What do you need to put when you want to make porridge taste better?

You can put brown sugar, so that the porridge will taste sweeter.

1: The purpose of adding alkali is to prevent the porridge from becoming sour, after all, there will be acidic substances in the boiling process, and alkali will play a neutralizing role. But don't add too much, just a little.

If too much will affect the taste. 2. Note: It is best not to put the aluminum pot, because it will corrode the aluminum pot, and the harm of aluminum ions to the human body is permanent, so you must remember it. ‍‍

Put lobster, you can taste seafood, and you can also drink porridge to nourish your body. Cooking lobster porridge is actually not complicated, a few days ago the local tyrant friends invited to dinner, actually ordered the dragon sashimi, I hesitated again and again, applied for lobster head and tail packaging, actually got a unanimous vote, look at the usual accumulation of some character is more important. So when I went home, I made a pot of lobster porridge for supper, which was unanimously praised by my family.

Longan is a nourishing ingredient, and the mother is deficient in the heart and blood after giving birth, so eating longan porridge is a good choice, which can replenish qi and nourish blood and calm the nerves. Therefore, longan porridge has a good effect of nourishing qi and nourishing blood. Barley is often known for its very good, beautifying effect, because it contains vitamins and minerals that can help digestion and promote metabolism.

There is also a common thing that people don't know, barley porridge also has a good ** effect on dizziness and sweating.

Put some alkali, so that the porridge will be cooked in this way, and the rice grains will stretch out very long and softer.

It's preserved eggs. Peel and crush a preserved egg. Mix with the rice and crush.

Mix the preserved eggs and rice evenly. Then go and cook as usual. Not only will it become thick, but it will also have a unique egg aroma.

The color does not turn black, and it is absolutely delicious.

Many natural ingredients are still relatively healthy. For example, an appropriate amount of oats, glutinous rice, yams, millet, corn grits, a few drops of cooking oil and the like can make the porridge thicker and richer in nutrients.

To taste a little better, put white fungus and lotus rice will be better, white fungus will be fused with porridge, and when you eat white fungus again, it will be very lubricated, lotus rice itself has a glutinous feeling, mixed with porridge and not greasy, the taste is also very good.

Red date porridge. As we all know, jujube itself is a good product for nourishing blood, and women have three jujubes a day, which can nourish their beauty and stay young forever, but the effect of jujube is not only to nourish blood, beautify the face, but also calm the nerves. Therefore, putting a few red dates in the porridge can have the effect of moisturizing the skin.

When cooking porridge, add some sugar to make the taste sweeter, and put some baking soda to make the taste more sticky.

If you want to have a better taste when cooking porridge, you can put a little glutinous rice or brown sugar.

I love porridge very much, I have loved it since I was a child, but in the past, I drank white porridge with brown rice, as if I drank large white rice porridge after elementary school. After saying this estimate, the little friend doesn't feel anything, it's okay, let's talk about delicious porridge. After work, because it is a Cantonese restaurant, the first time I drank preserved egg and lean porridge, as you said, there was a feeling of surprise, it turned out that preserved eggs are not a way to eat cold dressing, porridge is salty and fresh, supplemented by a small thin crispy, wow, it is really not enough to drink a bowl of wine.

When boiling porridge, put a little alkali, the gelatinization effect of rice is good, the taste is good, and the rice is full of flavor.

When I boil the porridge, I put some lard in it, so that the porridge will taste better.

You can soak the raw rice for a while first, and when you cook it, add more water.

The rampage is that I put it in the ten years when I talked about you and Norrie is hot, and the taste of boiling is better, but there is still a kind of term that is too hot, dig it out and say that the taste is good, and there is a fragrance, and if you boil it for a longer time, it will be good to boil it out.

For porridge, it may become a must-have soup on the table every day. We also worry about what to eat every day, and what soup to drink is also a very important part of it.

For ordinary people, the porridge they drink every day is nothing more than corn porridge, millet porridge, gnocchi and other common three kinds of porridge, but the types of porridge are not simple, just burn and bury these three things, in fact, porridge can be divided into many types, but for ordinary people, the most common drink is also the simplest.

