When cooking, drop a few drops of vinegar into the water, and the cooked rice will be whiter and more delicious.
If dry rice is cooked for a long time, the loss of vitamin B 1 will exceed 30%. If you skim the rice soup when cooking, the vitamin loss will exceed 40%.
Leftovers can be cooked again You can put some salt in the rice pot water, which tastes like new rice.
A few drops of lemon juice can soften rice. To cook a pot of fluffy rice, sprinkle a little salt in the pot. Adding vinegar to cooking can prevent rice from turning sour. When heating leftovers, adding a small amount of salt to the water in the steamer can remove the odor of leftovers.
If you use old rice, you can wash old rice several times and soak it for half an hour to 1 hour. When cooking or stewing, add a little vegetable oil, stir slightly with chopsticks after boiling, gradually reduce the heat and stew for more time. Old rice cooked in this way is more fragrant.
To cook a pot of delicious, elastic and delicious rice, there are seven steps, namely selecting rice, washing rice, soaking in water, adding water, heating, stewing rice and loosening rice, and each step has many tricks.
First, choose the right rice.
If the rice is cooked well, it is best to choose fresh rice. If rice is stored for a long time, some smells of new rice will disappear and be replaced by the smell of old rice, which is caused by the microbial reproduction on rice grains, the action of enzymes in rice grains and the oxidative decomposition of fatty acids. These factors will make the rice cooked in old rice taste bad. Therefore, when you buy rice, you should buy new rice. The amount you buy at a time should not be too much, and the amount you can eat in a week shall prevail. Germ rice is perishable (contains a lot of nutrients), so we should pay more attention to the date of grinding, put it in a low-temperature and dry place after opening, and keep it sealed (if possible, it is best to put it in the refrigerator after sealing).
Second, Taomi
Wash rice lightly and quickly. Do not rub hard. Remove chaff or impurities attached to rice. The frequency of washing is 1-2 times, and the rice washing water is quickly poured out. On the one hand, it can avoid the loss of nutrients dissolved in water, on the other hand, it can also prevent rice from inhaling the old smell of rice bran or rice and affecting the flavor of rice. Taomi has a great influence on the amount of nutrients contained in rice. For rice (polished rice) with high grinding degree, the greater the loss of nutrients during rice washing, the less the loss of nutrients during rice washing (mainly, vitamins or minerals dissolved in water will be lost because they are dissolved in water during rice washing), so the action of rice washing should be light and fast.
Third, soak in rice.
A delicious meal must have been soaked. Rice grains absorb water quickly, five minutes 10%, and 80% in one hour. Fully absorbent rice is completely gelatinized after cooking and is not afraid of being caught. The water absorption of rice varies with the kind of rice, water temperature and soaking time. The water absorption is about 20~35% of the weight of rice, and the soaking time is about half an hour in summer and one and a half hours in winter. Therefore, before cooking, it is best to soak for one or two hours. The most taboo is to soak without washing because of absorbing dirty water.
Fourth, add water.
When cooking, the amount of water added varies according to the type, old and new degree and fineness of rice, and also according to personal preference for dry hardness of rice. If you add more water, the cooked rice will be soft and sticky. With less water, the cooked rice is harder and more elastic.
Traditionally, the method of measuring water quantity in cooking is to add water to the rice flour more than the height of one knuckle, or to spread the rice flour flat with the palm of your hand, and the water is not more than half the height of the back of your hand, which is more accurate.
Because the new rice itself contains more water, you can add less water when cooking than when cooking the old rice. If you like the natural flavor of rice, you can add more water to make the cooked rice more fragrant. Cooking with germ rice adds more water than white rice, because it contains germ part, so it absorbs more water, and the added water is not enough, so the cooked rice is harder, while cooking with brown rice adds more water than germ rice. Because brown rice is unpolished rice, it contains more fiber (rice skin is reserved), and the amount of water added is not enough, so the cooked rice is thicker and harder, and more water is needed.
