How to cook porridge to taste better corn porridge, millet porridge, rice porridge ?

Cornmeal porridge should be opened with a little cold water first, and then stirred after the water boils, not too much, otherwise it will not taste good if it is too thick. Millet porridge or rice porridge should be scooped up first, and boiled together with water. It is best to cook it in a pressure cooker, so that the porridge cooked is soft and glutinous and sweet.

If you don't have a pressure cooker and cook it in a rice cooker, you should cook it for a longer period of time, preferably for more than 1 hour. Your problem is mainly that the cooking time is too short, and the rice is not soft and glutinous, so it is not delicious.

I usually soak the rice before cooking, and wait until the rice is white.

Put more water and cook for a longer time.

It is best to boil porridge over low heat alone, you can add a little alkali, and the taste is better.

Rice and water in a ratio of 1:8, boil the rice in hot water or over high heat, add the rice, and then turn to low heat and boil slowly. The porridge of rice should be boiled for about 40 minutes, remember, the water should be more than less, do not add water in the middle, otherwise it will not be delicious, before the fire, boil over medium heat for 5 minutes, the porridge will be thicker.

Don't use high heat in the middle, be careful not to muddle, stir more, and you can taste the texture in half an hour.

You can heat the steamed bun first, wait for the water to open the steamed bun and then heat it, then cook the rice, put less alkali and then put it in the porridge, so that the porridge is delicious

Summary. In response to the question of whether it is better to cook corn porridge with rice or millet porridge, generally speaking, the porridge cooked from rice is thicker and sweeter, while the porridge cooked with millet is more delicate and has a lighter taste. So, depending on personal tastes and preferences, you can choose rice or millet to cook polenta.

If you want to cook corn porridge, you must first prepare corn, rice or millet, water and other materials, then wash the corn and soak it in clean water, and the soaking time is generally 2-3 hours; Then wash the rice or millet and soak it in clean water, and the soaking time is generally 1 hour; Then put the soaked corn, rice or millet into the pot, add an appropriate amount of water, boil over high heat, and then turn to low heat to boil, the boiling time is generally 1 hour; Finally, put the boiled polenta in a bowl, drizzle with sesame oil or chopped green onions, and enjoy.

In response to the question of whether it is better to cook corn porridge with rice or millet porridge, generally speaking, the porridge cooked from rice is thicker and sweeter, while the porridge cooked with millet is more delicate and has a lighter taste. Therefore, depending on personal tastes and preferences, you can choose rice such as keys or millet to cook polenta. If you want to cook corn porridge, you must first prepare corn, rice or millet, water and other materials, and then wash the corn and soak it in clean water, and the soaking time is generally 2-3 hours; Then wash the rice or millet and soak it in clean water, and the soaking time is generally 1 hour; Then put the soaked corn, rice or millet into the pot, add an appropriate amount of water, boil over high heat, and then turn to low heat to boil, the boiling time is generally 1 hour; Finally, put the boiled polenta in a bowl, drizzle with sesame oil or chopped green onions, and enjoy.

I'm sorry I don't understand, but can you elaborate on that?

In response to this problem, I think it is better to cook rice polenta. Rice has more nutrients, such as protein, carbohydrate compounds, vitamins, and minerals, while millet does not have so many nutrients. In addition, the porridge cooked with rice is thicker and has a better taste, whereas the porridge cooked with millet is thinner and does not taste very good.

In addition, rice boiled polenta also has the advantage that it can help digestion, because rice contains a lot of dietary fiber, which can help digestion and detoxification, while millet does not have this function. In conclusion, rice is better boiled polenta, it is not only more nutritious but also tastes better and also aids digestion. However, the final choice is still based on individual taste and health status.

<>1. Soak the millet in water for half an hour, then sit in a pot to boil the water, and put the rice after the water boils, so that the rice does not stick to the pan, and the millet is easy to bloom and easy to cook, and it helps to increase the viscosity of the porridge.

2. After the water is boiled, pour in the soaked millet; When the fire boils, skim off the surface of the foam.

3. Add a few drops of cooking oil, then turn to low heat, cover the pot and leave a gap and cook for 25 minutes. A few drops of edible oil, one is the lack of Qi Shu to prevent overflow, and the other is to increase the fragrance and thicken.

