White rice is the staple food, and it is a supporting role on the dining table. When eating in Japan, I think the white rice is very delicious. I always have a question: "Is Japanese rice better?" In fact, cook a piece of white rice, and T...
White rice is the staple food, and it is a supporting role on the dining table. When eating in Japan, I think the white rice is very delicious. I always have a question: "Is Japanese rice better?" In fact, cook a piece of white rice, and Taiwanese rice is also delicious.
Former colleague and food writer Chen Jingyi once shared that when he was working in Japan a few decades ago, he was invited to stay at his friend's grandma's house to help her wash rice and cook. She said that the water in Hokkaido is very cold in winter, so she didn't want to wash rice by hand, so she used an egg whisk to "cook rice". As a result, the rice cooked was "soft" and was taken care of by the old lady. How could the rice cooked was so hard to eat!
As long as you change the method of washing rice, it is not difficult to cook white rice with good viscosity, rice aroma and color. The taste of the rice is obvious, and gas stoves and electric pots are suitable.
The plain stuff contains plain delicacies. What is really delicious is often the simplest food. Chew a bowl of the simplest white rice and enjoy the simplest deliciousness.
Understand the "principle" of cooking rice, gas boiling, a pot of pot of delicious white rice.
1. Wash rice and soak in water
I call it "dry cleaning method". Inject water into the rice, dip it into the moisture and pour out the water and dry it. Then use the "five claws" technique to rotate the "wash the rice" in the crock, allowing the rice grains to rub against each other, and wash away the powder and "frost smell" on the surface; inject water, dry, and wash the rice several times until there is no white powder on the water.
Then soak the rice in water, seal it and put it in the refrigerator for 30 minutes to 2 hours, or overnight to allow the rice grains to absorb water fully; you can also dry the squid and let it sit for 30 minutes before cooking. The rice grains that absorb water are milky white.
2. Cook the rice with gas: water = 1:1.5 (weight ratio). The weight of water contains the water absorbed after the rice is soaked.
No add the gas boiler, boil over high heat, boil it in water and then bubbling, turn it low heat and add the lid and cook (transparent lids are easy to observe). When the water on the surface of the rice is dried, turn off the heat; the above time will take about 12 minutes to 15 minutes. If there is burnt smell, turn off the fire immediately and do not lift the swelling for 20 minutes.
TIPS: The above cooking time is to use 22cm pottery, 2 cups of rice (320g), and 1.5 times water (480g).
3. Use a spoon to carefully remove the rice from the pot to dissipate excess moisture, put on a white cotton cloth to keep the temperature warm, and avoid condensation water dripping in.
4.Save
If you have not finished eating, put it in the refrigerator and store.
TIPS: If you don't want to cook rice with gas, you can wash rice and soak it in water and cook it directly with an electric pot. If you use an electronic pot, you should choose "Quick Cook Mode".
The first rice was ground into rice, washed with the "dry cleaning method", and cooked a bowl of chicken meat with white rice as the protagonist, and thanked the farmers for their help in cutting during the holiday.
Method:
● The method of boiling chicken oil
The method of boiling chicken oil and boiling chicken brisket is taught by the chicken stew mother, and then adjust the appropriateness by yourself. My mother said that it was accumulated through experience with customers. Chicken oil is made of oil near the butt, and the fishy smell of meat is stronger.
1. Blanch the chicken oil in hot water to remove the fishy smell.
2. A bowl of underwater pot and add chicken oil.
3. Boil over low heat, and the water slowly evaporates to remove the foam on the surface. Wait for the water to evaporate and boil the remaining chicken oil residue.
4. The moisture is completely evaporated and turned off the heat, scoop out the chicken oil and put it into the glass bottle.
● Fried chicken oil stew
1. Slice the red stew head (about 2mm thick, as thick as possible).
2. Turn on low heat and put in the red head when it is dissolved.
3. The red syrup head is fryed until it starts to change color and close the heat. Fry it in oil until golden.
● Pour chicken brisket into cold water, boil it in water for another 5 to 10 minutes, then put it in ice water with ice blocks, and then tear it into chicken stock, which is more tender.
TIPS:
You can insert chopsticks into the chicken. If it can penetrate easily, it means it is cooked and you can directly view the maturity.
● Salt water
scoop out some soup of boiled chicken and add a little more salt.
● Chicken Fried Pan
Stock a bowl of white rice, add chicken stockings and chicken oil crispy, and then drizzle with salt water to taste.
