Discussion on Traditional Rice Cooker and Tian Xiang Rice Cooker

With the arrival of the 2 1 century, the continuous progress of the information technology era and the continuous improvement of human living standards, the ancient method of steaming rice has long since ceased to be used in all parts of the country. There are all kinds of cooking artifacts on the market, so it's easy to be a master cook. People are about to forget the most traditional method, and cooked rice is also the most fragrant traditional method. Simple rice washing, cooking, electricity and a rice cooker will do it.

Tian Xiangren doesn't want to see the loss of traditional crafts. It took three years to develop Tian Xiang Rice Zan. It aims to inherit the traditional cooking technology and innovate the current rice cooker technology. ?

The word Zan originated in ancient times, which was recorded by Mencius and Teng Wengong in the Spring and Autumn Period and the Warring States Period, and it was very mature in the Song Dynasty? It's about amazing steaming and cooking techniques.

In modern times, retort is also used for cooking in many areas. The cooked rice is fragrant, with distinct grains, and some rice soup is also very nutritious. When there is not much nutritious chicken soup and fish soup, there is always a bowl of rice soup that is the most nutritious. ?

In modern times, as I just said, with the continuous progress of technology, people have developed faster and more convenient cooking methods, but unconsciously lost the most fundamental flavor and nutrition of rice. Moreover, for patients with hyperglycemia, the rice cooked by traditional rice cookers has a high sugar content, so they can't eat too much or eat. ?

The rice cooked by traditional techniques in retort pouch has also played a role in lowering blood sugar to some extent. To this end, it is necessary to introduce the difference between traditional rice cookers and rice cooked by the traditional technology of retort. ? Traditional cooking depends on retort. Cook with hot water before cooking until the rice soup is half cooked. Then, the rice is cooked and put on the dustpan. After stewing in a big fire, the finally made rice not only tastes pleasant and has clear grains, but also has a certain hypoglycemic effect in terms of health care, because of the previous hot water stewing, some sugar in the rice was removed.

The traditional rice cooker simply washes the rice, and then puts the rice into the rice cooker for direct heating, and the sugar is completely retained in the rice cooker. As far as long-term nutrition is concerned, the rice cooked by traditional technology is healthier and more nutritious. ?

Inspired by this, Xiang Tianzan hopes to invent a rice cooker, which can not only ensure the most authentic taste of rice, but also be harmless to human health for a long time, and at the same time provide a dietary means for people who need to lose weight and patients with hyperglycemia.

The principle of rice cooker is basically the same as the traditional cooking method relying on retort. The rice cooker adopts the method of subsection soaking and steaming, and steamed rice with steam. This heating method is uniform and stable. Rice grains will absorb water and replenish water independently during steaming. The whole cooking process has at least two stages: soaking and cooking. After the rice is put into the retort, the air pump pushes appropriate warm water and hot water from bottom to top to soak the rice grains twice. Through soaking at high and low temperatures, rice grains can absorb water, reaching 62% of the gold content. In the process of two-stage steaming, the soaked water will automatically flow into the lower layer, and the penetrating steam generated under the high firepower of 1800W will gradually soften the rice, so it is rich in flavor and excellent in taste, and maintains the original flavor of the rice? .

Tian Xiang Mi Zan is undoubtedly the inheritance of traditional cooking technology, and also the innovation of today's cooking technology. Our goal is to cook a bowl of delicious rice for everyone. We're moving forward. We're on our way. ?