Porridge smashed? How do you cook porridge?

There are many ways to make porridge, and the condiments added are different, and the taste is different, introducing two: 1Porridge with minced meat.

Add green cabbage leaves and minced meat, that is, stir-fry the minced meat, add a little when cooking porridge, add green cabbage leaves before coming out of the pot, and add a little salt. Nutritious and suitable for breakfast. 2.

Crucian carp porridge. Add the crucian carp, clean up the internal organs of the crucian carp, put it in the pot with the rice, and add a little salt before cooking. Tea porridge recipe Jin Gong double leaf porridge Ingredients:

3-6 grams of tea leaves, 30 grams of honeysuckle, 30 grams of dandelion, 50-100 grams of japonica rice. Preparation method: first add an appropriate amount of water to boil and fry the tea, Su leaves, honeysuckle and dandelion, remove the slag and extract the juice, and then add japonica rice to cook into porridge.

Directions: Take 2 times daily. Features:

This product has the effect of clearing heat and detoxifying, promoting lungs and throat. It is suitable for tonsillitis, acute pharyngitis, sore throat and hoarseness caused by upper respiratory tract infection. Make Gentleman Tea Porridge Ingredients:

15 grams of tea, 25 grams of peanut meat, 50 grams of gentleman, 50 grams of japonica rice. Preparation method: first the tea, peanut meat, so that the gentleman to study the fine powder for later use.

Then cook the japonica rice into porridge, add 10 grams of the medicine when cooked, and cook it slightly. Directions: Eat 1 time daily on an empty stomach.

Features: It has the effect of killing insects and repelling roundworms. Suitable for pediatric ascariasis.

It's a little more water than making rice, and you can put a little less alkali! Don't put too much

Hehe, it usually depends on how big your pot is.

When you say, "Bring the water to a boil and pour it into the pot," do you want to boil the batter or the gnocchi soup?

I estimate that it is batter, you should now add water to the flour in the bowl and stir it into a raw batter, and then wait for the water in the pot to boil before pouring it into the pot, stir slowly, 5 minutes, if you want to be more sweet, you can fry the dry noodles in the wok first and then make it. (The cornmeal batter is made in the same way).

If it is rice porridge, wait for the water in the pot to boil, put the washed rice in, change the heat to low after boiling, and cook until it is viscous. Note that you should add enough water at one time, if you feel thick after boiling and then fill in cold water, the rice porridge will not be so sweet, if you make a mistake, you also have to fill in boiling water.

As for the amount of batter and rice porridge, one depends on the size of your pot, and the other depends on the number of people; Try a few more times and you'll have a score.

To make ordinary porridge is to add twice as much water when cooking.

To make porridge with preserved eggs and lean pork, put in the meat when you make it, and the ingredients are OK.

After boiling, open the lid and simmer for 10 minutes, then simmer.

Cooking rice porridge is the same, but it should be cooked for more than 15 minutes, and if you have no experience, you can get a little bit out and bite it.

I guarantee that the porridge made by this method is the smoothest and most delicious, adults and children love to eat, and save electricity and effort, the method is to use the rice cooker to wash the rice first, add twice the amount of water than cooking, and then press the rice button, wait for the rice in the pot to open, turn on the rice button, the insulation light is on, about a few minutes to turn it on, turn off the power. At this time, don't care about it to do your thing, cool it for half an hour or longer (if you make breakfast, do the above work the next night), then add some cold water to an appropriate amount, use a whisk like beating eggs to beat the eggs, break the rice grains until you are satisfied, and then turn on the power to boil, at this time you can put your favorite ingredients, such as preserved egg lean porridge, pig red porridge, powder intestine porridge, chicken porridge, etc., the material is cooked and then add salt to taste it. However, one thing to pay attention to is to pay attention to the porridge in the pot overflowing, once it is opened or overflowing, it is good to open the lid immediately to let it breathe.

You've tried this method, and you'll love it in the future.

For rice porridge, put the rice in water, put a little alkali, and cover your fingernails so much! In the pressure cooker, after five minutes on high heat, change to low heat and cook for another ten minutes, it is sweet, soft and sticky, and the taste is super beautiful! If you use a rice cooker, add a little alkali and you can do it for half an hour!

I cook porridge by soaking the rice first, then boiling it in boiling water, and stirring it properly.

Well, the 2 points of this question I take the most comfortably.

