Steamed rice sounds simple, in fact, there are many stress, the following are some of the mistakes often made by steamed rice, to see if you have committed several? Amoy many times. When many people wash rice, they use it four or five times to wash their rice, and they can't wait to give rice to the skin. This practice is extremely undesirable and can easily result in the loss of water-soluble nutrients. The rice washing process does not need water washing, in the basin by hand to stir the cleaning 1 to 2 times, remove the more obvious dust, and then gently scrub it again. In addition, sand-free stones and dust are removed during processing and can be cooked directly. Do not pay attention to the amount of water. Many people do not pay attention to the amount of water when steaming rice, resulting in the rice is either too soft or too hard. In order to avoid this situation, it is very important to correctly measure the amount of water added. If white rice is steamed, the ratio of rice to water is 1:1.2 to 1.4, and normal water is 2 to 4 cm higher than rice. If rice is added to coarse grains such as purple rice, sorghum, or millet, it is necessary to add more water, because coarse grains are "drinking water." Steamed immediately exposed. Under normal circumstances, when the rice cooker “tripsâ€, it means that the rice is cooked, but if you open the lid and hold rice at this time, you will find the surface of the rice is very thin, and the bottom of the pot is tightly adhered to a layer of rice. This layer of casseroles is not only unable to come out, it is also difficult to clean. The correct approach is, when the heating switch jumps to the insulation switch, do not immediately pull the plug, let it in warm state for 5 minutes, after leaving the plug to allow the rice to continue simmering for 5 minutes, so steamed rice tastes better, and It is not easy to stick pans. Finally, teach everyone a trick to make rice more delicious. Before putting on the lid, pour some vegetable oil in the rice (although olive oil and soybean oil are acceptable) and vinegar. The oil can make the cooked rice oily and translucent with clear particles; the vinegar can not only protect the vitamins, but also make the steamed rice soft and fragrant. Natural pigments are food pigments obtained from natural resources. Pigments extracted mainly from animal and plant tissues and microorganisms (cultures), in which vegetative colorants predominate. Natural pigments not only have the function of coloring food, but also have physiological activity. At present, there are 48 kinds of edible natural pigments approved to be used in China, commonly used chili red, beet red, monascus red, cochineal red, gaolianghong, sodium copper chlorophyllin, turmeric, gardenia yellow, carotene, algal blue pigment, cocoa pigment, caramel pigment and so on. Roselle Calyx Extract,Phycocyanin,Lutein,Butterfly Pea Flower Powder,Beta Carotene Powder,Sodium Copper Chlorophyllin Xi'an Gawen Biotechnology Co., Ltd , https://www.amulyn-bio.com