How do you cook porridge? How long to boil? How long does porridge last

Porridge can be divided into salty and light, salty individuals prefer preserved eggs and lean porridge. You can put vegetable leaves on the light ones (I prefer lettuce leaves or mung beans, and sweet potatoes are also good) Boiled porridge depends on what you use. Rice cooker?

If you like to eat porridge with bright water and complete rice grain shape, then cook it for 10 to 20 minutes. If you like porridge mixed with water and is very thick and you can't see the shape of rice grains, then it will take about 1 hour.

But if you want the porridge to be thick and save some time, you can add some alkali to it when cooking the porridge, so that the porridge will rot quickly. You can also put the rice in the refrigerator in advance to freeze it, because the frozen rice will have many small cracks, so it is easy to cook, and the rice porridge will rot quickly, which can save the time of cooking porridge.

The time it takes to cook porridge is also related to the cooking tools you choose, if you eat a rice cooker to cook, then it will take a long time than using a gas stove, induction cooker, or pressure cooker, and cooking porridge with a pressure cooker is the fastest. Generally, it takes at least 30 to 40 minutes to cook porridge in a rice cooker, and it will rot after 5 minutes in a pressure cooker.

Rice porridge can be cooked for about 40 minutes. Wash the rice and soak it for 10 minutes, put rice and an appropriate amount of water in the pot, turn to medium-low heat and boil for 30 minutes after boiling over high heat, stirring with a spoon at intervals of about 7-8 minutes to prevent overflowing or pasting the pot.

It takes about 30 minutes to cook rice porridge in a regular pot. However, if you like to eat rice grains with a harder texture, it only takes 20 minutes. Use a rice cooker to make rice porridge in 15 to 20 minutes under normal circumstances.

After the rice porridge is boiled, you can cover the pot and continue to simmer for 10 minutes. In this way, the rice porridge will be softer and more delicious, and the viscosity will also increase.

Precautions for cooking rice porridge

At the beginning of boiling, the heat should be large, the water and rice should be boiled, and then be sure to turn to low heat, slowly boil the porridge, the heat should be mastered, and the cooking should not be high, otherwise the porridge boiled out will not be delicious.

The time to cook porridge is very critical, such as millet porridge, it is generally about an hour, too short or too long will destroy the nutrients in the millet, so you must master it well. After boiling the porridge, it will be better to simmer for a while, but it should not be simmered for too long, and it is advisable to simmer it for less than ten minutes.

Question 1: Boiled porridge can be stored for a few days Depending on the temperature, it is generally one to three days. Mainly depends on the indoor temperature, the room temperature of about 20 degrees must be stored in the refrigerator, and the room temperature below 10 degrees can be stored for a short time (one to two days).

But it is recommended to cook and eat fresh. Even if it doesn't go bad for a long time, it doesn't taste good.

Question 2: How long can porridge be stored after cooking It must be eaten in the refrigerator for one day and the next day, and generally the things cooked in the refrigerator should not exceed two days.

Question 3: How long can you not eat porridge, and can you eat it when you cook it in the morning and at night If you need to store it, you can judge whether it can be eaten by smelling it, as long as it doesn't smell rancid, then it's okay to eat.

Question 4: After the porridge is cooked, how to place it so that it will not dry out too quickly, I only boiled it for a few minutes and there is no water It means that you still put too little water... It's true.

Question 5: After the porridge is cooked, it can be kept warm overnight and can be eaten, but because the answer is too long, the porridge will be too thick and the taste is also very poor.

Question 6: Can I eat my self-cooked porridge after 3 days in the refrigerator? .........Hurry up and eat it.

If you put it again, you will .........

Question 7: How to save the porridge cooked in the afternoon tomorrow It's best, don't want it.

If you want to preserve, seal it tightly and put it in the refrigerator.

Be sure to seal it well.

Question 8: Will the porridge cooked in summer change its flavor if it is not eaten and left at room temperature overnight? Or is it better to keep it in the refrigerator? If the ambient temperature exceeds 25 degrees, it must be stored in the refrigerator.

Question 9: How to cook porridge deliciously? How long does it take to cook?

No one doesn't say that the porridge I boiled is delicious, depending on what pot you use. Use an ordinary pressure cooker (you can't soak in water in an electric pressure cooker), put the rice water in the same way as the normal pot (I also put some coarse grains, even if it's all rice, it's very delicious), burn the sock beam on the stove to the top of the cap and blow (the cap is swirling) to turn off the fire, wait for ten minutes in summer, wait for twenty minutes in winter, and soak the pot (can't be opened, at this time the pot is still high pressure) in cold water to cool (if the cold water is very hot at one time, you can change it to some cold and bright water) until you can open the pot. At this time, the porridge soup has become thick, and the rice grains are still hard, which is very delicious.

