Simple and easy to make porridge, how simple. Quickly make porridge

Quick and easy tips for making porridge:

When boiling millet porridge, add 1 more small step, the millet porridge is fragrant and delicious, and the golden rice oil flows.

Wash the millet. Choose a clean appearance of the golden appearance of the season's new millet, this step is very important, if the old rice to boil porridge can not be out of the rice closed oil, the first step of millet is to wash, put in cold water, with your hands to scrub once, do not rub too hard, otherwise the surface of the rice noodles are rubbed off, rinse the surface of the dust is very clean.

Cold or hot water pot? Actually, it's not true.

Some people say that boiling millet porridge should be boiled in a pot under cold water, and millet should be soaked in the process of boiling, some people must be boiled in hot water, in fact, they are all wrong, the correct way is to boil the car wheel key hot but not yet boiling and tumbling when put it in the pot, pour in the millet to quickly use a spatula to push it, so that the millet can fully absorb the hot water.

Do you need to cover the lid if you cook it over high or low heat?

Boil millet porridge, add millet and immediately adjust to high heat, first boil and then slightly smaller, but must keep the water in the pot boiling, must let the millet tumble, so that the rice and water can be completely integrated together, when boiling must be covered with a lid, millet porridge is particular about thick rice oil, if not covered with a lid, a considerable part of the nutrients will evaporate with the water vapor, it is a pity, it is easy to boil out the soup and little water.

You can't just use water, you need to add 1 sample.

Such ingredients are inseparable from every family, that is, vegetable oil, when the millet is just put into the pot and the water begins to boil, then add 2 drops of vegetable oil, do not put too much, otherwise there will be an oily smell, after dripping into the oil, the millet porridge boiled out is golden and shiny, with a stronger fragrance, this is a very important little skill when boiling millet porridge, many people ignore this step, resulting in how can not boil the desired look.

How long does it take?

Don't be in a hurry to boil millet porridge, you can't boil a bowl of good porridge in a hurry, keep the water tumbling for at least 30 minutes, during which the water will become less and less, because it is absorbed by millet, in order to prevent millet from sticking to the side of the pot, so in the process of boiling, lift the lid every 10 minutes, and stir it with a spatula, one is to prevent the millet from being too thick and paste the bottom, and the other is to wash down the millet sticking to the edge of the pot. Therefore, when you first start adding water, you must pay attention to the amount of water to be sufficient, add enough at one time, never add water halfway, rather put more water at the beginning, boil for a while, and don't add it halfway, millet porridge will lose its thick and mellow taste if you add water halfway.

Look at the millet porridge I boiled with the above method, scoop it into the bowl for 3 minutes, gently push it with a spoon, the rice oil is thick and thick, smell a strong rice fragrance, and the essence of this millet is all boiled out.

Two-rice mung bean porridge].

Ingredients: 1 handful of corn residue, 2 handfuls of millet, a handful of mung beans.

Method: Soak the mung beans overnight. Boil the mung beans for 10 minutes, then add the corn residue and millet, and boil until they are sticky and the mung beans are soft and blooming out of the pot.

Pineapple two-rice porridge].

Ingredients: 1 handful of corn residue, 2 handfuls of millet porridge, 2 pieces of canned pineapple.

Method: Put the corn residue and millet into the pot, bring to a boil over high heat, boil over medium-low heat until viscous, put diced pineapple, and cook for half a minute.

Millet egg brown sugar porridge.

Ingredients: millet, eggs, brown sugar.

Method: 1: Clean the millet first, then add an appropriate amount of water to the pot, pour in the millet after the water boils.

2: After boiling, change to low heat and simmer until it is cooked into rotten porridge.

3: Beat the eggs into the rotten porridge, stir well, boil a little and add the brown sugar, and turn off the heat when the brown sugar melts.

Purple sweet potato and yam porridge.

Ingredients: purple sweet potato, yam, rice, rock sugar.

Method: 1: Peel the yam and purple sweet potato, and cut into hob pieces.

2) Put the rice in the rice cooker and add some water.

3) When the rice porridge has been boiled for 20 minutes, add the purple sweet potato and yam.

4: Put some rock sugar in the last 15 minutes, and you need to boil for a total of an hour.

1. Prepare 150g of round glutinous rice, 25g of peanuts, 25g of mung beans, 25g of red dates, 75g of rock sugar and other ingredients. Soak. Before cooking the porridge, the rice should be soaked in cold water for half an hour to allow the rice grains to swell.

This saves the time spent boiling the porridge, and stirring in one direction while boiling will make the porridge taste better.

2. Boil an underwater pot. Boiling porridge in cold water tends to paste the bottom of the pot, and boiling water to cook porridge is the correct way to open it. Because boiling the pot under water when cooking porridge will not be easy to stick, and it will save more time than boiling porridge in cold water, and it will not destroy the nutrients in the rice.

In terms of water volume, the ratio of rice to water is 1:8 is very appropriate, not thick or thin.

3. Heat. When cooking porridge, first boil it over high heat, and then change to low heat and slowly boil for about half an hour, and the aroma of the porridge will be boiled out.

4. Stir. When boiling the pot, stir a few times, then cover the pot and change the heat to low heat for about 20 minutes, and then keep stirring in one direction, this is to make the rice grains full, continue for about 10 minutes until the porridge becomes thick, and then it can be out of the pot.

5. Point oil. About 10 minutes before the porridge comes out of the pot, add a little salad oil to the pot to make the cooked porridge bright in color and smoother in taste.

6. Divide the porridge into boils. Generally, everyone cooks porridge with porridge and ingredients in the pot together, but in fact, the best way to cook porridge is to cook the porridge and ingredients separately, and then boil together for the last 10 minutes, but not more than 10 minutes. The porridge cooked in this way will be more refreshing and will not have a cross-flavored taste, especially for meat porridge and seafood porridge, and the porridge base and accessories should be boiled separately.