How to cook the porridge from the place is more beautiful and delicious

I'll show you how.

Boil about 5 bowls of water in a rice cooker first.

You make half a bowl of rice (enough for two people) and set aside.

Remember. Be sure to wait for the water to boil before putting the rice in.

This way it burns so that it doesn't stick to the pan.

Wait for the pan to boil and add a little salad oil (to make the porridge bright, smooth and colorful) and then you can wait patiently.

Add a little salt before coming out of the pot (add less, you can't eat salty Oh, such porridge will be very fragrant) Hehe, I often make it for my 9-month-old baby, he likes it, I believe your husband will also fall in love.

I understand what you said, that is, the appearance of the porridge should be crystal bright, tell you a method, many restaurants do this, first cook the rice, cooked almost cold, and then use it to add water to cook porridge, after cooking, the rice grains are soft and hard, the soup is bright, of course, add a few pieces of yam to cook together, the porridge presented is white and orange, very beautiful.

Once the rice is in the pot, do not stir it with kitchen utensils (including when it is boiling) until it is thoroughly cooked. The resulting porridge is sure to meet your requirements (and doesn't stick to the pan).In addition, it is not recommended to add other foods to the porridge, which will make the porridge lose its original taste and will not taste good.

Cook well first, and put a little bit of edible alkali at the end. The inside of the restaurant is made of this, and it looks good and tastes good.

Red beans are nutritious and delicious, and the color is also good-looking, red food is good for the heart, black is good for the kidneys, and green is good for the lungs.

Cooking millet porridge needs to prepare some millet, clean it and put it in the pot to add an appropriate amount of water to boil slowly, and then put the millet in, change it to low heat after boiling, and wait until the rice grains are rotten when you can turn off the heat and put it out, cooking millet porridge must be put in the millet after the water is completely boiled, so that it can be cooked faster, and it is not easy to paste the bottom of the pot.

You can also make red jujube millet porridge, prepare more than a dozen red dates, an appropriate amount of millet, clean the millet, drain the water, wash and drain the red dates and put the dried millet in a pan, fry it over low heat, fry it out to get the fragrance out and pour it into the casserole, then add the red dates, pour in the appropriate amount of water, boil over high heat, change to low heat and cook until thick, if you like to eat sweet, you can add some sugar and mix evenly.

You can also make apple millet porridge, you need to prepare an appropriate amount of millet, a fresh apple, millet is cleaned twice, the skin of the apple is removed, the core is removed and cut into cubes, an appropriate amount of water is added to the pressure cooker, the millet is put in, and then the diced apples are added, cover the lid and boil over high heat, and then change to low heat and cook for about 20 minutes after the gas is added.

Pumpkin millet porridge, prepare an appropriate amount of pumpkin, millet, rice, clean the millet rice and put it in the pot, add an appropriate amount of water and slowly boil it into a thick shape, remove the skin of the pumpkin and cut it into pieces, then put it in the pot and cook it together, boil it over medium heat, then change it to low heat and slowly cook it to your liking, and then use a spoon to press the pumpkin into a puree and mix evenly to eat.

Teach you a delicious way to make a porridge Eight treasure porridge, there are a lot of ingredients, but it is delicious.

Eight treasure porridge recipe.

Ingredients: glutinous rice, black rice, peanuts, red dates, lotus seeds, barley, red beans, kidney beans Flavoring: rock sugar.

1. First of all, let's prepare the ingredients, 120 grams of glutinous rice, 50 grams of black rice, 30 grams of peanuts, 10 red dates, 60 grams of lotus seeds, 20 grams of barley, 30 grams of red beans, 30 grams of kidney beans, all the ingredients ratio, it is best to follow this recipe, summarized many times, more authentic, the soup is viscous, soft and glutinous and sweet.

2. Except for red dates, all the ingredients should be cleaned, rinsed with water several times, and then soaked in cold water for 2 hours.

3. Use an ordinary rice cooker to cook porridge, pour all the ingredients into it, add 1850ml of water, like the thin one, you can add some water in an appropriate amount, choose the function of cooking porridge, cook porridge for 40 minutes, and when the time is up, simmer for another 20 minutes.

5. The boiled eight-treasure porridge is ruddy in color, sweet and soft, and there is a strong rice fragrance when you smell it, and the delicious eight-treasure porridge is ready.

It's best to put more of your favorite things in it. Slow work produces fine work, and slow cooking is more flavorful.

Ingredients required: green onions, milk.

Specific steps: 1. There are generally two ways to remove the mushy smell in the porridge, first wash the green onions, and then cut off the green part to leave the white part of the green onion.

2. Put the green onion into the porridge, stir repeatedly with a spoon for a few minutes, then cover the lid and simmer for a while, which can effectively remove the mushy taste.

3. When there are no green onions at home, you can prepare a bag of milk.

4. Pour the milk into the rice and stir it repeatedly for a few minutes, and also simmer for a while, so that not only can the socks leak out the mushy taste, but also make the porridge more nutritious.

5. Remove the paste taste of tea leaves.

Other methods: Put an appropriate amount of tea leaves in porridge after wrapping them in gauze or a strainer, add a small amount of water, and boil them again. Some components in tea also have the effect of removing odors, and there is also a slight tea aroma left in the porridge.

Many people know how to cook porridge, but how to cook porridge is delicious and nutritious, which not everyone knows. According to food experts, as long as you master the following six tips, you can quickly cook a pot of delicious and nutritious porridge.

How to cook porridge delicious and nutritious, 6 tips for cooking good porridge.

1. Soak in advance

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 in one direction, and the porridge will be soft and have a good taste.

2. Boil an underwater pot:

The general consensus is that porridge is cooked in cold water, but the real connoisseur cooks 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. Master the heat

Bring to a boil over high heat, 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 skills:

It turns out that the reason why we cook porridge occasionally is that we are afraid of the bottom of the porridge, but now we don't have the worry of boiling the 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 tips for stirring are:

Stir a few times in a pot under boiling water, cover the pot, simmer for 20 minutes, and then start stirring non-stop, until the porridge is crispy and thick.

5. Oil must be ordered:

Do you still need to put oil in 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 material into boiling

Most people have the habit of pouring everything into the pot at once when cooking porridge, but this is not the right thing to do. The correct way is: the bottom of the porridge is the bottom of the porridge, the material is the material, 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.