Choose a good rice. A good meal must be preceded by a good meal. A good meal must be preceded by a good meal. For beginners, it is easier to master Wuchang rice and fragrant rice. Add the right amount of water. A rice cooker will be equipped with a cup for measuring rice, and then there will be scales 2, 4 and 6 on the inner wall of the cooker, that is, two cups of rice should be drained at the position of scale 2 (where water and rice are put together), and so on. Of course, if you don't drink water, you can put a little less water, but old rice is just the opposite. Generally speaking, the ratio of water to rice is 1: 1, and the cooked rice tastes just right. Although the water absorption of different rice is somewhat different and needs to be slightly adjusted, it will be known after trying it once and the second time. I have always felt that the legendary statement of a knuckle height is extremely unreliable. Everyone's knuckles are different in length, cooking containers are different in size, and the amount of rice is too small, which will destroy the fixed ratio of rice and water. Pro-test found that a cup of rice, after adding a knuckle to boil, the finished product is like porridge, which is a failure.
When washing rice, let the rice grains fully run in, and the cooked rice will not be caught. There is such a description of Taomi in "A Chivalrous Man's Meal". "The so-called Taomi is not Taomi, but grinding the surface of rice grains. You should let the rice grains fully run in. Before cooking, if the rice grains absorb water, you can cook raw rice soft rice. " A friend who has worked in a restaurant for many years taught a cooking method. The night before, the rice and water were packed and put in the refrigerator with the rice cooker. The next day, the rice embryo can be cooked directly in the pot, and the cooked rice is super fragrant.
After soaking for an hour, the rice becomes soft and sweet. The best way when there is enough time: soaking after washing rice 1 hour. Add a little oil to make the steamed rice grains clear. Generally put some oil in the water to make the steamed rice grains clear. If it is old rice, I suggest dropping two or three drops of rice vinegar into the water, which will make the rice sweet and delicious. Rice+glutinous rice+soaking for half an hour+a few drops of oil, rice tastes waxy and shiny. Rice and glutinous rice are intertwined, and there is more rice. According to the amount of rice, add a proper amount of water and soak for half an hour. When cooking, put less oil and a few drops.
If you use an iron pot, cook the rice until it is 78% cooked like porridge (you can eat it raw), then filter out the excess water with a shovel, pour the rice into the pot, and then put almost two-thirds of the raw rice in it. Put a few holes in the rice with chopsticks and simmer it with low fire, so that the cooked rice is fragrant and the rice crust can be fried. In addition, after the switch jumps to "heat preservation", unplug it immediately, stew for 10 minutes and then boil!