Every year around midday, my fridge is filled with tarts from relatives and friends. But every time i mention how hot it is, i get a stomach full of bitter water. Last week, at a family meeting, i deliberately brought out the most precious meat, and my cousin threw it into the cold water pot for half an hour. The moment it came out, the rice was thin, the fat was gone, the fragrance ran out, and the table tasted nothing. A good pot of pots, it's for "bad." did you get hit? Today we'll break open and say, "do we boil or do we steam?" there's more doorways behind this than you think。
Is it boiled or steamed while heated? It's 9 mistakes for 10 people
A lot of friends think it's too hot to throw bubbles in the water, boil them, or steam in the pot. It's a big mistake. It's a question of whether you're enjoying the michelin class or the disaster class. We'll do an autopsy on three levels。
First, look at “origin” — raw or sophisticated
That score is clear. If you're holding raw, uncooked, you have to cook with water! And it's cold in the water, and the fire is cooking for more than 1. 5 hours. The principle is simple: the boiled water allows the raw rice to absorb slowly into the boiling water stream, and to be completely eaten, or you can chew it out, the grain is still raw and the teeth can't hold it。
But 99% of our food is cooked and frozen. And at this point, please give up the water boiler and turn to the cuddly cuddly pan! That's the root cause of the "9 faults of the 10 people" -- the cooking of ripe croquettes。
Second, look at the "inner power" — the material determines life and death。
Don't think it's all over the place。
In the case of sweet mouths such as pure rice, soybean sand, date palm and non-oil, the steaming of the pot is strongly recommended. When the water is released, it is placed in the steam closet and the fire evaporates for 15-20 minutes (depending on the size of the stun). The heat of the steam is mild and full, it can be like the hands of a masseuse, and a little bit of frozen grain “awake” the rice, so that the q-balls will be restored, while the fragrance of the leaf will flow back into the grain with the steam, each with the natural smell of bamboo leaves。
But if it's a fat, fat, salty mouth like yogurt, ham, my only recipe is "steal." don't cook it! The right thing to do is to thaw the thaw, steam the fire for 20 minutes, turn off the fire, don't open the cover, and use the remaining temperature for another 5 minutes. This step is to slowly melt the fat in the pig's flesh in the steam, while being locked in by leaves and rice. The five minutes of zirconium were the magic moment when the fat turned into an "embracing." if you're cooking with water, you'll get all the valuable pig oil in the soup, and the rest of the meat will be better than a stick。
Thirdly, look at the balance between “efficiency” and “taste”。
Some friends say i'm in a hurry. Can't i cook faster? Wrong! The boilers are so hot, they seem to be short, but the boilers are too high, the chopsticks are scattered, the grains are not chewing, like rice congee. And the varnish, though it takes a few more minutes, is purified, flacid and the fragrance of the leaf is most complete。
I've made a metaphor: water boils, it's like a hot bath for a squirm, it's like steaming a spa, it's like a sauna for the squirt, it's like a sauna from inside and out. Which one do you choose
And there's a little detail, and when it's steaming, put the tumbler back on it. The heat is thus more even and the rice at the bottom is not too soft because of water accumulation. In the case of frozen tungstens, do not be lazy, it must be unfrozen in the freezer room one night in advance or unfrozen in the microwave, or it will be hot outside, and the centre will still be sick。
Concluding remarks:
At the end of the day, is it boiled or steamed? The answer to that question is clear: it's fine, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good. Don't underestimate this step, it's about your ability to deal with people and your stomach. Next time you come to the house, you bring out a plate of pickles, fragrances, fragrances, fragrances, family and friends' chopsticks, you know how valuable these are。
# food #
