Oil droplets do not burn easily. These methods of steaming rice with vinegar (1), which are more fragrant in metropolis, are as follows: cooked rice should not be kept for a long time, especially in summer, and it is easy to turn sour. When steaming rice, if you put some vinegar in the proportion of 1.5 kg of rice and 2 ~ 3 ml of vinegar, it can make the rice easy to store and prevent rancidity, and the steamed rice has no sour taste, but it is more fragrant. (2) Steamed rice with oil: steamed rice with old rice is not as delicious as steamed rice with new rice, but as long as the method of steaming rice is changed, steamed rice with old rice will be as delicious as steamed rice with new rice. The method is: soak it in clear water for two hours, remove it and drain it, then add a proper amount of hot water, a tablespoon of lard or vegetable oil to the pot, boil it on high fire and stew it on low fire for half an hour. If you use a pressure cooker, it will be cooked in eight minutes. (3) Steamed rice with salt: This method is only used to steam the remaining rice. If you can't eat the remaining rice, you need to steam it again. The re-steamed rice always has a taste, not as delicious as the newly steamed rice. If a small amount of salt water is added to the steamed leftovers, the fishy smell of rice can be removed. (4) Steamed rice with tea: Steamed rice with tea can improve the color, aroma and nutrition of rice, and has the benefits of removing greasy food, cleaning the mouth, dissolving food and providing vitamins. The method is: take 0.5- 1g of tea according to the rice, soak it in 500- 1000ml of water for 5 minutes, then filter out the tea residue, pour the filtered tea into the washed rice, and steam it in the pot as usual.