As a southerner, cooking has been something since childhood. Many people think it is the simplest thing. Wash the rice, put it into the rice cooker, pour water, cover it, and press the cooking button. The whole process was completed in one go, and it was finished in less than 5 minutes, just waiting for dinner. But this is what many people have been doing, and few people have done it well! Rice is either too dry and raw, or too thin and sticky. Do you know the skill of steaming rice?

▲ steamed rice

Delicious rice must be fragrant, soft, crystal clear and layered, so how to steam such rice? Most people wash rice first and then add water, which seems simple but the details are very important. Everyone feels delicious when eating rice in the restaurant. One grain is not good with rice! The rice in the restaurant is average or even poor, but steaming delicious rice requires skill!

▲ steamed rice

Cooking is actually a process of cooking and steaming. You can't make delicious rice by steaming it directly after washing rice with water. If you don't master water well, you will be born or thin. Uncle is a chef in a restaurant. He taught me the skills of steaming rice in the restaurant. Today, I will teach you that both the north and the south work together, so that rice, whether good or bad, is fragrant, soft and distinct. Come and learn, as long as you master these three skills.

▲ Wash rice with rice cooker liner.

To cook, the first step is to wash rice. Rinse the rice, put it in a bowl, and soak it in clear water for 15 minutes to make the rice fully absorb water. This will make the rice softer, reduce the cooking time and retain the most nutrients. Then pour the soaked rice into the inner container of the rice cooker, add water in proportion, and add a small amount of cooking oil, lard, white vinegar, white wine, etc. , and add any one. After the rice is steamed, it will be grain by grain, not dry or sticky. After stirring evenly, cover the lid and start the rice cooker to cook.

▲ Add proper amount of cooking oil.

Finally, after the rice is steamed, don't lift the lid immediately, jump to the heat preservation state and continue to stew 10 minutes. This step is very important, and then bring it out, so that the rice tastes more fragrant and soft and won't stick to the pot. Steaming rice every day, it's no use learning technology! Steamed rice, it is recommended to pour hot water, which can speed up the cooking process, avoid nutrient loss, and taste softer and more fragrant. Never rub rice with your hands when washing rice, it will lose a lot of nutrition. Rinse both lanes with water.

▲ knuckles about 2 cm above the water surface.

Many people don't know how much water to add to steamed rice. Nowadays, rice cookers are engraved with marks, and how much water to add to each cup of rice is designed in advance. If it is old-fashioned or cooked in a wok, the ratio of rice to water is = 1: 1.5. Just observe that the water surface is 2 cm higher than the rice surface. If you use coarse grain rice such as brown rice or sorghum rice, you must put more water, 1~2 cm, otherwise the rice will be raw. Even if you cook raw rice, you are not afraid. Make some holes with chopsticks, pour half a bowl of warm water and steam it again, to be soft.

▲ Steamed delicious rice.

Before the meal is finished, add a spoonful of salt to the second hot meal, then pour in a proper amount of warm water, cover and steam for 10 minutes, and the taste will be the same as that of steamed new rice. The chef's experience is steaming rice, and steaming it directly with water is "all wet"! Master three practical skills. No matter what kind of rice is used, fragrant and soft rice can be steamed, and the particles are clear and not sticky. Try it if you don't believe me.