For the method of cooking porridge, what is the correct way to cook porridge?

Hello! The best way to boil porridge is to simmer it for a long time! And stir often during the boiling process to avoid sticking to the pan or something!

Bring to a boil and cook for an additional 10 minutes, then remove the lid and cook.

Method: 1. Soak the rice in cold water for half an hour before soaking the porridge to let the rice grains expand. This can not only shorten the porridge boiling time, but also make the porridge crispy and delicious.

2. The general consensus of everyone in boiling water pot is to cook porridge in cold water, but the real expert 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. Bring to a boil over high heat, then turn to a simmer and simmer over low heat for about 30 minutes. Don't underestimate the size of the fire, the aroma of the porridge comes out from this!

4. Stirring Originally, we cooked porridge in the place or stirred, for fear of porridge paste, now there is no worry about boiling porridge in cold water, why do we have to stir? In order to "thicken", that is, to make the rice grains plump and thick. The tips for stirring are:

Stir a few times while boiling the pot, cover the pot and simmer for 20 minutes, starting to stir non-stop for about 10 minutes, until it is crispy and thick.

5. Do you need to put oil to cook porridge with oil? 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. 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.

The porridge boiled in this way is refreshing, not cloudy, and does not have a cross-flavored taste. In particular, when the adjuncts are meat and seafood, the porridge base and the adjuncts should be separated.

Extension: Which ones are not suitable for addition to porridge?

1. Edible alkali.

In order to shorten the cooking time, some people put a certain amount of edible alkali in the porridge, so that the cooked porridge is sticky and rotten, which is more palatable. As everyone knows, the nutrient loss of porridge cooked in this way is very large.

Rice, millet, sorghum, etc., which are used to make porridge, contain more vitamins, and their vitamins B1, B2 and vitamin C are very stable in an acidic environment, but are easily decomposed in an alkaline environment. In the long run, this can lead to vitamin deficiencies.

Therefore, do not put alkali when cooking rice porridge, you can add some glutinous rice, oats, etc., which can not only increase the viscosity of the porridge, but also will not destroy the nutrients in it, which can be described as killing two birds with one stone.

2. Chilled food.

Ice porridge is currently very popular food among children, with a sweet taste and cold texture, which has won the love of teenagers. However, whether it is adding cold food to the porridge or directly chilling the porridge, it is not good for health in the long run.

It is not suitable for the elderly and children who are cold and frail. Drinking too much ice porridge will not only block the sweat pores of the human body, resulting in metabolic wastes that are not suitable for excretion, but also may affect gastrointestinal function.

3. Shell eggs.

Some people like to throw eggs with the shell directly into the rice to cook porridge together, which is actually not good.

Because there may be bacteria residue on the eggshell, it cannot be washed off with water. It's not good to put it directly into the pot and cook it. The correct way to do this is to beat the eggs and boil them in the porridge, preferably after the water is boiling.

Generally, the amount of porridge should be calculated in advance, so that the porridge can be cooked perfectly, if the first time the water is less excited, the next time you can put more water, accumulate experience.

Cooking porridge can be boiled again with water, boiling water, stirring thoroughly, and then reheating. This greatly improves the taste of the porridge.

1 Eating porridge is good for the body, and it can make the face of the poor orange person plump and shiny.

2. Strengthening, eating porridge can nourish the weak body and increase the strength of the leader.

3. Longevity, eating porridge can nourish the needs of the human body and increase life expectancy.

4 Eating porridge can promote the purity and softness of the body, and this is a diet that allows people to experience happiness.

5 It is argued that eating porridge is good for moistening the throat and kisses, and is helpful for people to discuss the law and the scriptures.

【Preserved egg and lean pork porridge】

Ingredients: rice, chopped preserved eggs, chopped green onion, shredded ginger, shredded meat, chicken essence.

Method:1First of all, wash the rice with water several times, then add water to cover the rice for 5 cm, and cook in a pot for 12 minutes.

2.Clean the shredded meat, remove the blood, dry the water, add salt, ginger and marinate for 8 minutes.

3.After the porridge is cooked, put it on the stove, simmer over low heat, add shredded ginger and shredded meat.

4.Add the chopped eggs, salt, chicken essence and continue to cook for 3 minutes.

5.Finally, add the chopped green onion.

Cough Suppressant Chuanbei Sydney Pear Pear Porridge].

Method. 1.Soak the Chuanbei in cold water for 1 hour and then take it out; Soak the round glutinous rice in cold water for an hour, then drain the water and set aside.

