How to boil stem rice porridge and what kind of stem rice is used to cook porridge?

Three fresh chicken feet and stalks rice porridge.

Ingredients: 1 tael of winter bamboo shoot slices, 1 tael of fresh shiitake mushrooms, 1 tael of net white fruits, 4 chicken feet (about 100 grams), 100 grams of stem rice.

Excipients: 15 grams of salt, 15 grams of chopped green onions, 1 liter of water.

Steps: Wash the stems; Slice the winter bamboo shoots into cubes, cut the mushrooms into cubes, wash the ginkgo seeds and shave them into two petals; Wash the chicken feet and cut them into small pieces with a knife; Add water to the soup pot, bring to a boil, pour in the stemmed rice and chicken feet, bring to a boil again and change to low heat and cook for 15 minutes; At this time, you can add diced bamboo shoots, diced shiitake mushrooms, and ginkgo seeds, and continue to simmer for 15 minutes; Add salt and chopped green onion and stir well. Readers with heavy tastes can add sugar, soy sauce, jam, sesame oil, and chili oil to the porridge to adjust the taste.

Key points: When the water is boiled, you can add the chicken feet and stems, and after boiling again, switch to low heat and boil for 15 minutes; Then add the bamboo shoots, shiitake mushrooms, ginkgo seeds, and simmer over low heat for 15 minutes; At this time, add salt and chopped green onions, stir and remove from heat; Before eating, you can put some seasonings like sugar, soy sauce, jam, sesame oil, chili oil to adjust the taste; If the reader doesn't like the porridge to be too thick, you can add more water to match the main ingredients, but all the ingredients must be cooked, and the general situation is about 25 minutes on low heat.

Ginkgo seeds are a medicinal herb that has a nourishing effect on the body. Winter bamboo shoots and shiitake mushrooms are both ingredients rich in amino acids. Chicken feet are rich in collagen and have a lot of calcium in their bones.

Stem rice is more nutritious than rice, and I used to be very satisfied if I could drink a bowl of Laba porridge with stem rice at Laba, because the taste is extremely fragrant, and it feels more glutinous and sweeter than rice.

In dry places, people choose to drink more soup to regulate their bodies. Shanxi is also not a rainy province, and the most common thing here is not soup, but a variety of porridge. The common ones include corn, wheat kernels, red dates, peanuts, melon seeds, sesame seeds, etc., which are boiled together to make millet porridge, longan, lotus seeds, hawthorn, almonds, etc., and boiled together to make rice porridge.

Because of the material abundance, some restaurants now use seafood to cook porridge, which is roughly to learn the craft of the southerners. I've heard of abalone porridge, shrimp sauce porridge, crab roe porridge, squid porridge, fish ball porridge or something, the taste should be very good, and the price is good. In fact, if you want to drink millet porridge, you still have to drink red dates, peanuts, and millet porridge.

Because jujube is sweet and sour, peanuts have oil and egg white, the taste is slightly sweet, and it feels crisp to eat.

Categories: Gastronomy Cooking.

Analysis: The so-called stem rice, that is, if we use the characteristics of rice as a classification standard, the rice we often eat can be divided into 3 types, one is stem rice, one is indica rice, and the other is glutinous rice.

The main ingredient of stem rice and indica rice is starch, these two kinds of rice due to the different content of amylose value, so the taste is a little different, generally speaking, the higher the amylose value, the rice will feel hard to eat, the lower the amylose value, the softer the rice will feel, so the rice should be delicious, and the amylose value should be just right!

Terrier rice is also known as Penglai rice, its appearance is round and short, and the taste is soft and hard, so most of the rice we generally eat belongs to this kind of terrier rice.

The amylose value of stem rice is about 16-21, and because of its moderate softness, it is most commonly used to make rice and sushi. and other meals.

1. Soaking. Soak the rice in cold water for one hour before cooking the porridge to allow the rice grains to swell well. The benefits of this: boiling porridge to save time; When stirring, it will turn in one direction; The porridge tastes good.

2. Boil an underwater pot:

Generally, people generally cook porridge in cold water, but the real practice should be to cook porridge in boiling water. After the water is boiled, the rice will not be glued to the bottom of the pot when it is put into the pot, and it is more time-saving than boiling porridge in cold water.

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

4. Stirring: Why do you need to stir? In order to "thicken", the stirring technique is to stir the rice a few times while boiling the pot, cover the pot until it simmers for 20 minutes, and then start stirring continuously for about 10 minutes until it is thick and paste-like.

