김이 모락모락 나는 밥: 완벽하고 향기롭고 부드러운 곡물을 위한 팁

### 밥 짓는 기술 마스터하기: 완벽하게 익힌 곡물을 위한 팁
* 🍚 레레의 어머니가 **쌀알이 뚜렷하고 부드러우며 달콤한 밥**을 짓기 위한 전문가 팁을 알려드립니다.
* 🚰 쌀을 너무 많이 씻으면 영양분이 손실될 수 있으므로 너무 자주 씻지 마세요. 불순물을 제거하려면 **1~2회만 씻으세요.**
* 💧 남은 쌀뜨물은 **식물에 물주기, 채소 세척, 기름때 제거 등 다양한 용도**로 활용하세요.
* **소금 한 꼬집, 백 식초 몇 방울, 라드 약간**을 추가하여 밥의 맛과 식감, 향을 더합니다.
* 📏 물 측정을 위한 일반적인 가이드라인으로 **'쌀 두 젓가락 대 물 한 젓가락'**의 비율을 사용하세요.
* 🍚 밥을 약 **30분간 찐 다음 5~10분간 그대로 두면** 최적의 식감과 맛을 즐길 수 있습니다.
* 👩 이 간단한 단계를 통해 **찐 쌀을 탱글탱글하고 향긋하며 맛있게 변신**시킬 수 있습니다.
* 👍 Lele의 어머니는 **시청자가 팁이 도움이 된다면 동영상에 좋아요를 누르고, 공유하고, 댓글을 달도록 권장**합니다.

레레의 어머니는 쌀을 씻고 소금, 식초, 라드, 정확한 물 측정을 강조하며 올바른 쌀 찌는 방법을 알려줍니다.

It is a big mistake to add water directly to steamed rice. Today, I will teach you the correct operation method in the restaurant. The rice grains are distinct, soft, and sweet. Hello everyone, I am Lele’s mother. Rice is our indispensable staple food. Although northerners mainly eat pasta, they often eat it. Eat one or two meals of rice. The rice is soft, sweet, and nutritious. It is not enough to eat three bowls with a plate of rice. Although everyone eats it from time to time, it may not be steamed well. Because different rice has different water absorption, some people use rice cookers to steam rice and sometimes it is cooked. Sometimes it is too watery and not tasty. Many people suspect that it is a problem with the rice when their steamed rice is not good. But the rice we eat is all selected and bought by ourselves. It is definitely much better than the rice in the restaurant. So why is the rice in the restaurant so so? It’s delicious.

so today, I will share with you the techniques of steaming rice to ensure that the grains are clear, crystal clear, soft, and sweet. Take the rice at home according to the number of people and put it into a basin. First, let’s wash the rice. Add more water to the rice. Let’s start washing. A common mistake made when steaming rice is to wash the rice too many times. Many people wash the rice four or five times, rub and wash it. They want to peel the rice. This method is very undesirable and can easily cause the loss of water-soluble nutrients. The correct method is First of all, it is necessary to wash the rice, but do not overdo it. During the washing process, there is no need to rinse the rice with running water. Stir it with your hands and wash it in the basin to remove the obvious impurities. Simply wash it 1-2 times gently, and it will be fine, even if it is washed and stored for a long time.

It is best not to wash old rice more than 3 times. Then we can pour out the rice water. Many people will habitually throw away the rice water. In fact, the purpose of rice water, which seems ordinary, is really There are so many wonderful uses. Watering flowers is the water left after washing the rice. In this water, some trace elements of the rice will remain, such as calcium, phosphorus, etc. Using it to water the flowers can have a certain promoting effect and wash the rice. After the water is completely processed, it is one of the acidic waters. It can also adjust the acidity and alkalinity of the soil when used for a long time. It is also suitable for most flowers. Use it to clean vegetables and fruits. Because rice water is weakly acidic, use it to clean fruits and vegetables. It can decompose pesticide residues on fruits and vegetables and then wash them with clean water. This will make the fruits healthier to eat. Using

rice washing water to wash dishes can effectively clean the surface grease. Rice water is acidic, and its water molecules can The most important thing for separating oil stains is that rice water does not contain any additives, which saves money and is healthy. It can also be used to clean purchased meat or seafood with a strong fishy smell. Just add a little salt to the rice water. They can remove the fishy smell and make the food cook more delicious. They can remove rust, whiten clothes, etc. There are so many benefits. Friends in need can really learn about it. Well, having said so much, we will get back to the point and add more now. Let's wash the clean water for the second time. When washing the second time, rub it gently with your hands and then pour out the rice water. It won't take too long. Many people finish this step and add water in a hurry before steaming it. It’s wrong.

