The porridge is burnt, how to get rid of the burnt taste, how to get rid of the burnt taste of the p

Here's how:1Use a bowl with cold water, put it in the middle of the rice pot, press it into the rice, make the edge of the bowl level with the rice, then cover the pot, change the stove to low, simmer for a minute or two before removing the pot, you can eliminate the burnt taste.

2.Take the rice pot off the stove, open the lid, put three or five fresh onion segments on top of the rice, and then cover the pot. After a few minutes, take out the green onions, and the smell of the rice is gone.

3.Once you smell the burning smell of rice, you can put the rice pot in cold water 3-6 cm deep, or put it on the ground splashed with cold water, and the burning smell can be eliminated after about 3 minutes.

4.If the rice has a scorched taste, you can use a piece of red-hot charcoal to put it in a bowl, put it in the pot, cover the pot, and after ten minutes, open the lid of the pot, take out the charcoal bowl, and the burnt smell can be eliminated.

5.When the rice has a burnt taste, quickly turn off the heat, put a piece of bread crust on top of the rice, cover the pot, and after 5 minutes, the bread crust can absorb the burnt flavor.

Steaming rice tips.

1.Washing rice: Wash rice more than 3 times, if it is more than 3 times, the nutrients in the rice will be lost a lot, so that the aroma of steamed rice will also be reduced. Remember not to wash rice more than 3 times.

2.Soak the rice: Soak the rice in cold water for half an hour, so that the rice grains can fully absorb the water. This way the steamed rice will be plump.

3.Ratio of rice to water: When steaming rice, the ratio of rice to water should be 1:. There is a particularly simple way to measure the amount of water, put the index finger into the rice water, as long as the water extends beyond the first joint of the rice index finger.

4.Flavoring: If the rice at home is already old rice, it doesn't matter, the old rice can also be steamed to give the taste of new rice.

It is after the first three processes, we add a small amount of refined salt or peanut oil to the pot, remember that the peanut oil must be cooked, and it is cooled, as long as a little is added to the pot. After all the procedural steps are done, you can plug in the electricity and start steaming. After steaming, the grains are crystal full and the rice is fragrant.

Porridge is boiled and burnt to remove the burnt taste

1. Remove the paste taste of tea leaves.

After wrapping the appropriate amount of tea leaves in gauze or strainer, 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 there is also a slight tea aroma left in the porridge.

Tea leaves to remove the mushy taste.

2. Insert green onions to remove the mushy taste.

When 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 and cover the pot for 3 5 minutes to remove the mush, which is mainly to use the advantages of green onions to remove peculiar smells. In addition, you can also sprinkle chopped green onions evenly on the porridge surface to remove the mushy taste.

Insert green onions to remove the mushy taste.

3. Remove the mushy taste of milk.

Of course, our milk protagonist comes out, the method is simpler, take a small amount of milk, pour a little into the porridge with a pasted bottom, stir it as before, stir well, of course, stir together when the fire is on.

Suggestion: Cook porridge and paste it, the degree is relatively shallow, the yellow bottom of the pot appears, and the rest of the part is edible. When cooking porridge, the bottom of the pot batter turns black, and the rest of the part should not be eaten as much as possible, because the porridge paste produces polycyclic aromatic hydrocarbons at the same time, which is a carcinogen, and long-term consumption is greatly detrimental to health.

If the porridge is pasted to the bottom, not only is it not good-looking, but the taste and aroma are also greatly reduced, so how to cook the porridge without the bottom of the lake? Just change the time of the next meter. Usually cooking porridge is put with rice and water, in fact, the method is to boil the water first, and then add the rice, which can not only not stick to the bottom of the pot, but also save time and gas.

There are two main ways to get rid of the burnt smell.

They are: 1. Remove the burnt taste before cooking the porridge: smear the cooking oil at the bottom of the pot, and then put water and rice, so that the porridge will not be burned. Or add enough water to prevent scorching due to lack of water.

2. Remove the burnt taste after cooking the porridge: When the porridge has a burnt taste, you need to cut the white onion of a green onion into several sections and insert it into the porridge, and the burnt taste can be eliminated after a few minutes. Or use a bowl of cold water, press it into the porridge, cover the pot and simmer it over low heat for a few minutes, and the chain trembling can eliminate the burnt taste.

Remove the mushy taste in the porridge and answer the method:

1. Take the rice pot off the stove, open the lid, put three or five fresh green onions in the porridge, and then cover the pot. After a few minutes, take out the green onion and the smell of the porridge can be eliminated;

2. You can put the rice cooker in cold water 3 to 6 cm deep, or put it on the ground splashed with cold water, and the burnt smell can be eliminated after about 3 minutes;

3. You can use a piece of red-hot charcoal in a bowl, put it in the pot, cover the pot, and after ten minutes, open the lid of the pot, take out the charcoal bowl, and the burnt smell can be eliminated;

4. When the porridge has a burnt taste, turn off the heat, put a piece of bread crust on top of the rice, cover the pot, and after 5 minutes, the bread crust can absorb the scorched brother's loss.

1. Remove the paste taste in the cold water bowl: Put the bowl with cold water in the middle of the rice pot, do not have too much water in the bowl, the edge of the bowl is parallel to the rice, cover the pot and simmer for 3 5 minutes. This mainly uses the evaporation of water to remove the mushy taste.

2. Slice of bread to remove the mush: spread a few pieces of bread on the rice, cover with Yingxun for 5 minutes, the bread can absorb the mushy taste of the rice, mainly by using the large area of the "pores" of the bread.

3. Insert onions to remove the paste: Although the onion to remove the paste taste cannot be explained scientifically at present, it is indeed the most effective and widely disseminated method with the lowest cost to save the pasty rice. The specific method is to insert a few holes in the rice with chopsticks, then cut a few sections of green onions, insert the green onions, cover and simmer for 3 5 minutes.

4. Wood Fan Song Brother Charcoal to remove the paste: charcoal is the same as bread slices, the inner layer of the fold area is large, has a strong adsorption effect, use a small piece of red charcoal in a bowl, put it in the pot, cover the pot, take out the charcoal after ten minutes, and the burnt smell can be removed.