व्हेजिटेबल्स अँड एग फ्राईड राईस

चॉपस्टीक्स् हा सादरीकरणाचा भाग म्हणून वापर केला आहे, तरीही चॉपस्टीक्स् कसे वापरतात ह्याचे कुतूहल किंवा शिकण्याची हौस म्हणा हव तर म्हणून मी विकत आणले आहे पण अजून काही त्याने खाणे जमले नाही, प्रयत्न सुरु आहे :) पेठकर काका म्हणतात तसा चॉपस्टीक्सचा वापर छोटे तुकडे किंवा गिचका ,गोळा भात असतो तो उचलण्यास सोयीचे पडते, तरीही जो मोकळा, कोरडा (लाँग ग्रेन राईस) भात असतो तो खाण्यास ही चॉपस्टीक्स् वापरु शकता. खालील माहिती आंजावरून घेतली आहे. In chopstick-using cultures, food is generally made into small pieces; however, some chopstick designs have carved rings encircling the tips to aid in grasping larger pieces of food. Short grain rice sticks together well, as does medium grain rice. Long grain rice, which has more amylose, is more commonly found in the Western world. Amylose is a long, straight, starch molecule that does not gelatinize when cooked. So, this type of rice is "fluffy" and the end result is more dry. The method of cooking determines the moisture, but even if long grain rice is cooked with more water, it will not stick together the same way medium or short grain rice will—it will just become a mass of mush at the bottom of the pot. The different types of starches in rice give the different varieties their unique texture and characteristics. Chopsticks are easier to use on short and medium grain rice, as the rice will clump together, but can still be used comfortably on long grain rice. Additionally, in traditional Chinese culture, holding the rice bowl up to the mouth and using chopsticks to transfer the rice directly into the mouth is considered proper eating etiquette. The types of rice used make no difference under this etiquette since rice is rarely served on the plate in China.

पाकृचे नाव बदलले आहे व्हेजिटेबल्स अँड एग फ्राईड राईस असे ठेवले आहे धन्यवाद

लवकरचं देण्यात येईल :) धन्यवाद