What should I do if the rice porridge is paste, and what should I do if the porridge is too thick?

The rice porridge is too much to eat, so it can only be discarded. When cooking porridge, it is necessary to boil slowly over low heat, stirring while cooking to prevent the pot from sticking, because the porridge that is pasted will hurt the stomach and intestines and is harmful to human health.

Cook porridge in boiling water, this is because boiling water pot cooking porridge will not stick to the bottom, and it is more time-saving than boiling porridge in cold water. Scientific tests have proven that burnt food contains strong carcinogens. When cooking fish, meat and other foods, be careful not to burn them, and do not eat the burnt parts.

<>1. Block the mushy porridge from the fire and don't let it cold. Using a larger spoon, take two fresh shallots, cut them off and put them in the spoon. Then put the spoon on top of the porridge, and do not let the spoon and green onion melt into the porridge.

Cover the pot where the porridge is cooked and let it simmer for 10 minutes. Opening the lid will reduce the mush smell a lot.

2. In the same way as above, use a larger spoon to put 5 small pieces of chestnut carbon in the spoon, and then put the spoon into the top of the porridge, do not let the spoon and chestnut carbon melt into the porridge, cover the pot for cooking porridge, and let it simmer for 10 minutes. Opening the lid will also reduce the mushy smell a lot.

Either don't eat it; Either add water and boil it one more time, and it won't be so mushy Try it!

Put a shelf for steaming, and the scallion on the shelf is enlarged (cut off the head and tail of the shallot), and the taste of the paste will disappear after a while.

Enlarge the green onion, enlarge the green onion! Lessons from experience!

What extent is Hu Cheng?

If the porridge is too thick, you can add boiling water and eat it directly after stirring.

White porridge boiled too thick, remedy:

1. Put the thickened porridge back into the pot and heat it.

2. Pour an appropriate amount of drinking water into the porridge and stir the porridge slowly.

3. During the boiling process, stir it with a spoon from time to time to see the viscosity.

4. Boil until the porridge is re-boiled and at a moderate consistency.

Precautions for boiling porridge

The longer the porridge is boiled, the more the starch will be hydrolyzed into the porridge paste, which is easier to be digested and absorbed, which can easily cause blood sugar to rise.

Before cooking porridge, you can soak the rice in cold water for 30 minutes, which will make the rice grains expand, which can save the time of boiling the porridge and improve the taste.

When boiling porridge, try to choose a casserole or stainless steel pot, and use an iron pot without liquid, because the porridge boiled out of the iron pot is not good, and it is relatively slow, and if the mung bean porridge is cooked in an iron pot, the reaction between the brass in the mung bean skin and the metal ions in the iron pot will change the color of the porridge, and it may even lead to indigestion after eating.

When boiling porridge, you can drip a few drops of vegetable oil into the pot, which can not only make the boiled porridge bright in color and smooth in taste, but also prevent the porridge water from overflowing and foaming.

The above content reference: Encyclopedia - Porridge (food).

Rice is actually made from porridgeWhen the water dries, it will turn into rice, and when there is a lot of water, it will turn into porridge, and if you are using a rice cooker, you can scoop out some of the water and continue to simmerIf you cook in a pot, heat it slowly over low heat, and it will eventually turn into rice.

The advent of rice can be traced back to porridge. Since the water requirement for cooking porridge is lower than that of rice, the ancient Chinese people gradually mastered the cooking effect of different amounts of water, and developed fuller rice.

Do not wash the rice more than 3 times, if it is more than 3 times, a lot of nutrients in the rice will be lost, so that the aroma of the steamed rice will also be reduced. Remember not to wash rice more than 3 times. Soak the rice in cold water for half an hour to allow the rice grains to absorb the water.

This way the steamed rice will be plump.

When many people wash rice, they like to wash it many times, and they rub it vigorously with their hands, thinking that they have to wash it clean. There are also some people who are used to soaking rice for a period of time before boiling, and deliberately put more water when cooking, so that the cooked rice is softer. However, the number of rice washing is 1-2 times to wash off the dust on the surface.

If the rice is washed too many times, it is easy to cause the loss of water-soluble nutrients in the rice.

Before washing the rice and preparing it for cooking, drop some vegetable oil and white vinegar into the rice, the oil can make the cooked rice oily and translucent, and the grains are distinct; Vinegar not only protects vitamins, but also makes steamed rice soft and fragrant. But after the rice is cooked, don't soak the rice in a soup with a lot of oil and salt, and eat less fried rice, bibimbap, and rice bowls with a lot of oil and salt.

Is the porridge out of water, and when it runs out of water, it will be treated as porridge. If you have water, add some more and cook for about 10 minutes, I've tried it. Hehe.

