Unverified90% confidenceFactTime unknown
以大米为原料酿造，总酸约4.5g/100ml，属于国标酿造食醋的合格水平，适合日常烹调提鲜和凉拌
1
Sources
90%
Confidence
Long-term
Relevance
-
First Seen
Sources
Related Entities
Related Claims
Unverified选购大米看直链淀粉含量：直链淀粉15-18%的粳米（如东北大米）煮后软糯适合日常，20-25%的籼米（如丝苗米）粒粒分明适合炒饭和煲仔饭81% similarUnverified米醋总酸通常4-5g/100ml、酸味柔和无杂味，是儿童辅食、做寿司醋饭、泡姜泡菜的首选；不建议用刺激性强的陈醋做这些用途78% similarUnverified花椰菜米（西兰花碎/白花菜碎）热量约25-35大卡/100g，口感更接近炒饭颗粒感，适合做蛋炒饭、盖浇饭；但含水量高，不适合做需要吸汁的煮饭类料理77% similarUnverified做高粱米饭建议与大米按1:2或1:3混煮，纯高粱米口感偏硬粗糙，混煮可平衡口感又保留粗粮营养76% similarUnverified大米看直链淀粉含量：籼米(如丝苗米)直链淀粉22%以上偏干散适合炒饭/煲仔饭，粳米(如东北大米)15-18%软糯适合日常焖饭，糯米几乎为076% similar
Cite This Claim
Stable URI
https://kongchang.com/claim/700570API
curl https://kongchang.com/api/v1/knowledge/claims/700570MCP
get_claim(id=700570)