What does it mean when porridge is too thin

It contains more water, and it is relatively thick. Used elsewhere there are: to describe the appearance of less such as rare, rare. Describe the distance between things, as wide as the earth, sparsely populated. It is used in front of an adjective to indicate that the degree is as deep as loose and sparse.

From a chemical point of view, it's too little solute, and to put it simply, it's less rice and more water in a bowl.

Thin: The encyclopedia reads: The concentration is small and contains a lot of water, as opposed to "thick": thin. Material. Release.

If you put it here, there will be more water and less rice.

Here, there is more water and less rice.

If you put too much water, it means that it is not thick.

The porridge and water are clearly visible.

1. Soak in advance.

In fact, if you can soak the millet for half an hour before cooking, so that the rice grains of the millet absorb water and expand, it will not only be easier to cook when cooking, but also make the millet porridge more crispy.

2. Boiling water pot.

Many people's habit is to pour water and millet directly into it, and then cook millet porridge, but they will encounter the problem that millet will be easy to paste the bottom, which is due to the cold water pot, some millet will stick to the bottom of the pot and then be burned, with a mushy taste, such millet porridge naturally tastes not good. And in the pot of boiling water, the water is constantly boiling, so naturally there will be no such problem.

3. Cook slowly.

We are boiling when the pot is boiling, so we don't need too much fire to heat the water, but as long as it maintains its temperature, so the use of the guy after the millet is put down is also a way to save energy and cook the porridge more viscous, and use low heat to boil, there is also an advantage, that is, it can achieve a juice collection effect, so that the millet grains are crispy.

It's just that there is too much water, and the porridge and water can be clearly seen.

If you put too much water, it means that it is not thick.

Dude, are you a foreign daughter-in-law, don't you ......It's just that there is more water and less ......

In another case, there may not be much water, but if you put multigrains and cook them for too short a time, you will feel that the water and the grain are not well integrated

The separation of water and rice is mainly divided into the separation of water and rice when it is just done and the separation of water and rice for a period of time after cooking. Different situations have different ways to deal with them. 1. If it is separated from water and rice when it is just done, there are two possibilities:

1.Too much water, too little rice, the colloidal body of the rice after boiling is not enough to thicken the water, so the water and rice are separated. Workaround:

Add a little black rice and continue to cook until thick. 2.Rice is not cooked When the rice is not cooked, does not swell, or swells less, it will cause too little colloidal spillage in the rice, which will cause the water to separate from the rice.

Solution: Boil the rice for a period of time until all the colloids in the rice are boiled out. 2. If there is a separation of water and rice within a period of time after cooking, there are also two possibilities:

1.After standing for a period of time, the main reason for this situation is also because there is less black rice, after the porridge is cool, the colloids in the porridge will expand and shrink the phenomenon, and the colloidal cold shrinkage leads to the separation of water and rice, and there are also precipitation that leads to the separation of water and rice. Workaround:

Add a little black rice and continue to cook until thick. If you precipitate, there is no way to solve it. 2.

After a long time of stirring, the water and rice will be separated, and the colloids of the black rice will be destroyed for a long time, resulting in the separation of water and rice. Solution: Do not stir for a long time after the porridge is ready.

How to make black rice porridge: Ingredients: 150 grams of black rice Seasoning:

15 grams of red granulated sugar Production process: 1. Wash the black rice, soak it in cold water for 3 hours, remove it, and drain the water. 2. Add about 1500ml of cold water to the pot, put the black rice in, first boil over high heat, and then switch to low heat and boil for 1 hour.

3. When the porridge is thick, add brown sugar to taste, and cook for a while before serving.

Well, in fact, the more viscous porridge in our high school may be due to the fact that some of the stickiness of the rice grains is fully cooked when cooking, and the reason why it is possible to present it should be more viscous if it is not moved.

But even if the porridge is viscous, we must use chopsticks or spoons to stir it when we drink, so that stirring may break some of the original viscosity, so that some of the more viscous porridge will become a thinner soup, well, mainly because we destroy the viscosity of the porridge in the process of stirring.

If there is food qi and food accumulation, you need to take stomach and digestion tablets three times a day, four tablets at a time, and the situation will improve after three days.

There will be our saliva on the spoon or chopsticks, and there is salivary amylase in the saliva, which will break down the starch, and the porridge will become thin after a while. It is a reason to eat one meal and the next meal will become thin when you eat the usual starch-thickened dishes.

