# Let's have some dry goods # Osmanthus fragrant stuffing wrapped in walnuts, Jiang rice is like pearl well water. In ancient times, subject to factors such as region and climate, the dietary Xi of the south and north sides were formed. However, with the development of society and the improvement of planting technology, nowadays, the north is not only the main production area for rice cultivation, but also inseparable from rice in daily diet.
I remember when I was a child, the staple food I ate most often at home was steamed buns, steamed buns, and noodles, and now, I will eat at least one rice meal in three meals a day. In particular, dishes such as stir-fried pork with chili, scrambled eggs with tomatoes, and stewed vermicelli with pork in winter are not to mention how fragrant they are when paired with rice.
However, yesterday my daughter-in-law bought a bag of rice, and when I opened it, I found that it was not new rice, but old rice. You must know that the new rice is soft and glutinous and mellow after steaming, and the old rice not only tastes not fragrant, but also has great harm to health if you eat poorly preserved old rice. So, hurry back and return these old rice!
A friend asked: Lao Yu, how do you distinguish between new rice and old rice? Don't worry, I have summarized 4 ways to distinguish old rice and new rice, especially the last trick is particularly accurate, let's take a look together.
The first trick: look at the color (old beige new beige)
Whether you are buying bagged rice or bulk rice, remember not to look at the price first, but to look at the color of the rice! Generally speaking, no matter how well the aged rice is preserved, its color will turn slightly yellow, and the color of the aged rice will become more and more yellow over time.
Not only that, but there will also be tiny cracks on the aged rice, and it will also look dull. On the other hand, the color of the new rice is whitish, and it is highly transparent and shiny. Therefore, when buying rice, you must first look at the color of the rice.
The second trick: test the hardness (old rice is brittle and new rice is hard)
Some unscrupulous merchants will polish the old rice, so that the color of the rice will not look so yellow, and even add some oil, so that the gloss is also there. Don't worry, when buying rice, you might as well test the hardness of the rice. Generally speaking, due to the long storage time, the texture of aged rice is relatively brittle due to the influence of temperature, humidity, oxidation, insect erosion and other factors.
On the other hand, the texture of the new rice is harder, but there is a condition that can also cause the new rice to be fragile. It is caused by the high temperature of rice during the process of rice milling. Therefore, if the new rice is also fragile, it means that the quality of the rice is also average, and it is not recommended to buy it.
The third trick: smell the rice fragrance (Chen Mi mold new rice fragrance)
Secondly, when buying rice, be sure to smell the aroma of rice. As long as it is new rice, whether it is loose or bagged, when it is close to the nose, you can smell a pleasant aroma of rice, on the contrary, if it is low-quality aged rice, it will be tasteless, and if it is heavy, there will be a smell of rice bran, and if it is very poor quality aged rice, there will be a smell of mold.
Some friends will ask: The smell of bulk rice is faint, how can this be distinguished? In fact, because bulk rice is exposed to the air, the natural smell is light. Therefore, if you are buying bulk rice, you may wish to grab a small handful and rub it in the palm of your hand a few times, if you can smell a faint fragrance, this is new rice, on the contrary, if it is a faint rice bran smell or musty smell, this is old rice.
The fourth trick: dryness (old rice sticks to new rice dry)
As we all know, rice is hulled and polished, and it is rich in starch, so whether it is new rice or old rice, there is a thin layer of bran powder on the surface of the rice.
When buying rice, grab a handful with your hands, if it is new rice, the bran flour on it must be dry and not sticky, on the contrary, if it is old rice, after a long time of storage, its bran flour must be sticky. So, grab a handful of rice and hold it tightly, let go and look at the palm of your hand, if the bran powder falls off with a light pat, it is new rice, if it sticks to your hand, it is old rice!
How to pick good rice
Finally, when buying rice, you don't just pick new rice and old rice. Because, rice is divided into grades, and also divided into regions, etc., especially different standards, the quality of rice is also different. So, if you want to buy high-quality rice, take another 1 minute of your time and see how to choose high-quality rice!
1. Buy rice first to see the implementation standards
Many friends spend a lot of money to buy ordinary rice, and the main reason is that they don't look at the implementation standards of rice. First of all, the high-quality rice with landmarks, its implementation standard is unique, for example, the implementation standard of Wuchang rice in Northeast China is GB/T19266, or the implementation standard of Jinqing rice in Yuanyang, Henan Province, its implementation standard is GB/T22438.
Note that only rice with this executive standard is the highest quality rice. As we all know, the quality of rice is caused by many aspects such as hulling, polishing, soil and water in the area where it is grown. Therefore, even if it is grown in Wuchang, it is divided into high-quality and ordinary, and the implementation standard for ordinary rice is GB/1354.
2. When buying rice, you should look at the grade
Rice is also divided into grades, a total of four grades, one or two grades of rice, rice embryo and shell to go more, this kind of rice is characterized by a large expansion, a bowl of rice can steam out three bowls of rice, and three or four grades of rice, its rice germ and shell to go less, so, two bowls of rice can be steamed out of three bowls of rice.
However, the first and second grades of rice, because of the process of husking and grinding, are too fine, so it causes the loss of part of the nutrients, while the third and fourth grades of rice, although the taste is harder, but the nutrients are most intact. Therefore, when buying rice, you may wish to choose according to the characteristics of the rice grade.
——Old Yu said——
The above is the content shared with you today, I hope it can help you. If you like Lao Yu's article, please help like, forward, and follow, this is the most heart-warming support! I am gluttonous Lao Yu, thank you again for watching, thank you!