Can the soaked rice be cooked the next day after being fished out?

Cooking with boiling water can shorten cooking time and protect vitamins in rice. Because starch particles are insoluble in cold water, starch will absorb water, swell, break and become paste only when the water temperature is above 6℃.

Rice contains a lot of starch. When cooking with boiling water, the temperature is about 1℃, which can make the rice cooked quickly, shorten the cooking time and prevent the vitamins in the rice from being destroyed by long-term high-temperature heating.

take a proper amount of tea leaves and brew them with water. After the tea leaves are soaked, filter the tea leaves and take the soup for cooking. The fragrance of tea melts into the sweetness of rice, and the cooked rice not only has good color, fragrance and taste, but also has many health functions.

Cooking with tea has its roots in ancient Chinese medical classics and folk traditions. According to the "Materia Medica", cooking with tea "makes people thin after eating for a long time", and Lincang, the hometown of tea in Yunnan, also has a folk song of "delicious but cooking with tea, but fun but stepping on Huashan". This shows that cooking with tea has been a food culture with a long history.

According to nutritionists, cooking with tea can make the tastes of tea and rice complement each other, the aroma of tea can make rice more sweet and delicious, and the starch of rice can effectively offset the bitterness and astringency of tea. Cooking with tea also has four health-care functions. First, tea polyphenols can help soften blood vessels, reduce blood lipids and prevent cardiovascular diseases. Second, tea polyphenols can block the synthesis of carcinogenic nitrosamines in human body, thus preventing digestive tract tumors; Third, the tannic acid in tea and rice has