Who knows how to cook all kinds of porridge?

Brown rice porridge. Ingredients: 100g brown rice, 50g mung beans, 50g rice.

Excipients: 1500g of water.

Method:1The ingredients are ready.

2.Rinse these materials.

3.Place in a pressure cooker.

4.Add as much water as you can at a time.

5.Place the pressure cooker on the stove and bring to a boil over high heat.

6.Cover and steam and simmer for 30 minutes.

Carrot and lamb porridge.

Ingredients: 150 grams of carrots, 50 grams of ground mutton, 150 grams of rice, 20 grams of minced ginger, 1 teaspoon (5ml) of cooking wine, 1 tablespoon (15ml) of oil, appropriate amount of salt, appropriate amount of pepper.

Specific Practices] 1Wash the rice in advance and soak it in water for 30 minutes, peel and cut the carrots into minced pieces or rub them into thin strips with a mold; Put enough water in the pot, put in the soaked rice after boiling, bring to a boil, stir with a spoon to avoid the rice sticking to the pot, turn to low heat and cover to keep the porridge slightly open, leave an appropriate amount of seam in the lid to avoid the porridge overflowing, and keep stirring with a spoon, boil for about 30 minutes, until the porridge becomes viscous.

2.Heat the wok, add the oil, then add the mutton filling and stir-fry, add the minced ginger and cooking wine after the stir-fry changes color.

3.Add the shredded carrots and stir-fry well, when the carrots are soft, add a small amount of salt and stir-fry well.

4.Put the fried mutton carrots into the boiled white porridge, stir well, simmer over low heat for another 10 minutes, and finally season with salt and pepper.

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, it is best to cook the bottom and ingredients separately. 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. 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.

Cooking millet porridge needs to prepare some millet, clean it and put it in the pot to add an appropriate amount of water to boil slowly, and then put the millet in, change it to low heat after boiling, and wait until the rice grains are rotten when you can turn off the heat and put it out, cooking millet porridge must be put in the millet after the water is completely boiled, so that it can be cooked faster, and it is not easy to paste the bottom of the pot.

You can also make red jujube millet porridge, prepare more than a dozen red dates, an appropriate amount of millet, clean the millet, drain the water, wash and drain the red dates and put the dried millet in a pan, fry it over low heat, fry it out to get the fragrance out and pour it into the casserole, then add the red dates, pour in the appropriate amount of water, boil over high heat, change to low heat and cook until thick, if you like to eat sweet, you can add some sugar and mix evenly.

You can also make apple millet porridge, you need to prepare an appropriate amount of millet, a fresh apple, millet is cleaned twice, the skin of the apple is removed, the core is removed and cut into cubes, an appropriate amount of water is added to the pressure cooker, the millet is put in, and then the diced apples are added, cover the lid and boil over high heat, and then change to low heat and cook for about 20 minutes after the gas is added.

Pumpkin millet porridge, prepare an appropriate amount of pumpkin, millet, rice, clean the millet rice and put it in the pot, add an appropriate amount of water and slowly boil it into a thick shape, remove the skin of the pumpkin and cut it into pieces, then put it in the pot and cook it together, boil it over medium heat, then change it to low heat and slowly cook it to your liking, and then use a spoon to press the pumpkin into a puree and mix evenly to eat.

Teach you a delicious way to make a porridge Eight treasure porridge, there are a lot of ingredients, but it is delicious.

Eight treasure porridge recipe.

Ingredients: glutinous rice, black rice, peanuts, red dates, lotus seeds, barley, red beans, kidney beans Flavoring: rock sugar.

1. First of all, let's prepare the ingredients, 120 grams of glutinous rice, 50 grams of black rice, 30 grams of peanuts, 10 red dates, 60 grams of lotus seeds, 20 grams of barley, 30 grams of red beans, 30 grams of kidney beans, all the ingredients ratio, it is best to follow this recipe, summarized many times, more authentic, the soup is viscous, soft and glutinous and sweet.

2. Except for red dates, all the ingredients should be cleaned, rinsed with water several times, and then soaked in cold water for 2 hours.

