How is porridge stewed, and how is porridge cooked?

Soaking: Soak the rice in cold water for half an hour before cooking the porridge to allow the rice grains to swell. The advantage of this is that the porridge is boiled to save time, and when stirring, it will turn along one side, and the porridge will be crispy and delicious.

Boiling water pot: Everyone generally agrees 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.

Heat: Bring to a boil over high heat, then turn to a simmer and simmer for 30 minutes. Don't underestimate the size of the fire, where the aroma of the porridge comes out.

Stirring: This is to "thicken", that is, to make the rice grains plump and crispy. 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.

Oil: Do you 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.

Divide the bottom and ingredients: Most people are used to pouring everything into the pot when cooking porridge, but the 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.

The porridge boiled out in this way is refreshing and not turbid, and the taste of everything is boiled out without flavor. In particular, when the adjuncts are meat and seafood, the porridge base and the adjuncts should be separated.

Precautions. Rice is divided into glutinous rice, japonica rice and can rice according to its viscosity. Japonica rice has thick and short grains, soft taste, and there are varieties such as Northeast rice, pearl rice, and crystal rice.

Japonica rice is rich in starch, protein, vitamins and trace elements, which have the effects of strengthening the spleen and stomach, nourishing the body and qi, and strengthening the muscles and bones. Its rice quality is less swollen and sticky, and cooking porridge is the most nourishing.

Wash the small intestine and set aside, put the washed rice in the pot and add water to boil, see that it is boiled and put it into the small intestine, simmer for a while after boiling on high heat, add a little salt, and coriander (personal practice).

Simmer slowly with a brush pot. It's very fragrant and delicious.

Cooked rice porridge: 1. Soak the dry rice in water and turn a lump of dry rice into rice grains.

2. Then bring a pot of water to a boil.

3. Drain the water of the dry rice, then pour the rice grains into a boiling pot and cook for about 15 minutes to become a sticky porridge.