What causes skin allergy?

The skin is always allergic, which must be related to eating habits. For example, we often eat some spicy and greasy foods that are irritating to the skin. Especially nowadays, many young people like to eat supper, and this habit will also do some harm to the skin. Yu Yu Cream can soften allergic cutin and repair damaged pores at the same time.

First of all, the original dry and hard rice grains should fully and effectively absorb water. Let every grain of rice "drink enough" water evenly, which is the first step to make crystal clear, soft and swollen rice. Drinking enough water is to fully soak your hair-soak your hair with hot water of about 50 degrees. Before cooking, if the rice grains pre-absorb enough water evenly, the final rice grains will be fuller and more shiny.

It is necessary to let moisture fully penetrate into rice grains at a suitable temperature, which is both "fragrant and soft" and "sweet". This is the process of starch saccharification. Starch, a kind of polysaccharide, is hydrolyzed to disaccharide stage and becomes maltose, which makes people feel sweet and gets monosaccharide after complete hydrolysis. This temperature should also be between 40 and 70 degrees, so that the enzyme activity that promotes starch decomposition is the best, and it also decomposes sugar in advance.

When cooking, in addition to high temperature, there must be pressure control. High pressure can promote the infiltration of water, make the cooked rice grains softer and more waxy, gelatinize completely to the core, and make the rice grains more crystal clear. But high pressure for too long will affect the taste of rice. Finally, before the rice comes out of the pot, it needs to be heated with fire to evaporate excess water to make the rice elastic, and finally the blood pressure suddenly drops. In addition, in China, if the rice is to be heated evenly, it must be moved, which is achieved through the sudden change of pressure and the shape and surface texture of the pot. As long as the cooking is evenly heated, the temperature and pressure can be accurately controlled at different stages, delicious rice can be cooked.

3? Skills of cooking rice.

Vinegar steamed rice method: cooked rice should not be put for a long time, especially in summer, rice is easy to turn sour. When steaming rice, if you put some vinegar in the proportion of 1.5 kg of rice and 2-3 ml of vinegar, it can make the rice easy to store and prevent rancidity. The steamed rice has no sour taste, but the taste is stronger.

Steamed rice in oil: old rice steamed rice is not as delicious as new rice, but as long as the method of steaming rice is changed, old rice will be as delicious as new rice. Soak in clear water for two hours, take it out and drain it, then add a proper amount of hot water, a tablespoon of lard or vegetable oil to the pot, boil it with strong fire and simmer it for half an hour. If you use a pressure cooker, it will be cooked in 8 minutes.

Steamed rice with salt: this method is only used when the leftovers are steamed again. If you can't eat the remaining rice, you need to steam it again. The re-steamed rice always has a taste, not as delicious as the newly steamed rice. If a small amount of salt water is added to the steamed leftovers, the fishy smell of rice can be removed.

The method of steaming rice with tea: steaming rice with tea can make rice have good color, fragrance and nutrition, and has the benefits of relieving boredom, cleaning the mouth, dissolving food and providing vitamins.

China people have always had a natural and simple feeling for rice, and every meal and porridge is regarded as the most basic element of a happy life, which brings comfort to people. Bian Xiao believes that we can make use of the convenience and nutrition brought by high technology and make our diet more delicious through some tips, but the best rice is the best in color, fragrance, taste and nutrition.