Verb (short for verb) heating
When you start cooking, you need to heat it with a big fire to make it boil as soon as possible. If it can't be boiled within fifteen minutes, the temperature in the pot will be uneven, and the process of rice paste will be inconsistent, which will make the cooked rice into three layers (immature, medium cooked and lower burnt). Therefore, when cooking a large amount of rice at a time, it is often necessary to boil water or boiled water to cook. When heated to ... >>
Question 2: How to eat brown rice well ... Now quite a few children are troubled by allergic diseases such as dermatitis and eczema. According to a recent disclosure by Japanese pediatricians, it will be very beneficial for such children to eat more brown rice and vegetables.
It is found that the reason why these children are prone to dermatitis is closely related to improper food choices, such as eating meat, milk and eggs, which leads to the decline of red blood cell quality, body enlargement and lack of vitality. This kind of human body composed of low-quality red blood cells has greatly weakened its adaptability and assimilation ability to nature. In addition, protein molecules in milk and eggs easily penetrate into the blood from the intestinal wall, forming allergic toxins such as histamine and serotonin, leading to allergic reactions and illness. Brown rice and vegetables are different, because the red blood cells they support have strong vitality, and no foreign protein enters the blood stream, so it can prevent the occurrence of the above allergic skin diseases.
Question 3: How can brown rice be cooked easily? Brown rice refers to "light yellow rice" in which only coarse bran is stripped, germ and endothelium are retained, and other parts are retained; The nutrition of all kinds of cereals is concentrated in germ and endothelium. Germ controls the life of rice, which is equivalent to human brain, while endothelium is equivalent to human skin.
Refined white rice lost its mind and epidermis, which led to the invasion of miscellaneous bacteria and swallowed up the original few nutrients. Brown rice can resist the invasion of miscellaneous bacteria by relying on its original vitality and nutrients. People often call white rice "dead rice" and brown rice "live rice".
Because most nutrients except carbohydrates (such as protein, fat, cellulose, minerals and vitamins) in rice are concentrated in pericarp, seed coat, exoendosperm, aleurone layer and embryo (commonly known as chaff layer), the nutritional value of brown rice is obviously better than that of polished rice.
How do you cook brown rice? Let's look at the specific methods. You can also make a pot after reading it, hehe.
1. Select high-quality brown rice (provided that natural brown rice is pollution-free, rice cultivated with at least chemical pesticides is selected, and real brown rice will germinate after soaking in water for one week).
2. Soak in cold water for about 8 hours.
3. Using pressure cooker, the ratio of brown rice to water is11,and the water used for cooking in ordinary pot (including rice cooker) should be 1.5 -2 times that of brown rice.
4. Use low fire for the first 15 minutes, medium fire for the middle 25 minutes, and low fire for the last 15 minutes. If it is an ordinary rice cooker or pan, after a small fire 15 minutes, sprinkle some cold water into the pot, then cover the pot and let it burn for 5 seconds. Then turn off the fire, keep this state for 10 minutes, and then make standard brown rice. You can also add some miscellaneous grains such as soybeans and small bellies. This will increase the taste and nutrition. Steamed brown rice can also be cooked.
Question 4: How to cook delicious and nutritious brown rice? There are two main secrets of brown rice: one is to soak it for a long time; The second is to extend the cooking time.
Of course, some high-end rice cookers have special brown rice options. I used it. It took a long time to cook and the effect was OK. However, from the aspects of making brown rice taste better and making brown rice easier to digest, it is suggested to increase the soaking step.
1. Soak brown rice
When I soak brown rice, I will soak it overnight with warm water, a teaspoon of white vinegar or lemon juice and a pinch of salt.
Needless to say, soak in water. Why warm water? In order to reduce phytic acid on the surface of brown rice, prevent phytic acid from affecting the absorption of trace elements and make it easier to digest, white vinegar and salt also have the same effect. Of course, the soaked brown rice should be drained with fresh water before cooking.
