How to make white porridge delicious? How to choose rice?

To make a pot of good porridge, the first thing is to make good rice, I heard that the best rice is Thailand's Golden Elephant Rice, but that rice is so expensive, so I use a little bit of Northeast rice produced that year, this kind of rice is very short, rice stores are sold, well, rice buy back to start cooking, first hit a cup of rice, is the kind of rice cup sent by the rice cooker, generally a cup can eat three people, one person then a third of the cup on the line, wash and put a little water to soak for more than half an hour, it is best to soak it the night before, The next morning, go to boil, so that it is easier to melt, and then go to the pot to boil and then put the rice, remember, be sure to put the rice after the water is boiled, so that there will be a lot of cracks when the cold rice meets the boiling water, the ratio of water to rice is 1:25 to 1:30, I saw 1:1:

17. When the pot is finished, it will turn into rice cereal. Then keep stirring until the rice can roll in the water on its own——— because the rice is heavier than boiling water, so it will sink to the bottom and stick to the pan. You can't be lazy when you stir this process, otherwise the rice will stick to the pot before it is cooked.

Then a very important step, at this time add a little raw oil to the pot (that is, salad oil, if you don't have it, you can use peanut oil), some people say that adding raw oil can prevent the porridge from overflowing, and some people say that after adding it, it can make the porridge taste more fragrant, anyway, it is beneficial and harmless, although it is added. After adding, turn the fire down, adjust to the water can only be slightly boiling, I use an induction cooker, generally adjust to a higher level than the heat preservation on the line, and then cover the lid, boil for about an hour and a half until the rice melts, and stir it often, so that the porridge will be thick, and very smooth. Such a pot of good porridge base becomes, at this time add the prepared meat slices and the like, and then adjust the flavor to become raw porridge, this will be written later, if this is a white porridge, plus a little shredded beef, this kind of side dish is a very good breakfast, drooling!

Let me drink every day, I'm willing, I'm happy to die! I didn't drink white porridge before!

Hehe, everyone has said a lot of scriptures, let me add some tips in practical operation, which I have figured out in the process of making porridge many times, and it is very easy to use First, soak the rice for half an hour. Such porridge is easier to cook. Second, try to put as much water as possible, and turn to low heat after the water boils Third, be willing to spend effort.

After the water boils, stir once every 5 minutes to prevent the porridge from sticking to the pan or overflowing; When you are almost ready to cook to the consistency you want, keep stirring in the pot at least once a minute, and you can turn off the heat after about five minutes. The porridge cooked at this time is not only fragrant with rice, but also moderately thick, and it is easy to clean afterwards. If you want to make porridge with various flavors, just add ingredients to it, but add it at different times depending on whether the ingredients are easy to cook.

For example, leafy green vegetables can be added five minutes before they come out of the pot, and if they are red beans and mung beans, they should be soaked for a long time in advance (or soaked in boiling water) and then boiled with rice. With these tips in hand, you can draw inferences and make delicious porridge :)

I don't know much about the porridge I made today I think it's very good Share it 1 ps: I originally wanted to make preserved egg and lean porridge But because the materials near the school are inconvenient to buy, I changed the main ingredients are rice, spinach, carrots, sausages, fungus Ingredients: peanut oil (what oil is good), salt, pepper powder, chicken essence Put the cooked rice in hot water You can put the carrots in it at the same time Put some peanut oil Then the peppercorn noodles Cook porridge ...

Time to control yourself See what kind of porridge you like to drink I like to drink thick Cook it for about 10 minutes Put salt that. The porridge is very thick, and then put spinach and sausages (spinach is cut longer than the tip of the middle finger, and the sausage is cut into small cubes) and chicken essence is put in at the same time, and then put the fungus in it. Because the fungus has been soaked, don't boil it for a long time (the fungus should also be torn small) 5555555 !!

It's so delicious, try it, it's delicious.

A measuring cup of rice, wash it with water in advance, rinse it briefly, do not scrub, add clean water to soak for half an hour, and then put the washed rice in the casserole.

At the same time, take 8 cups of water from a measuring cup containing large rice, put it in a casserole, add a small spoon of cooking oil to the pot, and weigh it with the spoon that drinks the soup.

Add the lid of the casserole to start cooking, after boiling it over high heat, stir it with a spoon, turn to low heat and continue to cook slowly, remember to open the lid to cook after the pot is boiled, and remember to stir it every once in the process.

In the fourth step, it takes about half an hour to boil the rice grains, and you can see that the rice grains have bloomed, and continue to cook until the rice and water can be blended, which takes nearly an hour in total.

