四个窍门蒸出喷香米饭

• 作 者: 李天白
• 出 处: 老同志之友
• 发表日期: 2015年02期
• 关键词: 米水 加热时间 般水 润透 蒸饭 热开关 软硬适中 软硬度 炎热季节 子盛

1.米水比例要恰当蒸之前,先把米在冷水里浸泡1个小时,让米粒充分吸水,这样可以缩短加热时间,减少营养损失。若蒸白米饭,米和水的比例是1:1.2~1.4,一般水高出米2~4厘米比较合适。加水太多,米饭过于烂软,没有口感,水太少的话,蒸出的米饭会太硬,还有可能夹生。如果是大米里面加紫米、高粱或者小米等粗粮,则要适当多加水,因为粗粮很“吃水”。2.淋些油,加2毫升醋在盖上锅盖之前,加入半汤勺植物油,可使

1. The proportion of rice water should be properly steamed, the first rice soak in cold water for 1 hour, so that rice particles fully absorb water, so you can shorten the heating time and reduce nutrient loss. If steamed white rice, rice and water ratio is 1: 1.2 ~ 1.4, the general water 2 to 4 cm higher than rice is more appropriate. Too much water, rice is too rotten, no taste, too little water, steamed rice will be too hard, there may be clip Health. If it is inside the rice plus purple, sorghum or millet and other coarse grains, it is necessary to add more water, because the coarse grains are “draft ”. 2 leaching oil, add 2 ml vinegar in the lid before adding half a tablespoon vegetable oil, can be