Rice is our staple food for three meals a day, and we usually buy it frequently. Rice in supermarkets is generally available in bags or in bulk. Although there are many types of rice, the quality varies.
Some people buy rice based on the price, some people look at the brand, and some people just pick one at random, so they often encounter some problems with the rice they buy.
It seems that the cooked rice has no fragrance and the texture of the cooked rice is not chewy. You obviously bought relatively high-priced rice. Why does this happen?
In fact, this is a detail that many people overlook when choosing rice. Although rice looks similar, in fact it is not because the rice on the market is divided into old rice and new rice, and the taste and texture of these two kinds of rice are very different. Big difference.
So today we will tell you how to distinguish between "old rice" and "new rice" when buying rice. Keep these 4 tips in mind so that you will not suffer any loss when buying rice.
Is "old rice" rice that has been stored for a long time?
Chinese language is broad and profound, so people with different words will understand the same word in many different ways, just like the "Chen Mi" we are talking about today.
I once heard someone personally explain an understanding of old rice. Many people think that old rice is rice that has been stored for a long time, that is to say, from grinding and shelling to packaging and transportation, and finally to the sales process, it has been accumulated for a long time. Rice is old rice.
As for new rice, it takes a short time from production to sale, so there is no rice that has been stored for too long.
The above understanding of Chen Mi and Xin Mi is wrong.
The correct definition of old rice
The definitions of old rice and new rice do not refer to the length of storage time of the rice produced, but to the raw materials for producing rice: rice.
In other words, whether the rice is old rice or new rice depends on the storage time of the rice.
So new rice actually refers to: rice newly harvested that year, rice that has been processed through selection, shelling and other processes.
And old rice actually refers to: Rice produced from the next year's rice, or rice from the next year, which means that rice that can be called old rice needs to be stored for more than one year.
As for new rice, the rice produced from the newly harvested rice of that year can be called new rice within one year.
The difference between "old rice" and "new rice"
Old rice tastes better, or new rice tastes better. Of course, new rice tastes better, so when buying rice, try to buy new rice, because the eating experience of the two is completely different.
Difference 1: Different smells
New rice will have a special aroma of fresh rice, and this is what we call rice aroma. This aroma is light and natural, especially when it is cooked into rice or rice porridge, the high temperature will accelerate The aroma in the rice is released and evaporated.
Because old rice is rice or paddy that has been stored for more than one year, the special aroma on the rice has been lost over time. Therefore, it is natural that you cannot smell the aroma when cooking rice. If there is just no rice The aroma is not that great, but some aged rice will be affected by the smell in the storage environment because the storage environment is not ideal, causing the rice to have odor, which will greatly affect the dining experience.
Difference 2: Different taste
Because the new rice contains more water, it has a tough texture and chewy texture, so it becomes more fragrant the more you chew it.
Chen rice loses all its moisture during storage, so it tastes chewy and has no taste at all.
Difference 3: Different nutrition
The nutrients in new rice are relatively intact, while old rice will be affected by factors such as temperature, humidity, oxidation, insect erosion, etc. due to being stored for a long time, resulting in the loss of nutrients in rice.
How to identify "old rice" and "new rice", keep in mind 4 tips
Tip 1: Look at the hardness
New rice has more water content, so the hardness of new rice is greater, while old rice has less water content, so it is more brittle. .
So when we buy rice, we take advantage of the characteristics of the two kinds of rice. It is easy to distinguish the rice by biting it with your teeth.
Old rice is easy to break when bitten with teeth because it is relatively brittle, while new rice contains a lot of water, so it has a hard texture and is not easy to break.
Tip 2: Look at the appearance
Look at the color: New rice has a high water content, so the rice grains look full and shiny, while old rice is darker in color, showing a light yellow color and less luster.
Look at the belly white: There is a white spot inside the rice. This spot is the belly white. The belly white of new rice is obvious and mostly milky white or light yellow, which is easy to see.
Chen Mi’s abdominal whiteness is basically absent or not obvious, or the abdominal whiteness is darker.
Look at the appearance: New rice is not easy to break because it contains more water. The shape of the rice grain is intact, and there will be a small white dot on the head of the rice. This small white dot is the germ of the rice.
Old rice has a low water content and a brittle texture, so the rice grains are easily broken and have many chips, and the integrity is low. At the same time, there are cracks or cracks on the rice grains.
Look at the gray powder: Because the water content of old rice is low, there will be more gray powder on the surface, while new rice has less gray powder.
Tip 3: Try it with your hands
Grab a handful of rice and hold it in your hand. New rice has a high water content, so it is very sticky and easy to form into lumps. Old rice has a low water content, so it will fall apart immediately even if you hold it tightly. open.
Tip 4: Smell
New rice has an obvious rice aroma, while old rice does not.
's personal homepage has a series of Lanzhou Ramen making video tutorials and sharing of various ramen recipes. I regularly share:
's explanations of various pasta methods, explanations of various stewed vegetables, explanations of various soups.
shares practical experience in catering. , explain professional catering knowledge, follow me and teach you how to learn Lanzhou Ramen at home. If you like the article, remember to like it!
