Vinegar steamed rice method: Cooked rice should not be put for a long time, especially in summer, rice is very easy to change. If steamed rice is used, put some vinegar in a ratio of 1.5 kg of rice plus 2-3 ml of vinegar to make the rice easy to store and prevent squatting, and the steamed rice is not sour. On the contrary, rice is more concentrated.
Refueling steamed rice method: Chenmi steamed rice is not as good as the new rice, but as long as you change the method of steamed rice, it will make Chen Mi like a new rice as good. The practice is: soaked in clean water for two hours, remove and drain, and then add appropriate amount of hot water into the pot, a tablespoon of lard or vegetable oil, stir to boil and then simmer for half an hour. If using a pressure cooker, cook for 8 minutes.
Steamed rice with salt method: This method is limited to use when the remaining amount of rice is steamed again. Can not eat the rest of the rice to eat again when you need to re-steam it, re-steamed rice always has a smell, not as good as the new steamed. If you put a small amount of salt water when steaming leftovers, you can remove the rice smell.
Steamed rice with tea method: steamed rice with tea, can make rice color, fragrant, nutritious, and to greasy, clean mouth, food and vitamin benefits. The practice is: According to the number of meters to take 0.5-1 grams of tea, with 500-1000 ml open blisters for 5 minutes, and then filter out the tea slag, the filtered tea into the washed rice, according to conventional steaming can .
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