Is steaming rice with vinegar delicious

Adding vinegar to steamed rice can enhance its taste, but the amount should be adjusted according to personal taste. White vinegar or rice vinegar can increase the glossiness of rice and delay starch aging, making it suitable for making sushi or rice that needs refrigeration; A small amount of addition can also help people with weaker digestive function reduce gastrointestinal burden. The principle of steaming rice with vinegar is the interaction between acetic acid and starch. Acetic acid can penetrate the surface of rice grains, causing the molecular structure of linear starch to loosen, resulting in rice that appears more crystal clear and transparent after cooking. Sushi vinegar rice is a typical application in Japanese cuisine, where the sour taste of vinegar is combined with sugar and salt to form a unique flavor. When making at home, it is recommended to use brewed rice vinegar, added at a ratio of 2% of the total amount of rice water. During the cooking process, the acetic acid will evaporate, and the finished product will only retain a slight sour aroma. People with poor digestive function can promote gastric acid secretion and assist in the breakdown of starch substances after consumption.

Attention should be paid to controlling the amount of vinegar added for special populations. Patients with excessive gastric acid secretion or gastroesophageal reflux may experience worsening symptoms due to acetic acid stimulation, and it is recommended to choose plain rice without additives for this group of people. Patients with diabetes need to be alert to the added sugar in flavoring vinegar. They can use pure grain to brew vinegar and reduce the amount of sugar. People who are sensitive to acetic acid may experience a slight stinging sensation in the oral mucosa. For the first attempt, dilute the vinegar and mix it with steamed rice. In addition to its seasoning function, steaming rice with vinegar also has practical value. When storing rice at room temperature in summer, acetic acid can inhibit the growth of some bacteria and extend the shelf life by about two hours. Adding half a tablespoon of vinegar when cooking coarse grains such as brown rice can help soften the fibrous tissue. If the rice is accidentally undercooked, sprinkling a little vinegar and continuing to stew can improve the taste. It is recommended to adjust flexibly according to the dining scene. For daily consumption, 5 milliliters of vinegar can be added for every 500 grams of raw rice. For refrigerated meals, the amount can be increased to 10 milliliters. When paired with seafood, it is advisable to use lemon juice instead of some vinegar.