3. Use an ordinary rice cooker to cook porridge, pour all the ingredients into it, add 1850ml of water, like the thin one, you can add some water in an appropriate amount, choose the function of cooking porridge, cook porridge for 40 minutes, and when the time is up, simmer for another 20 minutes.

5. The boiled eight-treasure porridge is ruddy in color, sweet and soft, and there is a strong rice fragrance when you smell it, and the delicious eight-treasure porridge is ready.

It's best to put more of your favorite things in it. Slow work produces fine work, and slow cooking is more flavorful.

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 approach: 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 boiled 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 coriander, when the lean meat changes color, it is cooked, and you can also drop in the appropriate amount of sesame oil 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. If you want 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 flaked and tastes good.

Lotus root shrimp porridge.

【Ingredients】80 grams of rice (japonica rice), 80 grams of fresh shrimp, 100 grams of lotus root, 10 grams of green onion, water, 2 grams of pepper, 4 grams of salt, 3 grams of sesame oil.

Specific Practices] 1Peel the shrimp, pick out the upper and lower black lines, wash and drain, add about 1 gram of salt and 2 grams of pepper to taste.

2.Peel the lotus root, cut it into even slices, wash the green onion and cut it into chopped green onions for later use.

3.Choose a deep casserole (clay pot), add rice, lotus root slices and water, bring to a boil over high heat, and simmer.

4.Cook until the rice is patterned, when the porridge is white and viscous, add shrimp and salt, change to high heat and cook for about 1 minute, turn off the heat, sprinkle with chopped green onions, and drizzle with sesame oil to eat.

Carrot fish porridge.

[Ingredients] 100g of fish, 50g of rice, 50g of carrots, 2g of salt, 1000ml of water, 10ml of rice wine, 10g of ginger, 15g of green onions, 3g of salt, 10 peppercorns.

Specific Practices] 1After the carp is cleaned, marinate in the marinade for 2 hours.

2.After steaming the fish, peel off the flesh and remove the small spines.

3.Wash the rice, put it in a casserole, add water to boil, turn to low heat and boil until the rice blooms, add carrots and cook for 10 minutes.

4.Add the minced fish, salt and cook for another 5 minutes.

A bowl of porridge and an egg for breakfast Start your day full of energy.

How to make healthy health porridge? You'll learn after reading it!

Porridge is not only nutritious, but also very nourishing to the stomach. People with a bad stomach should usually drink more porridge, especially millet porridge. In addition to being beneficial to the digestive system, many health porridges also have the effect of beauty and beauty.

Whether the porridge is good or not is closely related to the length of cooking time. If you want to drink soft and delicious porridge, it needs to be boiled slowly for a long time. Many people like to drink porridge for breakfast, but because they are in a hurry to go to work, they want to find some quick and delicious ways to cook porridge.

1. How to cook porridge quickly and deliciously.

1.Cooking pure rice porridge, that is, only water and rice are boiled together, wait for the water to boil the rice into the pot, fully boil for five minutes, add a spoonful of cold water to the pot, two or three minutes after boiling, add cold water again, generally repeat the addition of cold water three times, the porridge has been cooked slimy, the rice fragrance is overflowing, which is more than ten minutes of time to save more than ten minutes of cooking porridge.

2.Cooking multigrain porridge, such as cooking porridge with hard ingredients such as black rice, barley, lotus seeds, etc., you can wash all the ingredients and put them in the pot before going to work in the morning. When I get home from work at night, all the ingredients have been soaked very soft, at this time, I cook porridge and order cold water a few times after the water is boiled, which will save half the time than usual.

3.If you don't have time to soak, it's too late to make it fresh, wash all the ingredients and put them in the water pot, turn off the heat when the water boils, let the hard-to-cook ingredients simmer in hot water, use this time to do some other housework, half an hour or more later, and then continue to cook, you can also cook a pot of soft and glutinous rice porridge, and it can save one-third of the time.

Second, the main point of porridge cooking is fast and good.

1.Before cooking the porridge, wash the rice and soak it in cold water for 30 minutes to allow the rice grains to fully expand before cooking the porridge. This shortens the cooking time. If you use beans, soak them for a longer time to allow the beans to swell well well before they can be cooked in tandem with the rice.

