Is it better to cook porridge cold or boiled rice?

In fact, cold water rice is better, cold water rice, porridge has high viscosity, nutrition is not easy to lose, and mother's experience shows that cold water porridge is much more fragrant than hot water.

Cooking rice in cold water is not good! Cold water contains chlorine, which destroys vitamin B1 in food during cooking, causing about one-third of vitamin B1 to be lost. Cook rice with boiling water and you can avoid the loss of vitamin B1!

Personally, I think that cooking porridge in cold water is much better than hot water, and it is particularly sticky.

You can soak the glutinous rice in cold water for half an hour to an hour, and then boil, note that it is boiled in cold water, so that the glutinous rice is easier to boil.

You can boil it in cold water and drop a drop of oil when it boils, which can prevent the pot from overflowing, and the taste is particularly delicious.

Cold or lukewarm water can make porridge delicious, but in order to prevent overflowing, you can cook porridge in warm water, so that there will be no overflowing during the cooking process.

The porridge cooked from rice under cold water is more viscous, but the premise is that it takes a long time to cook and it is also more delicious, so try it.

Every time I pass by with hot water, I personally think it's about the same, the key is to see what kind of tools are used to cook the porridge.

Porridge is delicious when boiled in cold water, cold water rice is better, cold water rice porridge has high viscosity, nutrition is not easy to lose, and my mother's experience shows that cold water porridge is much more fragrant than hot water.

Boiled porridge is rice under cold water. Here's how to cook porridge:

Ingredients: 90 grams of rice, appropriate amount of sweet potato, appropriate amount of water.

1. The first step is to wash the prepared rice with water and soak it in water for 60 minutes.

2. Then pour water into the inner bowl of the rice cooker.

3. Then put in the prepared rice, close the lid, plug in the power supply and start working.

4. Then use a kitchen knife to cut the sweet potatoes into cubes.

5. 15 minutes open the lid and put the sweet potatoes into the pot and continue to cook.

6. Continue to cook for 30 minutes before putting it into a bowl, so that the porridge is done.

Porridge should be boiled with rice under cold water. Before cooking porridge, soak the rice in warm water, which will make the rice soft and swollen, and it is easier to heat evenly, and the cooked rice porridge tastes particularly good. Note that the water temperature should be controlled between 60 degrees.

You can't use cold water to soak rice, because rice is made of starch, and starch granules will not dissolve in cold water, only when the water temperature is kept at 60 degrees, the starch will absorb water, so as to swell, crack, and become paste, and the porridge boiled out is better to drink.

You can also use boiling water to cook porridge, but the rice porridge cooked in this way is not soft enough. Although the boiling time is relatively short, the rice cannot be heated evenly, and the boiled rice porridge is not delicious and not sticky enough.

The most correct way to boil porridge is to use cold water in a pot, put the rice in it, and stir it with a spoon to prevent the rice from battering at the bottom of the pot. Even if you cook white porridge, you should add a little salt, so that the taste of the porridge will be better and not bland.

Cooking rice porridge is hot water under the pot. The steps are as follows:

1. Soak the rice in cold water for half an hour before cooking the porridge to allow the rice grains to swell. The advantage of this is that the porridge is boiled to save time, and when stirring, it will turn along one side, and the porridge will be crispy and delicious.

2. Many people like to cook porridge with cold water and rice, but the real connoisseur is to cook porridge with boiling water. Boiling porridge in cold water is easy to paste the bottom, boiling water cooking porridge is not, and it is more time-saving than boiling porridge in cold water.

3. When cooking rice porridge, boil over high heat, and then turn to a simmer and simmer for 30 minutes. Don't underestimate the size of the fire, where the aroma of the porridge comes out.

4. Stir a few times when boiling the pot, cover the pot and boil for 20 minutes, then start to stir non-stop for about 10 minutes until it is crispy and thick. Stirring is to "thicken", that is, to make the rice grains plump and thick.

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

6. If you are cooking rice porridge with other ingredients, cook it separately from the bottom and ingredients. The porridge base is the porridge base, the material is the material, boiled separately, blanched, and then put aside to boil for a while, and never more than 10 minutes. The porridge boiled out in this way is refreshing and not turbid, and the taste of everything is boiled out without flavor.

In particular, when the adjuncts are meat and seafood, the porridge base and the adjuncts should be separated.

Generally, boiling rice soup should be boiled underwater rice.

Because in the case of boiling water, the rice grains will be pressured due to the large difference between the internal and external temperatures, which will cause many micro-cracks on the surface of the rice grains. Therefore, the rice grains will be easier to cook, and the starch will be easily soluble in the soup, which will taste better and be more nutritious.

