Rice cookers are considered by many northerners to be rice cookers. However, Cantonese people usually only use rice cookers. They regard rice cookers and rice cookers as two different things: Rice cookers are ordinary low-grade cooking appliances, and rice cookers are real cooking utensils. There are ordinary and high-grade cooking utensils. .
Experts believe that Guangdong's views are somewhat reasonable. At present, people in China recognize that cooking is the most Cantonese, and their diet is also the most scientific. In Zhanjiang and Zhujiang Delta, Guangdong and other places, it is possible to produce 70 million sets of rice cookers for various types of rice cookers in a year. This is a monopoly on domestic and export shares. It is a true industrial base and, to a certain extent, Cantonese's culinary perspective It will affect the eating habits of the entire country.
Now, many of our families are accustomed to the old-fashioned rice cookers for rice, and we think that this product is very convenient. Rice cookers are the same as rice cookers. What are the top grades? They have not used new rice cookers, especially those high-end rice cookers, so they may not understand that modern products containing many new technologies will bring about much changes in their cooking life.
For rice to taste delicious, taste good, nutritious, water soaked in rice, the temperature changes when heating, the length of heating time, the heating pressure, the uniformity of the heating body, must be scientifically achieved or a good control of treatment . We have this kind of life experience. If we put raw water and raw rice directly into a rice cooker, the steamed rice is a bit hard and I feel it is not ripe. That is because after immersing rice in the water, the rice cooker The pot began to heat up. At this time, the appearance of the rice was first cooked, but the rice core did not enter enough water to completely cook the rice. This old-style rice cooker has no control over the soaking speed, temperature, pressure, and uniformity of heating of the rice. The current high-grade rice cooker is very particular about it. Zhanjiang Hongzhi Electric Co., Ltd., which is known for exporting high-grade rice cookers, has a doctor called Youjin, who is known as the expert of rice cookers. He explained this to us: The current micro-pressure rice cooker has been pressurized during rice cooking. The temperature and pressure are different at different stages of control and heating. The computer chip in the rice cooker does curve control rather than simple linear control. If a good pressure valve is to control the pressure. The heating of the rice should be carried out evenly. It is necessary to work hard on the inner lining. Hong Zhi's curved thick kettle liner and curved heating plate solves this problem: First, the thick stuff is heated evenly, and it won't go up. Suddenly down; Second, the shape of the heating plate changes the heating position is not limited to the inner pot bottom, affecting the entire pot inside and outside the whole body of rice. The rice made in this way is very delicious.
In fact, the current rice cooker has already surpassed the limitations of the original rice cooker only as a staple food and steamed bread maker. The rice cooker also has more varieties and higher grades. Some can make cakes, some can make delicious soups (known as soup oysters), and some pressure cookers can cook chicken without water, making these delicious equivalents to professional chefs.
So, what brands of premium rice cookers are on the market? Panasonic, Hongzhi, and Supor. Of course, domestically produced ones will be more affordable.
With the advancement of materials technology, nutrition research, industrial design, and chip technology, the function of rice cookers will become stronger and stronger, and the foods made will become more and more sophisticated. Therefore, we can not buy rice cookers with the old concept, and the price of the past dozens of rice cookers to do the price comparison. The good news is that the country's management requirements for the rice cooker industry are also increasing. General Secretary Ma Dejun of the National Electrical Appliances Standardization Committee and Dr. Youjin of Hongzhi Electric, who led the standard revision work, revealed that China has started to modify the old rice cooker's performance standards at the end of the 1990s and will introduce rice cookers. Graded rating system. At that time, the grade of the rice cooker was clearly visible to the consumer at the time of purchase. We believe that there will be more and better rice cooker products in the near future.
Experts believe that Guangdong's views are somewhat reasonable. At present, people in China recognize that cooking is the most Cantonese, and their diet is also the most scientific. In Zhanjiang and Zhujiang Delta, Guangdong and other places, it is possible to produce 70 million sets of rice cookers for various types of rice cookers in a year. This is a monopoly on domestic and export shares. It is a true industrial base and, to a certain extent, Cantonese's culinary perspective It will affect the eating habits of the entire country.
Now, many of our families are accustomed to the old-fashioned rice cookers for rice, and we think that this product is very convenient. Rice cookers are the same as rice cookers. What are the top grades? They have not used new rice cookers, especially those high-end rice cookers, so they may not understand that modern products containing many new technologies will bring about much changes in their cooking life.
For rice to taste delicious, taste good, nutritious, water soaked in rice, the temperature changes when heating, the length of heating time, the heating pressure, the uniformity of the heating body, must be scientifically achieved or a good control of treatment . We have this kind of life experience. If we put raw water and raw rice directly into a rice cooker, the steamed rice is a bit hard and I feel it is not ripe. That is because after immersing rice in the water, the rice cooker The pot began to heat up. At this time, the appearance of the rice was first cooked, but the rice core did not enter enough water to completely cook the rice. This old-style rice cooker has no control over the soaking speed, temperature, pressure, and uniformity of heating of the rice. The current high-grade rice cooker is very particular about it. Zhanjiang Hongzhi Electric Co., Ltd., which is known for exporting high-grade rice cookers, has a doctor called Youjin, who is known as the expert of rice cookers. He explained this to us: The current micro-pressure rice cooker has been pressurized during rice cooking. The temperature and pressure are different at different stages of control and heating. The computer chip in the rice cooker does curve control rather than simple linear control. If a good pressure valve is to control the pressure. The heating of the rice should be carried out evenly. It is necessary to work hard on the inner lining. Hong Zhi's curved thick kettle liner and curved heating plate solves this problem: First, the thick stuff is heated evenly, and it won't go up. Suddenly down; Second, the shape of the heating plate changes the heating position is not limited to the inner pot bottom, affecting the entire pot inside and outside the whole body of rice. The rice made in this way is very delicious.
In fact, the current rice cooker has already surpassed the limitations of the original rice cooker only as a staple food and steamed bread maker. The rice cooker also has more varieties and higher grades. Some can make cakes, some can make delicious soups (known as soup oysters), and some pressure cookers can cook chicken without water, making these delicious equivalents to professional chefs.
So, what brands of premium rice cookers are on the market? Panasonic, Hongzhi, and Supor. Of course, domestically produced ones will be more affordable.
With the advancement of materials technology, nutrition research, industrial design, and chip technology, the function of rice cookers will become stronger and stronger, and the foods made will become more and more sophisticated. Therefore, we can not buy rice cookers with the old concept, and the price of the past dozens of rice cookers to do the price comparison. The good news is that the country's management requirements for the rice cooker industry are also increasing. General Secretary Ma Dejun of the National Electrical Appliances Standardization Committee and Dr. Youjin of Hongzhi Electric, who led the standard revision work, revealed that China has started to modify the old rice cooker's performance standards at the end of the 1990s and will introduce rice cookers. Graded rating system. At that time, the grade of the rice cooker was clearly visible to the consumer at the time of purchase. We believe that there will be more and better rice cooker products in the near future.
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