cook rice(zhu fan )

cook rice

Introduction:

"It seems that I haven't tried cooking by hand for many years. I can master the taste of rice by firepower, water quantity and temperature. I listen to the sound of gurgling in the pot carefully, adjust the heat, and wait for a pot of sticky, fragrant and glutinous rice to come out of the pot. Don't worry, simmer for a while, and it will be OK for a while."

Production steps:

Step 1: panning rice: pour water into the rice grains.

Step 2: gently knead the rice grains in water to make the fine powder adhering to the surface of the rice grains fall off.

Step 3: repeat several times until the water is almost clear.

Step 4: Cooking: control the dry water content of the washed rice, put it into the pot, and inject water 1.1 times the volume of the rice (general proportion, which can be adjusted according to the package recommendation).

Step 5: open the cover and heat it to boiling.

Step 6: stir once when the pot is bubbling.

Step 7: cover the pot after stirring, adjust it to the minimum fire (the minimum fire on the stove), cook it for 5min, stir it once, and cook it for 5min (after 10min, the sound of the pot will be smaller and the frequency will be faster, you can open a small seam on the pot cover to check whether the water has been dried), wait for the water to enter the rice, turn off the fire and simmer for 10min.

Step 8: 10 minutes later, open the lid and stir thoroughly, wipe the condensation water from the lid, then cover and simmer for 5 minutes. (several times of stewing rice can ensure that the bottom layer of rice is white and not yellow, and the whole pot of rice has the same taste.)

Step 9: then... You can have a taste!

Materials required:

Rice: right amount

Water: moderate

Note: * Deep panning is mainly to wash off the floating powder on the surface of rice grains. For the problem of nutrient loss, we mainly consider the loss of water-soluble vitaminb1. The rubbing force does not need to be too large, and the panning speed is a little faster. The nutrients mainly stored in the rice grains are not easy to be lost. A small amount of nutrient loss in exchange for grains forming and fragrant glutinous rice, I think it is worth it. Of course, good quality If you are really worried, just drink a bottle of fruit and vegetable juice to solve this problem at one time ~ * the degree of soft glutinous of short stem rice, medium stem rice and long stem rice decreases in turn. For example, fragrant glutinous northeast rice belongs to medium short stem rice, while Thai fragrant rice belongs to long stem rice, with distinct grains. If you have a bag of good quality rice, try hand cooking! A whole pot of white soft glutinous steaming rice will become the most attractive highlight on the table.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: Original

Chinese PinYin : Zhu Fan