How to cook porridge to be delicious! How to cook porridge to taste good

1. Soak the rice in water first: soak the rice for 30 minutes after washing it, and then the rice grains absorb the water before boiling out a soft and thick porridge. 2. Boil a pot of broth:

Why is the porridge outside always a little more umami than making it yourself? The biggest secret is to boil a pot of stock first. Preparation of dashi:

1 kg of pork bones, put them in a pot of cold water and boil, remove the blood and wash them. Add 30 cups of water to a boil, then add the pork bones, turn to low heat and simmer for 1 hour, turn off the heat. 3. 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 4. It is good to cook porridge with rice under cold water: so that the rice can fully absorb water, and the porridge will be more fragrant and soft.

5. Cook a bowl of delicious porridge base: The most important thing for cooking porridge is to have a bowl of crystal full and thick porridge base, so as to set off the deliciousness of the porridge ingredients. Porridge base method:

Wash 2 cups of rice, add 6 cups of water and soak for 30 minutes, remove and drain the water and put it in a pot, add 16 cups of stock and boil, simmer for about 1 hour until the rice is thick. 6. Master the heat of cooking porridge: After boiling with a strong fire, you should quickly turn to low heat, be careful not to let the porridge juice overflow, and then slowly cover the lid and leave a seam, and cook over low heat.

7. Stir constantly to thicken: keep stirring when boiling on high heat, and reduce stirring when cooking on low heat.

Soak the rice in cold water for half an hour, then pour it into the boiling water. Turn on low heat and simmer for a while, then turn to high heat for 20 minutes and stir in one direction. 5 minutes is fine. The porridge is sticky and tough.

Men and women love to eat porridge.

Tips for cooking porridge

1. Soaking. Before the rice is put into the pot, we have to soak it in cold water for half an hour, so that the rice grains can swell, if you believe in it, it will not only save the time of cooking the porridge, 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. Because the rice in the pot under cold water cannot float, it is easier to stick to the bottom of the pot or even paste, while the rice in the pot under boiling water will always turn up and down with the boiling water, and will not paste the bottom, which can also make the porridge more viscous and more nutritious.

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, slippery code regret needs 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 to the 20th minute, open the lid and keep stirring in one direction, keep holding 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.

In fact, there is really a mystery in cooking porridge. Never cook over low heat.

Method: Soak the white rice in water for 2 hours, pour out the water, add salt and oil, hold it vigorously with your hands, knead and slide until the water, oil and rice are mixed into one, put it for one hour, and boil the water in a high pot, pour the rotten white rice into the pot with a spoonful, and keep moving it with a soup ladle until the water in the pot is boiled again, keep the fire uncovered and boil, and cook for about 1 hour.

It is best to use new rice to cook porridge, and the porridge is fragrant when boiled, and it is mentioned that the soup ladle is kept stirring until the water in the pot is boiling again, and the fire is kept uncovered, so that it will not stick to the bottom of the pot.

Because the whole process is boiled over high heat, the water dries quickly, when the water is not enough, you can add boiling water, do not add cold water, so that the porridge becomes cold and can't roll, and the rice sinks to the bottom without me saying that everyone understands.

Eight treasure porridge recipe one.

1. When cooking eight-treasure porridge, the preparation of materials is very important, it needs to prepare 100 grams of rice, 20 grams of longan and red dates, 15 grams of seeds and lotus seeds, barley, black beans and walnut kernels, and black fungus, each can prepare 10 grams, and rock sugar should be prepared in moderation.

2. Soak the black fungus in advance with water and cut it into small pieces, soak the seeds, lotus seeds, barley and black beans and other ingredients in water for a few hours, and wash them with water after taking them out.

3. Wash the rice, put it in the pot, remove the shell of the longan, add other ingredients that have been soaked, then put in the prepared rock sugar, add enough water to cover the pot and cook, turn down the heat and slowly boil for an hour after boiling, then the eight-treasure porridge in the pot can be ready, and it can be eaten after taking out the bowl and cooling down.

Eight treasure porridge method two.

1. When cooking eight-treasure porridge, you can also prepare an appropriate amount of Jiang rice, red beans and peanuts, in addition to chestnut meat and lotus seeds, as well as red dates and longan meat, you should prepare some in moderation, the amount of various ingredients can not be too much, except for Jiang rice, it is best to keep it at about 30 grams. Finally, prepare an appropriate amount of sugar.

