deep-fry

The temperature in the pot should not be too high and the frying time should not be too long, otherwise it is easy to fry brown rice; Of course, the temperature should not be too low and the time should not be too short, otherwise the brown rice will not be cooked easily and the cooked brown rice tea flavor will not be strong. Generally, stir-fry 15~20 minutes (the time depends on the quantity and heat of brown rice).

You can't add oil and any seasoning when frying.

boiling

Just fried brown rice can't be boiled immediately; When cooking with cooling, you can't use cold water or warm water. You must add boiling water, otherwise the brown rice grains will be cooked into "paste soup".

Pay attention to the amount of water added when cooking rice tea. As dry rice tea, the ratio of brown rice to water is1:1; As a beverage, the ratio of rice to water is 1: 1.5.

When using the rural firewood stove, the water is boiled (that is, boiled), the rice, tea and rice are washed in a proper proportion, then put into the pot, immediately cease fire, and cover the pot until the rice, tea and rice bloom. When using the rice cooker, use the rice cooker to boil 5/6 pots of water, add the washed rice, tea and rice, cover the lid and immediately cease fire until the rice, tea and rice bloom. Generally, when a soup pot is used, put boiling water into a kettle to boil, then add water to the soup pot to 5/6, heat the boiling water in the soup pot to boil, add washed rice, tea and rice, continue to cook until the rice, tea and rice are boiled, and then cut off the power and stop the pot.

When cooking rice tea, you don't need to add any seasoning. Usually when you drink it, you will taste it according to your own taste.

The efficacy of rice tea:

The first is seasoning to increase food. According to scientific verification, 100g rice can produce 1 16kcal total energy, which contains 2.6g of protein, 0.3g of fat and 25.9g of carbohydrate. Processed fried rice has become people's staple food, which has not changed its essence and reduced its nutrition, but reconciled people's favorite tastes and mouthfeel. Of course, it is natural to increase appetite. Cooked rice tea is a combination of rice fragrance and tea fragrance, which has both the characteristics of rice and the richness of tea. This is really great. This kind of cooking and eating with distinctive local characteristics is the embodiment of Zhongxiang's profound food culture.

The second is to quench thirst and cool down. Rice tea can not only replace rice skillfully, but also has the function of quenching thirst by drinking tea, which is a good product for heatstroke prevention and cooling in summer. The hotter the climate, the better the food. People usually fry it the night before, put it in a clay pot and eat it the next day. Overnight rice tea, such as drinking sour plum soup, is sour but not sour, sweet but not sweet, and has a unique flavor. After cold storage, rice tea has become a special drink, which is delicious and refreshing.

The third is to lose weight and reduce blood sugar. Rice tea can not only be full, but also has no extra nutrition, which can not only lose weight but also avoid starvation. Therefore, it becomes the best food for people who lose weight and keep fit. It is not unreasonable for Zhong Xiang to say that eating rice, tea and cucumber-losing weight. It is also the first choice food for diabetics. After making rice tea, the sugar in rice is greatly reduced, and patients can eat it all the year round without worrying about the increase of blood sugar.

Stir-fried rice tea in hot summer, cooked and naturally cooled, can play a role in clearing away heat and quenching thirst.