Often cooked rice is either too hard or too soft. What should I do? As long as you master the tricks of cooking, you can make delicious rice!

1. The special measuring cup can accurately measure the required amount of rice. When washing rice, a lot of water is added for the first time. After rapid stirring, immediately pour out the water, press the rice with your palm to clean it, and then wash it repeatedly with water until it is clear.

2. Put the washed rice into the inner pot and 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. This is delicious white rice.

If you can't cook rice safely, you can turn half-cooked rice into delicious white rice by adding a drop or two of wine!

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 make rice have good color, flavor and nutrition, and has the benefits of removing greasy taste, cleaning mouth, dissolving food and adding vitamins. The method is: take a proper amount of tea leaves according to the amount of 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. Steamed rice with vinegar: Cooked rice should not be stored 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 store and prevent rancidity, and the steamed rice has no vinegar taste, on the contrary, the rice is more fragrant.

3. Steamed rice with wine: When it is found that the steamed rice is raw, you can shovel the rice with a spatula, add two spoonfuls of rice wine or yellow wine, and then 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, remove it and drain it, then put it in a pot, add appropriate amount of hot water and vegetable oil, and simmer for 30 minutes after the fire is boiled. If you use a pressure cooker, stew for 5 minutes.

5. Steamed rice with salt: This method is only used when the leftovers are re-steamed. Leftover rice needs to be steamed again when it is eaten again. Re-steamed rice always smells bad, not as delicious as newly steamed rice. If you put a little salt water when steaming leftovers, you can remove the fishy smell of rice. .

How to distinguish the advantages and disadvantages of rice? Distinguish the advantages and disadvantages mainly from the appearance characteristics of rice grains. 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 spoiled rice or old rice. The milky part of rice grains is called belly white, and the rice with belly white is small, 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, the rice with bright, neat, uniform and high hardness has good quality and high protein content. On the contrary, rice with many broken grains is fragile after crushing, and rice with low hardness is of poor quality.

Secondly, look at his face. Normal rice should be white and transparent, and the belly is white and normal (except purple 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. Because of the different processing conditions, the rice grains are uneven in heat and cold during drying, so the imbalance of internal and external shrinkage will produce explosion marks or even fracture, thus reducing its nutritional value.

Fourth, look at the new era. Jiumi is dim in color, fragrant, with white stripes on the surface and even grayish white 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 the high water content of rice? The following simple methods can be adopted: (1) Grab a handful of rice by visual inspection and lay it flat in the palm of your hand. Normal rice has a bright appearance with a small amount of bran powder attached to its surface, while high-moisture rice has a dark color, especially the bran powder of washed rice noodles is very few. (2) Tooth feeling method Take a few grains of rice and chew it in your mouth. The teeth of normal rice feel hard and brittle, while the texture of high moisture rice is loose and the teeth sound dim. (3) Gently put your finger into the rice bag. If it is difficult to insert due to stagnation, the water content is high. Grasping rice with your hands will make you feel smooth and ambitious. If you let go of rice and don't stick to your hands, the water content will be lower, otherwise, the water content will be higher.