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蒸饭煮饭都是淘米后放冷水再烧开,这已是司空见惯的事了,但事实上,正确的做法应该是先将水烧开,用开水来煮饭。那么,这样做的好处是什么呢?1.开水煮饭可以缩短蒸煮时间,保护米中的维生素。由于淀粉颗粒不溶于冷水,只有水温在60℃以上,淀粉才会吸收水分膨胀、破裂,变成糊状。
Steamed rice cooking is to wash the rice and then put the cold water to boil, it is a common occurrence, but in fact, the correct approach should be to boil the water first, with boiling water to cook. So, what are the benefits of doing this? 1. Boiled rice can shorten the cooking time and protect the vitamins in the rice. As starch granules are not soluble in cold water, only the water temperature above 60 ℃, the starch will absorb moisture expansion, rupture, into a paste.