How to boil a real bowl of porridge? How do you make delicious porridge?

Pork liver and egg porridge [Ingredients] 50 grams of pork liver, 1 egg, 50 grams of japonica rice, salt, ginger, a little monosodium glutamate. 【Method】Finely cut the pork liver, cook porridge with rice, beat the eggs when cooked, add salt, ginger and monosodium glutamate to taste, and cook slightly. 【Efficacy】Nourish the liver and brighten the eyes.

Usage] Consume on an empty stomach, daily or every other day. 【Application】Suitable for night blindness and blurred vision. Mulberry fruit porridge [raw materials] 50 grams of canned mulberry, 100 grams of glutinous rice, appropriate amount of rock sugar.

Method] 1. Mash the mulberries in the canned mulberries (add mulberry juice) for later use; After the rice is washed, add an appropriate amount of water to the casserole to cook the porridge, first on high heat, then on low heat, after the porridge is cooked, add the mashed mulberry seeds and rock sugar, cook slightly, and dissolve the rock sugar. 【Efficacy】 Nourish the liver and kidneys, benefit blood and eyes. 【Usage】 Once a day, eat regularly.

Application】 It is suitable for vision loss and tinnitus caused by liver and kidney yin deficiency. Hazelnut wolfberry porridge [Ingredients] 30 grams of hazelnut kernels, 15 grams of wolfberry, 50 grams of japonica rice. 【Method】Mash the hazelnut kernels first, then add water to fry the juice with the wolfberry, remove the slag and boil it into porridge with japonica rice.

Efficacy] nourishes the liver and kidneys, brightens the eyes and enriches the muscles. 【Usage】1 dose per day, taken on an empty stomach in the morning and evening. 【Application】It is suitable for body weakness, dizziness, etc.

<> real way to make porridge. 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. Boil an underwater pot:

The general consensus is to cook porridge in cold water, but the real connoisseur is to cook 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 non-stop for about 10 minutes until it is crispy and thick. 5. Point oil:

Do you still need to put oil in 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. Cook the bottom and ingredients

Most people are accustomed to pouring everything into the pot when cooking porridge, but a century-old porridge restaurant 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.

Goji japonica rice porridge [raw materials] 60 grams of japonica rice, 20 grams of dodder seeds, 20 grams of wolfberry seeds, appropriate amount of sugar. [Method] 1. Wash the japonica rice and wolfberry for later use; 2. Wash the dodder seeds and mash them, add water to decoction first, and take the juice to remove the slag after boiling; 3. Add wolfberry and japonica rice to the dodder juice and cook together until the rice is cooked and soft, then add sugar, and cook for a while. 【Efficacy】Nourish the kidney, nourish the liver and eyes.

Usage] Consume 1 time daily. 【Application】It is suitable for vision loss and dizziness caused by liver and kidney deficiency. Pork liver aged rice mung bean porridge [raw materials] 100 grams of pork liver, aged rice, 50 grams of mung beans.

Preparation method] mung beans, rice clean, add an appropriate amount of water, cook porridge, when it is almost ripe, add washed and chopped fresh pork liver, pork liver can be eaten when it is fully cooked. Salt should not be added. 【Efficacy】Good for the liver and eyes, reduce swelling.

Usage] can be eaten for breakfast. 【Application】It is suitable for vision loss and dizziness in both eyes. Atractylodes pork liver porridge [Ingredients] 100 grams of pork liver, 9 grams of Atractylodes, 150 grams of millet.

Method] Roast atractylodes to the end, cut the pork liver into two pieces and connect them, mix them with medicine, tie them with twine, add an appropriate amount of water with millet, and put them in a clay pot to cook. 【Efficacy】Nourish the liver and eyes. 【Usage】Eat liver and drink porridge, once a day, for 1 week.

Application] Suitable for dizzy eyes.

Assorted sweet porridge, the raw materials are diverse, the nutrition is rich, the taste is sweet, the method is simple, with the porridge function of the rice cooker, the porridge cooked is thick and soft and very delicious.

Preparation of assorted sweet porridge:

1. Preparation materials: rice: 50 grams, glutinous rice:

25 grams, dates: 50 grams, figs (dry): 50 grams, peach gum:

15 grams, 15 grams of saponaria rice, tangerine peel: 1 slice, rock sugar

40 grams, dried cranberries: 15 grams.

