sticky and small in expansion. Generally, it is not used as a staple food, but mostly used to make cakes, zongzi, Yuanxiao and so on. , and as a raw material for wine making.
Glutinous rice is also divided into indica rice and japonica rice. The grain shape of indica glutinous rice is generally oblong or slender, milky white and opaque, and some are translucent and sticky, while japonica glutinous rice is generally oval, milky white and opaque, and some are translucent and sticky, and the rice quality is better than indica glutinous rice.