If it is not cooled, when it is naturally cooled, the porridge will become dry porridge and rotten rice, which is difficult to eat.

Cook for half an hour, here's how:

The ingredients that need to be prepared in advance include: 50g of mung beans, 100g of rice, and an appropriate amount of water.

1. The first step is to wash the mung beans with water.

2. Put it in a basin, add water, and let it stand for 60 minutes.

3. Then wash the rice.

4. Put it in a pot and add water.

5. Then put mung beans in the pot.

6. Cover the lid, plug in the power supply, and cook for half an hour.

7. Put it in a bowl after half an hour and it's ready.

It should be talking about porridge, and cooking porridge has nothing to do with utensils.

1.Wash the rice.

2.Soak for about 10 minutes.

3.Put rice and plenty of water in the pot.

4.After bringing to a boil over high heat, turn to medium-low heat and simmer for 30 minutes.

Be careful to overflow the pan or paste the pan, stirring it with a spoon at intervals of about 7 to 8 minutes) 5Completed.

It depends on what kind of pot the landlord uses, if it is a rice cooker, it is generally 15-20, and the lid must be opened, otherwise it will become rice.

The pressure cooker is also uncovered, and must be stirred for about 10 minutes, so that it is heated evenly and has a good taste.

Turn on low heat for about 20 minutes, leaving the pot uncovered.

Summary. Dear Hello, I am happy to answer your <>

The porridge should be cooked for about 40 minutes. Wash the rice and soak it for 10 minutes, put rice and enough water in the pot, boil over high heat, turn to medium-low heat and boil for 30 minutes, stirring with a spoon every 7-8 minutes to prevent overflowing or pasting the pot. Porridge is a unique food of the Oriental people mainly in China, with different shapes and thicknesses, and the commonly used materials in various places are rice, millet, black rice, lotus seeds, peanuts, white fungus, barley, red beans, etc., which are generally accompanied.

Cornmeal can be served as porridge on its own. <>

How long does porridge take to cook.

Dear Hello, I am happy to answer your <>

The porridge should be cooked for about 40 minutes. Wash the rice and soak it for 10 minutes, put rice and enough water in the pot, boil over high heat, turn to medium-low heat and boil for 30 minutes, stirring with a spoon every 7-8 minutes to prevent overflowing or pasting the pot. Porridge is a unique food of the Oriental people mainly in China, with different shapes and thicknesses, and the commonly used materials in various places are rice, millet, black rice, lotus seeds, peanuts, white fungus, barley, red beans, etc., which are generally accompanied.

Cornmeal can be served as porridge on its own. <>

If it is millet porridge, you should choose fresh millet, not aged rice, the taste will be much worse. The time to stay up must be enough, at least more than half an hour. Remember not to be lazy, just under the rice is to stir the pot at any time to prevent the bottom, once the bottom is pasted, this pot of porridge can not be wanted, try to remove the lid when boiling the heat.

Put enough water in the pot, do not add water halfway, and bring to a boil. After boiling for more than half an hour, add a little edible alkali to increase the viscosity and make it easier to cook, but the taste of millet porridge with edible alkali will be affected. When the rice is flower-shaped, it is more delicious.

Cook for half an hour, here's how:

The ingredients that need to be prepared in advance include: 50g of mung beans, 100g of rice, and an appropriate amount of water.

1. The first step is to wash the mung beans with water.

2. Put it in a basin, add water, and let it stand for 60 minutes.

3. Then wash the rice.

4. Put it in a pot and add water.

5. Then put mung beans in the pot.

6. Cover the lid, plug in the power supply, and cook on the stove for half an hour.

7. Put it in a bowl after half an hour and it's ready.

Generally, it takes 20 minutes to half an hour, depending on your taste, add or subtract time appropriately.

Preparation of sweet potato porridge:

Ingredients: 200g sweet potato

Seasoning: 4 bowls of water.

1. Wash the rice for cooking porridge and set aside;

2. Peel and wash the sweet potato, cut it into pieces and set aside;

3. Pour the rice into the rice cooker, cover the lid and simmer over high heat;

4. When the rice soup is boiling, pour in the sweet potatoes and cover the lid;

5. After boiling again, gently stir the bottom of the pot with a spatula to avoid sticking to the pan;

6. Continue to cook until the rice soup is thick and the rice grains are cooked through, then turn off the heat.