How to cook porridge! Urgent recipe for porridge cooking method steps

Ingredients for kidney tonic porridge.

1 small handful of black beans and 2 handfuls of black rice.

1 small handful of black sesame seeds and 3 handfuls of barley.

3 walnuts and 2 handfuls of rice.

Appropriate amount of brown sugar 10 slices of lily.

The practice of tonifying kidney porridge.

Step 1: Prepare the Materials! In fact, there is a lily in the recipe. But I didn't buy it this time, so I didn't put it, and if I did, I had to put it

Step 2: Put all the ingredients into the ball kettle rice cooker without soaking and directly press the porridge program to cook [it is recommended to have a little more water because this rice cooker is too powerful If it is an ordinary rice cooker, it is recommended that black beans and barley should be soaked for three hours, which is also a little more water and boiled for a longer time].

Step 3: Wait until 1 hour to smell the fragrance, open the lid and put in the walnuts [walnuts can also be replaced with red-skinned peanuts].

Step 4: Add your favorite amount of brown sugar and continue to simmer for 20 minutes <>

Step 5: Remove from the pan

Step 6 Finished product Take some goji berries and decorate them, it's really delicious

Preparation of preserved egg and lean porridge:

Ingredients: 150 grams of rice (preferably Northeast rice), 50 grams of lean pork (preferably leg meat), 15 grams of minced ginger, 2 preserved eggs, appropriate amount of chopped green onions, water, 1 teaspoon (5ml) of cooking oil, appropriate amount of salt.

Method: 1. After washing the rice, soak it in an appropriate amount of water with a little salt and cooking oil for 30 minutes, the oil added during soaking will fuse with the porridge when boiling, don't worry about greasy, if the rice is broken with a blender in advance, the porridge will be more delicate and viscous;

2. Put the lean pork into boiling water and boil it to change color, remove it, and do not boil the meat with water;

3. Put enough water in the pot, about 2000ml, and boil the soaked rice, 1 chopped preserved egg, blanched lean pork and minced ginger together;

4. Cover and turn to low heat to keep the porridge slightly open and boil for about 1 hour, pay attention to stirring frequently to avoid the porridge sticking to the pot, and also pay attention to the overflow of porridge;

5. When the porridge becomes viscous, take out the lean pork and grind it into thin wires with chopsticks;

6. Put the shredded lean pork and another preserved egg cut into small pieces into the porridge, boil for another 10 minutes, add salt to taste, and sprinkle with chopped green onions when eating.

Say two more words: 1. It is best to use sticky Northeast rice for porridge, if the rice is broken with a blender in advance, the porridge will be more delicate and viscous, and many of the porridge in restaurants are boiled with broken rice;

2. Put the lean pork and 1 preserved egg into the porridge and slowly boil it to make the flavor of the meat and preserved egg melt into the porridge, and when the porridge is thick, the preserved egg has been boiled and the meat is crispy;

3. In the process of boiling porridge, stir from time to time to avoid porridge sticking to the pot, you can also put a small porcelain spoon in the porridge, the constantly rotating spoon will avoid the porridge sticking to the pot, I use the Lock and Lock stainless steel pot, practice has proved that this pot is very easy to use, I didn't stir the porridge much and didn't stick to the pot.

The simplest rice porridge is to first boil on high heat, then slowly boil over low heat after boiling, and it's almost enough.

Ingredients: 10 grams of red beans, 10 grams of black beans, 10 grams of barley rice, 10 grams of oats, 15 grams of rice, and an appropriate amount of dried sweet potatoes.

1. First of all, prepare the ingredients.

Appearance. 2. Mix all ingredients except dried sweet potatoes together and pour them into the electric pressure cooker.

3. Because the dried sweet potatoes are all dried by electric roasting indoors, they can be directly put into the pot.

4. Pour in suitable water, press the rice button to boil, adjust the key, and then simmer for a while before you can eat 5. Finally, you can see that the porridge is completed and the problem is solved.

Hello, let me tell you the steps, I hope it will be useful to you, I hope to adopt 1, put the rice out, put it in the basin, clean it 1-2 times with water 2, put cold water in the pot, put the rice in the pot, boil over high heat 3, turn it to low heat after boiling, cover the pot and slowly boil the porridge, scoop it with a spoon every 5 minutes to prevent the pot from sticking, and you can get out of the pot after 15 minutes.

Wash the rice: Put the rice in the water and scrub it with your hands a few times, and then bai

Pour out the water, as long as the water poured out is clear, it means that Mi Tao is dry, otherwise the dao will be washed twice more with water. I usually wash it twice. The rice is not too dirty, as long as there are no other impurities in it.

If you're using a rice cooker or rice cooker or something like to cook porridge, just put the washed rice in and water to cook it. When cooking porridge, be sure to add more water than rice. I usually cook porridge because I don't have a measuring tool and I eat it myself, so I only grab two handfuls of rice and add one liter of water to 1.5 liters.

If there is more water, the porridge will be thinner, and if there is less water, the porridge will be thicker.

