There is no way to make delicious and simple porridge

Porridge is nutritious, easy to digest, is a kind of home-cooked food suitable for all ages, how to cook porridge to be fast and delicious.

If you want to cook porridge soft and glutinous, you must have enough time to boil slowly, the short is forty minutes, the long one has to be an hour, or even longer, which is time-consuming and laborious.

Nowadays, people like to use an electric pressure cooker, put all the ingredients into the pot at once, and operate according to the set program, which can also cook delicious rice porridge. I like to cook porridge in the traditional way, and I can add some ingredients to the pot at any time according to my taste.

I cooked a lot of porridge, and slowly summed up some small experiences, and I could cook a variety of delicious nutritious porridge in a relatively short time.

Cooking pure rice porridge, that is, only water and rice are boiled together, wait for the water to boil the rice into the pot, fully boil for five minutes, add a spoonful of cold water to the pot, two or three minutes after boiling, add cold water again, generally repeat the addition of cold water three times, the porridge has been cooked slimy, the rice fragrance is overflowing, which is more than ten minutes of time to save more than ten minutes of cooking porridge.

Cooking multigrain porridge, such as cooking porridge with hard ingredients such as black rice, barley, lotus seeds, etc., you can wash all the ingredients and put them in the pot before going to work in the morning. When I get home from work at night, all the ingredients have been soaked very soft, at this time, I cook porridge and order cold water a few times after the water is boiled, which will save half the time than usual.

If you don't have time to soak, it's too late to make it fresh, wash all the ingredients and put them in the water pot, turn off the heat when the water boils, let the hard-to-cook ingredients simmer in hot water, use this time to do some other housework, half an hour or more later, and then continue to cook, you can also cook a pot of soft and glutinous rice porridge, and it can save one-third of the time.

6 tips for boiling porridge fragrantly, I don't tell ordinary people.

1. Soaking: Before cooking porridge, soak the rice in cold water for half an hour to let the rice grains swell. The advantages of this are: a. Cook porridge to save time; b. When stirring, it will turn in one direction; c. The porridge crisp boiled out has a good taste.

2. Boiling a pot under water: The general consensus is that porridge is cooked in cold water, but the real expert is cooking porridge in boiling water, why? Surely you have had the experience of boiling porridge in cold water, right? Boiling an underwater pot does not have this phenomenon, and it saves time than boiling porridge in cold water.

3. Heat: Bring to a boil over high heat first, then turn to a simmer and simmer for about 30 minutes. Don't underestimate the size of the fire, the aroma of the porridge comes out from this!

4. Stirring: It turns out that we cook porridge in the place or stir it to be afraid of the porridge paste, but now there is no worry about boiling the porridge in cold water, why do we have to stir it? In order to "thicken", that is, to make the rice grains plump and thick.

The stirring technique is: stir a few times when boiling the pot, cover the pot until it simmers for 20 minutes, and then start stirring continuously for about 10 minutes until it is crispy and thick.

5. Oil: Do you need to put oil when cooking porridge? Yes, add a little salad oil about 10 minutes after the porridge is simmered, and you will find that not only the finished porridge is bright in color, but also fresh and smooth in the mouth.

6. Cooking at the bottom and ingredients: Most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop does not do this. The bottom of the porridge is the bottom of the porridge, the material is the material, boiled separately, blanched, and finally put aside a piece to boil for a while, and never more than 10 minutes.

In this way, the porridge is refreshing and not turbid, and the taste of everything is boiled out without cross-flavoring. In particular, when the adjuncts are meat and seafood, the porridge base and the adjuncts should be separated.

Simple, easy to make and delicious to strengthen the spleen and stomach - ** porridge.

Cook a pot of white porridge.

Add some egg drops. Seasoning [salt.

monosodium glutamate or chicken powder].

If you like, sprinkle some chopped green onions.

Simple and tasty.