As one of our most commonly used home appliances, rice cookers often bring a lot of convenience to our lives. Although we deal with rice cookers every day, our understanding of it is only to stay on the surface of cooking and soup. Regarding how to buy, and some tips for using it, most people know that they don't know the other.
First, purchase on demand
According to the number of households, it is determined that rice cookers with different powers, such as 500W 1.5L rice cookers, are more suitable for use by a family of three, while rice cookers with a power of 700W are 1.8L, which is more suitable for families with more people. It is necessary to know the capacity of the rice cooker clearly, so that the purchased rice cooker will be more practical.
Second, the naked eye observation
At the time of purchase, the appearance of the rice cooker should be uniform, no defects such as unevenness and scratches; the pot lid and the pot body should be well matched; the inner pot has no depression, the shape is round, and the contact with the electric heating plate is tight, and the inner pot is placed. In the body of the pot, turn it a few times by hand. If the friction between the bottom of the pot and the hot plate is large, it means that the two are in good contact.
Third, "fire" to grasp
Studies have shown that the nutritional value of rice is related to the temperature and pressure during cooking. The general rice cooker is cooked under normal pressure. When the temperature is 100 °C, the water will boil. The rice soup overflows, and the rice grains are also easily damaged due to the tumbling up and down, and the nutrient loss is serious. Some rice cooker products use a "large-diameter steam hole" to prevent the rice soup from overflowing, so that the boiling is more intense, and the rice nutrition is lost with a larger amount of steam. Some rice cookers use the "smart fire" technology to increase the pressure during cooking and raise the cooking temperature to above 100 °C. Furthermore, through precise temperature control, that is, fire control, the rice is boiled reasonably. The good rice rice grains have smooth, crystal and luster, and almost achieve the best effect of nutrition retention.
Fourth, a good inner pot cooks good rice
The liner is the part of the rice cooker that is in direct contact with the rice, so the influence of the liner of different materials and structures on the nutritional value of the rice varies. The general rice cooker liner is simply a composite layer, although the price is low but the quality is poor. At present, some well-known brands have adopted a four-layer liner to better cook rice and maintain nutrition. At present, the liners of high-end rice cookers currently on the market are generally non-stick coating, hard oxide layer, aluminum alloy layer and hard oxide layer from the inside to the outside. The non-stick coating ensures that the rice is not burnt, the nutrition is not wasted, and the double hard oxide layer is beneficial for long-term safe use.
Fifth, the "chassis" has to pay attention to
The chassis of the rice cooker also has a great influence on the nutritional value of rice cooking. The traditional rice cooker is heated by a flat chassis. When cooking, the outside is often cooked and the center is sandwiched, and even the outer layer burns to cause nutrient waste. The circular spherical chassis of some rice cookers has completely solved the problem. The heating mode of the annular spherical chassis allows the water to form an orderly convection when heated, and the rice grains are not easily broken, so that the nutritional value of the rice can be sufficiently retained.
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