Use slices of bread to absorb moisture. It could be that you added too much water.

Wash the corn ballast and put it in a pot, with an appropriate amount of water, don't add too much. After the pot is boiling, stir it from time to time to avoid sticking to the pan. Cook on low heat for about 20 minutes, then turn off the heat, and then let it simmer for another five minutes.

How do you cook porridge to make it sticky? Before cooking, soak the rice dumplings in water for 2 hours, then boil them over high heat for half an hour, and then cook them slowly over a warm fire, so that the porridge will be sticky.

Put less of it, and if it is cooked, it will be more sticky if it is cooked more and a little more.

How to make the porridge sticky: If you want to cook the porridge and cook it sticky, you can soak the beans in water before cooking and put them in the refrigerator for about two or three hours, so that the porridge is fast cooked and guaranteed to be rotten. When cooking again, put a little baking soda, then add half the fine ballast, stir frequently, put in a small amount of sticky corn ballast, and the viscosity is very good.

The practice of large porridge sticky.

Ingredients: large corn ballast (140 grams), small corn ballast (85 grams), Northeast rice beans (60 grams) Auxiliary materials: water (appropriate amount).

1. Soak large corn ballast in cold water for 8 hours.

2. Wash the rice beans.

3. Wash the small sticky corn ballast.

4. Large-grain corn ballast, pot under warm water, turn to low heat and cook after boiling over high heat 5. Cook until the large-grain corn ballast particles are soft and rise, and put in the rice beans.

6. Cook the rice beans until they begin to swell, mix them with cold water, so that the beans can be cooked quickly7. After cooking for 15 minutes, put small particles of sticky corn ballast, continue to cover the pot on low heat and continue to simmer for 1-2 hours 8.

The practice of sticky porridge.

1.Pick and inspect the ballast and kidney beans.

2.Rinse with clean water.

3.After washing, add water and soak for a few hours.

4.Pour all the grain into the rice cooker, add the small soda and water.

5.Cook on the porridge stall for about two hours.

After cooking porridge, you can directly take out the upper layer of porridge, and do not use a spatula to shovel the bottom of the pot. Use tea leaves, minced green onions, and milk to remove the mushy flavor from the porridge. When using tea leaves to remove the mush, you can take an appropriate amount of tea leaves and wrap them in gauze or strainers and put them in porridge, add water and boil them before eating.

When cooking porridge, there is a phenomenon of paste, you need to turn off the fire in time, use tools to take out the upper porridge, do not use a shovel to shovel the lead in the bottom of the pot, otherwise it will destroy the porridge of the upper hall and easily mix the carcinogens at the bottom of the pot into the upper porridge.

The use of tea can remove the paste in the porridge, you can take an appropriate amount of tea wrapped in gauze or a strainer, put it in the porridge, add a small amount of water, boil it again, the ingredients contained in the tea can have the effect of removing the odor, when drinking the porridge, there is also the taste of mixed with the fragrance of tea.

Poke a few holes on the surface of the porridge with chopsticks, put the green onion of moderate length into the hole, cover the pot and wait for 3 5 minutes, the paste can be removed, and you can also sprinkle uniform minced green onions on the porridge noodles, which can also have the effect of removing the paste taste, <>

Milk is mellow and delicious, and it also has the effect of removing the mushy taste, so add a small amount of milk to the paste, stir it several times with chopsticks while the stove is on, and stir it evenly before drinking.

1. Tea to remove the paste: wrap the appropriate amount of tea leaves in gauze or strainer and put them in the porridge, add a small amount of water, and boil them again. Some components in tea also have the effect of removing odors, and the jujube in the porridge will also leave a little tea fragrance.

2. Insert green onions to remove the paste: If the porridge is paste, you may wish to poke a few holes in the porridge noodles with chopsticks, and then put the green onions of moderate length one by one, cover the pot for 3 5 minutes The paste can be removed, which is mainly to use the advantages of green onions to remove the peculiar smell. In addition, you can also sprinkle chopped green onions evenly on the porridge surface to remove the mushy taste.

3. Milk to remove the paste: Of course, our milk protagonist will come out, the method is simpler, take a small amount of milk, pour a little blind in the porridge with the paste, stir it as before, stir it well, of course, it is stirred together when the grinding boy laughs and turns on the fire.

Boiled rice porridge is prone to produce a carcinogen called benzopyrene, which can easily lead to esophageal cancer, stomach cancer, etc. A small amount of food will cause diarrhea, vomiting and other symptoms, cause mild food poisoning, long-term consumption is very dangerous, fiber, fat and starch burnt basically do not produce toxic substances, but if the protein is burned, especially when burned with fat, it can produce tritetrabenzopyridine, which is a strong carcinogen.