rice
Rice is basically the staple food we make every day, but I believe that many comrades make rice that is either dry or water, and it sticks to the pan so much that it has to be soaked overnight to brush off. So how can we make delicious, nutritious and non-stick rice? After years of practice, I finally did it last night. It's actually very simple, let's share it with you. (The picture was not taken by myself. Let me give you an example. There is no camera, 5555...)
Recipe Recommendations
- rice appropriate amount
- mineral water appropriate amount
Steps for rice
1
Swipe rice with mineral water. Just use it once. If you have too much nutrition, you will lose it. Pour the washed rice into mineral water. As for the amount, let the less rice be drained, and let the more rice be drained. You cannot follow the dead rule that one finger saves water with dry rice and two fingers saves water with porridge. If you still put in water when there is too much rice, the rice will be dry when it is stewed.
2
Plug in the electricity and start the simmer. Don't forget to press the switch. I sometimes make this low-level mistake. I pull off the power immediately after tripping and simmer for another 10 minutes.rice Make Tips
1. You must use mineral water; even ordinary rice will taste sweet. 2. It doesn't matter if you add too much water; just unplug it and let it steam for a while longer. Do not open the lid in the meantime to prevent steam from escaping. 3. You can buy cheap mineral water, but make sure it is mineral water, not purified water. Using Nongfu Spring is better, but it is a bit expensive. Summary of 3 key points: sufficient water makes it fluffy, using mineral water makes it sweeter, and unplugging immediately after the switch trips prevents sticking.