How to cook home cooked rice
1. Steamed rice with vinegar
Cooked rice should not be put for a long time, especially rice in summer is easy to change.
If steamed rice is used, put some vinegar in a ratio of 1500 grams and 2-3 milliliters of vinegar to make the rice easy to store and prevent squatting, and the steamed rice does not have vinegar taste, but the rice flavor is more concentrated.
2. Add wine steamed rice method
This method is limited to use when steaming half-baked raw rice. When the steamed rice is found, use a spatula to scoop up the rice, add two tablespoons of rice wine and rice wine, and then cook over a slow fire for a while and the meal will not be cooked.
3. Refueling steamed rice method
Chen Mi boiled rice is not as good as the new rice, as long as you change the method of cooking rice, Chen Mi will be as good as the new rice.
Practice is: Wash Chen Mitao clean, soak in clean water for two hours, remove and drain, then add the appropriate amount of hot water in the wok, a tablespoon of lard or vegetable oil, stir to boil for half an hour .
If cooked in a pressure cooker for 8 minutes, it is cooked.
4. Salt steamed rice method
This method is limited to use when the remaining rice is steamed again. The re-steamed rice always has an odor, which is not as good as the new steaming. If a small amount of salt water is added during steaming, the odor can be removed.
5. Add tea steamed rice method
Steaming rice with tea can make food, flavor, taste, and nutrition superb. It also has the benefits of getting tired, cleansing, food, and vitamins.
The practice is: According to the number of rice to take 0.5-1 grams of tea, with 500-1000 ml open blisters for 5 minutes, and then filter out tea leaves. The filtered tea is poured into the scouring rice, according to the conventional pan wok.
After understanding how the rice is ready to eat, exercise it in the usual three meals a day to ensure that you fall in love with rice.
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