How to cook porridge is to cook ordinary white porridge

To cook porridge with rice, it is best to use Northeast rice, don't buy no-wash (most of the nutrition has run out), the amount of rice for two people is half of the paper cup we usually use. Put the rice in a container and wash it twice with water, the water from the first time can be used to water the flowers; The second time the water is sealed and put in the refrigerator, and after cooling, it can be used to wash the face before going to bed for beauty. (Of course, you can also choose to pour it out.)

If you want to make the porridge thicker and more nutritious, you can soak the rice in water overnight, drain the water and put it in the pot the next morning (it doesn't matter if you forget to soak it, but the taste is a little worse). It is good to boil it with boiling water, and the water should be put at one time, according to the ratio of 1:10, not less than this parameter.

Bring to a boil over high heat (just the water is tumbling, understand?) After that, make the lid half empty and half covered, and stir a few times with a porridge spoon occasionally. The heat is sure that the porridge can neither overflow nor stop boiling.

It can be eaten after twenty minutes. Well, I'm hungry after writing.

The ratio of simple white porridge on the Internet is 1:7 or 1:9 (rice:water).

The following is a more professional answer.

Cooking porridge may seem simple, but it's actually professional. How to prepare raw materials, master the heat, and achieve twice the result with half the effort. Introducing you to some expert advice::

1 About raw materials: a wide range of choices, 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, can also be added: 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. (I usually put a ratio of 1:10 to put rice and water to boil,)

3. When cooking bean porridge, the beans must not be soaked in water in advance, otherwise it will not be able to be cooked; 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, after the rice porridge is thoroughly cooked, salt, monosodium glutamate, chicken essence and other condiments should be added, and finally the raw vegetables will be released, so that the color of the vegetables will not change and the nutrition will not be lost.

Anthracene. How to say it. Haven't you cooked?

Cooking porridge is actually very simple. You don't have to worry about how much rice and water you have, depending on whether you prefer it to be thicker or clearer, first use high heat until it boils, and then simmer for about half an hour. However, I think it is better to add some mung beans to eat it.

Water: Rice is about 4:1 to 5:1, and after boiling, it becomes porridge and the application of rice dumplings is 3:1

Boil for about 15 minutes on high heat, then boil for half an hour on low heat, and wait for the rice to bloom for 10 minutes.

Summary. Hello, the method of cooking ordinary white porridge is as follows: first soak it in cold water.

Soak the rice in cold water for half an hour before cooking the porridge to allow the rice grains to swell. This not only shortens the cooking time, but also makes it easier for us to stir in one direction when cooking the porridge, and the cooked porridge will be soft and delicious. 2. Boil an underwater pot.

In fact, real connoisseurs generally cook porridge with boiling water, so that the porridge cooks quickly and does not get paste! 3. Change the heat. Bring to a boil over high heat, then turn to a simmer (i.e. low heat) and simmer for about 30 minutes, so that the porridge can be fragrant!

4. Stir. Master the following techniques: Stir a few times when boiling the pot, cover the pot and let it simmer for 20 minutes, then start stirring non-stop for about 10 minutes until the porridge stops in a thick paste.

Stirring in this way can make the rice grains plump and the porridge sticky and delicious.

How to cook ordinary white porridge.

Hello, the method of cooking ordinary white porridge is as follows: first soak it in cold water. Soak the rice in cold water for half an hour before cooking the porridge to allow the rice grains to swell.

This not only shortens the cooking time, but also makes it easier for us to stir in one direction when cooking the porridge, and the cooked porridge will be soft and delicious. 2. Boil an underwater pot. In fact, real connoisseurs generally cook porridge with boiling water, so that the porridge cooks quickly and does not get paste!

3. Change the heat. Bring to a boil over high heat, then turn to a simmer (i.e. low heat) and simmer for about 30 minutes, so that the porridge can be fragrant! 4. Stir.

Master the following techniques: Stir a few times when boiling the pot, cover the pot and let it simmer for 20 minutes, then start stirring non-stop for about 10 minutes until the porridge stops in a thick paste. Stirring in this way can make the rice grains plump and the porridge sticky and delicious.

5. Point oil. Cooking rice porridge can overflow if you are not careful, so we can add a little salad oil or sesame oil to the pot when it is simmering for about 10 minutes, which can not only avoid overflowing, but also make the porridge bright in color and smooth in the mouth. 6. Cook the bottom and ingredients separately.

When boiling porridge, if we want to add some meat or seafood and other bases, it will be boiled into a salty rice porridge. The best practice is: porridge is porridge, ingredients are ingredients, and cook separately.

After each is cooked, pour it together and cook for a few more minutes (do not exceed 10 minutes). In this way, the porridge is refreshing and not cloudy, and it will not be flavored.

Simple steps to cook white porridge: After the rice is washed, just enlarge the rice and boil it with water. 2. Add an appropriate amount of water: the ratio of rice to water is: whole porridge = 1 cup of rice + 8 cups of water; Thick porridge = 1 cup of rice + 10 cups of water; Thin porridge = 1 cup of rice + 13 cups of water.

First of all, wash a cup of rice, put it in the freezer and refrigerate it until the rice freezes, and then put it in boiling water and cook it for 10 minutes, after 10 minutes, it will be a pot of smooth and smooth white porridge.

Its principle is that after freezing, the tissue of the rice grains is destroyed, producing bee ball-shaped holes, and the water absorption is enhanced at the same time, after encountering hot water, the rice grains become loose, and the starch in the rice grains begins to become paste, so you can cook a smooth and smooth white porridge in a short time.

Precautions: 1. Many people like to soak white rice porridge in cold water before boiling it.

