Steamed rice, like open-fire cookers and rice cookers, is cooked by adding water to raw rice. The difference is that steamed rice uses fire or electric heating water to generate steam to cook rice. Open-flame cookers and rice cookers directly use the heat generated by fire or electricity to cook rice.
Another difference of steamed rice is that it won't be burnt, and it can be cooked with any soft or hard rice.
this is because the water will be continuously replenished (steam) in the process of steaming rice, and the temperature will not be too high (the highest is 1 degrees C). So it won't burn the rice.
the process of steaming rice is to add water after washing rice, and put it in a steamer or wok to steam it.
suppose you steam two bowls of rice
cook rice with a rice cooker and an open flame, and the ratio of water to rice is one to one (a bowl of rice and a bowl of water). If you steam, the ratio of water is less, about 7%. Because there will be steam to replenish water during steaming, there is no need to compare one to one. Otherwise it will be wet and rotten.
If you steam rice with some rice that tastes good (such as Guangdong Simiao rice in mainland China), cook rice with a rice cooker or an open flame. The ratio of water to rice should be accurate, and less water will also cook raw bone rice (cooked externally and endogenous). But don't be afraid of this. If you have raw bones, you can continue steaming until it is fully cooked.
Therefore, the most important thing to pay attention to is the steaming time. If the time is too long, it will be wet and rotten.
you can take a look at the steamed rice for the first time, and if it seems ripe, try some. Keep steaming before it is cooked and raw, and stop when it is ok. Remember how many minutes it took to steam, so you don't have to check it often next time! Do you understand?
you are sure to succeed! , reference: me, steamed rice with ribs/sliced meat in drum sauce
steamed rice and electric rice? The ratio of rice to water for cooking is the same. First, steam the rice (about 2 minutes in water, depending on the amount), then put down the ribs or meat slices and steam for about 1 minutes.
the following () can be left, but please
in the order-2 yuan for salt and monosodium glutamate, 4 yuan for sugar and raw flour, a little salt, (monosodium glutamate or chicken powder), sugar and (light soy sauce) for cooking oil and sesame oil, mix well, then mix well with powder and a little pepper, and finally put in oil.
ribs-if one catty is counted-salt and monosodium glutamate are 2 yuan each, sugar and cornmeal are 4 yuan each, a little cornmeal of crude oil and sesame oil is mixed well, salt, (monosodium glutamate or chicken powder), sugar, (light soy sauce) and a little pepper are mixed well, and finally oil, (douchi and red pepper) are gently mixed well.
1 part of soy sauce in teahouse
1 part of soy sauce +1 part of sugar+(a little monosodium glutamate or chicken powder) +2 parts of boiling water
Heat a red wok, stir-fry a little ginger and onion in oil, put it in water, soy sauce, sugar, monosodium glutamate or chicken powder and sesame oil, and roll it up.
1 yuan is 1 Jin, 16 Jin is 1 Jin, and 12 Jin is 1 lb, calculated by yourself, and the salty degree varies from person to person.
steamed rice with bamboo shoots
1. Wash soybeans, first with water for 2 hours; wash brown rice, then with water for 1 hour; wash and soak mushrooms.
2. Dice the bamboo shoots, and put them into an electronic pot to cook together with soybeans, brown rice, mushrooms and seasonings (just like the general cooking method).
3. It's best to finish the steamed rice in one meal, and don't put it in an electronic pot to keep warm before eating, otherwise it will easily lose its flavor.
material & seasoning amount-bamboo shoots, 2 soybeans, 4 grams of brown rice, 12 grams of mushrooms, 2 grams of seasoning: salt broth or fresh chicken essence (vegetarians can use natural flavor)
nutritionist's words:-This is a very refreshing bean rice, and you can get three nutrients with high quality and sufficient quantity as long as one plate, which is a simple and nutritious light meal for the growing vegetarian population.
steamed rice with lotus leaf
ingredients
carrot 6g
onion 3g
bacon 5g
egg 1
rice 2g
lotus leaf 1
oil 25g
seasoning
salt 1/2. Bacon is sliced; Beat the eggs and stir them into egg juice for use.
2. Take a pan, add salad oil and heat it on medium fire, then pour in the egg juice of the method 1 and fry it until it is medium-cooked. Add the carrots, onions and bacon of the method 1 and stir it evenly, then add the white rice and seasonings, and continue to fry it on medium fire until the rice is dry and fragrant, and then take it out of the pan for later use.
3. blanch the lotus leaves in boiling water, then wash and dry them. after the leaves are leveled upwards, pour the fried rice of the method 2 into the center of the lotus leaves, fold the lotus leaves from four corners to the center, and then pour them upside down into a plate for later use.
4. add water to the steamer, put the steamer in place, and put the lotus leaf rice of the method 3 into the steamer. Steam over medium heat until the water in the pot boils, and then steam for about 15 minutes.
5. Take out the steamed rice with lotus leaves in Step 4, and cut it gently on the lotus leaves with a knife to eat.
26-11-22 5:53:23 Supplement:
The crab water of steamed crabs should be mixed and poured into the white rice, and then steamed, so that the white rice can absorb the delicious taste of crabs. 1 cream crab (about 1 catty) and half a catty of rice. 1. Wash the cream crab and steam for 5 minutes. Steamed rice at the same time. 2. Dismantle the crab meat and crab paste, add them into the white rice and fish well. 3. Steam the crab rice for another 5 minutes. Figure belebala/viewpostx? postId=56781,