To cook rice, you can simmer it directly in the pot or use a rice cooker or pressure cooker, but the choice may be different for those who are particular about the delicious rice. So, is it better to use a rice cooker or an electric pressure cooker for cooking? Should the rice be cooked accurately or quickly?
Is it better to use a rice cooker or an electric pressure cooker to cook rice?
Although the electric pressure cooker has the function of cooking rice, due to the different cooking methods of the two, the taste of the rice still remains. A larger gap. Because there is no evaporation of water when cooking food in an electric pressure cooker, and research shows that the moisture content of rice with good taste should be around 62%, so cooking with an electric pressure cooker directly affects the taste of rice. Rice is one of the most important staple foods in Asian countries, and the importance of rice quality to consumers can be imagined.
The advantage of the electric pressure cooker is that it can cook food safely, quickly and nutritiously in a high-pressure environment, which is very attractive to consumers who live a fast pace in modern times and pay attention to nutrition and health. of. Therefore, major manufacturers should seize their biggest selling points to improve their products and attract customers.
The electric pressure cooker is an upgraded product of the traditional pressure cooker and rice cooker. It combines the advantages of the pressure cooker and the rice cooker, and adopts elastic pressure control, dynamic sealing, external screw lid, adjustable displacement electric switch, etc. New technology, new structure, fully sealed cooking, and continuously adjustable pressure have completely solved the safety problems of pressure cookers and relieved the safety issues that have plagued consumers with ordinary pressure cookers for many years.
Should rice be cooked accurately or quickly?
Electric cooker, also known as electric cooker or rice cooker, is a cooking utensil that converts electric energy into internal energy. It is easy to use. It is clean and hygienic, and has multiple operation functions such as steaming, boiling, stewing, and simmering food. Now a daily household appliance, the invention of the rice cooker has reduced the time many families spend cooking. The world's first rice cooker was invented in 1950 by the Tokyo Communications Engineering Company of Japan's Ibuka Dai. Common rice cookers are divided into three categories: automatic heat preservation type, timed heat preservation type, and new microcomputer-controlled type.
The temperature control components of the rice cooker include a bimetal temperature control system and a magnetic material temperature control system. The former is not as safe and reliable as the latter. Rice cookers are divided into combined and integral types according to the structure of the pot body; according to the pressure inside the pot during use, they are divided into low-pressure type (0.04MPa), medium-pressure type (0.1MPa) and high-pressure type (0.15-0.2MPa); According to the method of heating food, it is divided into direct heating type and indirect heating type.
Intensive cooking in rice cookers requires higher firepower adjustment. When it's time to fire, it automatically switches to a big fire. A small fire becomes a small fire. And quick cooking means that the fire power is set to the maximum by default. Therefore, the required time is shorter and the cooking time is slightly longer, and the cooked rice is soft.
The quick cooking time is shorter, which is convenient for applications where you are in a hurry to eat. Compared with the intensive cooking function, it only lacks a soaking function, and the other functions are the same.
How many times is the best time to wash rice?
Rice is one of the staple foods in our country. Rice is relatively rich in nutrients, but many nutrients are easily lost during rice washing. For example, vitamins and inorganic salts in rice are easily soluble in water. If the rice is washed for a long time or rubbed hard, the surface nutrients of the rice will be lost. In addition, the rice must be boiled immediately after washing, otherwise most of the riboflavin and other nutrients in the rice will be lost after soaking for a long time, and protein, fat, etc. will also be lost to varying degrees. Therefore, when washing rice, you must pay attention to:
1. Do not wash with running water or hot water.
2. Do not rub or stir vigorously.
3. Do not soak the rice in water before washing it.
4. When washing rice, only wash the rice until the sediment is removed. Do not wash rice too many times, and do not use a large amount of water to rinse the rice grains.