This problem is very easy to solve, you see the porridge sold in the market outside, the reason why they don't precipitate is because there are some starch and other things in it, so the hunter is adhered to it, they will not sink easily, but they make their own porridge, that is because nothing is added in it, because the weight of the rice grain itself is well, the floating power of the blue water is larger, so say um, you put it for a while, he will precipitate, this is a very normal thing, It's like you said a lot of things, such as juice and the like, after a long time, after placing it, then it will slowly sink to the bottom of some juice residues, and then the top will be um, only the green fruit remains, the reason why it is said that this is a precipitation, and then caused, phenomenon.

The thickening of boiled porridge is caused by the expansion and disintegration of starch grains contained in ingredients (such as rice, beans, etc.) after heating and absorbing water, releasing starch molecules, and this process becomes the gelatinization of starch. Since starch is a long chain structure, it is easy to get entangled, so it appears that the porridge has thickened. In the same way, porridge becomes thicker after cooling, which is due to the slowing down of molecular thermal movement and the more serious entanglement of starch molecules due to the decrease in temperature.

When stirring the porridge, the large chain-like molecules of starch inside tend to be in the same direction with the action of the shear force of agitation, so the entanglement between the molecules is weakened, so the viscosity of the porridge decreases from the macroscopic level, that is, it becomes thinner.

Eight treasure porridge has starch added to it, which is thickening. This makes this eight-treasure porridge appear very viscous, but it can be canned and shipped without delaying the manufacturer for too long, but the really viscous porridge takes a lot of time to boil, so when the starch melts away, the original thick eight-treasure porridge will become thinner, in fact, most of the porridge that is not takeaway will use this method, this is what a friend of mine who is engaged in catering told me, and he also said that the kind of takeaway Cantonese porridge, In fact, the rice grains are cooked first, then put into a blender, beaten into rice flowers, and then poured into the rice soup, boil for a while, add some ingredients, and it becomes a bowl of so-called Cantonese porridge.

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Use a thickener or add unsweetened lotus root powder to thicken the porridge.

The rice is sinking, just stir it with a spoon.

"Thick" means: the concentration of the liquid is large; There are many and dense things. The meaning of "thin" is that the distance between things is long and the gap is large, which is opposite to "dense"; If the concentration is small and contains a lot of water, it is the opposite of "thick"; Few; It is used in front of adjectives such as "rotten" and "loose" to indicate the degree of depth.

1. The coastal areas are economically developed and densely populated.

2. At one point, diners have developed the habit of adding flour to the soup, making it thicker and thicker, so much so that when they want a bowl of "authentic" clam chowder, they have such a thick bowl of soup in mind.

3. The stars are twinkling, as brilliant as in the desert sky, and the Milky Way is dense and bright.

"Thin" to form a sentence: 1. When you enter the vegetable field, you see, the ground is dirty and wet.

2. After he finished reciting, there was a burst of applause.

3. The air on the top of the mountain becomes thinner.

The reason why the porridge is sticky is boiled, not because of what is put in. Generally, takeaway porridge will be filled with millet, yam, glutinous rice and corn grits, etc., which can make the porridge thick and nutritious. If we talk about additives, some restaurants may add some starch, alkali, xanthan gum, etc.

If you want to make porridge thicker, the boiling process is crucial. Generally, porridge needs to be boiled in a pot under cold water, and some ingredients need to be boiled in hot water. Whether it is cold or hot water, you need to boil the pot over high heat first, and then turn to medium or low heat to boil until the porridge is ripe.

In addition, the ratio of rice to water is also crucial, only the right proportion, the porridge will be viscous.

As for the proportion, it depends on how much porridge you make, and in general, you don't need to put too many ingredients, you can decide the amount of ingredients according to the amount of water. The porridge sold in some shops may have xanthan gum added, and some have guar gum or corn sugar gum. Just add a little bit and a large bucket of porridge will become very sticky.

However, adding these things is allowed by the state and will not be excessive, so everyone can eat it with confidence. Most merchants make their own porridge and rarely add these things. The reason why these are added is mainly to thicken, and eating them is not harmful to the body.

Millet porridge. If it is left for a long time, it will precipitate, and when it is high, it will stick together, and once it is a long time, it will be separated from the water and rice. It's okay to warm it up when you eat it again.

So let's take a look at how to boil millet porridge.

How to boil millet porridge will not separate water and rice:

1. The choice of millet: choose the newly produced millet of the year, the color is golden, and the color of the aged millet is light and white.

2. The ratio of millet to water is 1:10 relatively thick, and I like to drink a thin 1:20, generally using 50 grams of millet, 1000 grams of water, and 6 gray dates.

