Is it better to cook porridge in cold water or hot water

It is better to use cold water to cook porridge, and if you use hot water, the nutrients in the porridge will be scalded.

1. Soaking: Before cooking porridge, soak the rice in cold water for half an hour to let the rice grains 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. Boiling a pot under water: The general consensus is that porridge is cooked in cold water, but the real expert is cooking 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 first, 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. Stirring: It turns out that we cook porridge in the place or stir it to be afraid of the porridge paste, but now there is no worry about 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.

5. Oil: Do you need to put oil when cooking 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.

6. Cooking at the bottom and ingredients: Most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop does not do this. 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 of boiling for a moment, and never more than 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.

Cold water ratio is a little better, hot water is not easy to boil.

Boiling rice porridge is hot water in the pot. Because boiling the pot under water will not stick to the pan easily, and it is more time-saving than boiling porridge in cold water. The most important thing is that after the water is boiled, the chlorine in it has been almost evaporated, so it will not destroy the vitamin B1 in the rice, and its nutrients can be better retained.

When the water is boiling, the rice grains will produce many microscopic cracks on the surface of the rice grains due to the large difference between the internal and external temperatures. As a result, the rice grains will be easier to cook, and the starch will be easily soluble in the soup.

1. Soaking. Soak the rice in cold water for half an hour before cooking the porridge to let the rice grains swell, the advantage of this is that the porridge is boiled to save time, and when stirring, it will follow one direction, and the porridge will be softer and have a better taste.

2. Point oil. Do you still need to put oil when cooking porridge? The answer is yes! Don't be surprised. Add a small amount of 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 very fresh and smooth in the mouth.

3. Heat. Bring to a boil over high heat first, then simmer over low heat for about 30 minutes, don't underestimate the size of the fire, the aroma of the porridge comes from this!

4. Stir. Stirring is 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 and simmer for 20 minutes, start to stir non-stop, continue for about 10 minutes, until it is crispy and can be out of the pot!

5. Cook the bottom and ingredients separately.

The porridge base is the material of the porridge base, boiled separately, and finally boiled together for a while, and never more than 10 minutes, the porridge boiled out is refreshing and not turbid, and the auxiliary materials are boiled to taste and will not be crossed. In particular, meat porridge and seafood porridge should be boiled separately from the porridge base and accessories.

Hot water. Because when the water is boiling, the rice grains will produce pressure due to the large difference between the internal and external temperatures, causing many micro-cracks on the surface of the rice grains. As a result, the rice grains will be easier to cook, and the starch will be easily soluble in the soup.

The nutrition of porridge will be more abundant. If conditions permit, it is best to boil millet porridge with an electric pressure cooker, which can be heated in three dimensions, and the time is shorter, the temperature is constant, the probability of vitamin and fatty acid oxidation is lower, the nutrition is better, and the flavor is richer.

Rice porridge is boiled in a pot under cold water.

After washing the rice, soak it in water for a while, so that the boiled rice porridge is more likely to be soft and rotten.

In addition, the pot under cold water saves time.

My method is generally to boil the water and then put it in the pot, wait until the water boils again, change to low heat and boil slowly. This kind of rice porridge will be thick.

Cook under cold water, because the cooked rice will be fragrant, smooth, soft and thick, if it is hot water, the taste is not very good.

When cooking porridge, it must be boiled in a pot under cold water, so that the rice grains can fully absorb the water, and the porridge will be fragrant, soft and sticky. If you boil the pot under water, the outer layer of the rice grains will quickly stick together, and the middle will not be easy to cook, and there will be a hard heart, which is time-consuming and hurts the stomach.

If you are boiling millet porridge, use hot water to put it in the pot, and if you are boiling rice porridge, you can use cold water to cook it.

It is better to boil rice porridge or cold water pot, you don't need hot water to go to the pot, cold water pot, millet porridge or boiled rice porridge from cold to hot, so that millet porridge will rot faster.

When boiling rice porridge, the rice porridge boiled out in a pot under cold water is sweet, soft and glutinous, and has a good taste.