2. Peach gum, saponaria rice, and figs are dried and washed, and then soaked for one day until completely soaked.

3. Wash the rice and glutinous rice.

4. Pour all ingredients into the rice cooker (except rock sugar and dried cranberries).

5. Pour in half a pot of water.

6. The rice cooker is powered on, and the porridge cooking function is selected.

7. When the porridge is almost ready, add rock sugar and dried cranberries.

8. Continue to boil until the end of the program, and the fragrant porridge is ready to drink.

9. Assorted sweet porridge finished picture.

Grass carp porridge is the most nutritious!

Method steps.

Before soaking and cooking porridge, soak the rice in cold water for half an hour to let the rice grains swell up, the advantage of this is: cooking the porridge to save time, stirring will turn in one direction, and the porridge crisp boiled out has a good taste.

Boiling an underwater pot, generally cooking porridge is cold water, but the real good way is to cook porridge with boiling water, boiling porridge in cold water to paste the bottom, boiling the underwater pot will not have this phenomenon, and he saves more time than boiling porridge in cold water.

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Heat, first boil over high heat, then turn to low heat and simmer for about 30 minutes, the size of the fire is directly related to the taste of the porridge.

Stirring, it turns out that when we cook porridge, the reason why we want to stir is to be afraid of the bottom of the porridge, and there is no worry about the bottom of the porridge when cooking porridge with hot water, here the stirring is to "thicken", that is, to make the rice grains full, the grains are crispy, and the stirring skills are: stir a few times when boiling the pot under water, cover the pot and boil for 20 minutes, start to stir non-stop, and continue for about 10 minutes, until it is crispy and thick.

After the porridge is changed to a simmer, about 10 minutes after a little salad oil, you will find that the cooked porridge is not only bright in color, but also fresh and smooth in the mouth.

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How to boil a bowl of white porridge.

Ingredients: 60g of rice, 5ml of cooking oil, appropriate amount of water.

Method steps.

Wash the rice after removing impurities and soak it in water for 30 minutes.

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Fill the casserole with 2 3 full water, bring to a boil over medium heat, add the soaked rice, and turn to high heat.

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After the water in the casserole boils again, add cooking oil, stir clockwise, turn to medium-low heat, cover and cook for 25 minutes.

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Open the lid of the casserole, stir clockwise with a spoon for 10 minutes, and then turn off the heat until the porridge is soft and glutinous.

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Precautions. Drip cooking oil can make the porridge high-quality and smooth taste.

Don't stir too fast when stirring clockwise so as not to break the rice grains.

Answer: How to make a good bowl of porridge: 1

Wuchang rice, Thai fragrant rice, and Xiangshui slate rice are all good ingredients for cooking porridge. 2.Rice washing Pour the rice into an empty basin, add less water than the amount of rice, stir it by hand, and then filter out the water, this process is repeated twice, the number of rice washing is too much, which will cause the loss of nutrients of the rice.

3.Soak rice to absorb water in advance, soften the internal tissue, and can also greatly shorten the subsequent boiling time. We plan the time of soaking the rice for about two hours, so that the rice grains can absorb the water.

4.Frozen riceDrain the soaked rice, put it in a plastic bag, and store it in the freezer compartment for 2 hours. The function of frozen rice is to crush the rice, and the frozen rice will turn into powder when gently twisted; Doing so will make the rice soup sticky and puree-like after the rice grains are made into porridge, and achieve a melt-in-your-mouth taste!

The pot casserole is the best to boil porridge, and the casserole is suitable for slow simmering over low heat, which can fully melt the rice grains and release the original aroma of the rice. The rice cooker is suitable for novices, the speed is fast, and you can make a bowl of white porridge by putting rice and water in proportion, saving time and trouble. Proportional meters and water proportions 1:

10 (for example: 50g of rice and 500g of purified water), the ratio is extremely important in the process of boiling porridge. A small amount of water will make the porridge thick, and too much water will cause the rice soup to be thin and separate.

Open! I think the correct way to boil a bowl of good porridge is to wash the rice first and put it in the pot, and then put water, not too much and no less, suitable look, and then, first use high heat, boil, then cook porridge over medium heat, wait until the porridge is rotten, and then cook porridge over low heat, porridge can be eaten when cooked, so that it is nutritious, comfortable to eat, and happy.