4. When the heat is boiled for 25 minutes, add a little rock sugar, open the casserole and stir constantly, you will find that the porridge in the pot is thicker and thicker, last for 10 minutes, until the porridge is viscous.

5. When it is served, you can add some meat floss to make it more nutritious.

Delicious polenta tutorial.

Ingredient breakdown. Corn 300g

Rice 50g

Water 500ml

Cooking oil 10g

Step 1: Wash the rice and dry it for later use.

2. Peel off the coat of corn, set aside the corn kernels, and wash them.

3. Put the corn and rice in the pot,**.

4. Pour in an appropriate amount of water.

5. After boiling over high heat, simmer for about 20 minutes on low heat and then pour in a little cooking oil. The corn porridge cooked in this way is both sticky and beautiful in color and delicious.

Let's see how to make the best corn porridge.

To give you a simpler approach, the supermarket generally sells broken corn, it is best to use gas, because the pot is heated evenly, after the fire is boiled, switch to low heat, the longer the time, the more you boil, the more fragrant, note: add more water at first.

Fresh corn, only peel off the outermost layer of skin and boil it in the pot with almost no water, and the water added just overflows the corn

When cooking polenta, add a trace amount of edible alkali.

1 Each has its own benefits.

Corn porridge refers to the porridge boiled with corn or corn flour as raw materials, its taste is sweet, easy to digest, it contains a variety of vitamins, minerals and other nutrients, with spleen and stomach, water and drenching, lungs and hearts and other effects; The millet porridge is made of millet as the main ingredient, the taste is light, can play a variety of roles such as opening the stomach, replenishing deficiency, benefiting dantian, etc., the nutritional value of corn porridge and millet porridge is different, each has its own benefits, can not compare which one is better, you can choose according to your own needs and preferences.

2. All have a certain role.

The calories per 100 grams of corn porridge are about 38 kcal, and the calories per 100 grams of millet porridge are about 46 kcal, the calories of the two are very similar, lower than the calories of most foods, and corn porridge and millet porridge are coarse grain porridge, both of which are similar in composition, both are rich in cellulose components, strong sense of satiety, and can enhance satiety and promote gastrointestinal peristalsis during the first period, both of which are helpful to **.

3. The color of corn porridge and millet porridge is very similar, you can look at the particles in the porridge when distinguishing them, in general, the grain of corn porridge will be more obvious than that of millet porridge, and the particles are larger; If you make porridge with corn flour, it is non-grainy and has a pale yellow soup.

Distinguish between corn porridge and millet porridge and smell the smell, corn porridge will smell a relatively thick sweet smell of corn; And millet porridge smells faintly fragrant.

The most obvious difference between corn porridge and millet porridge is the taste, corn porridge has a higher sweetness and a strong aromatic taste; Millet porridge, on the other hand, has a light taste and is more viscous.

4. You can boil porridge together.

Millet and corn are common cereals, the two are similar in composition, both contain more starch, cellulose, vitamins, minerals and other nutrients, millet and corn in the nature of food and nutrients do not conflict, will not occur harmful reactions, but also can enhance its spleen and stomach effect, so millet and corn can be boiled porridge together.

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 the porridge is boiled to save time, and when stirred, it will turn along a clump bridge, and the porridge will be crispy and has a good taste.

2. Many people like to cook porridge with cold water and rice, but the real connoisseur is to cook porridge with boiling water. Boiling porridge in cold water is easy to paste the bottom, boiling water cooking porridge is not, and it is more time-saving than boiling porridge in cold water.

3. When cooking rice porridge, boil over high heat, and then turn to a simmer and simmer for 30 minutes. Don't underestimate the size of the fire, where the aroma of the porridge comes out.

4. Stir a few times when boiling the pot, cover the pot and boil for 20 minutes, then start to stir non-stop for about 10 minutes until it is crispy and thick. The purpose of stirring is to "travel Zheng Xing thick", that is, to make the rice grains full and crispy.

5. About 10 minutes after the porridge is changed to a simmer, add a little salad oil, and you will find that not only the finished porridge is bright in color, but also fresh and smooth in the mouth.

6. If you are cooking rice porridge with other ingredients, it is best to cook the bottom and ingredients separately. 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. The porridge boiled out in this way is refreshing and not turbid, and the taste of everything is boiled out without flavor.

In particular, when the adjuncts are meat and seafood, the porridge base and the adjuncts should be separated.