When the water is boiling, add the rice and boil the rice soup. The purpose of this practice is to protect the various nutrients contained in rice, such as vitamins and starch. The large amount of starch contained in rice can make the rice quickly and evenly inside and out when the rice is boiled under water, and the vitamins and other nutrients in the rice can be destroyed by shortening the cooking time and preventing the high temperature for a long time.

Rice soup is boiledPrecautions

Soak the rice in warm water before cooking the porridge, which makes the rice soft and expanding, easier to cook evenly, and also allows the nutrients of the rice to be preserved in the rice and is not easy to lose. And the porridge cooked in this way tastes particularly good. We know that starch granules will not dissolve in cold water, and only when the water temperature is above 60, the starch will absorb water and expand, break and become a paste.

Therefore, the temperature of warm water should be about 40 degrees.

When boiling porridge, first boil over high heat, then turn to a simmer and simmer for about 30 minutes. Don't underestimate the size of the fire, where the aroma of the porridge comes out. This is the need to stir, of course, stirring is not to prevent the bottom of the pot from sticking, because boiling the pot under water has solved this problem very well.

The purpose of stirring is to make the porridge more viscous, so that the porridge tastes the best.

The above content reference:

Encyclopedia - Porridge (food).

Encyclopedia - rice oil (rice soup).

Generally, we will be entangled in cooking porridge first to put water or rice first, it depends on whether the water is cold or hot, if it is cold water, of course, whether it is put in water first, rice first or at the same time, it has no effect on the result. However, the hot and cold water when cooking porridge has a great deal of attention to the nutrition of rice, for rice, the length of heating determines the amount of vitamin loss, and the longer the heating time, the more vitamins are lost. Therefore, in order to ensure that the vitamins in the porridge are retained as much as possible (the minerals are not lost much during the cooking process), it is best to add rice after the water is boiled, so that the porridge will not only cook faster, but also retain more vitamins.

How to maximize the nutrients of rice? Although rice is very rich in B vitamins, but because B vitamins are water-soluble vitamins, when washing rice, it is easy to lose with rice water, so it is not easy to wash too many times when washing, and try to avoid excessive scrubbing. When washing rice, it should also be noted that the water temperature is not easy to be too high, the time of rice soaking is not easy to be too long, and the water does not need to be added too much, so as to reduce the loss of vitamins as much as possible.

Although adding alkali when cooking porridge makes the porridge taste better, it will cause all B vitamins to be destroyed, so try not to lose the nutrients in the rice for the sake of taste.

In addition, there is a snack called rice farming, which is more common in the south, and the method of rice is to cook the rice until it is half-cooked, and then take it out and steam, so that the taste of the rice will become better, but we know that the B vitamins in rice are water-soluble vitamins, and this practice will lose 50%-70% of the vitamins. In our daily diet, as long as we pay a little more attention to the way we cook it, we can retain the nutrients in the food as much as possible.

Popular science: B vitamins are very important to the human body, such as vitamin B1 has the effect of nourishing nerves and maintaining the normal heart muscle. Vitamin B2 prevents seborrheic dermatitis, mouth and tongue sores, etc.

Niacin has the effect of enhancing insulin efficacy, preventing 3D symptoms of pellagra (dermatitis, diarrhea, dementia) and so on. Vitamin B6 has the effect of preventing glossitis, irritability, depression, etc. Folic acid has the effect of preventing megaloblastic anemia, fetal malformations, and hyperglycoketones.

Vitamin B12 has the effect of preventing megaloblastic anemia and hyperketones.

If you boil porridge, it is better to boil the rice in boiling water, and it will save time by using boiling water, so that the rice grains will be relatively easy to cook than normal rice grains in cold water.

When the water is boiled, the rice is put in cold water, and after the water is boiled, it has already been boiled into slag, and it can no longer be drunk, and the taste is much worse; After the water is boiled, the porridge boiled out of the rice is more viscous and fragrant.

If you are cooking porridge in a rice cooker, you can just cook it under cold water. If you boil porridge in an ordinary pot, add the rice grains after the water boils, stir it, and turn the water to low heat and boil for 15 minutes.

It depends on personal habits, I am more accustomed to putting rice in cold water and then boiling it, I feel that the porridge boiled out in this way will be thicker and more delicious than boiling water and then putting rice.

Hot water, because hot water does not stick to the pan easily and boils faster than cold water.

Six cheats for cooking porridge:

1. Soaking: Before boiling porridge, soak the rice in cold water for 30 minutes to let the millet grains expand. The benefits of doing that: boiling porridge saves time and effort, turning along a direction when stirring, and the porridge crisp is boiled and has a good taste.

