As people's quality of life improves year by year, everyone has become the best experience officer of food, and the taste of good rice will be known at the first try. Therefore, for the production of rice, we need to make comprehensive improvements in three aspects: rice, water, and pot.
Then, we can't help but have the question, if we want to make fragrant rice, is the rice more important or the pot more important? Below, we will analyze it.
How to choose rice:
As the top five grains, the number and types of rice foods that people eat far surpass other foods. In recent years, Thai fragrant rice, organic rice and other varieties have emerged one after another, so what is the difference between these rice? Let us analyze it.
The rice we often eat is divided into japonica rice, indica rice and glutinous rice. Glutinous rice is less of a staple food. Generally, japonica rice (common northeast rice) and indica rice (common Thai fragrant rice) are used as staple food. The starch content of the two kinds of rice is generally more than 75%, and its taste has a great relationship with the characteristics of rice starch. The amylose content of starch in japonica rice is generally about 16-21%, and the amylose content of starch in indica rice is generally about 21-26%. Simply put, the higher the amylose content, the lower the viscosity and the greater the hardness of the rice. This is why we often say that northeastern rice is softer and waxy, while Thai fragrant rice has a lower viscosity, and it is boiled.
There are several important reasons for the quality of rice. The first is the variety. A good variety not only has better taste and other aspects, but also has a higher rice yield. The second is the processing conditions, the freshness of the processed raw materials, the degree of polishing during processing, and the proportion of rice after processing will all cause the difference in rice quality. To be honest, many things are of uneven quality at low prices, and the difference is large, and the quality is basically very small at higher prices. The same is true for rice. Generally, rice between 7-15 yuan is already very good. No matter how high the price is, rice is not so-called nutrient-fortified rice, or organic rice. At least in terms of nutrition and taste, it is basically The difference is very small.
The importance of rice cookers in making rice:
First of all, the cooking procedures of different rice cookers are different, which is directly related to the final nutritional and sensory quality of the rice. It is understood that the actual heating process of a specific rice cooker is divided into four steps. The cooking process is mainly divided into heating, heat preservation and soaking, heating to boiling, heat preservation and braising, that is to say, reasonable control of the temperature in each stage of the cooking process , You can make good-quality rice. We all know that if the rice can be soaked for one to twenty minutes when cooking, the rice will taste much better in the end. Similarly, in the process of cooking rice, the holding time of rice at different temperatures, heating rate, cooking temperature, etc. will cause differences in the quality of rice. Different rice cookers have great differences in this regard. People who are careful will find that different rice cookers have different cooking times. Difference.
In addition, the internal pressure control structure or steam diversion structure of the rice cooker has a great influence on the rice. It is not a very good rice cooker. After cooking the rice, you will find a lot of water droplets from the steam condensed on the lid of the rice cooker. These water droplets will continuously fall on the rice, which will cause the upper layer of rice to become softer and the overall quality to change difference. A better rice cooker will transmit the steam during the cooking process to other places, and will not cause the steam to flow back, thus affecting the rice.
In terms of the control of the rice-water ratio, different rice cookers have different considerations. Many people don't always release water accurately during the cooking process. It is completely based on experience. However, the amount of water required for different types of rice varies. A good rice cooker can appropriately modify the rice-water ratio according to the user's operating conditions. In this way, the water volume can be accurately controlled, and the production level is not affected by the operator himself.
Finally, the internal pressure of different rice cookers during the cooking process is different. Under different pressure and temperature conditions, the boiling degree of water and the degree of infiltration of rice are different. The expansion of internal starch and protein will also affect the taste of rice. .
Four ways to make steamed rice fragrant:
1. Steamed rice with vinegar: The cooked rice should not be kept for a long time, especially in summer, the rice is easy to become rotten. When steaming rice, add some vinegar in the ratio of 1.5 kg of rice to 2-3 ml of vinegar, which can make the rice easy to store and prevent rancidity, and the steamed rice does not have a sour taste, on the contrary, the rice is more fragrant.
2. Steamed rice with oil: Steamed rice with old rice is not as good as new rice, but as long as you change the method of steaming rice, it will make old rice as delicious as new rice.
3. Salt steamed rice method: This method is only used when re-steaming the leftover rice. If you can’t eat the leftover rice, you need to re-steam it again. The re-steamed rice always has a taste, not as good as the freshly steamed rice. If you add a small amount of salt water when steaming leftovers, the peculiar smell of the rice can be removed.
4. Steamed rice with tea: Steaming rice with tea water can make the rice good in color, fragrance and nutrition, and has the benefits of removing greasiness, cleansing the mouth, dissolving food and providing vitamins.
Written at the end: Having said so much, what kind of rice is more delicious? If you look at the taste of rice separately, it can be divided into parameters such as taste, aroma, viscoelasticity, water absorption, free amino acid and soluble sugar content. However, when we want to quantify these parameters, we will find that because of the "The judgment on this issue is highly subjective, and it cannot be completely subverted by a little technological change. Generally speaking, the ranking that affects the taste of rice is: rice>pot>water. However, the ability to cook a pot of good rice is the result of a comprehensive factor. If the three aspects are strengthened at the same time, the taste of the rice will naturally increase significantly.