How to boil porridge, the porridge will be particularly delicious

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: 1. Boil porridge to save time; 2. When stirring, it will turn in one direction; 3. The porridge is crispy and 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. Osmanthus white potato porridge: 50 grams of white potatoes, 25 grams of japonica rice, and a few sugar osmanthus. The sweet potatoes are steamed in water, peeled and crushed into a puree, japonica rice porridge and sugar are added, then boiled, and the sugar is removed and hung with flowers. It can be used as a nutritious food for young children.

2. Lotus porridge: Pick its petals, dry and grind it for later use. Cook porridge with 100 grams of stem rice, wait for the porridge to cook into 10 grams of lotus powder, 15 grams, and cook until it is opened. It can clear the heat and disperse blood,**. It is also a bodybuilding medicine that calms the heart and invigorates qi and stays on the forehead and lightens the body.

3. Plum blossom porridge: first boil two or two stems for porridge, when the porridge will be completed, add 5 grams of white plum blossoms and boil two boils, generally 5 days to 7 days for a course of treatment. Cooking porridge with plum blossoms can lead to neurological fatigue, pharyngitis, loss of appetite and sores.

Long-term service can strengthen the body. It can soothe the liver and regulate qi, strengthen the spleen, and make the chest feel uncomfortable.

4. Chrysanthemum porridge: Pick flowers to remove the pedicles before the frost falls in autumn, dry them in the sun, and grind them into fine powder. Cook porridge with l00 grams of stem rice, and when it is about to be completed, add 10 grams of chrysanthemum powder to 15 grams, and then cook one or two to open.

It can lower blood pressure, dilate coronary arteries, increase coronary blood volume, slow down heart rate, and strengthen myocardial contraction.

5. Lentil flower porridge: Take unopened lentil flowers from July to August every year, and dry selenium for later use. Cook porridge with 100 grams of stem rice, put 10 grams of lentil flowers into 15 grams when the porridge is ready, and then cook one or two to serve.

It can promote gastrointestinal peristalsis, increase appetite, help digestion, and has the effects of appetizing and strengthening the spleen, clearing heat and dehumidifying.

6. Peach blossom porridge: 4 grams of peach blossoms (2 grams of dried products), l00 grams of japonica rice. Cook these two things together to make porridge. It is suitable for stomach dryness and constipation. Take it once every other day, stop immediately, and do not take it for a long time.

7. Jasmine porridge.

Ingredients: 3 to 5 grams of dried jasmine, 100 grams of japonica rice.

Method: Cook porridge with fresh stem rice, when the porridge is ready, add dried jasmine and cook for 5 to 10 minutes.

Efficacy: Jasmine porridge is sweet and fragrant, very refreshing, the aroma of jasmine can go up to the top of the head, down to the lower abdomen, remove the stale gas in the chest, not only refreshing, but also has the effect of beauty, fitness refreshment, anti-aging and anti-aging.

8. Rose porridge.

Ingredients: 3 to 5 grams of dried roses, 100 grams of japonica rice.

Method: Boil fresh japonica rice to make porridge, add an appropriate amount of small rose buds after cooking, and the porridge will be pink when it is boiled.

Efficacy: Regular consumption of rose porridge can please people's face and make it more delicate. It can also be used to cause stomach pain caused by liver qi stagnation, which has an excellent effect on emotional calming, soothing, and anti-depression.

9. Chrysanthemum porridge.

Ingredients: 5 to 10 grams of dried chrysanthemums, 100 grams of japonica rice.

Method: Cook the porridge with fresh japonica rice, put the prepared chrysanthemums when the porridge is cooked, and then simmer for about 5 minutes. The porridge is bright and yellowish, and the smell is fragrant.

Efficacy: Chrysanthemum also has the effect of dissipating wind and heat, clearing the liver and eyes, detoxification, etc., and can also prevent wind, heat, cold, headache, dizziness, eye redness, swelling and pain and other diseases, and has the effect of lowering blood pressure for patients with high blood pressure.

1 Soak the rice for half an hour, then pour the water dry, and when the water is dry, crush it with your hands or use a rod to break it with a stick. 2 Cook porridge according to the ordinary method, and add vegetables, beans, melons and fruits at will.

1.Soak the rice for half an hour, preferably to burst the grains.

2.Just follow the ordinary method of boiling porridge and it's OK.

3.I personally recommend putting a small amount of chopped bok choy and chicken essence before removing from the pan.

For porridge, it may become a must-have soup on the table every day. We also worry about what to eat every day, and what soup to drink is also a very important part of it.

For ordinary people, the porridge they drink every day is nothing more than corn porridge, millet porridge, gnocchi and other common three kinds of porridge, but the types of porridge are not simple, just burn and bury these three things, in fact, porridge can be divided into many types, but for ordinary people, the most common drink is also the simplest.

There are many types of porridge we drink in restaurants outside, such as preserved egg and lean pork porridge, mung bean porridge, rice porridge, lily porridge, white fungus porridge, lotus seed porridge, eight-treasure porridge and so on.