If you use a steamer to boil your own water, you can also boil the rice and water together, I prefer the water to boil and then put the rice in to cook together, pay attention to the cooking to take a spoon or spatula from time to time to stir the rice in the pot, when the water is not boiling, there is rice in it is easy to paste the pot. If the water is boiling, you don't have to stir it so diligently. When the water is boiled to cook porridge, don't put the lid too dead, the water vapor will lift the lid of the pot, and the water will overflow.

If you boil water to cook porridge by yourself, you can use a big spoon or spatula to scoop it out to check whether the rice is cooked well during the boiling process. I really don't know how to look at it, you can taste it yourself.

First of all, turn on the rice cooker, press the option to make porridge, add the washed rice, add water, and add 3L of water. A small bowl of rice. After cooking, the rice cooker will automatically enter the warm state, and you can turn it on and eat.

1. Wash the glutinous rice and put it back into the rice cooker.

2. Pour in the appropriate amount of water, add 25ml of rice wine, cover the pot, and transfer to the porridge cooking stall to start cooking porridge.

3. After cooking, it will be ready to eat after simmering for 3-5 hours (or keep warm).

Porridge [Interpretation]: Congee (congee), also known as millet (millet), is a thick food made by boiling grains such as rice, millet or corn.

Method]: rice porridge, pumpkin porridge, shrimp porridge, millet porridge, lean porridge, eight-treasure porridge, garden vegetable porridge, vegetable porridge, mushroom chicken porridge, yam porridge, brown sugar black rice porridge.

Wash the rice and copy

It is to rinse the rice with clean water, just like to wash the vegetables before cooking. You don't need a lot of rice, and you only need half a bowl of rice for a small rice bowl that you usually eat. Put the washed rice into the pot and add 7 times the volume of water, in fact, it doesn't have to be so strict, it doesn't matter if you put more water in the porridge, it can't be less.

After the water is placed, first boil over high heat until it boils (boiling), then switch to low heat and cook until the porridge soup is thick. You've drunk porridge, so you can always observe the situation in the pot when cooking your own porridge, so that you can determine how far the porridge has been cooked. It's simple, I wish you success.

Washing rice Wash it with water in the rice, then pour out the water and boil it in a ratio of 1:8

Then turn the pot to cook the porridge.

Hope satisfied.

Boiling water to a higher temperature will produce a carcinogen, and the dietary fiber in the food will be lost.

In the end, it's almost like boiling a pot of paste.

Therefore, it is not advisable to cook porridge for 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 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.

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.

1. Choose rice: It is best to choose rice that only produces one season a year for porridge.

2. Rice washing: When washing rice, you only need to gently pluck the rice grains with your hands to precipitate the impurities, and then pour the rice washing water. Do not scrub the rice grains too hard, otherwise the essence of the rice will be lost.

3. Pickled rice: After the rice is washed, add an appropriate amount of oil and salt (peanut oil, salad oil can be) and mix well and marinate for 30 minutes, because the ability of oil to absorb energy is much greater than that of water. When the rice grains are stained with oil, the oil-stained parts can accumulate much more heat than the water temperature in a short period of time, so that the rice grains can bloom quickly after being put into the pot, which is the most critical "key" for boiling porridge.

At the same time, marinating the rice with oil and salt can make the porridge taste smoother.

4. Boil: boil the pot under water. The best water for cooking porridge is piping hot boiling water. The boiling process should be carried out continuously for 90 minutes, and the fire should not be stopped in the middle, and water should not be added, so the water must be added at one time. (The ratio of rice to water is about 1 30).

5. Heat: between civil and military. When boiling the porridge, the higher the fire, the better, so that the rice can bloom easily.

However, after the porridge pot is boiled, the heat should be adjusted to the temperature between the simmer and the fire, so as to keep the porridge boiling and the soup not overflowing. If the fire is too big, the "rice oil" on top will be charred and yellow, and the fire is too small to "gelatinize" the porridge. At this time, between rice and rice, between rice and water, and between rice and the wall of the pot, it is necessary to produce a uniform and gentle, but there is enough strength to collide and friction.

The rice grains will gelatinize little by little, the porridge soup will thicken little by little, and the rice fragrance will seep out little by little.

Preparation materials: 150g of japonica rice, 100g of pork, 500g of cabbage, appropriate amount of oil, appropriate amount of salt, appropriate amount of starch, appropriate amount of green onion and ginger, appropriate amount of cooking wine.

1. The main ingredients are pork, cabbage and japonica rice.

2. Shred the cabbage, put the pork in the dough flour and cooking wine and stir for later use.

3. Pour the japonica rice into water and cook it into porridge for later use.

4. Take another frying pan, light the fire and pour in the oil, pour the green onion and ginger into the stir-fry when the oil is hot, and pour in the pork and stir-fry.

5. Wait for the pork to change color, pour the cabbage into the pot and stir-fry, fry until the cabbage is 5 ripe, and add salt to taste.

6. Pour the fried pork cabbage into the japonica rice porridge that has been boiled, and then boil for a while until the cabbage is cooked and the porridge is ready.

7. The cabbage porridge is ready.