White porridge cooking tips:

1. Boiling white porridge, the ratio of rice and water needs to be mastered, like a little thinner according to the ratio of rice and water 1:12, and a moderate one is a ratio of 1:8, thick porridge 1:

2. When cooking porridge, add a little cooking oil, which can increase the color of the porridge, make it look more beautiful, and the taste will be more fragrant.

3. Don't boil the porridge directly out of the pot, turn off the heat and add a lid to simmer for a while, the porridge will be more soft and glutinous, and the taste is particularly good.

Just enlarge the rice and boil it with water.

Add the right amount of water: the ratio of rice to water is: whole porridge = 1 cup of rice + 8 cups of water Thick porridge = 1 cup of rice + 10 cups of water Thin porridge = 1 cup of rice + 13 cups of water <>

Cook 1 bowl of rice porridge with 4 bowls of water, do not stir excessively. People with a cold stomach are advised to cook porridge with white rice in boiling water, which is good for health.

Rice cooker cooking porridge rice: water = 1:6

Porridge made from porridge without condiments is collectively referred to as white porridge. When I was a child, at home, breakfast was all white porridge with a stir-fry. Porridge made with a wood fire tastes different.

Rice selection: New rice for one season a year.

It is best to choose rice that only produces one season a year. The reason is very simple, the rice of one season a year contains the essence of heaven and earth, and this kind of rice is best to choose new rice, because new rice has more rice flavor.

Most of the no-wash rice sold on the market is thrown away, and the essence of the rice is all in the skin, and there is not much left of this polishing essence, so it is best not to choose this kind of rice porridge.

Rice: no floating dust and no impurities.

When washing rice, you only need to gently pluck the rice grains with your hands to precipitate impurities, and then pour the rice washing water. Do not scrub the rice grains too hard, otherwise the essence of the rice will be lost.

Pickled rice: After washing the rice, add an appropriate amount of oil and salt (peanut oil, salad oil is acceptable) and marinate for 30 minutes, because oil has a much greater ability to absorb energy than water.

When the rice grains are stained with oil, the oil-stained parts can accumulate much more heat than the water temperature in a short period of time, so that the rice grains can bloom quickly after being put into the pot, which is the most critical "key" for boiling porridge.

At the same time, marinating the rice with oil and salt can make the porridge taste smoother.

Boil: Bring to a boil in an underwater pot.

The best water for cooking porridge is piping hot boiling water. The boiling process should be carried out continuously for 90 minutes, and the fire should not be stopped in the middle, and water should not be added, so the water must be added at one time. (The ratio of rice to water is about 1 30).

Heat: between civil and military.

When boiling the porridge, the higher the fire, the better, so that the rice can bloom easily. However, after the porridge pot is boiled, the heat should be adjusted to the temperature between the simmer and the fire, so as to keep the porridge boiling and the soup not overflowing.

If the fire is too big, the "rice oil" on top will be charred and yellow, and the fire is too small to "gelatinize" the porridge.

At this time, between rice and rice, between rice and water, and between rice and the wall of the pot, it is necessary to produce a uniform and gentle, but there is enough strength to collide and friction.

The rice grains will gelatinize little by little, the porridge soup will thicken little by little, and the rice fragrance will seep out little by little.

Pay attention to the problem. 1. Master the heat of cooking porridge: After boiling with a strong fire first, you should quickly turn to low heat, be careful not to let the porridge juice overflow, and then slowly cover the lid and leave a seam, and cook over low heat.

2. Keep stirring to be viscous: keep stirring when boiling on high heat, and reduce stirring when cooking on low heat.

3. It is good to cook porridge with rice under cold water: so that the rice can fully absorb the water, and the porridge will be more fragrant and soft.

White porridge recipe 1Prepare the rice, rinse it 1-2 times, add an appropriate amount of water, and pour it into a pressure cooker. 2.

Then add a teaspoon of cooking oil to the water, stir well, and simmer for about 1 hour. 3.Finally, after cooking, simmer for a while, degas the pressure cooker and then open the lid, and the soft and glutinous white porridge can be completed.

<>1. Use a small pot, a small pot with a diameter of about 14 cm, and hold 9 full of water;

2. Then, put the white rice in the pot. Since the pot is relatively small, reduce the heat to the lowest.

3. Cover the pot and wait for the water to boil, when the water in the pot is boiling, remove the lid.

4. After removing the lid of the small pot, stir the rice in the pot with chopsticks. Even though the water is boiling away by this time, some of the rice will still stick together.

5. After stirring, do not close the lid, and stir the rice in the pot with chopsticks every minute or so.

6. Stir dozens of times each time, the effect of this is to stir the rice. The rice in the white porridge is rotten enough, and the porridge is slippery when drunk.

7. After about 20 minutes, the porridge bubbles in the pot bubble on the pot noodles and are about to overflow the pot noodles. Immediately hold the handle of the pot and remove the small pot from the gas stove.

