平时蒸米饭,我们都习惯了先淘米,然后加冷水;再进行蒸制,这已是司空见惯的事儿了。事实上,正确的方法,应该是先把水烧开,然后再用开水蒸米饭。为什么开水煮米饭更有营养?其一:开水煮饭可以缩短蒸煮时间,保护米中的维生素。由于淀粉颗粒不溶于冷水,只有水温在60℃以上,淀粉才会吸收水分膨胀、破裂,变成糊状。大米含有大量淀粉,用开水煮饭时,温度约为100℃(水的沸点),这样的温度能使米饭快速熟透,缩短煮饭时间,防止米中的维生素因长时间高温加热而受到破坏。其二:将水烧开可使其中的 Steamed rice usually, we are used to the first wash rice, then add cold water; then steamed, it is a commonplace thing. In fact, the correct approach should be to boil the water first, and then use boiling water to steam rice. Why boiled rice more nutritious? One: boiled rice can shorten the cooking time, to protect the vitamins in rice. As starch granules are not soluble in cold water, only the water temperature above 60 ℃, the starch will absorb moisture expansion, rupture, into a paste. Rice contains a lot of starch, with boiling water cooking, the temperature is about 100 ℃ (boiling point of water), this temperature can make rice cooked quickly, shorten the cooking time, to prevent the vitamins in rice due to prolonged heating and destruction . Second: Boil water to make it