Steam cooking is suitable for cold water after boiling, this is a common occurrence, but the truth is that the right approach is to boil the water first, use water to cook food. So, what is the benefit of this.

Boiling water, Cook can shorten the cooking time, vitamin protection meters. Because the starch is insoluble in cold water, only if the water temperature is above 60 ° c, starch will absorb moisture swell and rupture, into a paste.

Rice contains a lot of starch, when you boil rice, temperatures around 100 ° c (the boiling point of water) so that the temperature can make the rice cooked quickly, shorten the cooking time and prevent the Mai in the vitamin was marred by heated for a long time.

To boil so that the chlorine in the volatile, to avoid destruction of vitamin B1. Vitamin B1 is the most important nutrients in rice, its main function is to regulate the amount of sugar metabolism, in the absence of it, the nervous system is affected, and prone to fatigue, loss of appetite, limb weakness, muscle pain, beriberi, edema, arrhythmia, intractable insomnia and other symptoms.

And we always use tap water after chlorination, if use this water to cook food directly, the chlorine in the water may cause considerable damage meters of vitamin B1. With boiling water to Cook rice, steam volatile chloride, it significantly reduces the loss of other b vitamins and vitamin B1.

Convinced of grain for the principle since ancient times in China, modern nutritional science has also confirmed that only eat enough complex carbohydrates to maintain long-term health. To the Chinese, rice, is one of the main sources of complex carbohydrates. It not only for the human body to provide nutrition, but also contributed to the human body and disease prevention .

Many surveys have found at home and abroad, eat the amount of food and the risk of chronic disease is inversely proportional to; but Hong Kong has found that white rice weight and diabetes are related. United States some survey had similar findings. Visible, if it is not wise to eat rice, is likely to get themselves into trouble.

Rice noted that matters

M contains the vitamins and mineral salts, these two things are especially easy to dissolve in water. If you like your rice so long--five minutes, so vigorously scrubbing metres, metres from the surface layer nutrients are lost! m nutrition mainly in the surface yet. Simply put, you want to keep rice nutrition, rice would have to keep in mind: no need for water and hot white rice, do not rub and mix meter without blisters meters, when less water washes.

Then the cooked rice. You don't worry, Cook also said: Gotta Cook cooking washes out meters, rice bulb long and rice have called riboflavin nutritional constituents would have substantial losses, loss of protein, fat or something more or less follow. So you're quickly pot to cook it.