If I'm not busy in my spare time, I'll try to make 1 or 2 of the above two drinks. Among them, eight-treasure porridge and mung bean porridge are the two kinds of porridge I often make, because the ingredients of eight-treasure porridge are relatively rich, and it tastes particularly chewy, and mung bean porridge clears heat and reduces fire, which is also very beneficial for people who are easy to get angry, so in the hot summer, mung bean porridge can not only relieve the heat, but more importantly, it makes people feel particularly comfortable to drink, and mung beans are also very dense to eat.

In winter, I will also make some yam and lily porridge to eat, yam, relatively mild, eating is also very good for digestion, in fact, now most people pay attention to health, eat more food that is beneficial to the body is also very good, so the ingredients added to the porridge are also quite particular, to pay attention to the appropriate matching, put together will have a good effect.

I don't know what kind of porridge you like to drink, do you like to drink sweet porridge or salty porridge? Whether you like to drink rice porridge or like to drink millet porridge, it is completely determined by personal taste, no matter which kind of ingredients you choose to boil porridge, the fundamental purpose is to drink it to make yourself feel comfortable, which kind of porridge we choose is delicious It also depends entirely on the combination of ingredients and the time of boiling, the way and the effect of boiling.

Anyway, I prefer to drink mung bean porridge and eight-treasure porridge, which may also be determined according to personal taste, which kind of porridge you like to drink, you can also decide according to your usual habits or hobbies. I don't make any judgments, but as an ordinary family, millet porridge, corn porridge and gnocchi are the three main types of porridge that are commonly drunk. In your spare time, you can try to make some relatively complex and nutritious porridge to drink, and it feels quite good to drink such porridge occasionally.

A delicious way to boil porridge

1. Soaking. Before the rice is put into the pot, it should first be soaked in cold water for half an hour, which can make the rice grains swell, if you not only save the time of cooking porridge in the future, but also make the porridge taste better.

2. Boil an underwater pot.

Do you cook porridge in a pot under cold water, because this can make the rice in the pot for a long time, so it cooks quickly, in fact, this is not the case, and the water is boiled and then the rice is the better way. The rice in the pot under cold water is easier to stick to the bottom of the pot or even paste because it can't float, while the rice in the pot under boiling water will always turn up and down with the boiling water, so it will not stick to the bottom, and it can also make the porridge more viscous.

3. Heat and stir.

Boil the water over high heat, then put the rice in it, boil it again and turn to low heat, simmer for 30 minutes, don't underestimate the conversion of the big and small fire, this is how the rice fragrance is emitted.

And stirring is also very important, you need to cooperate with the heat, put the rice into the boiling water will have a short "cooling-off period", this time we have to keep stirring, until the water boils again, cover the lid and simmer until the 20th minute, open the lid and keep stirring in one direction, keep stirring for about 10 minutes, this step is to "thicken", that is, to make the rice grains full, the grains are crispy.

4. Point oil. You have to put oil in the porridge, of course! When the porridge simmers until the 10th minute, add a few drops of salad oil and you will find that the porridge is not only bright in color, but also very silky in the mouth.

Cooking porridge is simple, but there are tricks to follow. The key lies in the preparation of the ingredients and the heat of the boiling. Below we introduce the experience of some professional pastry chefs to our readers, which may help you get twice the result with half the effort.

1. About raw materials:

The range of choices is huge, this season fresh millet, stick residue just on the market, chestnuts, sweet potatoes, red dates, water chestnuts, yams, lotus root is also the right time, you can also add all kinds of rice, red beans, cloud beans, white fungus, raw peanuts, melon seeds, dates, raisins, lotus seeds, lilies, almonds, cinnamon meat, walnut kernels, pine nuts ......Pay attention to the order of putting the pot in the pot, and put the ones that are not easy to cook first, such as beans and starchy raw materials; The lotus seed must first remove the bitter core; Raw almonds and walnuts are best soaked and peeled to remove the bitterness before putting them in the pot; Put in raw peanuts, lotus roots, lilies, etc. when they are almost ripe to maintain the crisp feeling; Barley kernels (also known as sago) should be soaked until shiny before being cooked, because they are well cooked, so they don't need too much heat, and they can be put in a few minutes before cooking.

2. Before cooking, it is best to put enough water at one time, grasp the ratio of water and rice, and do not add water halfway, otherwise the porridge will be diluted and thin, and the viscosity and rich fragrance will be greatly reduced.

3. When cooking bean porridge, the beans must not be soaked in water in advance, otherwise it will not be possible to cook them; Before putting the rice, wait for the beans to boil and mix it with cold water several times, and the beans will be easy to bloom after "excited" a few times. After that, put the rice in.

4. When cooking vegetable porridge, you should put salt, monosodium glutamate, chicken essence and other condiments after the rice porridge is thoroughly cooked, and finally release the raw vegetables (do not blanch), so that the color of the vegetables will not change and the nutrition will not be lost.

There are also many recipes on sale in the supermarket, so you can buy one and learn it yourself