Many people like to add or subtract from porridge when they boil it, is this really good?

Most people like to simmer slowly when boiling porridge, and some people like to add some alkali to the porridge when boiling porridge, what is the reason for this? Is that really good? Let's dive into this with the following points.

1.Make the porridge thicker

Many people like to boil a pot of porridge when they get up in the morning. Because it is the simplest diet, it will also play a certain role in our stomach and intestines, so we should be at the right time, um eat some porridge. But some people like to add some alkali to the porridge.

Actually, this is the right thing to do. Because this will make the mouth more sticky, some people like to drink thicker porridge. This will also have some benefits for our gastrointestinal tract.

2.Accelerates metabolism

Nowadays, many young people don't like to eat breakfast and think that eating breakfast is a waste of time, but in fact, this is wrong. We should not only eat breakfast, but also eat a nutritious breakfast, so that the metabolism in our body will become vigorous and our whole person will be full of energy. The quickest way to advertise to keep our whole body energized is to drink more porridge.

3.Hunger

Some people like to drink porridge because of its ability to speed up our metabolism. But drinking porridge also has a certain impact effect, but he is not as quick and convenient as pasta. But if you add the porridge.

If there is some alkali, it will make our porridge more viscous and feel more satiety. <>

There are many ways to cook porridge, and you must choose the method of nutritional science. The above is our understanding of why we should add alkali in the process of boiling porridge, if you have better suggestions, please leave a message below the comment, looking forward to your message.

This is particularly bad, because it will destroy the vitamins in the porridge.

When boiling porridge, adding flour alkali can increase the viscosity and taste, and it has no effect.

Doing so may destroy the original nutrients in the porridge, so it is recommended not to put alkali.

Boiling porridge and putting alkali will make the porridge alkaline, so that the nutrients in the porridge will be lost.

Adding alkali to the porridge will destroy the nutrients in the porridge, so it is best not to add it.

No, alkaline water will destroy the cellulose in the grain, making the nutritional level of the porridge greatly reduced.

No, adding alkali will change the nutrients in the porridge and affect the body's absorption of nutrients.

Method steps.

Before soaking and cooking porridge, soak the rice in cold water for half an hour to let the rice grains swell up, the advantage of this is: cooking the porridge to save time, stirring will turn in one direction, and the porridge crisp boiled out has a good taste.

Boiling an underwater pot, generally cooking porridge is cold water, but the real good way is to cook porridge with boiling water, boiling porridge in cold water to paste the bottom, boiling the underwater pot will not have this phenomenon, and he saves more time than boiling porridge in cold water.

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Heat, first boil over high heat, then turn to low heat and simmer for about 30 minutes, the size of the fire is directly related to the taste of the porridge.

Stirring, it turns out that when we cook porridge, the reason why we want to stir is to be afraid of the bottom of the porridge, and there is no worry about the bottom of the porridge when cooking porridge with hot water, here the stirring is to "thicken", that is, to make the rice grains full, the grains are crispy, and the stirring skills are: stir a few times when boiling the pot under water, cover the pot and boil for 20 minutes, start to stir non-stop, and continue for about 10 minutes, until it is crispy and thick.

After the porridge is changed to a simmer, about 10 minutes after 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.

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How to boil a bowl of white porridge.

Ingredients: 60g of rice, 5ml of cooking oil, appropriate amount of water.

Method steps.

Wash the rice after removing impurities and soak it in water for 30 minutes.

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Fill the casserole with 2 3 full water, bring to a boil over medium heat, add the soaked rice, and turn to high heat.

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After the water in the casserole boils again, add cooking oil, stir clockwise, turn to medium-low heat, cover and cook for 25 minutes.

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Open the lid of the casserole, stir clockwise with a spoon for 10 minutes, and then turn off the heat until the porridge is soft and glutinous.

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Precautions. Drip cooking oil can make the porridge high-quality and smooth taste.

Don't stir too fast when stirring clockwise so as not to break the rice grains.

Answer: How to make a good bowl of porridge: 1

Wuchang rice, Thai fragrant rice, and Xiangshui slate rice are all good ingredients for cooking porridge. 2.Rice washing Pour the rice into an empty basin, add less water than the amount of rice, stir it by hand, and then filter out the water, this process is repeated twice, the number of rice washing is too much, which will cause the loss of nutrients of the rice.

