What is the way to have a delicious porridge in a simple way

Porridge name] Mung bean porridge [Raw materials] Appropriate amount of mung beans 100 grams of northern japonica rice [**] "Puji Fang" [Production process] Wash the mung beans first, then soak them in warm water for 2 hours, then put them into a casserole with japonica rice, add 1000 grams of water, and cook until the beans are rotten and the rice is thickened. 【Usage】Take 2 to 3 times a day, and it can be eaten frequently as a cold drink in summer. 【Avoidance】People with spleen and stomach deficiency and cold diarrhea should not eat, and generally should not eat in winter.

Features】 Clearing heat and detoxifying, quenching heat and quenching thirst, reducing swelling and lowering lipids. May prevent arteriosclerosis; It is suitable for coronary heart disease, heat stroke, heat and thirst, sores, boils, food poisoning, etc.

Wow! The guy said it was complicated! Slowly boil out the porridge, no matter what kind of porridge it is, it will be delicious! o(∩_o...Ha ha.

Boiling water to a higher temperature will produce a carcinosubstance, the dietary fiber in the food is gone, vitamins and some nutrients needed by the human body will decrease geometrically in a long time of boiling, and finally it is almost the same as boiling a pot of paste, so cooking porridge should not be too long. The correct method is 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: a. Cook porridge to save time; b. When stirring, it will turn in one direction; c. The porridge crisp boiled out 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 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 stirring non-stop 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. 6. Cook the bottom and ingredients

Most people are accustomed to pouring everything into the pot when cooking porridge, but a century-old porridge restaurant 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 to boil for a while, 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. Just don't cover the pot.

Pork porridge Preserved egg and lean pork porridge.

Porridge is nutritious, easy to digest, is a kind of home-cooked food suitable for all ages, how to cook porridge to be fast and delicious.

If you want to cook porridge soft and glutinous, you must have enough time to boil slowly, the short is forty minutes, the long one has to be an hour, or even longer, which is time-consuming and laborious.

Nowadays, people like to use an electric pressure cooker, put all the ingredients into the pot at once, and operate according to the set program, which can also cook delicious rice porridge. I like to cook porridge in the traditional way, and I can add some ingredients to the pot at any time according to my taste.

I cooked a lot of porridge, and slowly summed up some small experiences, and I could cook a variety of delicious nutritious porridge in a relatively short time.

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.

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.

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.

Simple, easy to make and delicious to strengthen the spleen and stomach - ** porridge.

Yam porridge 60 grams of raw yam and rice. Peel the yam and cook it with rice to make porridge and eat it for breakfast. It has the effect of strengthening the spleen and kidneys, and is suitable for dizziness, tinnitus, insomnia, dreams, loss of appetite, loose stools and other visceral dysfunction.

Yam lotus seed porridge 50 grams of lotus seeds, 50 grams of yam Qibo, 100 grams of glutinous rice. Lotus seeds, yam mashed, and glutinous rice in the same pot, add water to cook porridge, eat twice in the morning and evening, once every other day, 10 days for a course of treatment. Yams, lotus seeds, and glutinous rice nourish the qi and nourish the stomach yin.

If the spleen and stomach are replenished, the central qi will be vigorous.

20 grams of yam jujube porridge, 10 grams of jujube, 20 grams of yam, 50 grams of japonica rice, appropriate amount of brown sugar. Method: Remove the pit of jujube, cook it into porridge with Poria cocos, yam and japonica rice, and add an appropriate amount of brown sugar to taste.

It is divided into 3 times with meals. It has the effect of strengthening the spleen and stomach, infiltrating dampness and stopping diarrhea, and can be eaten often by people with spleen and stomach qi deficiency, lack of food and loose stools, and fatigue.

Dried ginger porridge Ingredients: 3 grams of dried ginger, 3 grams of galangal, 60 grams of japonica rice.

Preparation method: first fry the dried ginger and galangal to extract the juice, and then add the japonica rice and cook it into porridge.

Dosage: 1 dose in the morning and 1 dose in the evening.

Efficacy: Warms and neutralizes the stomach, dispels cold and relieves pain. It is mainly used for the treatment of spleen and stomach deficiency and coldness, cold pain in the abdomen and abdomen, vomiting and hiccups, vomiting of water, and diarrhea with bowel sounds.

Mulberry porridge Mix boiled rice porridge, millet porridge, cereal porridge and other white porridge with mulberry grains and mulberry juice. Laxative, nourishing the stomach, cooling away heat.

Porridge with two treasures.

Ingredients: 60 grams of raw yam, 60 grams of raw rice, 24 grams of persimmon.

Preparation: First wash the raw yam and raw rice with water and pound them into fine grains, then put them in a clay pot, add an appropriate amount of water to cook porridge. Then wash the persimmons, chop them with a knife, mix them into the porridge and dissolve them, and wait for warm eating.

Quiet Jingxiang effect: This porridge yam is like jade, and the rice is like a pearl and gets its name, which has the effect of clearing the lungs and nourishing the spleen, nourishing yin and invigorating qi.