How many kinds of porridge are there and how do you cook them? How to match it? Teach with high fing

I think you can add whatever porridge you want. Sweet porridge can be added with peanuts, mung beans, red beans, etc. to cook eight-treasure porridge, black rice porridge, mung bean porridge, etc., salty porridge can also be added to vegetables to cook vegetable porridge, preserved egg and lean pork porridge, laba porridge and so on. Try to add different things to make different flavors of porridge yourself, and then find the flavor you like.

Guangdong's more traditional porridge: preserved egg and lean pork porridge, salted egg coriander (coriander) porridge, ginkgo bean curd porridge, fish fillet porridge, chestnut lean pork porridge, mustard porridge, bonito peanut porridge, raw shrimp and crab porridge, salted chicken porridge, duck porridge, eight treasure porridge and so on.

Mung bean porridge, eight-treasure porridge, vegetable porridge, can be served with cold side dishes, hot and sour potato shreds, cucumber peel, and enoki mushrooms.

1. Shrimp porridge. Ingredients: 1 pound of sand shrimp, 100g of rice, appropriate amount of salt, 1 coriander.

Method: Peel the skin of the sand shrimp and remove the head and leave the meat for later use. Wash the parsley and cut into short inches.

Put water in the casserole and boil, put in the washed rice and boil over high heat until the rice is cooked over medium heat, put the shrimp to boil, change to low heat, when the fire is boiled, you must open the lid and cook until the rice is viscous, put salt to taste, turn off the heat and put in coriander.

2. White porridge. Ingredients: rice, stock. Method: Wash the rice, soak it for about 30 minutes, remove and drain it and put it in a pot. Add an appropriate amount of water and broth essence to boil, turn to low heat, boil Lu Zhengju and cook for about 1 hour.

3. Sweet potato porridge. Ingredients: 1 sweet potato, 80 grams of white rice, appropriate amount of sugar.

Method: Choose a good sweet potato, wash the white rice and soak it for half an hour; Peel off the coat of the sweet potato, hehe, cut off half of it just to accompany the red heart to be able to see the red heart at a glance, (lighting problem) to cut the sweet potato into cubes; Put the soaked rice and the chopped sweet potatoes into a saucepan and add an appropriate amount of water; Plug it in, get up early the next morning, put sugar and stir it. Then wash your face, brush your teeth, and wait until you're done.

It's ready to eat.

Ingredients: 80 grams of five grains of rice, 20 grams of soybeans, 10 grams of ginkgo seeds, 20 grams of edamame, 20 grams of carrots, 10 grams of minced shiitake mushrooms, 80 grams of diced chicken breast, 20 grams of wet peanuts.

Excipients: 1 tsp salad oil, 1 2 tbsp salt, 1 tbsp soy sauce, 1 tsp sesame oil, a pinch of pepper, a pinch of coriander.

Method:1Marinate the diced chicken in soy sauce and set aside.

2.Soak rice and soybeans in warm water for 1 hour, then cook them together with wet peanuts to make dry rice.

3.Add salad oil and stir-fry minced shiitake mushrooms in a pot, add 6 bowls of water, add diced carrots and ginkgo seeds and cook until boiling.

4.Put the boiled rice and edamame in recipe 3 and cook until soft, add the diced marinated chicken and cook until cooked, and finally add the rest of the seasoning.

Tips: When a main meal, you can add 1 and a half servings (40 60g) of meat protein food, you can use the book potato stew (80g meat), plus a plate of fried vegetables and a serving of fruit.

Soaking: Soak the rice in cold water for half a hour before cooking the porridge.

, allow the rice grains to swell. The advantages of this: boiling porridge to save time, boiled porridge crispy, good taste.

Boiling water 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.

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!

Stirring: It turns out that we stir between cooking porridge because we are afraid of the porridge paste, but now we don't have the worry of 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 to stir non-stop for about 10 minutes until it is crispy and thick.

Oil: Do you 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.

Divide the bottom and ingredients: Most people are used to pouring everything into the pot when cooking porridge. It is best to boil and blanch separately, and finally put aside a piece to boil for a while, and 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.

I think you can make delicious porridge.

Generally, there are two ways to make preserved egg and lean porridge at home:

The first is a simple method: cut the preserved egg into small pieces, cut the lean meat into shredded meat or minced meat, put it together with rice, and add salt, an appropriate amount of soy sauce, and umami to boil into porridge.

The second is a slightly more complicated imitation banquet method: first boil the rice into porridge, cut the lean meat into thin slices, drown it with rice wine, soy sauce and small powder, put the preserved eggs cut into small pieces or slices into the cooked porridge, cook for about five to eight minutes, put the adjusted lean meat slices in the boiling porridge, and then put in the appropriate amount of salt and MSG, according to the taste, you can also put in the appropriate amount of chopped fragrant silver cabbage, when the lean meat changes color, it is cooked, and the appropriate amount of sesame oil can also be dripped according to the taste, you can turn off the fire and eat.

The first way to eat is suitable for eating in a large pot, and it is all cooked at once. The second way of eating is suitable for small pot eating, choose as much white porridge as you eat, and then make preserved egg porridge, and the remaining white porridge can be made into other forms of vegetable porridge or seafood porridge. To say that it is delicious, of course, it is the second kind, the meat is tender and the porridge is hot, and the meat is flaky and feels vertical when eaten.

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 porridge made by himself? The biggest secret is to boil a pot of stock first. Preparation of dashi:

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 moisture of liquid dust, 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. The heat of cooking porridge with palm dust potatoes: 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 the 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.

Trouble, thanks!

Soak half a small amount of rice in cold water, then pour it into boiling water. Turn on low heat and simmer for a while, then turn to high heat for 20 minutes and stir in one direction. 5 minutes is fine. The porridge cooked is sticky and tenacious.

Men and women are the most wild and love to eat friendly porridge.

Simple and delicious, Nai Xunheng recommends you millet pumpkin porridge, add water, put in the good millet, put in the washed and cut into small slices of pumpkin (preferably small pumpkin) after boiling, the millet is boiled through, Changda pumpkin is boiled, golden porridge, soft Ruchang is sweet, and it tastes very good, ha.

Summer is suitable for drinking mung bean porridge.