Rice is the foundation of the Chinese dining table. When you count it, people from various places have used rice to make imaginative ways to eat, and developed the possibility of uncapped rice. The most ordinary rice in your bowl belongs to Wuhan people. "Mi Ba Ba", Shanghainese’s "Bait Rice", Yunnan’s "Bait", Cantonese’s "Intestine Noodles"...
Wuhan: There is no bean curd, Mi Ba Ba’s early premature is bad
一Qualified "premature" bean skin, "bean" must be shelled mung bean, "skin" is refined rice milk, "stuffing" is glutinous rice, made with fresh meat, fresh mushrooms and fresh bamboo shoots. The taste is the most popular three-xian tofu skin, the outer skin is golden and crispy, and the inside is delicious and soft. "Boss, come here with three fresh tofu skins!" A spoonful of secret brine was poured immediately, soaking the glutinous rice, and the boss quickly handed it to your hand, thanking you before it could land.
"Broken rice and firewood to earn some silver" refers to a kind of cake called "Baba". In the past, people used broken rice to make baba, and shavings or sawdust from furniture to make firewood. Two pairs of rice baba are male Can also be dealt with prematurely. rice cake is made by grinding the rice and fermenting it and spreading it on the pan into small cakes. The small cakes are only fried on one side, and they are naturally combined into one when they are cooked. takes advantage of the heat from the pan. The shell is golden and crispy, and the inside is white and soft. , There is no bean skin filling and seasoning, but rice fragrant, hot, light wine and a little burnt aroma are already very advanced flavor configurations.
Shanghai: Encountered a glutinous rice ball
glutinous rice in the alley, which is considered to be one of the four kings of breakfast in Shanghai. The standard equipment for making rice balls is a big wooden barrel for hot glutinous rice. The grandma who cooks rice balls takes a wet towel in her left hand and scoops a ball of rice in her right hand. She accurately remembers everyone’s requirements and taboos and puts various side dishes. Code it, then wrap it up and make a ball. It is very popular in Shanghai morning when every second counts.
The basic material of rice balls is rice, mostly japonica rice and less indica rice, or steaming or boiling. The most important thing is to achieve the right viscosity. The sugar fried dough stick and rice ball is the most classic combination. The softness of rice, the crispy and oily aroma of fried dough, the sweetness of sugar, and the little graininess are a good medicine to cure the unhappy early rise.
Yunnan: white bait cubes, black rice enema
Yunnan bait cubes, the raw material is rice, the fragrant and sticky rice is the first choice, in the past, people used to before the Spring Festival, put the soaked rice It is steamed in a wooden retort and steamed until it is six or seven years old. Then it is put into the pit and pounded into a dough shape, then put on the chopping board and kneaded, and then made into a brick shape, which is the bait block.
Street grilled bait blocks, you can wrap fried dough sticks, ham sausage and other ingredients.
bait blocks are not exclusively for tourists. In the streets and lanes of the ancient city of Dali, you can always see locals who have received bait blocks from vendors. For example, if you go to a local vegetable market for breakfast, you can eat with shredded pork or ham, broth or chicken soup, and bait with chopped green onion, coriander and sauerkraut as toppings; Everyone must also make fried bait blocks , which is the legendary "Dajiuji" who saved the name of Emperor Yongli.
The bait shreds on the early stall
rice enema is a unique food in Lijiang, which is a bit "dark cuisine" in the eyes of outsiders. It is made of pork blood, rice, fennel seeds, pepper and other spices, according to certain Mix the mixture together, and pour the rice sausage made from processed pig intestines. When kills pigs every year, almost every Naxi household makes some rice enema.
Chaoshan: porridge, porridge, or porridge
In spring, drink porridge to nourish the stomach, summer porridge to remove the fire, autumn and winter to drink porridge nourishing, drink in the morning, and continue to drink at night, this is Chaoshan people. "porridge" is also called "mi" in Chaoshan. When the white rice is cooked, the rice should be turned off as soon as it bursts out. The residual heat will continue to mature the rice, and finally the rice will sink, forming a layer of puree like fat, Chaoshan dialect Called "Xin".The proverb "Fan over rice" means that this layer of syrup is thicker than rice.
