How to make porridge delicious, how to make porridge the best

How to cook porridge to be delicious.

1. Soaking. Soak the rice in cold water for half an hour before cooking the porridge to allow the rice grains to swell. The advantages of this are: 1. Boil porridge to save time; 2. When stirring, it will turn in one direction; 3. The porridge is crispy and has a good taste.

2. Boil an underwater 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.

3. 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. Stir. It turns out that we cook porridge or stir it here because we are afraid of the porridge paste, but now we don't have to worry about boiling 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 stirring continuously for about 10 minutes until it is crispy and thick.

5. Point oil. Do you still 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.

Drinking porridge in winter pays attention to three things.

In winter, if you have a bad stomach, drink boiled porridge.

Usually cooking porridge, everyone likes to boil porridge to a mush, thinking that this kind of porridge is the most nutritious and easy for people with weak spleen and stomach to absorb. Because the nutrients such as vitamin B group contained in the porridge are water-soluble nutrients, after the porridge is boiled to a thin extent, it is beneficial to the absorption of nutrients in the porridge for patients with indigestion, poor spleen and stomach, or patients who can only eat liquid food after surgery. If you want to improve the nutritional value of porridge, you can match different foods according to the different objects of porridge to improve the nutritional value of porridge.

Diabetics. We all have the experience of drinking a bowl of white porridge in the morning to go to work or school, and we can always stay full for the first two hours, but at about ten o'clock, our stomach starts to growl.

This is not because porridge is not nutritious, but because white porridge has the characteristics of promoting digestion and easy absorption, so the body's blood sugar will rise quickly, and it can show sufficient energy in the first two hours of the morning. However, there is no such trouble when drinking oat germ rice porridge, oat germ rice can effectively control blood sugar, even diabetics do not have to worry about a sharp rise in blood sugar after drinking porridge.

Men and women love to eat porridge.

A delicious way to boil porridge

1. Soaking. Before the rice is put into the pot, it should first be soaked in cold water for half an hour, which can make the rice grains swell, if you not only save the time of cooking porridge in the future, but also make the porridge taste better.

2. Boil an underwater pot.

Do you cook porridge in a pot under cold water, because this can make the rice in the pot for a long time, so it cooks quickly, in fact, this is not the case, and the water is boiled and then the rice is the better way. The rice in the pot under cold water is easier to stick to the bottom of the pot or even paste because it can't float, while the rice in the pot under boiling water will always turn up and down with the boiling water, so it will not stick to the bottom, and it can also make the porridge more viscous.

3. Heat and stir.

Boil the water over high heat, then put the rice in it, boil it again and turn to low heat, simmer for 30 minutes, don't underestimate the conversion of the big and small fire, this is how the rice fragrance is emitted.

And stirring is also very important, you need to cooperate with the heat, put the rice into the boiling water will have a short "cooling-off period", this time we have to keep stirring, until the water boils again, cover the lid and simmer until the 20th minute, open the lid and keep stirring in one direction, keep stirring for about 10 minutes, this step is to "thicken", that is, to make the rice grains full, the grains are crispy.

4. Point oil. You have to put oil in the porridge, of course! When the porridge simmers until the 10th minute, add a few drops of salad oil and you will find that the porridge is not only bright in color, but also very silky in the mouth.

Cooking porridge is simple, but there are tricks to follow. The key lies in the preparation of the ingredients and the heat of the boiling. Below we introduce the experience of some professional pastry chefs to our readers, which may help you get twice the result with half the effort.

1. About raw materials:

The range of choices is huge, this season fresh millet, stick residue just on the market, chestnuts, sweet potatoes, red dates, water chestnuts, yams, lotus root is also the right time, you can also add all kinds of rice, red beans, cloud beans, white fungus, raw peanuts, melon seeds, dates, raisins, lotus seeds, lilies, almonds, cinnamon meat, walnut kernels, pine nuts ......Pay attention to the order of putting the pot in the pot, and put the ones that are not easy to cook first, such as beans and starchy raw materials; The lotus seed must first remove the bitter core; Raw almonds and walnuts are best soaked and peeled to remove the bitterness before putting them in the pot; Put in raw peanuts, lotus roots, lilies, etc. when they are almost ripe to maintain the crisp feeling; Barley kernels (also known as sago) should be soaked until shiny before being cooked, because they are well cooked, so they don't need too much heat, and they can be put in a few minutes before cooking.

2. Before cooking, it is best to put enough water at one time, grasp the ratio of water and rice, and do not add water halfway, otherwise the porridge will be diluted and thin, and the viscosity and rich fragrance will be greatly reduced.

3. When cooking bean porridge, the beans must not be soaked in water in advance, otherwise it will not be possible to cook them; Before putting the rice, wait for the beans to boil and mix it with cold water several times, and the beans will be easy to bloom after "excited" a few times. After that, put the rice in.

4. When cooking vegetable porridge, you should put salt, monosodium glutamate, chicken essence and other condiments after the rice porridge is thoroughly cooked, and finally release the raw vegetables (do not blanch), so that the color of the vegetables will not change and the nutrition will not be lost.

There are also many recipes on sale in the supermarket, so you can buy one and learn it yourself