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米饭是中国人饭桌上最常见的主食,怎样才能蒸出一锅松软可口、清香四溢的米饭呢?这其中还是有不少学问的。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。
Rice is the most common staple food on the Chinese table, how can we steamed a pot of soft, fragrant rice? Here is still a lot of learning. Rice water proportion should be properly steamed, the first rice soaked 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, the ratio of rice and water is 1: 1.2 ~ 1.4, the water generally 2-4 cm higher than the 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.