5. Oil: Add a little salad oil about 10 minutes after the porridge is changed to simmer, and you will find that not only the finished porridge is bright in color, but also smooth in the mouth.

6. Cook the bottom and ingredients

The habit of most people when cooking porridge is to pour everything into the pot in one go, the correct way is: the bottom of the porridge is the bottom of the porridge, the material is the material, boil and blanch separately, and finally put aside a piece to boil for a while, and should never exceed 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.

The ingredients of porridge are different, and the way to boil them is also different. Let's take millet porridge as an example to illustrate.

How to boil millet porridge.

First of all, the ingredients for boiling must be fresh and high-quality millet. Fresh millet is rich in oil and sticky, and the porridge cooked is not only golden and bright in color, but also has a very good taste, while aged rice is generally difficult to boil out of rice oil, and the taste is not pure enough.

When buying millet, first see whether the size of the millet is uniform, and be sure to choose a uniform size, because high-quality millet will be sieved before bagging, and the unevenness will be sieved out; Secondly, looking at the color of millet, the color of new millet is generally bright yellow and shiny; Finally, smell the smell, high-quality millet comes with a faint rice fragrance, and there is no taste or other peculiar smell, most of them are old rice, it is not recommended to buy.

Secondly, the cleaning of millet before boiling must be as simple as possible, excessive rinsing will affect the color and taste of millet porridge, and simple rinsing can prevent the loss of nutrients and retain the nutrients and oil of millet to the greatest extent.

Again, it is best to choose to boil millet porridge in a casserole, because the heat conduction speed of the casserole is slow and uniform, and once the heat is transferred to the casserole, a thermal circulation system will be formed inside it, and the porridge is more likely to become fragrant and soft and sticky. At the same time, pay attention to the millet to boil the pot under water, which can help the starch in the millet to gelatinize quickly, and the ratio of millet and water is 1:12 is the most suitable, after boiling over high heat, turn to low heat and boil for 20-30 minutes, it is recommended to stir the rice porridge from time to time in the middle of the boiling and it is best not to add water halfway, if you must add water, you must also add boiling water.

Finally, when the millet porridge is almost finished, add a little cooking oil, which can make the porridge taste more oily, and after boiling, turn off the heat and simmer for 5-10 minutes, this time will form a thick rice oil on the surface of the porridge, which is also the essence of this pot of millet porridge.

Summary of the skills of boiling millet porridge: choose fresh millet + simple washing to retain nutrients + casserole boiling + millet boiling in an underwater pot + boiling time of 20-30 minutes is easier to form rice oil + add a little cooking oil to increase the oily taste + turn off the heat and cover and simmer for 5 minutes to form rice oil.

Stem rice can cook porridge, japonica rice porridge is made of japonica rice boiling, with sugar flavoring, nutritious, quite nourishing.

1-Japonica rice: The rice grains are generally oval or round, and the main producers should concentrate in Heijiliao and other places in the northeast, such as the rice flower fragrance, long-grain fragrance, and pearl rice of Heilongjiang, which we are familiar with. Generally, it is suitable for cooking porridge or making porridge, and it has a high gelatin consistency.

2-Indica rice: Rice grains are generally oblong or elongated, and the production areas are mainly concentrated in Guangdong, Guangxi, Hunan and other places, such as oil sticky, silk seedlings, and jasmine rice. It is generally suitable for steaming rice, which is soft and delicious.

3- Glutinous rice: opaque milky white, viscous, generally used to make zongzi, wine, glutinous rice balls. There are two main types: indica glutinous rice grains are slender, pinkish-white, opaque, and sticky; The shape of the japonica glutinous is round and short, white and opaque, the taste is sweet and greasy, and the viscosity is slightly inferior.

Hello dear, japonica rice can be used to cook porridge When cooking porridge with japonica rice, you can cook it for a while longer, so that you can cook porridge oil (that is, the film floating on the rice porridge). Porridge oil has a good nourishing and fitness effect, japonica rice porridge has the best taste, both a certain stickiness, and refreshing, but not greasy The porridge cooked is viscous, the taste is smooth, and the rice aroma is strong.

