Some people pay attention to eating casserole porridge, the difference between casserole porridge an

The guy upstairs should be introducing how to cook porridge, right? People ask about eating porridge. The key is that the porridge water cooked should be rice milk, not transparent water.

It also tastes fresh, sweet, and fragrant. Three kinds. Seafood porridge is mainly fresh, with a slightly sweet, salty and rice-flavored taste.

Cooked porridge should be eaten with rice grains. The grain of rice must not be too rotten or too hard. That's how you get through.

Too hard is not cooked, too bad or people cook it for too long, or it is not cooked with raw rice, but made with a large bucket of white porridge that has been cooked, you must not eat it, because it is unhygienic, there are many of them. How to tell a bad porridge, first look at whether the pulp of the porridge is sticky or not, and then look at the quality of the rice. Taste again.

There is no difference, except that the container in which it is cooked is different.

Cooking porridge is usually rice porridge that is easy to soften and take a short time, and multigrain rice is not easy to cook, and it takes a longer time.

Cooking skills: 1. 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 stirred, it will turn in one direction, and the porridge will be soft and have a good taste.

2. Boil an underwater pot:

The general consensus is that porridge is cooked in cold water, but the real connoisseur cooks porridge in boiling water, why? You must have had a situation where you boiled porridge in cold water, right? Boiling a pot under water 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 over low heat for about 30 minutes. Don't underestimate the size of the fire, where the aroma of the porridge comes out.

4. Stirring: It turns out that the reason why we cook porridge occasionally is to stir it is because we are afraid of the bottom of the porridge, but now we don't have the worry of boiling the porridge in cold water, why do we have to stir? In order to "thicken", that is, to make the rice grains full and thick.

The stirring technique is to boil the pot under water a few times, cover the pot, simmer for 20 minutes, and then start stirring constantly, continue for about 10 minutes, until the porridge is crispy and thick.

5. Oil: Cook the porridge with oil, change the porridge to a simmer for about ten minutes, and then add a little salad oil, you will find that not only the finished porridge is bright in color, but also the entrance is particularly fresh and smooth.

It is very common to cook porridge in a casserole. However, it is recommended to eat in moderation and not to eat too much, otherwise it will also cause a burden on the stomach.

A casserole recipe for cooking porridge

Seafood casserole porridge.

Ingredients preparation] Rice, flower crab, abalone, squid, prawns, white shellfish, winter vegetables, ginger, coriander bush, green onion.

Cooking process] 1. Soak the rice in water overnight.

2. After the seafood is processed, add some shredded ginger, salt and edible oil, stir evenly and set aside;

3. Put the soaked rice and water in the casserole, and the ratio of rice to water is 1:7.

4. After boiling over low heat, add a small lump of lard (this is the secret preparation of the smooth bottom of the porridge), cover with a lid, simmer for 30 minutes on low heat, and stir it with a spoon halfway to prevent the bottom from being mushy;

After a few minutes, when the rice grains bloom, remove half of the rice grains (this is mainly done to cook the rice milk out and make the porridge thicker).

6. At this time, you can put the shells and winter vegetables into the bottom of the porridge first, so that the bottom of the porridge has a basic umami, I think winter vegetables are the indispensable secret of delicious casserole porridge, cook for 3 minutes;

7. Finally, add the prepared seafood, and after cooking, add salt and pepper according to your taste. The seafood porridge cooked in this way is dense and sweet, and the taste is continuous.

Abalone Nutritional Value:

1.Abalone is rich in protein, as well as more nutrients such as calcium, iron, iodine and vitamin A.

2.Abalone is extremely nutritious and rich in globulin.

3.Abalone meat can extract a bioactive substance called baolin, which has the effect of protecting the body's immune system.

Squid Nutritional Value:

1. Squid is rich in calcium, phosphorus and iron, which is conducive to bone development and hematopoiesis, and can effectively lead to anemia;

2. In addition to being rich in protein and amino acids required by the human body, squid also contains a large amount of taurine, which can inhibit the cholesterol content in the blood, relieve fatigue, restore eyesight, and improve liver function;

3. The polypeptides and selenium contained in squid have antiviral and anti-radiation effects.

Generally, if you cook porridge, you don't need too much water, otherwise it will be too thin and there will be no sticky feeling. Plus six is good.