3.Soak rice to absorb water in advance, soften the internal tissue, and can also greatly shorten the subsequent boiling time. We plan the time of soaking the rice for about two hours, so that the rice grains can absorb the water.

4.Frozen riceDrain the soaked rice, put it in a plastic bag, and store it in the freezer compartment for 2 hours. The function of frozen rice is to crush the rice, and the frozen rice will turn into powder when gently twisted; Doing so will make the rice soup sticky and puree-like after the rice grains are made into porridge, and achieve a melt-in-your-mouth taste!

The pot casserole is the best to boil porridge, and the casserole is suitable for slow simmering over low heat, which can fully melt the rice grains and release the original aroma of the rice. The rice cooker is suitable for novices, the speed is fast, and you can make a bowl of white porridge by putting rice and water in proportion, saving time and trouble. Proportional meters and water proportions 1:

10 (for example: 50g of rice and 500g of purified water), the ratio is extremely important in the process of boiling porridge. A small amount of water will make the porridge thick, and too much water will cause the rice soup to be thin and separate.

Open! I think the correct way to boil a bowl of good porridge is to wash the rice first and put it in the pot, and then put water, not too much and no less, suitable look, and then, first use high heat, boil, then cook porridge over medium heat, wait until the porridge is rotten, and then cook porridge over low heat, porridge can be eaten when cooked, so that it is nutritious, comfortable to eat, and happy.

First of all, take some new rice and soak it for about half an hour, put it in a pot and then drop a few drops of cooking oil in the water, and cook it slowly for about half an hour, so that the cooked rice porridge is sticky, thick and fragrant.

At a glance, it was all intentional to the body, but it was just time together.

It is beneficial for people with kidney deficiency to eat black soybeans, which can dispel wind and heat, regulate the middle and lower qi, detoxify and diuretic, and can effectively relieve symptoms such as frequent urination and backache. Eating secret black beans often can replenish bone marrow, strengthen muscles and bones, deaf ears and eyes, replenish qi, strengthen teeth, and benefit the kidneys.

Yam is flat in nature, sweet in taste, and has the functions of strengthening the spleen, tonifying the lungs, strengthening the kidney, and benefiting the essence.

It is flat in nature, sweet and astringent in taste, can strengthen the kidney and astringency, tonify the spleen and stop diarrhea.

Walnut can replenish the kidney and strengthen the essence, as a nourishing and strong food, the meat can be moisturized, and the skin can be astringent, so the kidney deficiency and sperm should be eaten.

Ginkgo seeds, also known as ginkgo biloba, should be steamed, fried or simmered for spermatozoa.

Lotus seeds are flat in nature, sweet and astringent in taste, can nourish the heart, benefit the kidneys, tonify the spleen, solidify astringency, and people with body deficiency and sperm loss should eat, especially those who do not communicate with the heart and kidneys and lose sperm, and eat better.

For people who are overworked, lost in blood, in a trance, lost in their minds, apprehensive, and forgetful and forgetful, they are often eaten, and have the effect of calming the mind and nourishing the kidneys and nourishing yin.

Suoyang mutton porridge.

Ingredients: 10 grams of Suoyang, 100 grams of mutton, 100 grams of rice.

Method: Chop the lamb finely and set aside. Then pour Suoyang into the pot and fry the slag, and after 10 minutes, pour in the mutton and rice to cook together into porridge, and add condiments according to personal taste.

Efficacy: It is suitable for symptoms such as soreness in the waist and knees, chills and intolerance caused by kidney deficiency.

Cistanche mutton soup.

Ingredients: 600 grams of mutton, 20 grams of mountain corn meat, 20 grams of cistanche, 20 grams of longan meat.

Method: Cut the mutton into thin slices and boil in boiling water for 5 10 minutes, rinse it with water after removing it, and put it in a clay pot, boil until the water boils, put in the mountain firewood meat, cistanche, longan meat and ginger slices, continue to boil over high heat, switch to medium heat and cook for 3 hours, according to personal taste.

Add a variety of condiments and serve.

Efficacy: It is suitable for symptoms such as ice cream on the hands and feet, soreness in the waist and knees, frequent urination, and constipation.

Puzzle japonica rice porridge.

Ingredients: 50 grams of japonica rice, 5 grams of puzzle kernels.

