Rice must be washed thoroughly. A good way to do this is to put it in a small dish in a deep pot of water. Rub the rice well by hand, lift the monkey, change the water from the water until it clears; then the drain. Then the waste settled in the water and the rice remained completely clean.
The best way to cook rice is to steam it. If boiled in a lot of water, it already loses some of the elemental nitrogen element. In short the time is due to other seeds of cuisine. Like all dried cereals and seeds, rice bulges in cooking to the original bulk several times. When cooked, each grain of rice should be monetary and clear, yet fully monetized.
Steamed rice.
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Immersing the rice cup in four cups of water in time, then adding a cup of milk, turning into a suitable piece to serve it from the table, and steam cooking It is the first 15 minutes, Occasionally you need to stir with a fork.
Rice (Japanese way).
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Please rinse the rice thoroughly with several water and soak it overnight. In the morning drain it and cook it in the same amount of boiling water, ie water pint for rice pint. For cooking, stewpan with a rigid and appropriate cover should be used. Heat the water until it boils, then add the rice and stir, then place it on the cover that has not been removed again during boiling. At first, as water boils, steam is blown off freely from the bottom of the cover, but when water is almost evaporated, depending on the age and quality of the rice, a faint
Rice boiled in the usual way requires two quarts of boiled hot water of rice. After that, it will be boiled rapidly until drainage, bidding at once, and it is necessary to set it in a moderate oven to become dry. Picking and gently flicking occasionally than lifting the fork occasionally becomes flake-like and dry. However, care must be taken not to crush rice grains.
Source of sauce and rice.
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If you emit the best rice cupful steam as directed above, serve with the FIG. Sauce. Serve dish of dish of rice and dish of sauce and serve plenty of cream.The rice provided in this way does not require sugar for dressing and it is the most healthy breakfast dish.
Orange rice
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Wash rice and steam. Separation breaks and cutting divisions are halved, seeds and all white parts. Shake the orange lightly with sugar and let it stand while cooking the rice. Please serve the orange portion of each saucerful of rice.
Raisins and rice.
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Carefully wash and rice the rice, cook according to the instructions of steamed rice. After the rice began to swell, but before it is softening, use a fork for purpose and lightly stir the raisin cup into it. Add cream.
Peach and rice.
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Steam rice, when done, peel the cream and ripe peach peel and serve slices on individual dishes. .
Brown rice.
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Shallow baking tin rice spread cupful, put in a moderately hot oven to become brown. It needs to be stirred frequently to prevent burning and to ensure color uniformity. Each rice grain should be yellowish brown for the color of ripe wheat when it becomes brown enough. When you cook properly, each kernel can be used as a fruit when it is cooked properly, such as tsutsu tsutsu, tsotsutetsu, tsutsu tsutsu tsutsutsutsu " Dry, and mealy. Rice prepared in this way is definitely more digestible than if cooked without browning.
Cereal grain.
All cereals, except for rice and various cereal meals, to modify the starch to dextrin in order to disintegrate the tissues and to facilitate digestion, even in calm and continuous heat, so-called "steam cooked" cereals , Five, advertised to be sufficient and ready to use, much longer cook must be properly adapted to them for digestion These so-called ready cereals contain low organisms contained in cereals Simply steams before crushing to produce a destructive effect. They are then crushed and shredded. Soda and lime bicarbonate are added to help solubilize the albumin and sometimes diastase will help convert the starch into sugar; only insufficiently cooked cereals it may be delicious Is not in a condition that it is easily acted by digestive juice but as a result it acts as a mechanical stimulant
Water is usually a liquid used to cook cereals, but when milk is mixed with water most of it is richer, better flavored, especially of water, this is a rice, homini, Farina That applies. When water is used, soft water is more desirable than rigid. Salt is not necessary, but if used at all, it is generally added to the water before it is mixed with grain or meal.
The amount of liquid needed is dependent on the different grains, the way they are crushed, the way they are cooked, and the consistency desired for cooked cereals, porridge rather than porridge
All cereals should be carefully watched before being placed for cooking.
For grain cooking, you need to observe the following points:
1. Accurately measure both liquids and cereals of the same size or with the same tool.
2. Hold the boiling water when the grain is introduced, so that it does not stop sinking the proportion of water and grain to ten-floor to change the consistency of porridge when it cooked until it evaporates fairly, Grains are slowly introduced, and the whole becomes thick.
3. Stir the cereal continuously, not all, then until it is set. Grains appreciate much appetite if they can be made to hold their original shapes while properly softening. Agitate the preparation to paste and destroy its appearance.
In preparation of all mushes with meals or flour, it has a part of the liquid that is kept from the amount given, before it introduces it into boiling water This is because the dried meal is dispersed in the boiling liquid When doing so tend to cook in a mass so prevent frequently. Be careful not to check the boils, use vigorously stir warm water to vigorously stir and add the very slowly moistened part, but be careful. Other directions given for whole or broken grain are suitable for ground products.
Place the cereal, when fully cooked, in the refrigerator or in some places where it cools quickly (slow cooling may cause fermentation.
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