The more expensive the rice cooker is, the more delicious the cooked rice is?

The concept of firewood cooking by major brands is wrong. Is this misleading the post-80s and post-90s in the city? This is the culture left by traditional ancestors! !

Real rice must have an arc-shaped cast iron pot, so that the rice crust will have a rich and pure rice flavor; It also needs to be matched with cedar skull (so that rice has the taste of wood). First, burn the rice with firewood, so that the rice can expand rapidly and absorb water evenly. When the water is dry, simmer it with low heat. The first purpose of stewing is to compare the flavor of rice, and the second purpose is to make the bottom of the pot have a crispy taste. The most classic place of rice is rice with crispy rice.

Now let's talk about the so-called ball kettle rice cooker, 1. No matter what kind of pot you are, whether it is a gold pot or a silver pot, you can't actually stimulate the pure rice flavor. 2. The rice cooker has a limited structure and cannot be heated with high power. Why, the rice on the tip of the tongue makes it very clear that the bottom of the pot should reach 600℃, even if there is water, the rice cooker can't be required to reach 600℃, and the plastic parts can't stand it and should be returned.

3. There is no rice crust, no natural wood fragrance and no firewood. This is all the concept of money, contempt.

Recently, a cool firewood cooking stove has been produced, which is not bad. It uses an arc-shaped cast iron pan, which is rich in rice flavor and crispy in crispy rice. It also uses a Chinese fir cover with natural wood flavor, but it can only restore the taste of rice by 80%-90%, and cannot reach 100%. I used to eat this when I was a child, and I know this best.