In general, if you use an electric purple casserole, it will take about 3 hours.

If you cook red bean porridge, you can increase the rice, and add glutinous rice to make it more viscous. You can also add a little bit of the same. Whatever you like, some people cook it this way. Nothing good or bad. Only the liquid cherry blossom is a different taste.

How to cook red bean porridge:

Ingredients: red beans, rice, and some glutinous rice.

Beans are not easy to cook, especially red beans, and I use the method of soaking them for a day to make red bean porridge. It is said on the Internet that there is a way to make red beans easy to cook, that is, put the red beans in the refrigerator freezer for 2 hours and take them out and cook them again, the beans will rot soon, and then put the soaked red beans and washed rice into the pot and add sixty percent water.

Press the key to cook porridge. About three hours is fine, after opening, add rock sugar appropriately.

That's it.

Summary. The main differences between casserole porridge and ordinary pot porridge are, first, the casserole porridge takes a long time, because, the wall of the casserole is relatively thick, the heating is even, and it needs to be boiled slowly with a warm fire, and the time used in the ordinary pot is relatively short, and you can use high heat, second, the porridge boiled out of the casserole has a good taste and rich nutrition, and the porridge boiled out of the ordinary pot does not taste as good as the casserole, mine is for reference only, thank you.

The main differences between casserole porridge and ordinary pot porridge are, first, the time used to boil porridge in the casserole is relatively long, because the wall of the casserole is relatively thick, the heating is even, and it needs to be boiled slowly with warm fire, and the time used in the ordinary pot is relatively short, and high heat can be used.

Can you tell us more about that?

The porridge boiled out of the casserole is more fragrant, it has a fragrance than the boiled out of the iron pot, and the porridge boiled out of the casserole is not easy to cool.

The benefits of eating porridge: 1, easy to digest 2, enhance appetite, replenish physical strength 3, prevent constipation 4, prevent colds 5, prevent dry throat 6, nourish the stomach 7, prolong life 8, and be conducive to **.

It is advisable to choose a casserole with a delicate texture for soup, as the porcelain enamel of an inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The clay pot with a white inner wall is very useful. The advantage of the casserole is that it needs to be slowed down and the heat retention is good, and the soup made is extremely delicious.

According to the inference of modern medicine, the life expectancy of human beings is far from the current age, but twice as much, how can we achieve the natural life expectancy? Experts recommend everyone to use a casserole:

The casserole does not contain any elements harmful to the human body, frying and stewing have no qualitative changes to the food, coupled with a reasonable diet and scientific food blending, it can naturally achieve away from disease and increase life.

At the end of the day, the biggest benefit of a casserole lies in the following two points:

1。Tightness and temperature: easy to absorb flavor and good internal circulation, soups, soups and stews. For example, meat tends to rot a little, while tofu and the like tend to absorb the flavor.

2。Heat retention: The speed of heat conduction is slow, and some soups are not to be hot, but to be warm, and the effect of casserole in this regard is far greater than that of other pots.

The casserole, which is an edible utensil, is made of porcelain clay fired at high temperatures. As early as the Tang Dynasty, China's ceramic industry was quite developed and unique in the world.

Cons: 1. Casseroles are fragile (which counts as this?). ）

2.Cooking porridge and boiling soup takes too long.

There shouldn't be any harm.

The clay pot is made by mixing clay and fine sand, and has a layer of glaze on the surface. This kind of casserole has very good heat retention, can withstand acid and alkali, and is durable for cooking, especially suitable for slow cooking. The soup made in the clay pot is fragrant and rich, which can better preserve the original flavor of the ingredients.

At the end of the day, I think the biggest benefit of a casserole lies in the following two points:

1. Sealing and temperature: easy to absorb the flavor and good internal circulation, especially suitable for cooking soups, soups and stews. For example, meat tends to rot a little, while tofu and the like tend to absorb the flavor.

2. Heat preservation: the heat conduction speed is slow, and some soups are not to be hot, but to be warm, and the effect of casserole in this regard is far more than that of other pots.

Tips for using a casserole:

1. After buying the casserole, it is best to cook thick rice porridge once when using it for the first time. This is to plug the tiny crevices of the casserole and prevent water seepage. If there is a crack, you can also cook rice porridge again to repair it.