20 goji berries boiled.

3. Wash the millet and put it into the pot of boiling water, it must be boiling water, stir with a spoon, cover the pot after boiling again, turn the pot to low heat and cook for 10 minutes.

4. Stir, stir with a spoon in one direction every 3-5 minutes, and continue to cook for another 20 minutes. Stirring in one direction is a very important action for millet porridge to boil out viscosity and rice oil, one is to prevent the bottom of the pot from sticking, and the other is to make the millet porridge thicker and produce rice oil.

Millet porridge. 6. Boiled millet porridge with other ingredients is more nutritious. Add red dates: Wash the red dates and cut them in half, put them in the pot with millet, turn off the heat and put in the wolfberry wide and let them simmer for 5 minutes before opening the lid. Sweet potatoes and pumpkin are good pairings when boiled.

The method of boiling millet porridge into thick porridge.

1. Don't rub hard when cleaning: When cleaning millet, Yin Qiao Sakura can wash off the bran and wash off the rice oil, which will affect the taste of the porridge.

2. Don't soak millet for a long time: Soaking millet for a long time will also cause the loss of rice oil, the stratification of rice and soup, and affect the shape of porridge.

3. Don't add alkali to millet porridge: Many people like to add alkali when cooking porridge, because millet itself is alkaline, adding alkali will increase the alkalinity of millet porridge, affect the whole taste, and at the same time, destroy the nutrients of millet porridge.

4. Cooking method of millet porridge: It is best not to use a pressure cooker to cook millet porridge.

Add about 60 warm water to the pot, then add millet. Then bring the heat to a boil, then turn the heat to the lowest, cook for another 10 minutes on low heat, turn off the heat and simmer for 5 minutes, and then you can get out of the pot.

The reason why the millet porridge will become thinner after a long time is because the line notices that with the millet porridge for a long time, the rice grains of the millet porridge will gradually absorb water and precipitate to the bottom of the bowl, so that when you drink the porridge, only the water will be left, and only the millet grains can be seen at the end.

If you don't boil the ridge Biyan when Hui Jian is boiling until it is very ripe, it will become thin after a while, and there will be water Sakura. The porridge must be thickened so that it will not become thin.

Because the rice porridge will solidify after it is placed, if it is a very thin porridge brother, there will be water on the upper layer, and the rice grains will only sink below If you say that you find that the porridge has become thinner, it must have deteriorated at that time, are you satisfied with the above? Old Qingzhao.

Why does porridge become thinner over time? Because the rice porridge will solidify after being placed in the circle, if it is a very thin porridge, there will be water in the upper layer, and the rice grains will only sink below If you say that you find that the porridge has become thinner, it must have deteriorated at that time.

That's because of millet porridge. He's already diluted on its own, and if you put more water in it, it will make it even more desirable.

Summary. Hello <>

Why does the very thick porridge become thinner when stirred? This actually involves a physical phenomenon – a change in shear force and viscosity. When we stir the porridge, we are actually exerting a certain shear force, and this force will cause the molecules inside the porridge to be constantly disturbed, which will cause the viscosity to decrease, resulting in a thinner consistency.

In addition, it is also necessary to take into account the influence of temperature, when the porridge is heated, the molecular movement inside the porridge will intensify, and the viscosity will decrease faster.

Why does very thick porridge become thin when stirred?

Hello <>

Why does the very thick porridge become thinner when stirred? This involves a physical phenomenon – changes in shear force and viscosity. When we stir the porridge, we actually apply a certain shear force, and this force will make the molecules inside the porridge constantly disturbed, so that the viscosity decreases and the consistency becomes thinner.

In addition, it is also necessary to take into account the influence of temperature, when the porridge is heated, the molecular movement inside the porridge will intensify, and the viscosity will decrease faster.

Viscosity refers to the degree of difficulty with which molecules move relative to each other inside a liquid or gas. The higher the viscosity, the more difficult it is for the molecules to move relative to each other, so the liquid or gas will be less fluid and more consistency. Shear force refers to the relative sliding of molecules by forces in different directions.

For example, when we stir porridge with a spoon, the force exerted by the spoon causes the molecules inside the porridge to slide relative to each other, and this force is called shear force. In general, when the viscosity decreases, the consistency becomes thinner. The application of shear force can cause the molecules inside the porridge to slide relatively, so that the viscosity will drop like a rotation, resulting in a thinner consistency.

In addition, temperature also has a great effect, and the heat energy will increase the intermolecular movement, and the viscosity will decrease faster. <>