From cheap porridge ingredients such as vegetables, chicken, ribs, and water chicken (frog) to high-end ingredients such as crabs, turtles, abalones, lobsters, Chaoshan people are particularly willing to cut into the porridge, but anyway, the protagonist of is still that pot Ordinary white porridge, the most enjoyable is the just right soft glutinous rice and the comfort when eating.
Sichuan: brown sugar glutinous rice cakes, glutinous rice noodles and eggs, rice cold cakes. We are also addicted to sweet
Sichuanese’s menus. There are two things that are not spicy, brown sugar glutinous rice cakes and glutinous rice noodles and eggs. There is a saying in
that "brown sugar glutinous rice cake and crispy pork are the two major standards that test a hot pot restaurant." The raw material of brown sugar glutinous rice cake is glutinous rice , which is similar to the bait block. It needs to be pounded. Finally, it is combined with soybean powder and brown sugar. If you add some folk handicraft: throws the glutinous rice ball out and sends out a "bang bang" three on the copper plate. The sound, rolled into the bamboo dumplings of soy flour, the glutinous rice cake filled with soy flour, and thick brown sugar are the famous "Three Cannons".
glutinous rice is available all over China. Distilled rice, sweet wine, distiller’s lees, sweet rice wine are all the same thing. is made from glutinous rice or rice fermentation. The difference is that Sichuanese requires an egg ( Soft-boiled eggs or beaten them into egg flowers), add small dumplings without stuffing to make a bowl of sweet glutinous rice flour eggs.
There is also a popular dessert from Yibin called rice cold cake. The rice is soaked in deep well water for about 3 hours, is ground into a slurry, then boiled, naturally cooled, rinsed in clean water to remove excess alkali, and finally Stored in a cold storage at 5°C, it tastes cool, soft and tender.
Guangdong: the best protagonist of morning tea rice noodles
Cantonese people who enjoy "slow morning", take morning tea as the most important leisure time of the day, Xiaodie's small bowl, fills his appetite little by little, no matter how many tricks, intestines Fans are the absolute protagonist, and they have won star-rated hotels and roadside stalls.
The key to the deliciousness of rice noodles is the body. It must be as thin as a cicada's wing and maintain its flexibility. Generally, traditional old shops in choose aged rice that has been stored for more than half a year. The worse the viscosity, the better. Soak it with water until it swells, grind it with stone, and add water to make it into rice syrup. Experienced chefs at touch the rice syrup. I know that the rice rolls made are not slippery. As long as the skin is crystal clear, refreshing and smooth, you can't go wrong as to whether the flavor is barbecued pork, shrimp, egg or pork liver.
Jiangnan: I can’t hate the eight-treasure rice
As a Jiangnanese, although his tolerance for sticky and sweet eight-treasure rice is limited to one spoon, as long as he eats eight-treasure rice , something good will happen. Marriage, birthday banquet, without that bowl of sucking lard, the oily eight-treasure rice finale always feels that something is missing, and can't bear to leave.
Eight-treasure rice needs to be steamed with glutinous rice, mixed with sugar, oil, sweet-scented osmanthus, pour in red dates, barley, lotus seeds, longans, etc.
There are many foods about "rice"
rice shrimp
cooked with rice paste Use a colander to drain into the cold water basin to make a shrimp-like dessert, topped with rose sugar or papaya water, sweet, cold, and a summer heat sink.
rice skin
Shaanxi people who are good at pasta, occasionally when they want to eat rice, Qinzhen rice skin is made with rice milk, and then through the steps of blanching, steaming, and hand-cutting with a large knife, and splashing with chili oil and garlic juice , Balsamic vinegar and soy sauce, it tastes glutinous, soft (pronounced rang in dialect), thin, thin, sour and spicy.