2. When using a clay pot to stew meat, boil soup, and cook wontons, you should first put water in the clay pot, and then put the clay pot on the stove, first simmer it, and then use a strong fire.

3. When the casserole is served from the stove, it should be placed on a dry wooden board or straw mat, not on the tile floor or cement floor.

4. Be careful not to dry burn, the clay pot is made of soil, and it is strictly forbidden to dry burn. In addition, if you wash it with water while it is still hot, it will be easy to break.

5. Do not wet the bottom of the pot. Try not to wet the bottom of the pot when washing the pot, and pay attention to confirm whether the bottom of the pot is dry when putting on the heat. Before each use, wipe the water outside the casserole dry.

If you find that there is less water when cooking, you should add some warm water in time. Do not spill or boil the soup in the pot.

6. If you feel that the pot is easy to retain flavor, try to put hot water in the casserole and add tea to boil.

The casserole does not contain any elements that are harmful to the human body, and frying and stewing do not have any qualitative changes to the food.

It's harmful to eat things often, and you have to eat whole grains, hehe.

Pay attention to three details when cooking porridge: First, although it saves time, cooking Chaoshan porridge does not save manpower at all.

Whether it is white porridge or salty porridge, it must be cooked over an open flame throughout the whole process, so the person in charge of the kitchen must always use a spoon to cook and stir at the same time, and accompany the pot of porridge to slowly "mature". Second, the selection of rice is very important, generally to choose from the spring or early June of the new rice, the gelatinous "fat rice" is the best choice. 3. As mentioned above, almost all of the salted porridge in Chaozhou is seafood, but in fact, no matter what seafood is served, minced meat is also a necessary ingredient for salty porridge.

Because minced meat can enhance the flavor of seafood.

Ingredients preparation Ingredients: 400 grams of Jiwei shrimp, fragrant rice, glutinous rice, coriander, chives, winter vegetables;

Seasoning: peanut oil, salt, shredded ginger, garlic cloves, soybean paste.

Step 1: Wash the rice and put it in the pot. After the rice is ready, remove the water, put two spoonfuls of peanut oil, and mix well with the rice (raw rice.

It is easier to cook after mixing with oil and is not easy to stick to the pan). While the rice is in the pot, add a little shredded ginger, garlic cloves, and winter vegetables.

2. Wash the shrimp. If it is too big and not easy to taste, cut it from the back of the shrimp and remove the beard of the shrimp, without removing the shrimp head, the whole shrimp can be (you can put a little salt when washing the shrimp).

3. Put shrimp. When the rice is about to boil and bloom, you can put the shrimp and cook it together. (Pay attention to the heat, it is best to simmer slowly.)

It's a high-quality casserole. 4. Remove from heat. Cook the shrimp for about 20 minutes before cooking.

Add a little coriander and chives before cooking. The whole process takes about 50 minutes.

Precautions 1, don't pick too big shrimp in Jiwei, too big shrimp meat is not tender or sweet (old is naturally not tender, haha).

2. It is best to use Northeast rice and add a little glutinous rice (note that the rice should be mixed with oil before putting it in the pot).

3. Remember: stir while cooking.

4. If time permits, the rice used to cook porridge can be soaked in water for 5 to 6 hours.

Shrimp casserole porridge.

Ingredients: 30 grams of rice, 100 grams of broccoli, 80 grams of shrimp.

Seasoning: salt, cooking wine.

Method. 1. Wash the shrimp, add salt and cooking wine and marinate for 15 minutes.

2. Blanch the broccoli and shrimp separately and set aside.

3. Wash the rice, soak it for 30 minutes, and put it in a casserole.

4. Cover, bring to a boil over high heat, turn to low heat and cook until thick.

5. Add broccoli and shrimp, bring to a boil again, or season and remove from the pot.

Casserole porridge is not made in a casserole! The method is as follows: soak the rice for half an hour after washing, boil over high heat, slowly boil over low heat, boil the porridge thicker, and set aside.

If you make lean pork and preserved egg porridge, cut the meat into slices, put some powder, peel and wash the preserved eggs and cut them into small cubes, put the finished porridge into a casserole, boil, put in an appropriate amount of meat slices, preserved eggs, and salt, and after the meat slices are cooked, put in minced green onions, and you can eat. Pork liver porridge and shrimp porridge are made in a similar way.