Why is the rice in rural areas cooked first and then steamed? Matters needing attention in steaming rice.

Since the birth of the rice cooker, steaming rice has become simple and unnecessary.

However, before the popularity of rice cookers, rice production was roughly divided into two ways: steaming or stewing.

Water-fished rice is the product of cooking, and the steps are as follows:

1. Wash the rice and put it in a boiling water pot. Cook it in medium heat like porridge first. When the rice is cooked for seven minutes, take it out with a colander and put it on the steamer. The soup left in the pot is boiled with a small fire, especially rice soup, which is rich in flavor and delicious in nutrition.

2. Put the steamer in the steamer, and it takes ten minutes to steam the rice.

This kind of cooked and steamed rice is also called dry rice, which is soft and delicious.

Wash the rice, put a proper amount of cold water in the pot, then cook the rice in the pot for about five minutes, then put the steamed cloth in the steamer, take it out with a colander, put it in the steamer, cover the pot, and steam for ten minutes on medium heat.

The rice steamed in this way is soft, waxy and delicious, which is very delicious. Please give me a warm reminder! Steamed rice and round rice are more delicious, and long rice is suitable for porridge.

Precautions for steamed rice: 1, many people wash their meals five or six times, and it is difficult to clean them.

In fact, this practice is very undesirable, and it is easy to cause the loss of water-soluble nutrients.

Taomi doesn't need running water. Stir 2-3 times in the basin to remove obvious dust, and then gently rub it with your hands.

2. Generally, many people cook directly after washing. In fact, rice is soaked in cold water first 1 hour, so that rice grains can fully absorb water.

The steamed rice will be full of grains.

Under normal circumstances, when the rice cooker trips, it means that the rice is cooked, but if you open the lid at this time, you will find that the rice on the surface is very thin, but the bottom of the pot is tightly stuck with a layer of crispy rice.

Not only can this layer of rice crust not be taken out, but it is also difficult to clean.