2. Boiling water into the pot: The broad consensus of everyone is to boil porridge with cold water, but the real expert is to boil porridge with boiling water, because boiling porridge in cold water will stick to the pot, and it is not easy to have this situation when boiling water into the pot, and it saves more time than boiling porridge in cold water.

3. Doneness: Bring to a boil with fire first, then turn to a slow fire and simmer for about 30 minutes. Don't underestimate the size change of the fire!

4. Mixing: Originally, the reason why we boiled porridge was to mix it was because we were afraid that the porridge would be paste-bottom, but now there is no worry about boiling porridge in cold water sticking to the pot, and we have to stir it because it is "thickened", that is, to make the millet grains round and thick.

The method of stirring is: stir twice when boiling water is in the pot, cover the lid and simmer for 20 minutes, start stirring constantly, continue for about 10 minutes, until it is crispy and thick.

5. Oil: After the porridge is changed to slow fire, add a small amount of cooking oil in about 10 minutes, and you can find that not only the finished porridge is bright in color, but also the channel is different and wonderful.

6. Divide the bottom and ingredients into cooking: When boiling porridge, don't pour all the things into the pot in one go. The porridge base is the porridge base, the material is the material, boiled separately, blanched, and finally put aside a piece to boil for a while, and never exceed 10 minutes.

The porridge boiled in that way is fresh and not turbid, and the taste of each thing is boiled and not anti-taste. When the auxiliary materials are meat products and seafood, the porridge base and auxiliary materials should be separated.

It is better to cook in hot water. In fact, you can cook porridge with cold or hot water, but if you boil the pot under water, you can increase the viscosity of the porridge and make it taste better. If you want to cook the porridge deliciously, you can soak the rice for 45 minutes in advance, and during the boiling process, you can add a few drops of olive oil to make the porridge more attractive.

In addition, you can use high heat at first, and after the porridge boils, remember to turn to low heat and boil slowly, so that the porridge will be smoother and more delicious.

Introduction:

Soak it ahead of time. Because rice and beans are relatively hard, it is best to soak them in water before boiling porridge, and the rice should be soaked for at least 30 minutes, and the beans should be soaked one night in advance, so that the ingredients are full of water and become fat and bulging, and the cooked porridge tastes more viscous, and it can also save the time of boiling porridge.

Add some "ingredients". If you want the porridge to be sticky and delicious, don't be in a hurry. Bring the water to a boil over high heat, add the ingredients, and then turn to low heat and boil slowly, the longer the boil, the thicker the porridge will be.

If you want to be a little thicker, you need to add a little bit of alkali or baking soda, which will increase the viscosity of the porridge. But adding these two vitamins that will break the salt in the ingredients, if you mind, don't add them.

When cooking porridge, it is okay to use hot or cold water. In general, cooking porridge in cold water tastes better, but cooking porridge in hot water will be faster.

1.The advantage of cooking porridge in cold water is that the cold water can slowly penetrate the starch in the rice grains, so that the starch in the rice can be released more fully, and the porridge will have a softer texture and richer flavor.

2.The advantage of cooking porridge in hot water is that it softens the rice grains more quickly, and the cooked porridge will cook faster, saving time.

It should be noted that whether hot or cold water is used, it needs to be boiled before turning to low heat and cooking. And when cooking porridge, it is best to use a non-stick pan or add oil to cook, which can avoid sticking to the pan and sticking to the bottom.

To sum up, it is okay to cook porridge in hot or cold water, and the final texture and taste will be slightly different. You can choose which way to use according to your taste and time.

1.Soak in advance: Soaking the rice in the middle for 30 minutes to 1 hour can make the rice grains softer and the cooked porridge taste clearer and better.

2.Add the right amount of water: In general, it is appropriate to keep the ratio of rice to water between 1:6 and 1:8. Too much water will make the porridge taste thinner, and too little water will make the porridge sticky.

3.Bring to a boil over high heat, then reduce the heat to low: Add the rice and water to the pot and bring to a boil over high heat, then reduce the heat to low and cook. This will make the porridge cook more evenly and it will not be easy to paste the bottom.

4.Cover the pot and simmer over low heat: When cooking porridge, it is best to cover the lid of the pot and simmer over low heat, which can allow the rice to absorb water more fully, taste better, and avoid water evaporation too quickly.

5.Don't stir too often: During the cooking of porridge, don't stir too often, as this will break the starch molecules of the rice and affect the taste.

6.Add the right amount of salt: The cooked porridge can be cooked with the right amount of salt according to the taste to make the taste richer.

7.Use a rice cooker: If conditions allow, you can use a rice cooker to cook porridge, which makes it easier to control the time and heat.

Finally, pay attention to the hygiene of the porridge, use clean pots and pans and cook the porridge with clean water to ensure the quality and safety of the porridge.