What are the cooking methods for porridge? What is the secret of making porridge?

Wheat porridge with love and longevity Wheat porridge is a porridge made from wheat seeds. Method: Boil wheat seeds with water to make a thin porridge, which can be salty or sweet.

Seasoning: It is more delicious and healthy if you season it with Japanese soy sauce (miso) or seaweed, tahini, spirulina, etc. Tonic Benefits:

According to Chinese medical records, wheat is sweet and cool, removes annoyance and quenches thirst, nourishes the heart and spleen. It is especially suitable for diabetic patients, it contains vitamins, proteins, dietary fiber, starch, a variety of enzymes and amino acids. Note:

Wheat seeds can be purchased at various health stores. If you can't buy it, you can buy wheat at the grocery store instead. 50 grams of sand cucumber, 50 grams of white fungus, 50 grams of corn, 10 grams of rock sugar.

Wash the sand cucumber, put it in a pottery pot, put it in the clear well water, boil it for 30 40 minutes, remove the sand cucumber, put in the white fungus, chestnut rice (all washed), boil for 1 hour and put in rock sugar, and then boil for 10 15 minutes, you can eat. 50 grams of raw wheat and winter porridge, 40 grams of wheat dong (cored), 50 grams of japonica rice, and 30 grams of orange cake. Wash the raw rehmannia and wheat winter, cut it into pieces, put it into a sterilized gauze bag, put it in a pottery pot, put it into the clear well and write water, boil it for 1 hour, remove the cloth bag to remove the slag, put it into the japonica rice (washed) and boil the porridge for 30 minutes, and then it can be eaten.

Almond shellfish lily porridge: 30 grams of almonds, 15 grams of Sichuan fritillary, 30 grams of lily, 50 grams of japonica rice. First wash the almonds, Sichuan fritillary and lily, put them in a sterilized gauze bag, boil them for 1 hour, remove the residue and put them in the japonica rice (washed), cook for 20 to 30 minutes, and then eat.

Mulberry porridge 30 grams of frost mulberry leaves, 30 grams of chrysanthemums, 15 grams of Chuanbei, 50 grams of japonica rice. Wash the mulberry leaves, chrysanthemums, and Sichuan fritillary, put them into a sterilized gauze bag, put them into the pottery pot, pour into the clear well water, boil them for 30 minutes, remove the residue, put in the japonica rice, cook for 30 minutes, and the porridge is ready to eat. Astragalus Huai Yam Porridge 30 grams of Astragalus, 40 grams of Huai Yam, 50 grams of japonica rice.

Wash the astragalus, cut it into slices, put it into a sterilized gauze bag with the Chinese yam, put it in a pottery pot, pour in clear well water, boil it for 1 hour, remove the residue bag, put it into the washed japonica rice, cook for 20 30 minutes, and then you can eat. Sesame pork liver hawthorn porridge 50 grams of sesame seeds, 50 grams of peanuts, 40 grams of pork liver, 40 grams of hawthorn, 50 grams of japonica rice. Peel the peanuts, put the sesame seeds into the pottery pot, pour into the clear well water, boil for 1 hour, after the peanuts are cooked, put in the japonica rice (washed) and cook for 30 minutes, then put in the pork liver, hawthorn, cook for 5 10 minutes, and then eat.

Hawthorn jujube lotus seed porridge 50 grams of hawthorn meat, 30 grams of jujubes, 30 grams of lotus seeds, 50 grams of japonica rice. First, put the hawthorn meat, jujube, and lotus seeds into the pottery pot, put it into the clear well water, cook it until the lotus seeds are ripe, put in the washed japonica rice, and after it becomes porridge, it can be eaten.

The secrets of making porridge are: soaking, boiling the pot, heating, stirring, and oiling.

1. Soaking: Before cooking porridge, soak the rice in cold water for half an hour to let the rice grains swell. The advantage of this is that it can save the time of cooking porridge, and when stirring, it will turn in one direction, and the porridge will be crispy and delicious.

2. Boiling underwater pot: boiling porridge in cold water will paste the bottom, while boiling underwater pot will not have this phenomenon, and it saves more 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, where the aroma of the porridge comes out.

4. Stirring: Cooking porridge is stirred to "thicken", that is, to make the rice grains full and thick, and start to stir continuously when boiling for 20 minutes, until it is crispy and thick.

5. Oil: Add a little salad oil about 10 minutes after the porridge is changed to simmer, which can make the finished porridge bright in color and smooth in the mouth.

Yellow eel porridge: Ingredients: 150 grams of yellow eel, 100 grams of rice, 2 grams of shredded ginger, 2 grams of minced green onion, 1 gram of refined salt, 2 grams of monosodium glutamate, 10 ml of cooking wine, 10 grams of cooked lard.

Method: Wash the yellow eel head; Lean pork shredded; Wash the rice and set aside.

Add an appropriate amount of water to the pot, add yellow eel, shredded pork, rice, shredded ginger, minced green onion, refined salt, cooking wine to cook porridge, and add monosodium glutamate and cooked lard after cooking.

Shrimp porridge: Ingredients: half a catty of river shrimp (it seems that there is no problem with the base tail shrimp), half a catty of chrysanthemum, two pieces of celery, coriander (coriander root, rice, light soy sauce.

1. Wash the rice, then put it in the soup, add cold water and start cooking the porridge.

2. Remove the leaves from the celery and chop it; Wash the parsley and chop it as well.

3. After the porridge has been boiled for nearly 40 minutes, it is basically ready, and then add the prepared things. Add the chopped celery first, then add a teaspoon of salt and stir.

4. Cook the celery for about 5 minutes, then put half of the coriander in, and then pour in a little cooking oil or sesame oil.