2.Wash the pear, peel off the skin, cut the core, and slice it for later use.

3.Add an appropriate amount of water to the casserole, add glutinous rice after boiling over high heat, boil again and turn to low heat, cook until the rice grains bloom and the soup is thick, add pear slices and continue to cook for 10 minutes, and season with rock sugar.

Healthy millet pumpkin porridge].

Ingredients: pumpkin, millet.

1. Peel and cut the pumpkin into pieces, wash the millet and soak it in water for 20 minutes;

2. Prepare half a bottle of boiling water, pour it into the rice cooker, boil the millet for 30 minutes, and puree the pumpkin with a blender when cooking the rice;

After a few minutes, add the pumpkin and cook together, continue to cook for about 15 minutes, stirring from time to time in the middle to avoid sticking to the pan.

1. Soak in cold water.

Before boiling porridge, be sure to soak the rice in cold water for 30 minutes, so that the rice can be completely fluffy, the porridge will taste better, the porridge will be more sweet, and this can save a lot of time, for urban families, can save a lot of gas and electricity.

2. Put hot water into the pot.

Porridge must be boiled in hot water, many people may think that the pot under cold water let the rice simmer slowly in the pot, which will be better, but only those who know how to know the best in the pot with hot water, cold boiled porridge rice is easy to stick to the bottom of the pot, which leads to the porridge cooked with a mushy smell, and hot water porridge, such an incident will not occur. And the hot water in the pot is more time-saving, and the drink will be more viscous.

3. Fire control.

After the water boils, pour in the rice, then boil the rice over high heat, then turn to medium-low heat and simmer for 30 minutes. If you want the porridge to be cooked and fragrant, remember not to ignore this step, only slow work and careful work.

4. Stir constantly.

Many people may think that when boiling porridge, stirring with a spoon is to prevent the porridge from sticking to the pot, and the real meaning of stirring is to make the rice particles fuller and the soup more viscous. The correct stirring technique should be to use a spoon to stir in the pot for 15 minutes when boiling the porridge over medium-low heat, until the porridge becomes viscous, and when stirring, stir in one direction, which is the same as stirring the meat filling.

5. Add cooking oil.

When boiling porridge, don't forget this step. Many people may think that when boiling porridge, adding cooking oil will make it greasy to eat. However, adding cooking oil can make the porridge particularly reflective, that is, the color of the porridge looks particularly bright, which can greatly increase appetite, and after adding cooking oil, stir it constantly with a spoon, so that the cooking oil can enter the rice and will not float on the surface at all.

6. Cook the ingredients separately.

Many people will add some other ingredients when boiling porridge, which can not only make the color of the work look more vivid, but also increase the taste of the porridge, but do not put them together in the pot for boiling, but stew them separately and then put them together, so that the porridge is refreshing and not turbid. And there will be no cross-flavor when you drink it.

Tip 1: Choose good ingredients. Good ingredients are the key to making good porridge, for example, new millet can be boiled into millet porridge with rice oil, which is sticky and delicious, but aged millet is not. The color of the new millet is golden and moist, the particles are full, and the old millet is dull.

Therefore, the ingredients basically follow this rule, whether it is beans, rice, or red dates, yams, the porridge made with good ingredients is also better.

Tip 2: Soak the ingredients in advance. Like all beans, peanuts, rice and other ingredients, you can soak them in advance, soaking can not only make beans and other ingredients absorb water and easy to cook, but also boil porridge faster when boiling, shorten the porridge boiling time, and save gas and electricity bills. Soaking timeAccording to the nature and density of the ingredients, rice, peanuts, etc. can be soaked for 20 minutes, and beans can be soaked for 2-8 hours.

Tip 3: Prepare the ingredients at the right water temperature. "Warm millet, cold water rice" This is the chef's porridge boiling experience, the porridge boiled from millet under warm water is more viscous, and the porridge boiled out of cold water rice is more fragrant and delicious. Boiled bean porridge can be soaked in a pot under cold water, then boiled over high heat, turn to low heat and cook slowly, it is easier to boil and bloom.

Tip 4: Add "excipients". Porridge can be boiled with adjuncts to make the porridge taste better or cook quickly. For example, you can add a little vegetable oil, sesame oil, and local plum lard to boil millet porridge, which is more fragrant and easier to produce rice oil.

When the rice porridge is almost cooked, add some sugar, and the porridge is more fragrant and delicious. Boil pumpkin porridge and mung bean porridge and add a small amount of alkali to make the porridge more viscous and mellow.