Stir the noodles well with some cold water, then wait for the water in the pot to boil and pour it into the pot and stir. Wait for the water in the pot to boil two or three more times and it's OK. The fire doesn't need to be too big, just a warm fire.

Water porridge: Appropriate amount of rice and water, cover over high heat, when the fast opening is not open, stir the bottom of the pot, open the lid of the pot, low heat, every 5-10 minutes, stir the bottom of the pot, and when the rice becomes fat, you can turn off the heat.

Thick porridge: The method is the same as above, the difference is that when you cook on low heat, stir more frequently, especially when the water is less boiled and almost ok, it is best to watch there all the time, because it is easy to dry the bottom of the pot or even paste the pot

Put the water first, then pour in the beans and flour and you're good to go.

A pressure cooker is recommended!

When cooking food in a pressure cooker, the pot is closed, which increases the air pressure in the pot, so the boiling point of the food in the pot also becomes higher, so the food is easy to cook.

Or wash the rice before going to bed, pour it into a thermos, add boiling water to the kettle, cover the lid, and have hot porridge to eat when you wake up in the morning.

You can also wash the rice, add a little water, and then put it in the freezer ice, and when you want to cook it, take it out and put it in the pot to cook for about ten minutes, to ensure that it is more [cotton] than you boil slowly, the reason is that after the rice grains are frozen, the tissue fibers have been destroyed, and then put it in the hot pot will quickly disintegrate, so the cooking time is saved a lot. You don't have to waste a lot of time guarding the kitchen and guarding a pot of porridge.

Break the rice first, then boil it in water.

It is best to break the rice first and then boil it in water.

Soak in warm water for half an hour.

.Then boil in water.

In this way, the rice is easy to cook through and rot.

It's going to be delicious.

Add water to leftovers, and the water will boil on the line.

No matter what you put first, just make sure that there is rice and water before **.

Put one-third of the rice, two-thirds of the water, bring to a boil over high heat, and boil over low heat.

Soak the rice in water for at least 30 minutes.

Cantonese "porridge" add a few drops of oil, simmer over slow heat, and stir constantly to form a porridge paste with a slight rice grain.

Fujian "millet rice" is slowly boiled until the rice grains bloom, and the upper layer can see "millet soup".

Chaozhou "millet rice" is to cook white rice first, then cook porridge water with rice flour, and then cook white rice to make grains of rice. Like the northerners' soaking rice.

Yes, you can put a small lightweight stainless steel spoon in the pot to avoid sticking to the bottom.

Just put that first, and when the fire is turned on, make sure that there is rice and water in the pot.

Cook in the rice cooker, bubble for 5 minutes and the power will be cut off, and after 20 minutes, the fragrant and delicious porridge will appear.

This is the most energy-saving and labor-saving approach.

Dig the rice first. Then bring to a boil with water and change to low heat, but stir it from time to time, without covering the pot. It's good to wait for the rice to crack.

By the way. How old are you?

Cook in a rice cooker, put about 5 times more water than usual to cook rice, and cook for about 30 minutes.

Put in water, put in rice, and cook until the rice grains are soft and rotten.

Pour water into the overnight rice and cook for fifteen minutes.

Wash the rice and put it in a pot to boil, and wait until the rice cracks and you can't see the white heart.

Put some water and rice in a pot and cook for 30 minutes.

White porridge has the effect of nourishing vitality, antidiarrheal, generating jin liquid, and smoothing stomach qi. White porridge has the effect of cleaning the stomach and intestines, moistening the liver, flattening the liver and dispersing fire, if it is a young adult who can stand the coolness, you can match some lettuce when eating white porridge, the effect is better, buy fresh and tender lettuce cut into shreds, put the shredded lettuce into the bottom of the bowl, and rush into the boiled white porridge, which can be eaten. White porridge not only has the effect of clearing the stomach and intestines heat stagnation, but also the heat clearing effect of lettuce, the effect is naturally better.

I now drink a bowl of white porridge every day, I have insisted on half a month, and now I run to the toilet on time at half past 9 o'clock every morning. It's really a lot of one stone, but people with a cold body are not suitable for drinking white porridge, white porridge is cold.

