“Fancy” rice is healthier
Rice is a staple food for many people. Every day, you can eat all kinds of white rice. If you eat it well, it will be boring. If you change the pattern frequently, it can also play a role in disease prevention and anti-aging, which is very beneficial for chronic patients.
銆€銆€Add a few drops of salad dressing to the cooking water to make the rice grain crystal clear.
A few drops of lemon juice will make the rice soft.
To cook a pot of fluffy rice, sprinkle a pinch of salt in the pot.
Add some vinegar to the rice to prevent the rice from changing.
When hot leftovers, add a small amount of salt in the steamer to remove the odor of the leftovers.
銆€銆€If you want to eat the fragrant rice, you can get the color, smell and taste of the meal with tea.
Tea and rice cooking also has the benefits of getting greasy, cleansing, eating and preventing diseases.
Middle-aged and elderly people often eat tea and rice, which can soften blood vessels, lower blood lipids, and prevent cardiovascular diseases.
銆€銆€The method of cooking tea is simple.
First, add 1 to 3 grams of tea, soak it in boiling water for 4 minutes to 9 minutes, filter the tea to remove the residue and use it (the tea should not be used overnight); put the rice in the pot and wash it, then pour the tea into the rice cooker.Make it 3 cm above the rice noodles and cook until it is cooked.
銆€銆€When cooking rice or porridge, it is best not to use a single rice, but to add coarse grains, beans, nuts and so on.
Such as red bean rice, peanut oat rice porridge, etc., is a rice food that is very suitable for chronic patients.
Adding peas, carrots and corn kernels is beautiful, and is especially beneficial for preventing eye aging.
銆€銆€The best way to make rice is to boil the water and then put the rice, so that the rice is heated by the side of the water, and the protein is solidified by heat, so that the rice is intact.
Part of the starch gelatinized layer dissolves and dissolves in the soup, making the rice more viscous.
Moreover, during the boiling of the water, partially condensed protein protects the vitamin B1 in the rice.
After the rice is added, the water pot is boiled and changed to a simmer. The cooked rice tastes better.