Cooking brown rice
In view of the "hardness" of brown rice, it is generally recommended to cook it for 2~3 times. If the rice cooker at home already has the option of "brown rice", then everything is left to high technology. If I use an ordinary rice cooker or a cast iron pot or casserole, the time for cooking brown rice is probably like this:
Add twice the amount of water to the soaked brown rice, turn to low heat and cook for 30 minutes, then turn off the heat and continue stewing for about 10 minute. Pay attention to the cooking time according to the amount of brown rice you use, the size of the pot and the tightness. I used a cast iron pan with a diameter of 18cm, and soaked the brown rice in the measuring cup of the previous rice cooker for reference ~
Braised brown rice can be a little looser after serving. The softness is basically the same as that of white rice. Of course, you can still eat some bran texture of brown rice itself, but in general, it can be called a bowl of brown rice that is pleasant to swallow.
Question 5: Practice, how to make barley brown rice delicious, the common practice of barley brown rice is 1. Coix seed and brown rice are soaked in water 1 hour. Take it out and put it in an electric (rice) pot, add 340 ml of water and cook it.
2. At the same time, take a large pot and boil it with water. Add okra, corn shoots and mushrooms, blanch in boiling water, drain and put in a large bowl.
3. Add coix seed brown rice and red bell pepper, then add tuna, olive oil, salt, sugar, lemon juice and Jiang Mo, and stir well. Finally sprinkle with pine nuts.
Question 6: What should we pay attention to when cooking brown rice compared with ordinary rice? When making brown rice, we should pay attention to carefully selecting brown rice before it enters the water, and clean up impurities such as rice husk that have not been removed. After simple washing, it is best not to soak, so as to ensure that nutrients are not lost as much as possible. It should be noted that in cooking time, too rough brown rice needs to be cooked for a long time, or cooked in a pressure cooker, so as not to affect the taste or cause bad taste or even damage the digestive tract.
Question 7: How to eat red brown rice?
1.
Main ingredients.
2.
Soak the red brown rice at least one hour in advance, and put the brown rice and rice into the rice cooker according to the ratio of 1 5.
3.
After washing, add some water and start cooking.
4.
Cook and stew 10 minutes before eating.
Question 8: The brown rice practice is completed. How to eat brown rice well in brown rice tea?
Material drawing:
1. Heat the clean oil-free pot on the fire.
2. Turn off the heat, pour in the brown rice, stir fry slowly, and stir fry with a shovel.
3. Stir-fry until brown, and put the fried brown rice tea in a bowl.
4. Pour the water into the pot and boil it.
Step 5 Add the fried brown rice tea.
6. Turn off the fire immediately, cover it and let it stand for 5 minutes.
7. Pour the cooked brown rice tea into a bowl or cup. In order to prevent the influx of rice, filter it with a sieve.
8. Put it in a cup and brown rice tea will be ready. The remaining rice can be used for porridge or steamed rice.
Question 9: How to make brown rice taste better? Do you need anything? Weenie brown rice
Ingredients: 50g brown rice, 50g rice, 2 sausages, 2 abalone mushrooms, and appropriate amount of shrimp skin.
Seasoning: salt and oil.
Brown rice (14 sheets)
Exercise:
1. Wash brown rice and soak it in water for 4 hours, then mix it with rice, add enough water and soak it for 30 minutes;
2. Slice sausage;
3. Cut the abalone mushroom into small pieces and chop the shrimp skin;
4. Pour the cut sausage, mushroom and shrimp skin into the rice, then add a little salt and oil and stir well;
5. Cook in a rice cooker until cooked, mix well after cooking and sprinkle with chopped green onion.
Remarks:
1, the amount of sausage is arbitrary, so put more if you like;
2, you can also add some green vegetables, which are richer in color and taste;
3, brown rice is soaked first, which is easier to cook and tastes better;
4, the shrimp skin is chopped, which is easier to absorb.
Purple potato yam brown rice barley porridge
All people who like baking will like the charming purple of purple potato. That bag of purple potatoes is too lazy to go home, just trying a few things, but no matter what it is, the color is so noble, which shows its aristocratic lineage!
Raw materials: brown rice, purple potato and yam.
Exercise:
1, washed brown rice and soaked for more than 8 hours;
2. Peel and cut purple potato and yam;
3. After the rice is put into the pot and the fire is turned on, add yam and purple potato and stew for more than 40 minutes.
Purple potato itself is sweet, so this porridge will be slightly sweet, and with such charming color, it is very pleasing to the eye.