Steam rice
By VicentaLakin
The method of cooking the raw rice, the general distribution of steam, cooking, cooking. The former evaporated rice, the former semi-preserved rice by-products of rice soup (mulgar), the previously used rice evaporation method (also known as cadavers) in the Kawasu countryside, and the usual large-scale feasts, mostly with steamed rice, rice soft and evac, as well as short meals. It's easier to steam with cold rice. Mi-tung, you can eat, you can get tired. Some places make special cuisine, which is made with a mix of foods, then with soybean, rice soup, soup, soup, and soup. (It's not so bad for people who can't integrate or mix their tastes, but it's so strange that they want to do something good that they can go to places where they can do it.) Rice soup can also be made into drinks. Such cooking is done faster than the usual direct steaming and electric cooking. And a good by-product of rice soup. Except for the first half-way five-six minutes of half-life cooking, which requires full care, it takes less time。
Recipe Recommendations
- rice appropriate amount
- qingshui appropriate amount
Steps for Steam rice
1
Two pounds of rice, wash it, filter it out。
2
Water is about 4.5 to 5 litres and the cover boils。
3
Discover, join the rinsed rice, and start every two minutes, about 10 seconds, with a boiler shovel mixing five or six times a second。
4
Two minutes later. At this point, it essentially boiled again and was changed to a half-minute interval of about five or six rounds, continuing for about four or five minutes。
5
At this point, the volume of rice expands by about one third, and about half of each grain becomes transparent by milk white. Meet the pot. This process must not be cooked, and after that it loses the sense of evacuation it wants (the rice process cannot be covered)。
6
The filtering tool is distributed to a large basin, which is used to install rice soup, also known as rice mashed, and a filter made of bamboo. Pour rice soup and half a meal into a filter container. Half a minute or so, with the upper half meal。
7
That's the white rice soup。
8
(b) Set up a half-life meal and disperse it as soon as possible (for reasons that are not sticky, untidy, evacuation)。
9
While cooking rice soup and half-breeding, water is added to the pot, and the steam (basically iron and wood) is injected into the steam (see, for example, my recipe for rice or orange rice or sanded meat)。
10
Put it in a half-life meal, evenly pierced。
11
Covered, steamed for about 15 minutes, and this time you'll see it again。
12
Try soft and hard. The requirements are met without further steaming. If you like a softer meal, you can add a long steam time。
13
In 9-12 steps, there are no vapours that can be converted to steam pans, the same step being followed。Steam rice Make Tips
1. The first half of the journey is made into a half-basic meal, with full care, a viscosity-proof pan base, and a cooked meal. 2. The processing of a half-life meal, like the cooking of noodles, requires a wide water supply (i.e., water supply). The water is small, the surface is not suitable for dispersing and is slimy. As in the case of half-basin, with little water, high soup concentrations, sticky foods, too thick and dirty rice, the meal becomes half-basketed with sticky soup. It's not easy to evacuate a second steam, and the rice soup is too strong to feel good. 4. The cooking is too soft and easy to pack and not evacuate. The rice soup is not brought from the rice soup in time for it to be fertilized, soft and easy to wrap. Second time, no evacuation. 5. For further information on the techniques to be noted for steaming rice, see my recipe for making rice wine and the small hints in it, which are described in detail。