First of all, take some new rice and soak it for about half an hour, put it in a pot and then drop a few drops of cooking oil in the water, and cook it slowly for about half an hour, so that the cooked rice porridge is sticky, thick and fragrant.

1. Soak the rice in water first: soak the rice for 30 minutes after washing it, and then the rice grains absorb the water before boiling out a soft and thick porridge.

2. Boil a pot of broth: Why does the porridge outside always have a little more umami than the one you make? The biggest secret is to boil a pot of stock first.

Preparation of broth: 1 kg of pork bones, put them in a pot of cold water and boil, remove the blood and wash them. Add 30 cups of water to a boil, then add the pork bones, turn to low heat and simmer for 1 hour, turn off the heat.

3. Add an appropriate amount of water: the ratio of rice to water is: whole porridge = 1 cup of rice + 8 cups of water Thick porridge = 1 cup of rice + 10 cups of water Thin porridge = 1 cup of rice + 13 cups of water.

4. It is good to cook porridge with rice under cold water: so that the rice can fully absorb the water, and the porridge will be more fragrant and soft.

5. Cook a bowl of delicious porridge base: The most important thing for cooking porridge is to have a bowl of crystal full and thick porridge base, so as to set off the deliciousness of the porridge ingredients. Porridge base method:

Wash 2 cups of rice, add 6 cups of water and soak for 30 minutes, remove and drain the water and put it in a pot, add 16 cups of stock and boil, simmer for about 1 hour until the rice is thick.

6. Master the heat of cooking porridge: After boiling with a strong fire, you should quickly turn to low heat, be careful not to let the porridge juice overflow, and then slowly cover the lid and leave a seam, and cook over low heat.

7. Stir constantly to thicken: keep stirring when boiling on high heat, and reduce stirring when cooking on low heat.

8. Which ingredients can be boiled into porridge base: The broth made from pork bones is very suitable for porridge with meat. Chicken soup can be used as seafood porridge, and broth made from roots such as bonito, kelp, and radish is suitable for Japanese porridge such as chestnut porridge.

9. How to add ingredients to cook porridge: pay attention to the order of adding ingredients, and put the slow cooked ones first. For example, rice and medicinal herbs should be put first, and vegetables and fruits should be put last. Seafood must be soaked in soup first, and meat must be mixed with starch before being boiled in porridge to make the porridge look clear and not cloudy.

10. Rice porridge: 1 bowl of rice and 4 bowls of water, do not stir excessively. People with a cold stomach are advised to cook porridge with white rice in boiling water, which is good for health.

11. Make good use of the thermal insulation characteristics of the clay pot: use a small heat pot before using the clay pot, and then turn to medium heat to gradually heat the clay pot after it is fully heated, and only warm water can be added when adding water during cooking.

12. Rice cooker cooking porridge: rice: water = 1:6

Do you want to boil the porridge or the porridge with the ingredients?

Qing porridge depends on what kind of rice quality you choose, some rice is sticky, some sticky is not very strong, this also determines how much water to put, less sticky rice water, on the contrary, boil until the rice and water are one, try a few more times to be very proficient.

The principle of porridge with ingredients is similar to that of boiling clear porridge, it is best not to add water halfway, the taste will change.

Millet can be boiled on its own or with rice. When making porridge, boil water and then put it into the pot and boil it over strong heat; When the rice oil is floated, it is changed to simmer slowly, and the porridge will be boiled until the rice oil increases and thickens into fat, and the rice grains bloom (if you want to save trouble, you can still boil it after polishing);

According to your own preferences, add enough water at one time when boiling porridge, boil over high heat, turn to low heat, boil slowly, and the rice soup can be thickened.

First look at what kind of porridge you want to cook, if you want to cook a little light and delicious, I suggest you choose "Thai fragrant rice" to choose the kind of porridge used to cook, when boiling the water should be half more than rice, boil until it floats, turn off the low heat when boiling, turn off the fire when boiling to the top with a white film, a pot of fragrant porridge will be cooked, if you want to cook mustard porridge, wait until the water floats "remember that the water is twice as much as rice", put down the mustard greens and ginger shreds, minced meat, and remove it with some wine in it. Is this the way you want it?

Slow boiling, boiling the rice is the most delicious.