Tip 5, the choice of pot. Boiling porridge casserole is the best choice, the casserole is heated evenly and slowly, the heat preservation effect is good, and the porridge boiled out is more viscous and mellow. If you love to drink porridge, you might as well buy a casserole, it is really convenient to boil porridge.

Tip 6, "water-to-material" ratio. The ratio of ingredients and water to make porridge will affect the consistency and texture of the porridge, which is also very important. The optimal ratio of water to material is 15:1, which is more viscous and delicious than boiled porridge, and 20:1 is also OK, and the porridge is slightly thinner, which is delicious to quench thirst.

Tip 7: Cook slowly. The porridge in the porridge shop generally has to be boiled for 2-4 hours, it will be particularly viscous and delicious, and all the nutrients of the ingredients are boiled out. Of course, we can't do it for so long when we boil porridge, but if we boil it for more than 40 minutes, the porridge will taste better.

Tip 8, chain and stir properly. Stirring can also make the porridge more viscous and delicious, stirring in one direction for 3 minutes, the porridge will be more viscous, will not be "clear soup and less water", the nutrition of the porridge and water fusion, the taste is better.

Porridge, encyclopedic explanation: It is a thick paste food made by boiling grains such as rice, millet or corn beans. According to the efficacy of porridge, it can generally be divided into beauty porridge, nootropic porridge, slimming porridge, soothing porridge, blood tonifying porridge, etc., and the way of cooking porridge is also different according to the type of porridge.

Because I don't know what kind of porridge the subject refers to, I will default to the white porridge that everyone usually drinks more, and introduce how to cook porridge by cooking white porridge.

There are generally two ways to cook porridge: boiling and stewing.

Boil: Bring to a boil over high heat, then reduce heat to low and simmer until sticky.

Simmering: Bring to a boil over high heat, then pour into a well-sealed container (stewing pot, etc.) and simmer for about 2 hours.

I use this method more often in my life. If the porridge is too viscous or too thin, although it does not have much effect on the edible effect, the taste is definitely greatly reduced, so I believe that many people hope to master the method of cooking porridge. In fact, cooking porridge is very simple, as long as you pay attention to the following key points.

Key points for cooking porridge:

1. Rice selection: it is best to choose raw rice, new rice, and rice with a shape close to round;

2. Soaking: soak in cold water for about 30min before cooking porridge, and the rice grains shall be subject to soaking (slight expansion), which is conducive to cooking;

3. Get out of the pot: Don't use cold water, but use Kaihuixing underwater pot to cook porridge, which can reduce the probability of sticking to the bottom of the pot and save time;

4. Cooking porridge: first boil over high heat, then turn to low heat and boil (generally 30-45min);

5. Stirring: Stir when putting into the pot to prevent the rice grains from sticking together; Turn to low heat and stir for about 20min for about 10min until it comes out of the pot, so that the rice grains are fuller and the porridge soup is more viscous.

If you are usually lazy and don't have much time to cook porridge, it is recommended to buy a smart rice cooker (timed and porridge cooking functions ruin Bixiao), which can also cook a pot of porridge with full taste and aroma.

When cooking porridge, how to master the heat and steps?

Pay attention to the order of putting the pot in the pot, and put the ones that are not easy to cook first, such as beans and starchy raw materials; The lotus seed must first remove the bitter core; Raw almonds and walnuts are best blistered, peeled, and then put into the pot after blistering, peeling, and removing the bitterness; Put in raw peanuts, lotus roots, lilies, etc. when they are almost ripe to maintain the crisp feeling; Barley kernels (also known as sago) should be soaked until the hair key is closed and brightened before being cooked, because it is well cooked, so it does not need too much heat, and it can be put in a few minutes before the pot.

Before cooking, it is best to put enough water at one time, grasp the ratio of water and rice, and do not add water halfway, otherwise the porridge will be diarrhea and thin, and the viscosity and rich fragrance will be greatly reduced.

When cooking bean porridge, the beans must not be soaked in water in advance, otherwise it is impossible to cook them; Before putting rice, wait for the beans to boil and mix with cold water a few times, and the beans are easy to bloom after changing the draft a few times. After that, put the rice in.

When cooking vegetable porridge, you should put salt, monosodium glutamate, chicken essence and other condiments after the rice porridge is thoroughly cooked, and finally release the raw vegetables (do not blanch), so that the color of the vegetables will not change and the nutrition will not be lost.