5. Pour in the fresh shrimp, stir slightly, and add the chrysanthemum. Finally, add the remaining half of the coriander and add a little light soy sauce, about two to three teaspoons.

7. After all the ingredients are put in, do not cover the lid, and cook for about three to five minutes. Stir constantly. Prevents sticking to the bottom.

1. Soaking: Before cooking porridge, soak the rice in cold water for half an hour to let the rice grains swell. The benefits of this: boiling porridge to save time; When stirring, it will turn in one direction; The porridge is crispy and has a good taste.

2. Boiling water pot: The general consensus is to cook porridge in cold water, but the real expert is to cook porridge in boiling water, 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, where the aroma of the porridge comes out.

4. Stirring: It turns out that the reason why we cook porridge is to stir it is because we are afraid of the porridge paste, but now there is no worry about boiling 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.

Bring the water to a boil over high heat, then add the rice. After boiling over high heat, reduce the heat to low and boil for an hour. It does not stick to the pot, and it saves gas, and the porridge is also very good.

I don't know if you are a ** person, because white porridge also has various local cooking methods, I am from Guangzhou, my method of cooking white porridge is: choose good rice, we have a special porridge rice to sell, if not, buy Northeast rice, soft, viscous, first mix the rice with a few drops of raw oil and a little salt, so that the porridge will be very fragrant, the strong ratio is not necessary, I generally cook more than the water of rice. There are two ways to boil, one is to turn down the fire after the water is boiled, and boil it slowly until the porridge is soft, and the other is to cook it with a strong fire, which we call the open flame white porridge, but this must be patient to watch the fire, not let it be boiled, so that the boiled white porridge is fragrant and smooth, if you put a few ginkgo (ginkgo) and a few pieces of yuba, it will be more fragrant and smooth.

In addition, when cooking porridge, put a few spoons (ceramic spoons) in the pot, so that when the rice is tumbling in the pot, the contact between the rice and the bottom of the pot will be reduced, and the paste will not be cooked.

White fungus jujube japonica rice porridge.

Ingredients: 5 grams of white fungus, 5 jujubes, 60 grams of japonica rice, 2 tablespoons of rock sugar.

Method: Soak the white fungus in warm water and tear it into petals. Jujube to remove the kernel; crush rock sugar into crumbs; Rinse the japonica rice with water and drain it.

Put the pot on the fire, add water, boil, put the white fungus, jujube, rock sugar, and japonica rice into the pot, stir evenly, and then simmer over low heat, stir at any time, and boil until the white fungus and japonica rice are fully cooked.

Candied dates and japonica rice porridge.

Ingredients: 500 ml of milk, 15 jujubes, 60 grams of japonica rice, 30 ml of honey, 20 grams of starch.

Method: Remove the kernel of the jujube and cook it for later use. Add the starch and water to make a paste. Rinse the japonica rice with water. Pour the milk into the pot and boil, add the jujube, starch paste and japonica rice, mix into porridge while cooking, add honey and mix well.

Fungus jujube porridge.

Ingredients: 150 grams of glutinous rice, 25 grams of fungus, 6 jujubes, 100 grams of brown sugar.

Method: Soak the fungus in warm water and tear it into small flowers; Wash the jujube and remove the pit; Wash the glutinous rice, soak it in water for 12 hours, and set aside. Put the aluminum pot on the fire, add an appropriate amount of water, first put the glutinous rice to boil, then add jujube and fungus, turn to low heat and cook until the porridge is cooked, add brown sugar and mix thoroughly.

Porridge with mixed vegetables and lean meat.

Ingredients: 50g rice, 30g glutinous rice, 50g tenderloin, 50g carrots, 8 shiitake mushrooms, 1 green vegetable.

Excipients: appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of pepper, cooking wine 5m, L starch 3g Method: 1Soak the rice glutinous rice in water for 15 minutes.

2.All kinds of vegetables and tenderloin are washed.

3.Bring water to a boil in a pot, add the soaked rice, bring to a boil over high heat, cover and simmer over low heat.

4.Boil the mushrooms in boiling water for 1 minute and drain the water.

5.Shred the tenderloin, add cooking wine and starch and mix well.

6.Carrots and greens cut into small pieces.

7.Blanch the carrots and let them cool.

8.Blanch the shredded tenderloin in boiling water and set aside.

9.Cut the mushrooms into small cubes and soak the carrots in water.

10.This is rice that has been slightly rotten, but the porridge can be mixed with a little oil and stirred wellThen add the shiitake mushrooms and continue to cook for 10 minutes.

12.Add the carrots and cook for 5 minutes.

13.Then add the shredded meat and cook for 3 minutes.

14.Finally, add the greens.

15.Stir well and cook for 2 minutes.

16.Then add salt.

17.Season with pepper.

18.Then pour in a little sesame oil and mix well.

19.Finally, add a little chicken essence and mix evenly, and turn off the heat.

Oatmeal pumpkin porridge.

Ingredients: 25 grams of porridge rice, 20 grams of oats, 1 piece of pumpkin, appropriate amount of waterMethod: 1Prepare raw materials.

2.Wash the oatmeal and rice separately and soak them in water for half an hour.

3.Put the oatmeal into the mixing cup of the cooking machine, add a little water, turn on the cooking machine, and click for 15 seconds to whip the oatmeal into a fine oat rice milk.

4.Put the rice and water in a cooking cup, set the temperature to 100 degrees Celsius for 30 minutes, and start to boil the rice porridge.

5.Peel and seed the pumpkin, cut it into small pieces, place it in a steaming grid, and steam the pumpkin.

6.When the pumpkin is steamed, the rice porridge is almost boiled, remove the steaming grid, and pour the oat rice milk into the porridge.

7.After the rice porridge boils, add the steamed pumpkin cubes.

8.Continue to boil until the rice porridge is sticky, and then it is ready to come out of the pot.