The food is delicious and learned. Rice is the staple food of people, and it is indispensable every day. There are many kinds of rice, and different rice tastes different. People want to make rice delicious. Below I will tell you something about delicious and learned rice!
The food is delicious and learned. Whether rice is delicious or not is mainly determined by its kind. High-quality rice is flexible, fragrant and elastic. In addition to varieties, other important factors that affect the taste of rice include: rice planting area, cultivation methods, storage methods, workshop processing technology and late storage of rice. Whether rice is delicious or not must also be considered.
Let's talk about types first. The rice we often eat can be divided into japonica rice, indica rice and glutinous rice in the simplest way. As far as stickiness is concerned, glutinous rice is the strongest, indica rice is the weakest, and japonica rice is in the middle. If you cook, people who like to eat japonica rice will be the most, because it tastes moderate and elastic, and relatively speaking, cooking tastes the best.
From the point of origin, the rice in the north is mostly japonica rice (also known as rice, hard rice and rice), while the rice in the south is mostly indica rice (also known as south rice and machine rice). From the appearance, japonica rice is short and thick, and its appearance is mostly "fat". The cooked rice is oily and elastic. Indica rice, on the other hand, is slender and full of "slim figure", and the cooked rice is loose and less elastic.
There should be different processing methods for the "physiological characteristics" of japonica rice and indica rice: japonica rice can be processed into new rice after rice harvest, which is far superior to old rice in color and taste; However, some kinds of indica rice cannot be processed immediately after harvest. Rice needs a post-ripening period of 1-2 months. Not as soft and inelastic as post-cooked rice, post-cooked rice will taste much better. Because there are many kinds of indica rice, most of them taste dry and hard, and they need to participate in soft indica rice in order to foster strengths and avoid weaknesses. Therefore, most of the southern indica rice is processed with mixed rice.
Let's talk about the "drying" of rice first. The drying process of rice will affect the taste of rice. In the process of drying rice, cracked rice grains will be added because of the high and low temperature, and cracks will appear in rice when cooking, which will affect the taste of rice. Therefore, farmers are increasingly encouraged to postpone the harvest time of rice, let the rice naturally precipitate on the straw, and then ventilate and precipitate after storage, so that the moisture in the rice naturally drops to a safe storage level, and then process the rice.
The freshness of rice is an important factor affecting the taste of rice. With the increase of storage time, the fatty acid value of rice will gradually increase, and if it is stored improperly, it will also form mildew and yellow rice. Old rice rice became darker in color, lower in viscosity, worse in elasticity, increased in acidity, relaxed in taste, and lost the fresh flavor of Xinmeite.
Finally, talk about the storage and transportation process of rice. The low-temperature storage and transportation of rice also have a great influence on the taste of rice. In low temperature environment, the respiration of rice is inhibited, and the oxidation speed of rice slows down, so it can keep fresh and sweet for a longer time. At present, the more advanced storage method is to build a thermal insulation warehouse in the factory, and make rice into a stack of more than 2,000 tons in winter, so that the rice stored in summer will remain below zero. The rice transported to the sales area is also transported by low-temperature trucks, and the warehouses of dealers around the country also have constant temperature warehouses to ensure that the rice is always in a low temperature state before entering the supermarket.
The meal was delicious and learned 2 1. Rice tastes very light. Try not to add oil to rice, so as not to increase extra energy and avoid raising blood lipid after meals. It is best to eat less fried rice, try to avoid adding sausage to cook rice, or mix rice with oily vegetables.
2. Try to keep the original flavor of rice when cooking. Try not to add salt, soy sauce and monosodium glutamate to rice, so as not to add extra salt, otherwise it is not conducive to controlling blood pressure and preventing cardiovascular diseases. For example, jasmine fragrant rice in Thailand is nutritious and contains essential vitamins and rich minerals.
When cooking rice porridge, it is best not to use single rice, but to add vegetables, meat, coarse grains, beans, nuts and other ingredients. Adding these ingredients can not only increase B vitamins and minerals, but also supplement protein.
4, white rice is crystal clear and lovely, but it also means no antioxidants and low vitamin content. Adding green peas, orange carrots and topaz grains during cooking is not only very beautiful, but also provides vitamins and carotenoids with antioxidant components, which is especially beneficial to prevent eye aging.