The market supply depends on the factors that determine the supply of an individual seller: the amount of an item, the inputs used to produce it, the technology available, and the expectations. In addition, the market supply also depends on the number of sellers.

If Ben or Jerry were to get out of the ice cream business, the market supply would be reduced. The supply table shows what happens to the supply as ** changes, when all other variables that determine the supply are constant.

Like the demand curve, we add up the individual supply curve horizontally to arrive at the market supply curve. That is to say, in order to get the total supply at any kind of **, we add the individual supply represented on the horizontal axis of the individual supply curve. The market supply curve indicates how the total supply of an item changes with its ** movement.

The movement of the supply curve.

Suppose the sugar has dropped. How does this change affect the availability of ice cream? Since sugar is an input in the production of ice cream, the decline in sugar makes it more profitable to sell ice cream.

With the exception of **, any change in the factors that determine supply will cause the supply curve to move. Any change in the amount of supply that increases at each level shifts the supply curve to the right. Similarly, any change in decreasing supply at each level shifts the supply curve to the left.

Put simply, the supply curve represents how the supply of an item changes when all other factors that determine supply are constant. When one of these other determinants changes, the supply curve moves.

Boil rice porridge in an ordinary pot and boil the rice in the pot. If using a pressure cooker, mix the rice with cold water.

Let me tell you something different. I boil millet porridge with hot water. It comes out quickly and sticky. Rice porridge is also hot water. This is my experience.

Red rice porridge is better in hot water, non-stick pot boiling, porridge is sweet and delicious.

A pot under cold water, of course.

Are you always in the pot under cold water, or hot water, I feel informed, this is better for cold water pots, I 01

In fact, the best is hot waterIn general, the best soup is hot water, which is also the best. But there is one point, you must soak the rice in advance to cook porridge. First boil the porridge over high heat, and then simmer for 30 minutes, which will save a lot of time, and the rice grains will also produce pressure due to the large difference between the internal and external temperatures, so that the rice grains will crack and produce fine cracks, so that the aroma of the rice will come out.

Therefore, the rice is particularly easy to cook, and the nutrition of the porridge gradually comes out.

Chinese porridge culture.

In China's written history, the trace of porridge has always been with you. The text about porridge was first seen in the Book of Zhou: the Yellow Emperor first cooked the grain for porridge.

China's porridge was mainly eaten 4,000 years ago, and began to be used for medicinal purposes 2,500 years ago. Zhang Zhongjing, a physician in the Han Dynasty, said in his "Treatise on Typhoid Fever": Guizhi soup, which has to be taken for a while, sipping more than one liter of hot gruel to help the medicinal power is a powerful example.

In the Middle Ages, the function of porridge was to highly integrate "edible" and "medicinal", and entered the level of "health preservation" with humanistic colors.

Cooking porridge with cold or hot water is fine. However, hot water can make the rice grains in the pot due to the temperature difference between the inside and outside of the banquet source, and produce small cracks, and the cooked porridge is more fragrant and cooks faster. In addition, when the porridge is boiled for about 20 minutes, you can open the lid and stir the porridge in the pot with a spoon, which can not only prevent the pot from sticking, but also make the porridge more viscous and taste better.

Cooking porridge with cold or hot water can be repentant. However, hot water can make the rice grains produce small cracks due to the temperature difference between the inside and outside when they are put into the pot, and the porridge cooked will be more fragrant and cooked faster. In addition, when the porridge is boiled for about 20 minutes, you can open the lid and use a spoon to stir the porridge in the pot, which can not only prevent the pot from sticking, but also make the porridge more viscous and have a better taste.

1. In fact, it is okay to cook porridge with cold water or hot water, but if you boil the pot under water, you can increase the viscosity of the porridge and the taste will be better.

2. If you want to cook the porridge deliciously, you can soak the rice for 45 minutes in advance, and in the process of boiling, you can add a few drops of olive oil, and the porridge will be more attractive. In addition, you can use high heat at first, and after the porridge boils, remember to turn to low heat and boil slowly, so that the porridge will be smoother and more delicious.