Are there any tips for cooking porridge? What is the trick to cooking porridge

Just add some cooking oil.

In the hot summer, I don't want to eat rice so much because of the weather, I like to drink porridge. So, what are some tips when cooking porridge to make the porridge taste better? Let's take a look with the socks!

Tips for cooking porridge.

Tip 1: Before soaking and cooking porridge, soak the rice in cold water for half an hour to let the rice grains swell, so that the porridge can save time and the porridge tastes better.

Tip 2: Generally, when cooking porridge is cold water, but the real good way is to cook porridge with boiling water, boiled porridge in cold water to paste the bottom, boiling water pot will not have this phenomenon, and boiling water to cook porridge is more time-saving than cold water porridge.

Tip 3: When cooking porridge, boil it over high heat, then turn to low heat and boil for about 30 minutes, the size of the fire is directly related to the taste of the porridge. Therefore, it is important to grasp the heat.

Tip 4: Stir a few times when the pot is turned on and simmer for 20 minutes, then start to stir clockwise for about 10 minutes until it is crispy and thick.

Tip 5: When cooking porridge, you should also put the oil in the open air, after the porridge is changed to a simmer, about ten minutes to a little salad oil, you will find that the cooked porridge is not only bright in color, but also fresh and smooth in the mouth.

Seeing these tips for cooking porridge, I found that I didn't even learn the skill of cooking porridge, and after reading the recommended tips for cooking porridge, will you want to try it?

Ingredients: 25 grams of glutinous rice, 25 grams of small yellow rice, 25 grams of peanuts, 25 grams of peas.

Excipients: a little lily, an appropriate amount of lotus seeds, 5 grams of seeds.

1. First of all, prepare the ingredients used, in fact, most of the beans can be put together to cook porridge, as long as it is healthy people can eat.

2. After mixing all the ingredients, rinse well.

3. Put the washed ingredients into the Donnie Yen of Zhenmi x6 desugared health steam rice cooker, and pour in an appropriate amount of water.

4. Turn on the power, press the porridge cooking button, and wait for dinner.

5. The sweet, soft and glutinous eight-treasure porridge is ready.

6. Diagram of the finished porridge cooked.

The correct order of cooking porridge.

01 Soak

Cooking porridge must first soak the rice in water, so that the rice can expand, thereby reducing the time of boiling rice, and the taste will be better.

02 Boil water first.

It is the so-called rapid porridge, simmering meat, so it is necessary to boil the water first and then put in the rice, so that the boiled porridge will be particularly fragrant, I believe that many people like to put the rice in the pot under cold water, feel convenient, but it is easy to paste the pot, and wait for the water to boil and then put in the rice, stir a few times, cover the pot, boil for 25 minutes on low heat, continue to stir constantly, about 10 minutes of stirring can appear viscous and delicious porridge.

03 Separate the ingredients.

Many people like to pour the ingredients into the pot together when cooking porridge, they think it is convenient, and they also think that cooking for a longer time can completely boil out the nutrients, but the porridge base and ingredients should be separated, especially the selection of meat and seafood accessories, and should not be put together, otherwise it will not only affect the freshness of the porridge, but also easily lead to flavor and reduce the nutrition of the ingredients.

04 Heat.

When cooking porridge, the heat is also very critical, first boil over high heat, and then you can slowly boil it over low heat for half an hour, although it is a simple two-step process, but it can make the porridge become extremely fragrant.

05 Stir.

In the past, many people used to stir when cooking porridge to avoid the bottom of the paste, but now it is poured into the rice after boiling water, not boiling in a pot under cold water, so as to avoid the situation of the bottom of the paste, why do you still have to stir? The reason is to make the porridge thick, clear and full, generally boil the pot under water and stir a few times, then cover the pot, simmer over low heat, and then continue to stir.

06 Oil. Do you need to put oil in stir-frying, and you also need to put oil in cooking porridge? That's right, wait for the porridge to cook for about ten minutes before you can drip a few drops of oil, not too early to put it, after which you will find that the porridge is bright in color and smooth in taste.