Rice tofu
After washing and soaking the rice, add water and grind it into rice milk, then boil on a high fire to make it into a "tofu" shape. When eating, it is sliced into a plate and called rice tofu. Of course the most popular is Guizhou sour Spicy taste.
rice noodles
In Hunan, Hubei, Jiangxi, Yunnan, and Guizhou, there are a variety of round and flat rice noodles or rice noodles of different thicknesses, with different dishes and toppings, pick and mix with chopsticks, spicy, Spicy or hot and sour tastes good.
fried rice
fried rice is the most vivid 3D memory of many people born in the 70s and 80s about vision, hearing, and taste. When you see the flames that go up and down, you hear a bang, and the aroma diffuses throughout the street, everyone In his heart, there is such a childhood idol called "Pier Flower Man".
hilariously after watching the horizontal expansion of various forms of rice cooking, the taste is simple and light, such as rice, we have played various tricks, and people try their best to change it by frying, baking, and pounding. Shape, use sauce, spicy oil, sugar to increase its flavor, perhaps in our subconscious, rice is not only a light taste, but even a little boring, boring to no sense of existence. Everyone can cook rice. What can be studied? How delicious a bowl of rice can be? Then, if you return to the essence of rice and dig deep vertically, can you cook with a bowl of pure rice? Out of existence? Students in a hurry can directly look at the final conclusion.
Regarding cooked rice, there is an empirical formula that I think is relatively reliable. The most important part of the taste is still in rice. In general, rice accounts for 50%, rice cookers account for 25%, and operating skills account for 25%. In other words, if you want to cook a bowl of rice, you need to start with pot, rice and skills.
25% of the pot
This is almost a recognized truth- earthen pot is the best to make firewood rice , is heated evenly and the firepower is strong These two points are the advantages that ordinary low-end rice cookers cannot simulate. Even in Japan, where the technology of rice cookers is so advanced, there are still people who insist on using earthen pots and large stoves to cook rice seriously, such as the famous "cooking fairy" Meng Shimeng in previous years.
is obviously inoperable when setting up a fire at home, so the Japanese developed a pressure IH rice cooker to simulate the two advantages of a wood stove. The IH electromagnetic heating technology refers to the electromagnetic heating at the bottom and surrounding of the rice cooker. The low-end rice cooker is heated by the bottom plate, and the heating is uneven. The rice at the bottom cooks quickly, and the rice at the upper cooks slowly. The rice grains cooked in the pot are swollen and soft. In addition, the pressure control technology raises the boiling point , and the cooked rice is crystal clear and clear without losing nutrients.
Of course, many people do not believe that a rice cooker worth nearly 10,000 yuan can make a better taste than a rice cooker worth 100 yuan. They say this is a rumor. The key is the quality of the rice. Yes, Uonuma’s Koshihikari rice is indeed an invincible rice species, but the same arrow, when placed on different bows, is definitely dozens of times different.
50% of rice
Japanese rice cookers are undoubtedly the ultimate, but a rice cooker purchased with a large amount of money cannot boil the aged rice in the supermarket with the pearl-like luster and fragrance from the black earth. The rice itself is naturally a more important “internal cause” .
Choose a rice that suits you
Today we will only discuss the most commonly consumed japonica rice and indica rice. Japonica rice (common northeastern rice) is usually short and thick, while indica rice (common Thai fragrant rice) is more slender. The amylose content of starch in japonica rice is generally about 16-21%, and the amylose content of starch in indica rice is generally about 21%-26%. The higher the amylose content of , the lower the viscosity of the rice and the greater the hardness. , Z8z This also explains the soft and waxy rice in the Northeast, while the low viscosity of Thai fragrant rice.
is soft or hard, each person chooses his own taste, but usually we recommend that the rice used for fried rice is preferably rice with high amylose. Usually, most people prefer rice with low amylose when cooking rice.
Choose a good rice
to see white belly: rice often has an opaque white spot on the belly. Generally, rice with too high moisture content, not ripe after harvest and immature rice, has a large belly, we should try our best to choose belly White small and few rice.
See hardness : The hardness of rice grains is determined by the protein content. The stronger the hardness of rice, the higher the protein content and the better the transparency. Generally, new rice is harder than aged rice.
Look at the bursting waist: bursting waist is caused by the loss of balance between the inside and outside of the rice grain after the rapid heating of the rice during the drying process. Popcorn rice is rotten on the outside when eaten, and its nutritional value is reduced.
