In my hometown, the "steaming" of steamed rice was made in four sounds. It took a long time to know how to write it. Authentic wood steamed rice is made with special steamed steam. It can be seen in the restaurant. It is also sold outside, but it doesn't matter if it is at home. It can be done with a general steamer. The biggest feature of steamed rice is that the grain is distinct, which is most suitable for fried rice, but my favorite is the filtered rice soup, plus a little sugar, good to drink, when I was a child, go to grandma’s house, if there is rice soup, then It’s really a happy day.
Rice is washed clean and the amount is based on the amount of rice you usually cook.
Pour water into the pot, the amount of water is more important, the principle is that Ningduo is not less, about three times that of rice. If it is too little, it will be cooked into porridge, so there is no good rice soup. More water, but the rice soup will be a little thinner. For the first time, it is recommended to put more water. When you do it later, you can grasp the ratio.
Heat the water to the bottom of the pot with a lot of small bubbles. Pour into the rice (please refer to the picture above), stir it after pouring.
Mix the rice every other time, don't use it very often, cook for about ten minutes. When the rice is hard to use, it will be almost flat. But when it feels hard, it is almost good. According to the mother, there is a hard core in the middle. Feeling, this needs to be tried more to master
Use a colander or a fine sieve to filter the rice out. Remember to use the pot and the rice soup~~~
The rice soup filtered out is very anxious and has no time to take a shot. . Adding sugar is super delicious, not sugar.
After the gauze is wet, the pad is placed on the steamer of the steamer. It doesn’t matter if you use steamed cloth, as long as the rice does not fall.
Pour the filtered rice into the steamer
Cover the lid and start the steaming. After steaming, steam for another 5 minutes. Depending on the softness and hardness of the rice, the time is not the same. The best way is to taste it~
After steaming, remove the pot and immediately open the lid and let it dry for 5 minutes. If it is not eaten immediately, it can be closed after 5 minutes.
Traditional wood steamed steamed
1, the whole process must be a big fire! 2. Finally, the lid is opened to prevent the steam on the lid from flowing back into the rice, so that the grain is not clear. 3, usually the office workers do not have so much time to cook, you can cook the rice at night, cover the wet cloth, please put it in the refrigerator in the summer, the next day at noon on the pot steamed just fine, fast and convenient.