For more than three or four hours, let the rice swell and soften and then boil to satisfy the taste enjoyment, this method is not advisable. Rice mainly contains B group nutrients, and soaking rice for a long time will lose B group nutrients and cause ulceration at the corners of the mouth.

2. Note that when the remaining amount of water and rice is about the same, bubbles will appear, and when the bubbles burst and the hot air sprays out, it is to boil paste.

Ingredients: rice, cooking oil, water. Rice ready, rinse 1-2 times, add an appropriate amount of water, and pour into a pressure cooker.

Add a teaspoon of cooking oil to the water, stir well, and simmer for about 1 hour. After cooking, simmer for a while, degas the pressure cooker and then open the lid, and the soft and glutinous white porridge can be completed. <

Ingredients: rice, cooking oil, water.

1. Prepare the rice, rinse 1-2 times, add an appropriate amount of water, and pour it into the pressure cooker.

2. Add a teaspoon of cooking oil to the water, stir well, and simmer for about 1 hour.

3. After cooking, simmer for a while, degas the pressure cooker and then open the lid, and the soft and glutinous white porridge can be completed.

Summary. A measuring cup of rice, wash it with water in advance, rinse it briefly, do not scrub, add clean water to soak for half an hour, and then put the washed rice in the casserole. At the same time, take 8 cups of water from a measuring cup containing large rice, put it in a casserole, add a small spoon of cooking oil to the pot, and weigh it with the spoon that drinks the soup.

Add the lid of the casserole to start cooking, after boiling it over high heat, stir it with a spoon, turn to low heat and continue to cook slowly, remember to open the lid to cook after the pot is boiled, and remember to stir it every once in the process. In the fourth step, it takes about half an hour to boil the rice grains, and you can see that the rice grains have bloomed, and continue to cook until the rice and water can be blended, which takes nearly an hour in total. White porridge cooking tips:

1. Boiling white porridge, the ratio of rice and water needs to be mastered, like a little thinner according to the ratio of rice and water 1:12, and a moderate one is a ratio of 1:8, thick porridge 1:

5 is enough, you can choose according to your personal preference, I use a 1:8 ratio to boil, the viscosity is just right; 2. When cooking porridge, add a little cooking oil, which can increase the color of the porridge, make it look more beautiful, and the taste will be more fragrant. 3. Don't boil the porridge directly out of the pot, turn off the heat and add a lid to simmer for a while, the porridge will be more soft and glutinous, and the taste is particularly good. 

How to cook ordinary white porridge.

Pro-3 I am glad to answer for you how to cook ordinary white porridge The steps are as follows:

A measuring cup of rice, wash it with water in advance, rinse it briefly, do not scrub, add clean water to soak for half an hour, and then put the washed rice in the casserole. At the same time, take 8 cups of water from a measuring cup containing large rice, put it in a casserole, add a small spoon of cooking oil to the pot, and weigh it with the spoon that drinks the soup. Add the lid of the casserole to start cooking, after boiling it over high heat, stir it with a spoon, turn to low heat and continue to cook slowly, remember to open the lid to cook after the pot is boiled, and remember to stir it every once in the process.

In the fourth step, it takes about half an hour to boil the rice grains, and you can see that the rice grains have bloomed, and continue to cook until the rice and water can be blended, which takes nearly an hour in total. White porridge cooking tips: 1. Boiling white porridge, the ratio of rice and water needs to be mastered, and if you like to be thinner, follow the rice and water 1:

8 proportions of boiling, the viscosity is just right; 2. When cooking porridge, add a little cooking oil, which can increase the color of the porridge, make it look more beautiful, and the taste will be more fragrant. 3. Don't boil the porridge directly out of the pot, turn off the heat and add a lid to simmer for a while, the porridge will be more soft and glutinous, and the taste is particularly good. 

Select new rice, rinse with water to remove impurities, and do not rub vigorously; Put the washed rice and water in a bowl and put it in the refrigerator freezer; Boil a pot of boiling water, add water at one time, and don't add water halfway; Take out the frozen rice from the refrigerator and put it in water to loosen the rice; Put the rice into the boiling water, wait for the rice pot to boil, add a little salt to the porridge to prevent the porridge from overflowing out of the pot, and continue on medium heat; Continue to cook, the white porridge is thick and sticky, and you can cook a pot of white porridge in 15 minutes; Remove from heat and serve in a bowl. <

1. Select new rice, rinse with water to remove impurities, and do not rub hard.

2. Put the washed rice and water in a bowl and put it in the freezer compartment of the refrigerator.

3. Boil a pot of boiling water, add water at one time, and don't add water halfway.

4. Take out the frozen rice from the refrigerator and put it in the water to loosen the rice.

5. Put the rice into the boiling water, wait for the rice pot to boil, add some salt to the porridge to prevent the porridge from overflowing out of the pot, and continue on medium heat.

6. Continue to cook, the white porridge is thick and sticky, and you can cook a pot of white porridge in 15 minutes.

7. Turn off the heat and serve in a bowl.

The cooking method of white porridge is as follows:Ingredients: 1 cup fragrant rice.

Excipients: seven cups of water.

1. Prepare utensils and dry the rice that burns the manuscript.

2. Add water to the rice, cover with a lid, and cook over high heat until boiling (about 4-5 minutes).

3. Stir down to low heat, put chopsticks on the pot and cover it again (so that it will not come out).

4. Cook until the porridge slowly starts to pounce upwards and wait for the lid to be left for some distance (maybe about 12-16 minutes), remove the lid and stir it to continue cooking.

5. After boiling for five minutes without a lid and then stirring, cover the lid and turn on the high heat, and turn off the heat immediately when the porridge rises a short distance.

6. Stuff for five minutes.