Cooking porridge with japonica rice can replenish the middle and invigorate the qi, strengthen the spleen and stomach, benefit the essence and strengthen the will, strengthen the muscles and bones, and the five organs, clear the blood and veins, deaf the ears and eyes, stop annoyance, quench thirst, and stop diarrhea

The secrets of making porridge are: soaking, boiling the pot, heating, stirring, and oiling.

1. Soaking: Before cooking porridge, soak the rice in cold water for half an hour to let the rice grains swell. The advantage of this is that it can save the time of cooking porridge, and when stirring, it will turn in one direction, and the porridge will be crispy and delicious.

2. Boiling underwater pot: boiling porridge in cold water will paste the bottom, while boiling underwater pot will not have this phenomenon, and it saves more 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: Cooking porridge is stirred to "thicken", that is, to make the rice grains full and thick, and start to stir continuously when boiling for 20 minutes, until it is crispy and thick.

5. Oil: Add a little salad oil about 10 minutes after the porridge is changed to simmer, which can make the finished porridge bright in color and smooth in the mouth.

Yellow eel porridge: Ingredients: 150 grams of yellow eel, 100 grams of rice, 2 grams of shredded ginger, 2 grams of minced green onion, 1 gram of refined salt, 2 grams of monosodium glutamate, 10 ml of cooking wine, 10 grams of cooked lard.

Method: Wash the yellow eel head; Lean pork shredded; Wash the rice and set aside.

Add an appropriate amount of water to the pot, add yellow eel, shredded pork, rice, shredded ginger, minced green onion, refined salt, cooking wine to cook porridge, and add monosodium glutamate and cooked lard after cooking.

Shrimp porridge: Ingredients: half a catty of river shrimp (it seems that there is no problem with the base tail shrimp), half a catty of chrysanthemum, two pieces of celery, coriander (coriander root, rice, light soy sauce.

1. Wash the rice, then put it in the soup, add cold water and start cooking the porridge.

2. Remove the leaves from the celery and chop it; Wash the parsley and chop it as well.

3. After the porridge has been boiled for nearly 40 minutes, it is basically ready, and then add the prepared things. Add the chopped celery first, then add a teaspoon of salt and stir.

4. Cook the celery for about 5 minutes, then put half of the coriander in, and then pour in a little cooking oil or sesame oil.

5. Pour in the fresh shrimp, stir slightly, and add the chrysanthemum. Finally, add the remaining half of the coriander and add a little light soy sauce, about two to three teaspoons.

7. After all the ingredients are put in, do not cover the lid, and cook for about three to five minutes. Stir constantly. Prevents sticking to the bottom.

Bring the water to a boil over high heat, then add the rice. After boiling over high heat, reduce the heat to low and boil for an hour. It does not stick to the pot, and it saves gas, and the porridge is also very good.

I don't know if you are a ** person, because white porridge also has various local cooking methods, I am from Guangzhou, my method of cooking white porridge is: choose good rice, we have a special porridge rice to sell, if not, buy Northeast rice, soft, viscous, first mix the rice with a few drops of raw oil and a little salt, so that the porridge will be very fragrant, the strong ratio is not necessary, I generally cook more than the water of rice. There are two ways to boil, one is to turn down the fire after the water is boiled, and boil it slowly until the porridge is soft, and the other is to cook it with a strong fire, which we call the open flame white porridge, but this must be patient to watch the fire, not let it be boiled, so that the boiled white porridge is fragrant and smooth, if you put a few ginkgo (ginkgo) and a few pieces of yuba, it will be more fragrant and smooth.

In addition, when cooking porridge, put a few spoons (ceramic spoons) in the pot, so that when the rice is tumbling in the pot, the contact between the rice and the bottom of the pot will be reduced, and the paste will not be cooked.

1. Eating porridge is beneficial to the body and can make people's faces plump and shiny;

2. Increase strength, eating porridge can nourish the weak body and increase strength;

3. Longevity, eating porridge can nourish the needs of the human body and increase life expectancy;

4. Happiness, eating porridge can promote the body to be clean and soft, which is a diet that allows people to experience happiness;

5. Argue that eating porridge is conducive to moisturizing the throat and is helpful to people discussing the law and discussing the scriptures;

6. In addition to wind, eating porridge can reconcile the body, improve up and down, and eliminate wind and cold;

7. Eating porridge can warm people's spleen and stomach and help people digest the accumulated food in the stomach;

8. Resignation, people who eat porridge, there is no condensation of breath, and the voice of speech is clear and high-spirited.