Consult if it doesn t boil

In addition to wolfberry and red dates, the others are ground into powder and are particularly easy to cook, and they are also very thick when boiled out, so it is best not to add other things, and the effect is not as good as not adding after adding.

I have only eaten it once, I have not cooked it, and it is not cooked.

Among the things I know, except for the lily that can be cooked a little thicker, the others don't seem to be thick anymore, they will only rot. . . There is no way to thicken the water too much.

Also, if you add white fungus, it's very thick, but I don't know if there will be a conflict with these things you put in, and I don't understand the pharmacology.

In our family, we generally use a casserole for those that are not rotten, and after boiling, they are boiled over low heat, and the time has not been calculated, only the time for cooking meat I fixed at half an hour. If you want to boil something thick, such as white fungus lotus seeds, I will scoop it out with a spoon later. Because when it's cooking, it always comes out, and people can't leave.

Usually I don't put sugar when I start cooking, and I put it when it's almost cooked. I don't know if it has anything to do with it. And if this kind of thing can be cooked every other day, it will be quite rotten if it is cooked again the next day, and it will be very thick when it comes out.

Lotus seeds, white fungus, etc. are more difficult to cook, and it will take more than an hour to stew in an ordinary pot, so it is best to use a pressure cooker, wolfberries and dates are easy to cook, and put them last, otherwise they are easy to rot. You can refrigerate the soup in the evening and scoop it out every morning to warm it up.

The fact that the lotus seeds are not rotten may be related to the quality, and if the lotus seeds are aged every other year, the possibility of not being cooked is relatively large. In addition, lotus seeds can only be soaked for a short time (about ten minutes) or do not need to be soaked, and the lotus seeds may not be boiled because the soaking time is too long, and it may also be related to the sugar being put too early.

Yes! Add the appropriate flour water.

Try replacing the lily with lily powder.

If you don't boil the water, what to do.

I am a life teacher Xiaocai, I have served more than 1,000 people, I am happy to serve you, do not boil water, the common reason is that the power supply voltage is too low, the indoor power line or plug socket is not in good contact, and it should be ruled out first. Then check whether the electric heating pipe is seriously fouled, whether the contact between the base and the power plug holder of the pot body is seriously bad, etc. If the electric heating pipe is fouled, you can scrape it with a knife first, and then polish it with fine sandpaper.

If the contact between the base and the power plug holder of the pot body is seriously poor, you can first remove the oxide layer and dirt of the contact piece and contact of the plug holder, and then correct its shape to make the contact between the two close and good. Dear, I hope mine can help you!

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. 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? You must 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 in order to be afraid of the porridge boiling the bottom, but now there is no worry about cooking 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. 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 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.