How to make white porridge Just enlarge the rice and boil it with water. Add the right amount of water: the ratio of rice to water is:

Whole porridge = 1 cup of rice + 8 cups of water Thick porridge = 1 cup of rice + 10 cups of water Thin porridge = 1 cup of rice + 13 cups of water Rice porridge: 1 bowl of rice and 4 bowls of water, do not stir too much. People with a cold stomach are advised to cook porridge with white rice in boiling water, which is good for health.

Rice cooker cooking porridge: rice: water = 1:

6 Porridge made without condiments is called white porridge. When I was a child, at home, breakfast was all white porridge with a stir-fry. Porridge made with a wood fire tastes different.

White porridge can be basically divided into three types. Cantonese-style porridge, water and rice are almost integrated, close to paste; The porridge in the north seems to be called "porridge", water is water, rice is rice, at first glance it is a bowl of porridge, and you can see that the rice grains are free in the clear water; There is also a kind of Chaoshan white porridge, which Chaoshan people call "millet": water and rice are foamed together, and finally the water turns into porridge oil - milky white gelatin; The porridge rice is distinct and full of initial bloom, but it melts in the mouth, complementing the porridge oil.

Pay attention to the problem 1, master the heat of cooking porridge: first boil with a strong fire, quickly turn to low heat, be careful not to let the porridge juice overflow, and then slowly cover the lid and leave a seam, and cook over low heat. 2. Stir constantly to thicken

Stir constantly when boiling over high heat, and reduce stirring when cooking over low heat. 3. It is good to cook porridge with rice under cold water: so that the rice can fully absorb the water, and the porridge will be more fragrant and soft.

You can wait for the water to boil first, or you can go down with the water, it is estimated that the rice made by the former is more rotten, the soup is thicker, the latter rice is more complete, the soup is clearer, hehe, personal opinion, try it yourself!

Add it together and teach you a method that I usually use. Wash the rice the night before, drain it and put it in the freezer compartment, and put the rice in the pot together the next morning.

Remember who is going to drain.

I'm actually learning, I've experimented with it myself, boil water first, wait for the water to boil, put in the washed rice, if it's rice porridge, it's good to boil for 15 minutes.

Teach you a simple and easy way to use, add ten to fifteen times the water to the leftovers that you haven't eaten, and cook them in a rice cooker, about forty to an hour, and the delicious porridge will become, if you want to add some flavor, you can put some meat slices and fish slices into it after the water is boiled, which is delicious and nutritious.

Use a pressure cooker, water and rice together, and when it rings, turn off the heat. Put it in the pot and run out of gas. Open it, and the fragrant porridge is done.

Shimizu porridge:

Appropriate amount of rice and water, cover over high heat, when it is not yet open, stir the bottom of the pot, open the lid, low heat, every 5-10 minutes, stir the bottom of the pot, and when the rice becomes fat, you can turn off the heat.

Thick porridge: The method is the same as above, the difference is that when you cook on low heat, stir more frequently, especially when the water is less boiled and almost ok, it is best to watch there all the time, because it is easy to dry the bottom of the pot or even paste the pot

You may have put too much water. Bring water to a boil over high heat and use low heat for 10-15 minutes. There are also some rice cooked rice that is delicious, cooked porridge is not necessarily delicious, and rice grains do not bloom when cooked. The porridge made from 903 and pearl rice is okay.

We in Guangxi like rice 1:1 corn flour to make polenta. They are also called ** porridge.

It's easy to make porridge sticky. Put 7 times the water in the rice, bring the water to a boil over medium and low heat for 15-20 minutes. You can clearly see that the porridge is sticky. When it cools, add a dish of greens and you can use it.

China Jin Yan.

If it's not too little rice, it's too short

Porridge is generally boiled on high heat, and it will be very thick after boiling for half an hour

Of course, the rice should not be too rough

If you want to eat thicker porridge in a short time, you can use a pressure cooker to press it

It was done in 15 minutes

Use glutinous rice or add some cornstarch.

In the case of an appropriate amount of rice, first boil over high heat, and then simmer slowly on low heat, and the time will be longer before it will stick!

Hehe, it's OK to add some alkali, there should be something to buy in the supermarket.

Northerners generally call the noodle porridge mixed soup, the practice is: put some dry flour in the basin, sprinkle water into it with the left hand (the water must be sprinkled into raindrops), stir with chopsticks with the right hand, so that the flour becomes a small gnocchi, the size must be relatively even, the water can be boiled in the pot after boiling, and it can be eaten after a few minutes.