There are many types of porridge we drink in restaurants outside, such as preserved egg and lean pork porridge, mung bean porridge, rice porridge, lily porridge, white fungus porridge, lotus seed porridge, eight-treasure porridge and so on.

If I'm not busy in my spare time, I'll try to make 1 or 2 of the above two drinks. Among them, eight-treasure porridge and mung bean porridge are the two kinds of porridge I often make, because the ingredients of eight-treasure porridge are relatively rich, and it tastes particularly chewy, and mung bean porridge clears heat and reduces fire, which is also very beneficial for people who are easy to get angry, so in the hot summer, mung bean porridge can not only relieve the heat, but more importantly, it makes people feel particularly comfortable to drink, and mung beans are also very dense to eat.

In winter, I will also make some yam and lily porridge to eat, yam, relatively mild, eating is also very good for digestion, in fact, now most people pay attention to health, eat more food that is beneficial to the body is also very good, so the ingredients added to the porridge are also quite particular, to pay attention to the appropriate matching, put together will have a good effect.

I don't know what kind of porridge you like to drink, do you like to drink sweet porridge or salty porridge? Whether you like to drink rice porridge or like to drink millet porridge, it is completely determined by personal taste, no matter which kind of ingredients you choose to boil porridge, the fundamental purpose is to drink it to make yourself feel comfortable, which kind of porridge we choose is delicious It also depends entirely on the combination of ingredients and the time of boiling, the way and the effect of boiling.

Anyway, I prefer to drink mung bean porridge and eight-treasure porridge, which may also be determined according to personal taste, which kind of porridge you like to drink, you can also decide according to your usual habits or hobbies. I don't make any judgments, but as an ordinary family, millet porridge, corn porridge and gnocchi are the three main types of porridge that are commonly drunk. In your spare time, you can try to make some relatively complex and nutritious porridge to drink, and it feels quite good to drink such porridge occasionally.

1. If you want to be good, put red dates in the porridge.

Ingredients: 1 cup of glutinous rice, 10 red dates, 8 cups of water, 75 grams of rock sugar.

Wash the glutinous rice, add 8 cups of water and soak for 20 minutes, move to the stove and boil, and change to low heat to cook porridge.

Wash the red dates, soak them in water to soften, put them in the porridge and cook them together, and add rock sugar to taste, and then turn off the heat and serve them until the dates are soft.

2. If you don't have insomnia, add white lotus to the porridge.

Ingredients: 1 cup of round glutinous rice, 150 grams of lotus seeds, 8 cups of water, 112 grams of rock sugar.

Wash the round glutinous rice, add 8 cups of water and soak for 20 minutes, move to the stove and boil, change to low heat and cook until the rice grains are cooked and soft.

Wash the lotus seeds, put them in the porridge and cook them together, and add rock sugar to taste, and when the rock sugar melts, you can turn off the heat and serve.

3. Waist soreness and kidney qi deficiency, boil porridge and put chestnuts.

Ingredients: 50g chestnut kernels, 100g japonica rice, 1 tablespoon (15g) rock sugar.

Blanch the chestnut kernels in boiling water for 2 minutes, remove and drain.

Chop the blanched chestnut kernels with a knife.

Wash the japonica rice, put it in the pot with the crushed chestnut kernels, add 1000ml of water, boil over high heat, turn down the heat and simmer.

After the chestnut porridge is boiled on low heat for 1 hour, when the porridge is thick, add rock sugar to taste, and cook for another 5 minutes before eating.

What is good to put in porridge? Listen to me, if it is a refined grain, such as rice or a natural pot, if it is a coarse grain porridge, it is better to put alkaline noodles, in fact, in principle, alkaline noodles and baking soda are the same thing.

Under normal circumstances, we generally add edible alkali when boiling porridge, such as when making rice porridge to make it more viscous. Indeed, edible alkali can promote starch water absorption and gelatinization, promote the dissolution of gluten in the outer layer of starch grains into water, make porridge cook faster, and make porridge taste more viscous, but there is a problem with this is that it will lose the B vitamins in the rice, and most of the B vitamins will be lost, so the result of this is that although the taste is good, the nutrition is not good!

