GUANGZHOU, China, May 23, 2012 /PRNewswire-Asia/ -- It is the desire of Vietnamese people to have both "rice" and "rice flour" as they are an important consumption in daily life.
As rice products are a necessity in daily diet, rice and rice flour are quite different in taste, nutrition, way of eating, etc. A foreigner traveling in Vietnam evaluated the rice in Vietnam as "flavorless", while the rice flour which is thinner than noodles, softer than rice noodles and more absorbent than rice is highly praised.
Vietnam is the second largest rice exporter in the world. So why does the above foreign tourist give such an evaluation?
Mr. Liao Zhiwen, a technical engineer of Midea ASEAN Business Division, told the reporter, "Whether the rice is delicious and nourishing or not, it not only depends on the variety of rice, but also on the cooking tool which tends to be ignored by most people. Most families in Vietnam still use the traditional mechanical electric cookers for cooking, which fell into disuse due to loss of nutrition in the process of cooking in countries with more developed household appliance technology such as Japan, Korea, China, etc."
The test data of one type of Midea intelligent electric cooker shows that compared to the traditional cooker, the rice cooked with the intelligent cooker has a 55.62% increase in Vitamin E content and a 10.92% increase in lysine content, thus being delicious and nourishing.
What significant advantages does the intelligent electric cooker have?
Mr. Liao Zhiwen answered: "First, different heating mode. The intelligent Midea cooker with the '3D heating' technology heats the inner pot vertically from upper cover, side wall and heating plate instead of the base plate only, so as to make the rice cooked sweet and delicious with a 62% moisture content. The 'five-step intelligent heating curve' technology in Midea can divide the cooking into five stages of 'pre-heating with soft fire'; 'water sucking with moderate heat'; 'heating on hard fire'; 'complete boiling' and 'stewing', so as to extract the essence of rice and reserve its nutrient contents to a maximum."
Miss Huang, a salesperson, said, "The rice is not 'flavorless' and 'hard' as that of the traditional method any more, and rice can be compared to rice flour with the new generation of intelligent technology."