2.To cook the porridge, boil the water first, and then add the soaked and expanded rice to the pot and boil. There are two outstanding advantages of boiling porridge: First, it saves time compared to cooking porridge in cold water. Second, you can avoid sticking to the pot when cooking porridge.

3.Hot water bottle method. Before going to bed, wash the rice, pour it into a pot, add an appropriate amount of water and bring to a boil.

Then, pour the boiling water into the thermos along with the black rice and plug the cork. When you get up in the morning, pour the water and black rice from the thermos into the rice cooker, bring to a boil on high heat, then turn to low heat and continue to cook for 10 minutes.

4.Refrigerator Law. Wash the rice, put it in a small bowl or a plastic bag, put it in the freezer, and freeze it into ice cubes.

When cooking porridge, wait for the water in the pot to boil, put the frozen white rice in the pot and boil, stirring while cooking, and you can cook a sticky and thick porridge in 10 minutes, and the nutrients will not be lost.

Whole grains are very rich in nutrients, and it is a good nutritional supplement for pregnant women to boil them into porridge and eat them. ”

Multigrain porridge is delicious but the most difficult to cook, you need to soak the multigrain rice in advance, otherwise it is difficult to cook to a viscous state;

Generally speaking, black rice, black beans, red beans, peanuts, black sesame seeds, and glutinous rice are soaked in water for one hour.

If you have beans, you can soak them more, and soak black beans and red beans for at least 8 hours. ）

Place the soaked ingredients in an electric pressure cooker.

Press the porridge cooker keyboard and the electric pressure cooker starts working.

When the float falls, open the lid, add a small amount of rock sugar, and enjoy.

Of course, the high-end electric pressure cooker can adjust the pressure and time, even if you don't soak the multigrain rice, you can still cook thick multigrain porridge!

Chenyi's seven-day multigrain porridge is scientifically matched and convenient!

Tips: 1. (barley, buckwheat rice, red rice, oat rice, rhubarb rice, black rice, black glutinous rice, brown rice, red beans, black beans, lotus seeds) are all difficult to cook, so you have to put it in the pot first, red dates, raisins, wolfberries, walnut kernels, oatmeal), (purple potato, yam) are easy to cook, and you have to go to the pot later!

2. Among these materials, black glutinous rice and rhubarb rice are used to increase viscosity, and white glutinous rice can also be added. The addition of oatmeal at the end can also greatly increase the stickiness and consistency of the porridge.

3. Sweet potatoes and taro can also be selected, and chestnuts, pumpkins and other materials can also be added.

4. Using the method of cooking porridge with provincial fire, there are two common cereals and cereals that should not be used directly: one is dried and the other is large white kidney beans. After two simmers, it is still difficult to cook soft.

Because large white kidney beans contain a toxic protein, they must be thoroughly cooked before they can be eaten. It is not yet possible to tell whether this simmering method can destroy this toxin, and it is better to be on the safe side or not to use it. If you use it, you should first soak the white kidney beans and cook them until they are eight ripe, and then make them together with other ingredients.

The dried potatoes should also be boiled until soft.

5. The most fire-saving way to cook porridge, highly recommended, absolutely very easy to use. Take advantage of the casserole's powerful keeping function to achieve the best results with the least amount of energy. Now I cook porridge and beans, all using this method, and there are many benefits:

1. Saving fire is energy saving and environmental protection, the best time for cooking porridge each time, adding together 10 12 minutes is enough, imagine other cooking methods, are not so energy-saving.

2. Safe and secure. That day, I saw everyone chatting on Weibo, and found that there were many students who didn't dare to use pressure cookers, including myself, and those who generally needed to use pressure cookers used casseroles instead. Casserole is one of the most traditional cooking utensils in China, ** inexpensive, practical and convenient, cooking things in a casserole, you can get the best taste and effect, and most importantly, let people operate at ease.

3. Convenient and convenient. The first thing you want to boil beans and cook grains is usually to soak rice and soak beans, with this method, you don't need to soak beans in advance, you can do what you want, just wash the ingredients and throw them into the casserole.