How to cook porridge, how to cook porridge, how to cook porridge

1. Soaking. Many people cook porridge by putting rice directly into the pot and then **. In fact, this is not right, the most important point before cooking porridge is to soak the rice in cold water for about half an hour, so that the rice grains can expand better and make the cooked rice more full.

If you put the rice directly in it, it will cause some of the rice to dry up and affect the taste.

2. Boil an underwater pot. Most people use a pot under cold water, and I do the same, but sometimes the pot that comes out of the pot is always easy to stick to the bottom, so be sure to pour the rice in and put it in the pot while the water is hot. The rice porridge cooked in this way will not only not stick to the bottom, but will also taste softer.

3. Stir. Many people put the rice in it, press the switch, set the time and don't care. In fact, this is not right, when boiling the pot under water, we have to stir, wait for about 20 minutes, when the porridge is slightly thick, be sure to stir again until it comes out of the pot.

Some friends may have questions, why stir, didn't it say that it wouldn't be paste? In fact, the purpose of stirring is only to increase the viscosity and softness of the porridge.

4. Drain oil. When cooking porridge, we can drop a few drops of oil into it, which can not only prevent the rice from turning over due to excessive temperature, but also effectively increase appetite and taste.

5. The ingredients and the bottom should be cooked separately. If we want to cook preserved egg lean porridge or seafood porridge, remember that we must cook the meat, seafood, etc. separately from the rice, and cannot be cooked together, which will lose the characteristics of some foods, so that the taste and nutrition of the food itself can not be better played, so we must cook them separately.

It stands to reason that the rice should be soaked for a while, then boiled over high heat, and finally slowly cooked over low heat. There can be many kinds of things that can be added. Even if you add 1 point of sticky rice to the simplest sticky rice, it is very delicious.

There are still many people who add black rice to it, and the black rice will be even more. Soak for a little longer. Or something like barley.

Porridge is the staple food that many friends like to eat next to Huiliang, so how to make porridge?

1. Ingredients:150g round glutinous rice, 25g peanuts, 25g mung beans, 25g red dates, 75g rock sugar

Second, the practice1. Prepare 150g of round glutinous rice, 25g of peanuts, 25g of mung beans, 25g of red dates, 75g of rock sugar and other ingredients.

2. Soak all the materials in water to soften and wash.

3. Pour water into the porridge pot and add all the ingredients.

4. After boiling, turn to medium heat and cook for about 30 minutes, add rock sugar.

5. Finished product drawing, <>

Ingredients for assorted seafood porridge:100g rice 8 shrimps.

1 squid 30g sweet corn kernels

30g of peacock back beans 2g of ground white pepper

Salt 3g ginger 2 slices.

5 dried shiitake mushrooms.

Preparation of assorted seafood porridge:

Step 1

Prepare the ingredients and soak the dried shiitake mushrooms in advance.

Step 2

Cut off the head of the shrimp, peel the shell to remove the shrimp line, and marinate it with ginger slices and pepper for about 10 minutes.

Step 3

Remove the internal organs of the squid, peel off the outer coat, wash it and cut it into rings, marinate it with ginger slices and white pepper for ten minutes, press the right side, and cut the shiitake mushrooms into cubes.

Step 4

Wash the rice and pour it with clean water, which is about eight times as much water as rice.

Step 5

After boiling on high heat, turn to low heat and simmer for 15 minutes, when it is semi-viscous, put in shrimp, squid and side dishes, ginger slices are also put in, boil for 2 minutes, turn to low heat and simmer for 15 minutes.

Step 6

Finally, add salt to taste, turn off the heat.

1. Soaking: Before cooking porridge, soak the rice in cold water for half an hour to allow the rice grains to swell. Advantage 1: Cook porridge to save time; 2. When stirring, it will turn in one direction; 3. The porridge is crispy and has a good taste.

2. Boiling the underwater pot: The general consensus of everyone is to cook porridge in cold water, but the real expert 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, then turn 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: Originally, we cooked porridge in the place or stirred, for fear of porridge paste, but now there is no worry about boiling porridge in cold water, why do we have to stir? 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 to stir non-stop for about 10 minutes until it is crispy and thick.

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

Shiitake mushroom polenta is a delicacy whose main ingredients are rice and lean pork.

Ingredients: 100 grams of rice, 75 grams of lean pork, 75 grams of carrots, 75 grams of corn kernels, 25 grams of shiitake mushrooms, appropriate amount of starch, seasoning:

8 grams of cooking oil, 1 2 tsp refined salt, 1 tsp monosodium glutamate, method:

1.Wash the lean pork and cut it into cubes, stir in a little starch, 2Wash and cut the carrots and cut the corn kernels, 3

Wash the rice and stir in a little oil, 4Soak the mushrooms in cold water to soften, remove the stems, scratch and wash them with Dianshen slag powder, wash them, squeeze out the water and slice them, and then mix in a little oil for later use, 5Fill the porridge pot with water, boil over high heat, turn to low heat, put all the ingredients together and cook for 20 minutes, and finally add seasonings and mix well.

Features: soft and fragrant, rich in nutrition.

The chef knows a thing :

Shiitake mushrooms are simmered in broth and then boiled, and the taste of rice porridge will be even better.

Bring the water to a boil, put the porridge and rice in the pot, and cook over medium-low heat until the rice blooms! If you want to eat preserved egg and lean porridge, just put some preserved eggs, lean meat, and salt on it!

How to cook porridge delicious and nutritious, 6 tips for cooking good porridge.

1. Soak in advance

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 stirred, it will turn in one direction, and the porridge will be soft and have a good taste.

2. Boil an underwater pot.

The general consensus is that porridge is cooked in cold water, but the real connoisseur cooks porridge in boiling water, why? You must have had a situation where you boiled porridge in cold water, right? Boiling a pot under water does not have this phenomenon, and it saves time than boiling porridge in cold water.

3. Master the heat

Bring to a boil over high heat, 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 skills:

It turns out that the reason why we cook porridge occasionally is that we are afraid of the bottom of the porridge, but now we don't have the worry of boiling the porridge in cold water, why do we have to stir? In order to "thicken", that is, to make the rice grains plump and thick. The tips for stirring are:

Stir a few times in a pot under boiling water, cover the pot, simmer for 20 minutes, and then start stirring non-stop, until the porridge is crispy and thick.

5. Oil must be ordered:

Do you still need to put oil in porridge? Yes, if you simmer about 10 minutes on the porridge with a little salad oil, you will find that not only the finished porridge is bright in color, but also very fresh and smooth in the mouth.

6. Divide the base material into boiling

Most people have the habit of pouring everything into the pot at once when cooking porridge, but this is not the right thing to do. The correct way is: the bottom of the porridge is the bottom of the porridge, the material is the material, should be blanched separately, 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 congee base and the adjuncts should be separated.

First find a pot that can cook porridge, a rice cooker, a pressure cooker, or a casserole, then wash the rice, put water in the ratio of 1:3 between rice and water, or put water according to the scale of the pot, and finally start cooking, if it is a casserole, the boiling time will be slightly longer.

Before boiling the porridge, you can soak it in water first, so that the porridge can be cooked more silky.

If you want to eat a little thinner porridge, you can put a little more water, and you don't need to put water in strict accordance with the scale mark. Shoot big.