2. Put the washed rice into the inner pot, add a proper amount of water, let it stand for about half an hour, and let the rice absorb water before cooking.
After cooking, keep the temperature about 10 ~ 15 minutes, then open the lid and stir the cooked rice evenly with a rice spoon, which is delicious white rice.
If you can't trust the cooked rice, add a drop or two of wine to turn the semi-cooked rice into delicious white rice!
4. Add a little salt and salad oil to the washed rice to make the cooked rice shiny.
1. Steamed rice with tea: Steamed rice with tea can improve the color, aroma, taste and nutrition of rice, and has the advantages of removing greasy taste, cleaning the mouth, dissolving food and supplementing vitamins. The method is: measure the right amount of tea leaves according to rice, soak them in boiling water for 5 minutes, and then filter out the tea residue. Put the filtered tea leaves into the washed rice and steam them in a pot.
2. Vinegar steamed rice: Cooked rice should not be put for a long time, otherwise the rice will easily turn sour. If some vinegar is prevented when steaming rice, it can make the rice easy to preserve and prevent rancidity. The steamed rice has no vinegar taste, but the rice is more fragrant.
3. Steamed rice with wine: When the steamed rice is found to be raw, you can shovel the rice with a spatula, add two spoonfuls of rice wine or yellow wine, and cook it for a while with low fire, so that the rice will not be raw.
4. Steamed rice in oil: Old rice is not as delicious as new rice, but as long as the method of steaming rice is changed, old rice will be as delicious as new rice. Practice: Wash old rice clean, soak it in clear water for two hours, take it out and drain it, then put it in a pot, add some hot water and vegetable oil, boil it with strong fire and stew it with slow fire for 30 minutes. If using a pressure cooker, stew for 5 minutes.
5. Steamed rice with salt: This method is only used when the leftovers are steamed again. Leftover rice needs to be steamed again when it is eaten again. The re-steamed rice always smells bad, not as delicious as the just-steamed rice. When steaming leftovers, put a little salt water to remove the fishy smell of rice. .
How to distinguish the advantages and disadvantages of rice?
Mainly from the appearance characteristics of rice grains to identify the pros and cons. Medium-long, slender and translucent rice and round rice. High polished rice rate. Long, thick and soft rice is easily broken when milled. Translucent rice tastes delicious after steaming. If the rice is translucent and glossy porcelain white, it is new rice, and the opaque and dull rice is mostly metamorphic rice or old rice. The milky part of rice grains is called belly white, and the rice with belly white is small in size, low in hardness, fragile and poor in taste. The hardness of fragile rice lightly rolled with hard objects is small, while that of non-fragile rice is large. The harder the rice, the better the quality.
Specifically:
At first glance, it looks hard.
Rice has smooth and uniform surface, high hardness, high protein content and good quality. On the contrary, the quality of rice with many broken grains, fragile crushing and low hardness is poor.
Second, look at the face. Normal rice should be white and transparent, and the belly is white and normal (except purple rice and black rice). Rice turns yellow most easily, mainly because some nutrients have undergone chemical changes. The aroma, taste, viscosity and nutritional value of yellow rice are very poor.
3. Check whether there is any explosion trace or fracture. Due to different processing conditions, rice grains are uneven in heat and cold during drying, and uneven internal and external shrinkage will produce explosion marks or even fracture, which will reduce their nutritional value.
Fourth, look at the new era. The aged rice is dim in color, fragrant, with white stripes on the surface and even gray powder. The more gray powder, the longer it lasts. Of course, it is more likely that old rice has a musty smell or moths.
Fifth, look at the level of water content.
How to judge that rice contains too much water? The following simple methods can be adopted: (1) visual inspection.
Grab a handful of rice and lay it flat on your palm. Normal rice has a bright appearance, with a small amount of bran powder attached to the surface of rice grains, and high-moisture rice has a dark color, especially washed rice noodles, with little bran powder. (2) Tooth perception method
Take some rice and chew it in your mouth. Normal rice feels hard and crisp, high-moisture rice is loose and not hard, and its teeth are not refreshing. (3) tactile method
Gently insert your finger into the rice bag. If it is difficult to insert because of stagnation, the water content is high. Grasping rice with your hands feels smooth and ambitious. If you let go of the rice and don't stick to your hands, the water content will be lower, otherwise the water content will be higher.