25% skills
to wash rice
1. Use cold water to wash the rice. During the washing process, gently stir a few times, let the water flow naturally wash the rice, instead of rubbing the rice with your hands. Cracking will also destroy the protein and B1.
2. Pour out most of the rice washing water and continue to wash with water, so reciprocates about 3 times until the rice washing water is relatively clear, as shown in the figure below.
3. Dry the washed rice with a strainer and let it stand for about 10 minutes . This process is very important but easily overlooked.
Soaking water volume
Insufficient water addition, the rice is hard, and the elasticity and viscosity are insufficient; if the water volume is too much, the rice is soft, sticky and not chewy. Every family has their own recipes, but if we want to cook perfect rice with a rigorous attitude, we need more precise values.
Source: Zhang Yurong, Zhou Xianqing, Zhang Xiuhua, etc. Rice cooking conditions and changes in the morphological structure of rice grains during cooking[J]. Grain and Feed Industry, 2008, 10
According to the above figure, we know that in order to achieve the peak of elasticity, and The most balanced point of the ratio of hardness and viscosity, when steams indica rice, the most suitable amount of water is 1.6-1.7 times the weight of rice, and when steaming japonica rice, the most suitable amount of water is 1.3-1.4 times of rice weight.
Time
Generally speaking, whether it is japonica rice or indica rice, the soaking time is around 30 minutes and . If it is new rice that has just been beaten, it can be soaked for a shorter time, if it is aged rice, it needs to be longer. In addition, the soaking time is shorter in summer and longer in winter.
Braised rice
After the rice is cooked, it’s best not to lift the lid immediately, and simmer until the pressure in the pot returns to the room pressure, that is, when the rice cooker can be opened normally, this process can make the starch in the rice continue to gelatinize. It takes about 10 minutes or so.
—Conclusion—
- In the general direction, the more expensive the rice cooker, the better. Choose the affordable price according to your own economic ability, and recommend the rice cooker based on the pressure IH technology.
- The amylose content of japonica rice is slightly lower than that of indica rice, so the taste will be softer and waxy.
- Choose rice with small white abdomen, less popped waist and greater hardness.
- Use cold water to wash the rice, don't rub it with your hands, just repeat 3 times.
- Dry the water after panning and let it stand for 10 minutes. When
- cooks rice, the amount of water added to indica rice is 1.6-1.7 times the weight of rice, the amount of water added to japonica rice is 1.3-1.4 times the weight of rice, and a little more water is added to aged rice.
- After soaking for 30 minutes, start steaming, aging rice or winter can be properly extended
- After the rice is cooked, do not boil it, continue to simmer for 10 minutes
How do foreigners eat rice?
Eating rice is not the specialty of the Chinese. Southeast Asia, the Middle East, Europe, there are special ways to eat rice, and they all seem quite tempting.
Turkish mussel rice
There is a street snack made of mussels in Turkey called "Dorma". Rice is stuffed into fresh sea mussels and simmered or steamed for a while. When eating, it is squeezed with lemon, which is sour Apart from removing the earthy smell of sea mussels, the taste also stimulates the sweetness of the ingredients themselves.
Spanish seafood risotto
uses Spanish gen rice as raw material , the variety of side dishes depends on personal preference, only saffron is an indispensable ingredient. To make paella, add enough stock at one time, avoid stirring, and completely drain the soup. The rice is slightly sticky and chewy. Avoid overcooking and softness. Keep a little bit " The bite of "Jiaosheng" is good.
Japanese sushi
If you want to eat a good sushi, it is absolutely indispensable to cook it with good rice. If you eat sushi outside of Japan in the future, you only need to put any piece of sushi on the plate for 15 minutes. If the rice is still not firm, it means that the restaurant is using good white rice.
Thai Mango Sticky Rice
Mango Sticky Rice is a special Thai dessert snack. It is made from glutinous rice, topped with coconut juice, and added with a whole slice of mango. The mango is sweet and sour. The sticky rice is sweet and glutinous. .
What do you think is the best "rice" food? Welcome to chat~
