Is firewood rice just steamed rice?

Firewood rice is firewood rice, and steamed rice is steamed rice. They are two completely different concepts. Let me tell you about firewood rice first: firewood rice must have a strong rice aroma and a woody taste. The rice must be crispy and fragrant. Real wood-fired rice must be made in a cast iron pot, so that the rice is crispy and has a crackling sound when chewed. It must also be served with a cedar cover (so that the rice has the aroma of wood). Burn the rice over a high fire, allowing the rice to expand quickly and absorb water evenly. After the water dries, simmer over low heat. The first purpose of stewing is to bring out the aroma of the rice, and the second is to let the rice have crispy texture at the bottom of the pot. This is the most classic aspect of firewood rice. It’s crispy rice. The real steamed rice is what we call wooden barrel rice. It’s quite delicious and has the aroma of wood. The method of steaming rice: first cook the rice until it is 5 mature, then put the rice in a slotted spoon and immediately use cold water. Pour it on top (remember to do it right away, otherwise the rice will not be steamed properly). Now you need to rinse the rice soup off the rice. The rice will be steamed one by one. If it is missing, pour it with cold water. The one-step rice is lumpy, and may not be cooked well. It is steamed in a wooden barrel for 40 minutes (it must be a wooden barrel, no stainless steel steamer is needed, and it will not taste good after steaming). I think firewood rice is more delicious than steamed rice. I often ate these two kinds of rice when I was a kid. Nowadays, you can’t eat authentic firewood rice at all in the city. But recently, JD.com and Taobao have launched a cool stove that is pretty good and can restore 80% of firewood rice. I hope you will adopt it!!