Why do you put two soup spoons in porridge?

The purpose is not to be confused! The principle is to put a light small spoon at the bottom of the pot and cook with the porridge, and the small spoon is also driven during the boiling process, which can prevent the porridge from sticking to the bottom. The materials are ceramic, stainless steel, and wooden spoons, and I personally think that ceramic spoons that are resistant to high temperatures are the best, while plastic spoons can never be used.

If the porridge is a little sticky, don't use a spoon to pull the sticky skin at the bottom of the pot, otherwise the porridge will have a mushy taste.

I'll give you some other tips on porridge:

1. About raw materials:

You can choose from a wide range, this season of fresh millet, stick residue just on the market, chestnuts, sweet potatoes, red dates, water chestnuts, yams, lotus root is also the right time, you can also add a variety 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.

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 should be released (do not blanch), so that the color of the vegetables will not change and the nutrition will not be lost.

Ten Porridge Therapy Proverbs - "Dietary Science".

If you don't have insomnia, cook porridge and add white lotus.

Shortness of breath and weakness, boiled porridge with yams.

The heart is weak and the qi is insufficient, and the porridge is filled with longan.

Clear away high fever, cook porridge and add reed root.

To protect the liver, wolfberry porridge is wonderful.

To prevent beriberi, rice bran is boiled into porridge.

Dizziness and hyperhidrosis, drink barley porridge.

In summer, to prevent heat stroke, often drink lotus leaf porridge.

**To be good, add red dates to the porridge.

Regulate platelets, peanut kernels to make porridge.

It is to put a soup spoon, large, not to say that you can put it in, the spoon is used to stir the porridge, after the porridge is opened, take a large spoon, clockwise, slowly rotate, so that the porridge will be particularly smooth and delicious.

Riot-proof boiling bar so as not to overflow the porridge water.

When cooking porridge, put a spoon in the pot to prevent overflowing, and it is best to put the spoon mouth down.

The main reason is that the spoon destroys the movement law of boiling water, and when the water is boiling, it will be relatively stable, and there will be no sudden boiling and overflowing.

Cooking porridge in this way is not only more assured, but also simple to use, both iron and wooden spoons. Not only cooking porridge, but also boiling soup, boiling dumplings, cooking noodles, everything that wants to open the pot for fear of overflowing, you can use this method, which is simple and practical.