However, isn't there any good way? Of course not, you can soak the rice and put it in the crusher and boil, so that the starch will also be gelatinized quickly, and the viscous porridge you want can be easily obtained, if you like to drink preserved egg lean porridge, you can also put in delicious lean meat (note that it must be blanched in advance) and preserved eggs after the porridge is almost boiled, and put a little chives before it comes out of the pot, that taste, not too delicious!

Coarse grain porridge has a lot of substances that the body can't digest and absorb, such as delicious corn porridge, which contains compound niacin, which the body can't digest and absorb, and at this time add a little baking soda, it will be quickly digested and absorbed, so what are you waiting for? Be sure to add, in addition, there are many beans or coarse grains that are not willing to be cooked, and some alkali should also be added appropriately to help cook better, so that nutrients that are not conducive to the body's digestion can become substances that the body can digest.

In fact, baking soda and flour soda are the same thing, but we had better pay attention to one point when cooking, and the flour soda may be the kind we use for fermentation and its effect is a little more powerful than baking soda, so we should pay attention when using it.

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 right way to do it 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. 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 stirring 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 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.

You can put millet, soak the rice for more than half an hour, and then boil it over low heat.

To put mung beans, you have to boil the mung beans first, and then cook the rice.

If you want to be good, put red dates in the porridge.

If you don't have insomnia, add white lotus to the porridge.

Waist soreness and kidney qi deficiency, cook porridge and put chestnuts.

The heart is weak and the qi is insufficient, and the porridge is added with longan meat.

Dizziness and hyperhidrosis, porridge with barley.

Moisten the lungs and relieve cough, add lilies to the porridge.

Cool off the heat and detoxify, often drink mung bean porridge.

The black hair also tonifies the kidneys, and the porridge is added with walnut kernels.

To lower blood pressure, cook porridge with lotus leaves.

It is good to nourish yin and moisten the lungs, cook porridge and add white fungus.

In spring, it is good to prevent brain flow and cook porridge with shepherd's cabbage.

Strengthen the spleen and help digestion, cook porridge and add hawthorn.

Dream a lot and forgetful, add egg yolk to the porridge.

Diuresis, swelling and treatment of beriberi, red bean porridge is a tonic.

Heat-rejuvenating and stomach, sugarcane porridge to replenish the stomach.

Cold and flu and abdominal pain, ginger came on the field to make porridge.

Nourish the kidneys and liver and brighten the eyes, wolfberry plus porridge fragrant. Fruit and vegetable curative effects:

Raw pears are good for moistening the lungs and dissolving phlegm, and apples are high in antidiarrheal nutrition. Cucumber ** is effective in inhibiting cancer kiwi.

Tomato nourishes blood and helps the face, lotus root relieves troubles and relieves hangover. Oranges regulate qi and dissolve phlegm, and leeks nourish the kidneys and warm the knees and waist.

Radish can eliminate flatulence, and celery can cure high blood pressure. Cabbage diuretic detoxification, cauliflower often eaten less cancer.

Winter melon reduces swelling and diuresis, and mung bean has a high detoxification effect. The fungus is cancerous and disperses blood stasis, and the yam is beneficial to the kidneys and edema.

Kelp contains iodine to disperse stagnation, and mushrooms inhibit cancer cells. Pepper drives away cold and dehumidifies, and spicy ginger soup cures colds.

Fish, shrimp, pig's trotters, milk, pig liver, sheep liver, good eyes. Eat walnuts to strengthen the kidneys and waist, and eat red dates to strengthen the kidneys and spleen.

Soybeans, mung beans, cowpeas, peas, ground eggs, yams, carrots and wheat flour, corn flour, sorghum flour, barley flour, longan, red dates, seeds, lotus seeds, barley, black beans, walnut kernels, black fungus 10 grams each, rice, etc., in fact, not only eight treasures, can be matched at will.

If you want to use eight-treasure porridge as a therapeutic medicinal diet, it is not okay to be so casual. The reason why Babao porridge is famous is mainly because it has a special therapeutic effect. Actually, the recipe for authentic eight-treasure porridge should be:

10 grams of longan, red dates, seeds, lotus seeds, barley, black beans, walnut kernels, black fungus, and 100 grams of rice (or glutinous rice).