If you want the rice to be soft and sweet, you need to add one of these 3 things. A little salt is added to improve the gluten of the rice and stimulate the fragrance in the rice. The rice produced in this way will taste chewy, not sticky, and fragrant. The main ingredient of white rice vinegar in Jin Erjia is starch. When acidic substances meet starch, they can make the rice more fluffy, making the rice softer to eat. Another advantage is that when the weather is too hot, vinegar can also prevent the rice from turning rancid, thereby increasing the growth of the rice. However, when steaming rice, do not add too much vinegar. Just put 2-3 drops of white vinegar per kilogram of rice. And you don’t have to worry about the sour taste of the steamed rice because the acetic acid in the vinegar will all evaporate during the steaming process of the rice at high temperatures. Thirdly,

lard. If you want the steamed rice to be translucent, shiny, and still fragrant, cooked lard is indispensable because lard can make the rice brighter and increase the aroma of the steamed rice. Rice is more delicious, but don’t put too much oil or oil that tastes too strong; otherwise, it will make the rice too greasy. Stir it thoroughly and then add water. Adding water to the steamed rice is the key step. If you add too much water, the rice will be very thin. If you add too little water, the rice will be undercooked. Different rice has different water absorption, so it cannot all be operated according to the standard of the rice cooker. If the estimate is not accurate, we might as well use our fingers as a ruler first. Measure the depth of rice. If rice is two joints, then water is one joint. Remember this ratio. As long as you cook it once, you will have experience the second time. The second time the water absorption is low, add a little less. If

the water absorption is high, add a little more. Continue. Now you can steam the rice. It usually takes half an hour to steam it. Just use the normal cooking button on your rice cooker at home. However, the difference is that after steaming, don’t open the lid immediately. Let it simmer for 5-10 minutes before eating. At this time, the rice tastes best. It will be softer and more suitable for people with poor gastrointestinal problems. Dear friends, it is not easy to make videos. Every message, like, and follow is the driving force for me to move forward. If you think my video is helpful to you, please feel free to share it with me. Give me a thumbs up. Thank you for your support. The grains of rice steamed using this method are distinctly fragrant, soft, tasty, not watery, and not hard. In fact, steaming delicious rice is very simple. Just remember to add 3 more things and do 2 more steps. Do

2 more steps. Just remember to measure the amount of water and use it accurately. After the rice is steamed, simmer it for a while. The rice grains will be plump and distinct. In addition, the taste of the three items will be greatly improved. If you don’t believe it, you can give it a try. I believe you will gain something. What do you want? If your children at home have more appetite, you should remember these cooking tips. If you find it useful, please add it to your favorites and support it. Okay, I’ve finished sharing today’s method. If you have an appetite after reading this, or you have more ideas, please leave comments and suggestions below. Remember to like, forward, and share. Click on my video avatar to watch more food and life skills. Don’t forget to follow me. Thank you for your support. I am Lele’s mom. See you next time.

煮米飯只會加清水是大錯，教你酒店不外傳的秘訣，米飯鬆軟香甜，超好吃，It is a big mistake to only add water to cook rice，secret，#food

마법의 음식

쌀은 많은 사람에게 식단의 중요한 부분이며, 완벽한 밥을 짓는 것은 필수입니다.

쌀을 너무 많이 씻는 실수는 영양소 손실로 이어질 수 있으므로 대야에 1~2회만 부드럽게 씻는 것이 중요합니다.

흐르는 물로 쌀을 헹구는 것을 피하고 손으로 저어 눈에 띄는 불순물을 제거하는 데 집중하는 것이 핵심입니다.

쌀뜨물에는 칼슘과 인과 같은 미량 원소가 함유되어 있어 식물에 물을 주기에 좋습니다.

또한 토양의 산성도를 조절하고 과일, 채소, 접시, 심지어 육류나 해산물까지 효과적으로 세척할 수 있습니다.

그 외에도 쌀뜨물은 녹을 제거하고 옷을 희게 하는 데 사용할 수 있으며, 그 밖에도 다양한 가정용으로 활용할 수 있습니다.

소량의 소금을 넣으면 밥의 식감과 향이 좋아져 쫄깃하고 향긋한 밥을 만들 수 있습니다.

백미 식초는 쌀을 더 부드럽게 만들고 산패를 방지하며 소량만 첨가해야 합니다.

익힌 돼지기름은 반투명하고 윤기가 나며 향긋한 찐쌀을 만드는 데 필수적이지만 과도하게 첨가해서는 안 됩니다.

찐 쌀에 물을 넣을 때는 쌀과 물의 비율을 1:2로 유지하는 것이 핵심이지만, 쌀의 종류에 따라 정확한 양은 달라질 수 있습니다.

쌀을 찔 때는 수분을 많이 흡수하는 것이 중요하며, 처음 찐 후 5~10분간 더 끓이면 식감이 좋아집니다.

일반 조리 설정으로 30분간 밥을 찌고 나서 개봉하기 전에 그대로 두면 풍미가 더 좋아지고 소화도 더 쉬워집니다.

밥을 끓이는 시간과 적절한 물의 비율 등 몇 가지 단계와 재료를 추가하면 밥의 향과 식감에 큰 차이를 만들 수 있습니다.

쌀알이 탱글탱글하고 뚜렷하게 보이도록 물을 정확하게 계량하고 끓이기 전에 밥을 찌세요.

이러한 요리 팁을 따르면 밥맛이 크게 향상됩니다.

팁이 유용하다고 생각되면 즐겨찾기에 추가하고 채널을 응원해 주세요.