2. Wash the prepared chestnut meat with water and cut it into small pieces, soak the lotus seeds in warm water, and then remove the lotus heart inside, remove the jujube core after washing the red dates, remove the peanut red coat after soaking the peanuts in hot water, and cut the longan meat into pieces.

3. After washing the red beans, put them directly in the pot, add enough water to boil them into five mature ear holes, and then put the washed rice in the pot to heat and boil, and then put in a variety of ingredients such as chestnut meat, peanuts and lotus seeds, and wait for the porridge in the pot to be cooked to eight maturity, then add the white sugar prepared by guessing the fiber to taste, and then slowly boil it over low heat, turn off the heat for about ten minutes, and then wait for fifteen minutes at this time the eight-treasure porridge in the pot can be taken out and eaten.

A delicious porridge to make a stool segment

Ingredients: 1 grass carp, 1/2 tablespoon cooking wine, appropriate amount of cornstarch, 2g shredded ginger, a little sesame oil, appropriate amount of cabbage leaves, appropriate amount of salt;

Steps:1After the fish is cleaned, the bones of the fish are removed and the fish is slipped into thin fillets. Wash all slices thoroughly with water and set aside.

2.Add a little cooking wine, add a little salt, chicken powder, and a little starch, stir thoroughly and marinate for about ten minutes.

3.Cut the ginger into thin strips and mince the green onion for later use.

4.After the white rice porridge is boiled, add the chopped ginger shreds and cook for about five minutes, then add the marinated fish fillets and stir gently, then add a little salt, sesame oil, and young cabbage leaves, and cook for two minutes.

Nutritional value of grass carp:

1.Rich in protein, with the ability to maintain potassium and sodium balance; Eliminates edema. Lowers blood pressure, which is beneficial for growth and development.

2.Rich in phosphorus, it has the ability to build bones and teeth, promote growth and repair of body organs, provide energy and vitality, and participate in the regulation of acid-base balance.

3.Rich in copper, copper is an indispensable micronutrient for the health of the human body, and has an important impact on the development and function of blood, central nervous system and immune system, hair, ** and bones and other internal organs.

4.Grass carp is rich in unsaturated fatty acids, which are beneficial to blood circulation and are a good food for cardiovascular patients.

1.Before cooking porridge, soak the rice in warm water for half an hour, and soak the beans for 1 hour, so that the rice can be held and the beans can absorb water and expand, so that the porridge can save time and make a celebration.

2.To boil porridge, boil in a pot under water, then boil over high heat, and then turn to low heat and boil for about 30 minutes, so that the porridge is fragrant and viscous;

3.Switch to low heat and simmer for about 10 minutes, add an appropriate amount of salad oil to make the porridge bright in color.

If you want to boil thick rice soup well, you have to use the following methods::

1.Put rice and water in the pot;

2.Bring to a boil over high heat, then reduce slightly to keep boiling;

3.People watch from the side, pay attention to the shape of the rice, and when the rice is just blooming but has not yet expanded, take some out and taste it; If you find that the rice is not hard to eat, that is, it is cooked, then immediately take a colander and take out all the rice in the porridge, and the rest is thick rice soup, which can be drunk after a little drying.

If the thick rice soup boiled in this way looks thick, it is a qualified thick rice soup: if it is thinner, it means that the rice is less, and the amount of rice needs to be increased next time. Of course, such a thick rice soup will never cause the pot to be mushy, because the rice is fished out as soon as it is cooked, and the orange bottom in the pot and dates cannot be pasted.

In fact, it doesn't take time to boil thick rice soup like this, I boil a lot of Northeast rice every time, which is generally 16 minutes from cold water to boiling; Then, from boiling to when the rice is just cooked, it is about 16 minutes, during which time you just need to look at it a few times to keep it from overflowing, and the rest of the time, you can use it for other things in the kitchen, such as preparing snacks and the like.

To boil the thick rice soup, tap water is enough. Or use a large casserole, put tap water in the casserole first, leave it quietly for a day, and use the water to boil thick rice soup the next day.

