食物不同微波烹饪技巧也不同

• 作 者: 杭盛
• 出 处: 家用电器
• 发表日期: 2000年01期
• 关键词: 淀粉糊化 用筷子 半纤维素含量 致密度 肌肉纤维 鲜嫩可口 烹调方法 产时 成华 虾蟹

1.米饭 生活经验告诉我们,若将生米煮成熟饭,需要足够的水份、热量和淀粉糊化的时间。为此,则需先将大米浸泡一定时间,然后放在微波炉中加热,以缩短烹调时间。微波煮饭因蒸发量少所以需要的水分要比常规的少,水少也不会煮成夹生饭;如果觉得太硬可加些水再煮,如果觉得太软太烂,可以开了盖子加热,使水份蒸

1. Rice life experience tells us that if raw rice cooked rice, you need enough water, heat and starch gelatinization time. To do this, you need to soak the rice for a certain amount of time and then heat it in a microwave oven to shorten the cooking time. Microwave evaporation due to less evaporation so the water needs less than conventional, less water will not cook clamshell rice; if you feel too hard can add some water to cook, if you feel too soft and too suck, you can open the lid heating, Steam the water