Cold white rice can also rejuvenate. The master teaches you that the 2-step process of heating can help regain the similar taste of cooking

Many people may have similar experiences. The cold white rice tastes dry, hard and tasteless after being heated, which is very different from the just-cooked white rice. According to the Japanese media "grape", Instagram user "rimama_kurashilabo" shares a practical tip. Just adjust the way of cooling and heating to restore the coolant to a loose taste that is almost cooked.

Step 1: Packaging method during cold cooking

If you want to make cold cooking delicious preparation work, start when the whites are just cooked. When the white floe of the hot floe appears, immediately use a hot floe to separate and wrap the floe tightly with a fresh film, so that the air will be lifted out as much as possible. The steam coming out of the white rice contains moisture and flavor, which will affect the taste in the future. If it can be properly locked, it can prevent dryness and hardness after cooling.

In addition, it is also important to make each pack of food about 1 cm thick flattened, which can speed up the cooling rate and reduce moisture loss. After that, wrap the outer layer in aluminium foil paper.

Aluminum foil has good heat conductivity, which helps prevent uneven cooling, and can also prevent the taste of other foods in the cold storage from entering, and maintain the original fragrance of white food.

Step 2: The correct way to heat up is to "relax first and then heat up"

When heating the cool white fry, remove the aluminium foil paper first, retain the fresh film, and place the white fry into the microwave oven, and heat it at 600W for 30 seconds to 1 minute. Then turn on the fresh film, mix the white fries lightly with a spoon, then wrap it back in the fresh film, and heat it again.

This method of adding heat twice and mixing it in the middle can make the whites more evenly heated and naturally have a softer texture.

Scientific principle: The "aging" and "rejuvenation" of saurus

According to the Japanese cold-saurus food operator "Nichirei Foods", when the rice is cooked, the saurus in the rice absorbs water and expands, forming a structure like a paste, called "saurus gelatinization", which is why the white saurus is loose and soft.

However, when the rice is cooled or cooled, the crust will release moisture and rearrange the structure, thereby producing a "shrimp aging" phenomenon, causing the crust to become dry and hard.

By sealing and retaining vapor and two-stage heating, the moisture can be re-rolled into the powder and restored to the gelatinization state, which is the secret to make the white rice soft and delicious again.