<> "Salted egg yolk chicken shredded porridge."

g Wash the rice, freeze it in the refrigerator overnight and prepare the orange pits (the porridge cooked by the freezing method is fast and soft and glutinous).

Wash the chicken breast, cut it in half, and take half of it; 2 fresh shiitake mushrooms, shredded; Cut half a fritter into thin slices and set aside.

3. Remove the oil from the pan, when the oil temperature reaches 180 degrees, slowly infiltrate, put in the fritter slices, fry them on low heat until golden brown and crispy, then remove and drain the oil, mash and set aside.

4. Put half a piece of chicken breast into a pot of cold water, add 1 green onion knot, 3 slices of ginger and 1 spoon of cooking wine, cook the chicken breast until it is cooked thoroughly, remove and wash, discard the green onion and ginger, and filter the chicken soup for retention.

5. Tear the cooked chicken breast into thin strips; 3 salted egg yolks, sift into minced and set aside.

6. Heat the pan with cold oil, pour in the salted egg yolk, stir-fry over medium-low heat, fry until the salted egg yolk is foamy, add the shredded chicken and continue to stir-fry until the shredded chicken is evenly coated with the salted egg yolk, and then put it out for later use.

7. Pour the rice that has been frozen overnight into the filtered chicken broth and cook over medium-low heat for 10 minutes (the ratio of rice to chicken broth is 1:8).

8. Turn the heat to low, add the shredded fresh mushrooms and cook until soft, add the salted egg yolk and shredded chicken, add a little salt and white pepper to taste.

9. Turn off the heat and put it out, sprinkle with a little fried dough sticks and chopped green onions, and complete the porridge with salted egg yolk and shredded chicken! When cooking porridge, you need to stir it frequently to avoid sticking to the bottom.

Soak the rice before cooking porridge for a better taste.

Soaking rice for half an hour and 2 hours before cooking porridge can make the rice grains fully absorb water and expand more easily, and release rice milk during the cooking process, which not only makes the cooked porridge taste more delicate, but also reduces the cooking time.

The right ratio of rice to water makes the porridge taste more pleasant.

If you like to cook thick porridge or thin porridge, you need to control the ratio of rice to water, generally speaking, the ratio of rice to water in thick porridge is 1:15, and the ratio of rice to water in thin porridge is 1:20;For porridge cooked with rice, use 1 bowl of rice + 4 bowls of water; If it is barley, barley rice, sorghum rice, etc., the water consumption should be more; If cooking porridge in a pressure cooker or casserole, the water can be less.

Rice under the pot of boiling water does not stick to the bottom of the pot.

Many people will cook porridge with the bottom of the pot and the top part of the porridge is not bad enough, this is because most people are used to cooking porridge in cold water, in fact, the most suitable way to cook porridge is boiling water. Because boiling cold water will simmer the bottom of the pot, while boiling water will not cause this phenomenon, and the chlorine in boiling water volatilizes more.

Stir constantly to make the porridge sticky and delicious.

Compared with the porridge with a clear soup and low water, I believe that many people prefer the porridge where the rice and water are more properly blended and viscous, how to cook the porridge to make the porridge sticky? The secret lies in the fact that after the porridge is boiled, it is constantly stirred in a clockwise or counterclockwise direction during the cooking of the porridge over low heat.

Correct addition of ingredients makes the taste level clearer.

Pay attention to the order of adding ingredients to the porridge, and put the slow cooked ones first. Segments such as rice and medicinal herbs should be put first, and vegetables and fruits should be put last. Seafood should be blanched first, and the meat should be mixed with starch before being cooked in the porridge, which can make the porridge look clear and not cloudy.

The broth makes the porridge more delicious.

Why does the porridge outside always have a little more umami than the porridge made at home? The biggest secret is to make a pot of broth first. Preparation of dashi:

1000 grams of pork bones, put them in a pot of cold water and boil, remove the blood water, remove them, and wash them. Put enough water into another pot and boil, then add 2 slices of pork bones and ginger, turn to low heat and simmer for 1 hour, and turn off the heat.

Generally speaking, pork bone broth is suitable for porridge with meat, chicken soup is suitable for seafood porridge, and broth made from roots such as boniyu, kelp, and radish is suitable for Japanese-style porridge.