8. When the bubbles fall, put the small pot back on the gas stove. Then use chopsticks to stir the porridge constantly. Now the porridge has reduced moisture and has become viscous, so it is done to prevent it from sticking to the pan.

9. Now the porridge water is viscous, and the rice is very fine. At this time, the porridge is ready.

10. Add a little salt to taste. Add a few more drops of peanut oil, don't put more oil. Add peanut oil to make the white porridge more fragrant.

Tips for cooking porridge.

Tip 1: Soak before freezing.

Wash the rice, soak it for half an hour, divide it into small packets and freeze it in the refrigerator for 12 hours. You can soak more at a time, this rice can be kept in the refrigerator for about 2 months, and you can eat it as you go.

The secret is to mix 2 meters and water in a reasonable proportion.

The reasonable ratio of rice and water is 1:8 1:10, and the water should be added at one time.

Generally, when cooking porridge, the ratio of rice to water is recommended to be 1:8, which is the ratio of one cup of rice to eight cups of water. The porridge cooked in this ratio tastes just right, and it will not be sticky or thin.

If you want to boil it a little thinner, you can follow the ratio of 1:10 rice to water, which is more suitable for the elderly and children with bad teeth.

Tip 3: Leave the heat off and let it sit for 10 minutes.

Put the frozen rice in boiling water and cook for 10 minutes, if you have time, turn off the heat and cover and let it simmer for 10 minutes, and you will have a pot of smooth and smooth white porridge.

Trick of the trade. After freezing, the tissue of the rice grains is destroyed, and small holes in the shape of bee balls are produced, which enhances the ability to absorb water.

When exposed to hot water, the rice grains will become loose and the starch in the rice grains will begin to turn into a paste, so you can cook a creamy and smooth white porridge in a short time. After turning off the heat, the lid will be stuffy for a while, and it will be completely fluffy and slippery white porridge.

If someone in the family has a bad appetite, you can fill a small box of frozen rice in a fresh-keeping bag in the refrigerator and take it as you go, which is so convenient!

It is especially suitable for those who do not have enough time in the morning and like to eat porridge for breakfast. Put the rice in the refrigerator before going to bed at night, and take it out the next morning and cook it, and it is excellent with multigrains, lean meat, and sweet potatoes.

To cook white porridge, you can first mix the washed rice with oil to increase the fragrance. Secondly, boil water before adding the material. In addition, you should also pay attention to the heat, after the fire is boiled, turn to medium and low heat and boil slowly, so that the porridge cooked is fragrant and glutinous.

You can also add some ingredients such as scallops and scallops to the white porridge to enhance the freshness. Here's how:

Preparation materials: 2 conpoys (large), half a cup of rice, appropriate amount of water, salt, and oilProduction steps: 1. Wash the fragrant rice, soak the conpoy soft and tear it into the rice, and then marinate it with oil and salt for 10 minutes.

2. Put enough water in the pot.

3. After the water is boiled, add the pickled fragrant rice and scallop shreds.

4. After putting in the rice, keep stirring to avoid sticking to the bottom.

5. Bring the fire to a boil.

<>7. The thick white porridge is cooked.

8. Finished product drawing.

A delicious way to cook white porridge

White porridge with lean pork and green vegetables.

Main ingredients: rice, lean meat, shiitake mushrooms, carrots, celery and other green vegetables.

The first step is to cook the white porridge in a rice cooker for later use, and marinate the minced meat with white pepper and salt for a while. Shiitake mushrooms, carrots, celery cut into small cubes, greens and other leafy vegetables and tear them by hand.

The second step, put a small amount of oil in the pot, when the oil temperature is burned to six or seventy, put the green onion segments, fry the ginger slices, fry the minced meat until it changes color, and then put in the prepared diced vegetables to fry the fragrance, and then pick up the green onion and ginger slices and throw them away.

The third step is to put the diced vegetables and minced meat into the white porridge and boil for a while until the porridge is flavorful, and then add the green leafy vegetables to boil, so that the vegetable lean porridge is ready.

Nutritional value of shiitake mushrooms:

1.Shiitake mushrooms are rich in provitamin D, but vitamin C is very scarce, and they lack vitamin A and provitamin A.

2.Mushroom protein contains 18 kinds of amino acids, and among the 8 kinds of amino acids necessary for the human body, shiitake mushrooms account for 7 kinds, and most of them belong to L-type amino acids, with high activity, easy to be absorbed by the human body, and the digestibility is as high as 80%.

3.Shiitake mushrooms contain a lot of glutamic acid and umbelliferosine, mushroomine, and atoneine, which are rare in food, so the flavor is particularly delicious.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.