07 Divide the base and cook it.

Most people are accustomed to pouring everything into the pot when cooking porridge, but a century-old porridge restaurant 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 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 it saves time by boiling the porridge.

2.The general consensus is to cook porridge in cold water, but the real connoisseur is to cook porridge in boiling water. This is because boiling porridge in an underwater pot will not stick to the bottom, and it is more time-saving than boiling porridge in cold water.

3.Bring to a boil over high heat, then turn to a simmer and simmer for about 30 minutes.

4.Stir 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 non-stop for about 10 minutes until it is crispy and thick.

5.The reason why you need to put oil in the porridge is because about 10 minutes after the porridge is simmered, you will find that not only the finished porridge is bright in color, but also the entrance is fresh and smooth.

6.Most people are accustomed to pouring everything into the pot in a vertical circle when cooking porridge, but a century-old porridge shop does not do this. The bottom of the porridge is the bottom of the porridge, the material is the material when it is late, the boil is boiled separately, the blanching is blanched, and finally a piece is put aside to boil for a while, and never more than 10 minutes.

The porridge boiled out in this way is refreshing and turbid, and the taste of everything is boiled out without any flavor. In particular, when the adjuncts are meat and seafood, the porridge base and the adjuncts should be separated.

1. Before cooking porridge, you can wash the rice and soak it for half an hour, which can save the time of cooking porridge. Quick cooking porridge can be washed and soaked in water and put in the freezer, and the next day after boiling water, add rice ice cubes. Stir while cooking, and it's ready to cook in 10 minutes!

2. When cooking porridge, you should not stir it casually, but should stir it in one direction clockwise. Stir clockwise to make the porridge taste even more delicious!

3. Cooking porridge will easily cause the bottom of the pot to paste the pot, and you can use boiling water to cook porridge. This will avoid sticking to the bottom of the pot! Cooking porridge with boiling water also saves more time in cooking porridge! You can boil the porridge the night before, pour it into a boiling water bottle, and cook the porridge the next day to save time!

4. Cooking porridge should be boiled over high heat first, and then turn to heat and slowly boil porridge. The porridge cooked in this way tastes more fragrant and delicious!

5. Cook the porridge on low heat for the last ten minutes, stir clockwise for ten minutes until the heat is turned off, and the ratio of cooking porridge is 1:8 for rice and water, 1:10 for thick porridge, and 1:13 for thin porridge.

6. To cook porridge, you can add a little salad oil to the porridge and boil, so that the taste of the porridge will become smoother!

Cook porridge for 5 minutes.

Just put some of the rice in the refrigerator to freeze it before going to bed at night, and the next morning.

Put the frozen rice in a regular pot and cook for five minutes, and the fragrant porridge will be ready to cook (but don't forget to put water in the pot). This is based on the principle of thermal expansion and cold contraction.

Method 2: Put the rice in a pot and boil it before going to bed at night, cover it and you can sleep. The next morning, you can drink fragrant and thick porridge in 5 minutes But try this method in summer to pay attention to the porridge not to spoil.

If you add some cooking oil when cooking porridge, even if the fire is urgent, the rice soup will not overflow, ensuring nutrition, and the porridge cooked is particularly fragrant, especially fresh, especially glutinous and smooth.

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.

When you are free, cook rice, beans and other ingredients for cooking porridge in a rice cooker, and then put them into a container and freeze them in the refrigerator according to the amount of porridge you cook each time.

When cooking porridge, don't just put water, add one more thing, 10 minutes will be soft and rotten, delicious and nutritious.

Soak the rice overnight in advance, and then cook the porridge the next day, it cooks quickly!

The quickest way to do this is to be well prepared.

Glutinous rice (Jiang rice) is frozen in the refrigerator and then dried, and in some places it is called frozen rice (or yin rice).Used to cook porridge, it will be ready soon! And it's so tasty!