The epidemic prevention alert has been upgraded. It is still necessary to eat at home. If the epidemic situation is serious, you dare not order delivery or the delivery cannot be delivered. It is the time to practice cooking! There is a popular Italian restaurant in Kaohsiung on the Internet. The Italian-style stewed rice is particularly popular. The secret is "do not wash the rice, just fry it directly"! Thor chef Lei Yizong said that only Italian rice, no-wash rice and organic rice can be left unwashed. He taught everyone to "do this" and cook stewed rice at home without NG.
Do not wash and fry the stewed rice, it tastes better
It is said that the secret to the delicious stewed rice in a famous Italian restaurant in Kaohsiung is that the rice is not washed, but is directly fried in the pot to force the excess water out of the rice grains, and it tastes better when stewed . Lei Yizong said that the general Italian restaurant uses Italian rice for stewed rice. Their rice does not need to be washed, but if people use Taiwanese rice at home, it is recommended to wash it.
It is recommended to use Taiwanese rice instead of washing.
In the past, Taiwanese rice was added with some anti-insect ingredients, and the actions of drying and turning rice in the past may have dust and impurities. Yizong suggested that it is more appropriate to wash. Otherwise, use disposable and organic rice instead.
Lei Yizong said that the purpose of frying Italian rice without washing is not to force out the excess water in the rice grains. Because the rice grains must be kept extremely dry after drying, otherwise it is easy to grow insects, deteriorate, and spoil, so there is absolutely no "excess moisture". Italian rice is directly fried in stewed rice, mainly because the surface of the rice has starch, and it is directly fried and then stewed. The stewed rice will have a smoothness and a better taste.
Fry raw rice in a dry pan until slightly charredThen saute and stew
If you use Taiwanese disposable rice or organic rice, you can also fry without washing. Regardless of whether the rice has been washed or not, Lei suggested a trick for everyone in religion: first fry the raw rice in a dry pan until it is slightly charred, then add onions and other spices. He then simmered it at a ratio of 1:4, that is, 100 grams of rice and 400 milliliters of broth. He said that the fried rice was a bit like "popped rice," and the stewed rice was easier to taste and more fragrant.
The seafood is cooked in 3 minutes, and at the end,
Italian stewed rice has 3 kinds of sauces, creamy white sauce, green sauce or sweet and sour tomato sauce. To make the stewed rice more fresh and sweet, many people will add seafood, such as shrimp, flower branches, shellfish, etc. Lei Yizong reminded that shrimp, flower branches and shellfish can be cooked in about 3 minutes, and it is easy to age when cooked for too long. It is recommended that when cooking stewed rice with seafood, it is best to evaluate it and add seafood when you see that the soup can be reduced in about 3 minutes. After the seafood is cooked, remove the pot from the heat, add cream and Parmesan cheese and mix well, there will be a pot of thick and delicious Italian stew.
Use Taiwan Penglai rice instead, and Italian stewed rice becomes Taiwanese porridge in one second.
However, Lei Yizong reminded that the characteristic of Italian rice is that the heart of the rice will not be mushy when cooked, so although the The stewed rice has a thick texture, but the rice is still grainy. If Taiwanese Penglai rice is used instead, it may become "Taiwanese salty porridge" in one second, and the whole pot will be mushy.
You can use Taiwan Japonica rice or Thai basmati rice, or the grains can be distinct
I don't have Italian rice, and I don't want to cook the stewed rice into Taiwanese salty porridge. Lei Yizong recommends using Thai basmati rice orTaiwanese japonica rice. These two kinds of rice are not easy to gelatinize, and the stewed rice made with these rice can also have a distinct grain-like texture.
◎ Image source/Dazhi Image/Shutterstock ◎ Consultant / Chef Lei Yizong
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