Method: First of all, the puzzle kernel is ground into powder, the japonica rice is washed and put into a casserole, water is added, boiled over high heat, and then turned to low heat to boil into porridge. Add the nootropic kernel powder and condiments and cook for a while.

Efficacy: Suitable for symptoms such as kidney deficiency and cold pain in the abdomen.

Okay, it's better for people to eat omnivorous.

According to the food recipe, wolfberries should not be eaten for spleen deficiency and loose stools, red dates should not be eaten with cucumbers and radish, animal liver should not be eaten together, and red dates should not be eaten for dental disease, constipation and diabetes. Therefore, it is recommended that you consider keeping it simple and try to remove the red dates as much as possible.

Common sense of diet] Six tips for boiling porridge [Gourmet China] 1. Soaking: Before cooking porridge, soak the rice in cold water for half an hour to let the rice grains swell. Benefits of this one:

Boil porridge to save time; When stirring, it will turn in one direction; 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, then turn to a simmer and simmer for about 30 minutes. Don't underestimate the size conversion ...... of the fireBasic Principles:1

First fast and then slow, boil the pot quickly, and cook slowly over low heat; 2.The amount of water should be sufficient: it can be diluted and must not be too thick, otherwise it will be easy to paste at the bottom of the pot, and it will definitely not taste good; 3.

Stir moderately: Stir in order not to fall to the bottom of the pot, and if it is excessive, it will bubble and affect the taste, especially when there is more rice and less water. Ingredient Tips:

If you mix a variety of ingredients, you should pay attention to eating the fire as much as possible, otherwise the mung beans and millet should be boiled first and then the rice.

First of all, in terms of rice selection, we must use round and fat rice such as Northeast rice and pearl rice, and silk miao rice such as Thai fragrant rice cannot cook viscous good porridge.

No matter what base you want to eat, and the first porridge, preserved eggs and lean pork next to the porridge, etc., you must boil the white porridge, and then put in the base you want to eat before eating, in this case, you can order more white porridge a day, and then put it in the refrigerator to ice, and then take out other materials when you want to eat, which is convenient and time-saving.

When boiling, if you have time, use an ordinary pot, boil the water, turn to medium-low heat, and slowly boil until the rice is completely blooming; If you don't have enough time, just press it directly with a pressure cooker, and it will be good in no time.

If you really don't have a pressure cooker at home and don't have enough time, you can soak the rice in cold water the night before and cook it in an ordinary pot the next day, which will be much faster.

In the most ideal state, it is to use the casserole to slowly boil out the white porridge, which will have a magical faint fragrance, which is the most ideal Cantonese porridge base method.

Use glutinous rice, add twice as much water as cooking rice (depending on your preferred viscosity), boil and simmer over low heat.

Stay up a little longer! There is also the quality of the rice.

Cooking porridge in a pressure cooker is fast and good! Don't really try it yet!

If you master the six tips, you can quickly cook a pot of delicious and nutritious porridge.

1. Soaking: Before cooking porridge, soak the rice in cold water for half an hour to let the rice grains swell. The advantage of this is that the porridge is boiled to save time, and when stirred, it will turn in one direction, and the porridge will be soft and have a good taste.

2. Boiling water pot: The general consensus is to cook porridge in cold water, but the real expert is to cook porridge in boiling water, why? You must have had a situation where you boiled porridge in cold water, right? Boiling a pot under water 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, where the aroma of the porridge comes out.

4. Stirring: It turns out that the reason why we cook porridge occasionally or stir is that we are afraid of the bottom of the porridge, but now there is no worry about cooking porridge in cold water, why do we have to stir? In order to "thicken", that is, to make the rice grains full and thick.

The stirring technique is to boil the pot under water a few times, cover the pot, simmer for 20 minutes, and then start stirring constantly, continue for about 10 minutes, until the porridge is crispy and thick.

5. Oil: Do you need to put oil when cooking porridge? Yes, if you simmer about 10 minutes on the porridge with a little salad oil, you will find that not only the finished porridge is bright in color, but also very fresh and smooth in the mouth.

6. Divide the base into cooking: Most people are used to pouring everything into the pot when cooking porridge, but it is not right to do so. The right thing to do is:

The porridge base is the porridge base, the material is the material, it should be blanched separately, 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 congee base and the adjuncts should be separated.