How to boil porridge without mush? How to cook porridge will not be mushy

<> the weather right now, it's weird. A few days ago, it was a sandal tulle skirt, and today I am already going to wear a sweater, and it seems that the down jacket is not far away, it is really - "From now on, there is only winter and summer in my hometown, and there is no spring and autumn", haha, misinterpret it.

Winter is coming, and the Western-style breakfast is no longer suitable for a Chinese stomach like me, and the hot, fragrant, soft and sticky casserole porridge is my favorite.

If you don't want to cook, then at least learn to cook a bowl of porridge for yourself, which will make you experience unprecedented happiness and satisfaction.

Modern people pay attention to health preservation, eat too much refined rice grains, and also love to eat some grains, exercise and exercise our stomach. But there are so many grains, every time I go to the supermarket, I always pick and choose, this small bag, that small bag, storage and selection is also a trouble.

Later, after a friend's introduction, I bought a combination of multigrain porridge at Yiwei Preferred, I think it is very convenient, independent small packaging, a package is a small bowl in the picture, this is so convenient!

Whether it is health or taste, the porridge boiled in a casserole, the porridge that completely crushes the rice cooker, the fragrance cannot be stopped. If you have the time, be sure to give it a try.

Teach you 3 tips, first, the ingredients are frozen overnight in advance, which can reduce the boiling time; And, as the saying goes"There is no skill in cooking porridge, stirring thirty-six times"Don't go away, remember to stir; Finally, boiling water to cook porridge not only reduces the time, but also prevents the bottom from sticking.

Ingredients: 1 small packet of cereals.

Method:1Take one parcel of cereals and wash it. (You can freeze it overnight beforehand so that the porridge can be boiled faster.) When freezing, it is recommended to freeze the whole pack, after washing, the freezing will become hard and cannot be taken out of the bowl. ）

2.Put the grains and boiling water into the casserole.

3.Heat high, then reduce to low until you like a consistency. If it's all white rice porridge, then 20 minutes is sticky enough, and this one is a multigrain for me, and it's a few minutes longer.

Finished product. <>

Water and rice are in moderation. It is best to use a rice cooker. If you don't know how to do it, you will find yourself. Take the time to give you more care.

How it works: First of all, soak the rice used to cook porridge in water for a period of time, and put the soaked rice and water together in the pot water, you can put more, but you must not be less.

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Secondly, boil over high heat until the pot boils, at this time, instead of stirring with a spoon, lift the lid every few minutes, and the water vapor generated by boiling will top the lid, and then cook over low heat after five minutes.

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Then, when the water vapor is a little smaller, use a spoon to stir the water and rice in the pot, and stir from time to time to prevent the rice from sticking to the bottom of the pot and causing porridge paste.

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Finally, don't put the porridge out of the pot immediately after it has been cooked, let it simmer in the pot for five minutes, so that the cooked porridge will not be mushy.

Use rock sugar, eight-treasure porridge: 1. Soaking: Before cooking porridge, soak the rice in cold water for half an hour to let the rice grains expand. The advantages of this are: a. Cook porridge to save time; b. When stirring, it will turn in one direction; c. The porridge crisp boiled out has a good taste.

2. Boiling the pot with leakage: The general consensus is that everyone cooks porridge in cold water, but the real expert cooks porridge with boiling water, why? Surely you have had the experience of boiling porridge in cold water, right? Boiling the pot under water will not rot on the side, and it will save time than boiling porridge in cold water.

3. Heat: Bring to a boil over high heat first, then turn to a simmer and simmer for about 30 minutes. Don't underestimate the size of the fire, the aroma of the porridge comes out from this!

4. Stirring: It turns out that we cook porridge in the place or stir it to be afraid of the porridge paste, but now there is no worry about boiling the porridge in cold water, why do we have to stir it? In order to "thicken", that is, to make the rice grains plump and thick.

The stirring technique is: stir a few times when boiling the pot, cover the pot until it simmers for 20 minutes, and then start stirring continuously for about 10 minutes until it is crispy and thick.

5. Oil: Do you need to put oil when cooking porridge? Yes, about 10 minutes after the porridge is simmered, add a little salad oil, and you will find that not only the finished porridge is bright in color, but also the taste is fresh and smooth.

Cook on large and small heat wheels.

Bring to a boil over high heat, then reduce the heat to low and simmer for about 30 minutes. Don't underestimate the size of the fire, the aroma of the porridge comes out from this! Or boil the porridge on high heat first, and then change to simmer for about 10 minutes and add a little salad oil, which can make the porridge bright and bright, and the entrance is particularly fresh and smooth.

Stir frequently. Stirring frequently when cooking porridge can avoid the bottom layer of rice sticking to the pan, and even if you use boiling water to cook porridge, you need to stir it properly. In addition to avoiding the underlying rice grains from sticking to the pan, stirring can also make the rice grains plump and thick.

But such stirring is skillful. The stirring technique is: boil the pot under water and stir a few times, cover the pot, simmer for 20 minutes, and then start to stir constantly, preferably in one direction, for about 10 minutes, until the porridge is crispy and thick.

Boiling water to cook porridge. Generally, people cook porridge directly from the water Qiaozhong Zheng Faucet to cook porridge, and its practical boiling water is better to cook porridge. Boiling porridge can reduce the phenomenon of rice grains sticking to the pan and can reduce the time it takes to boil porridge.

How to get rid of the mushy smell:

1. Tea leaves to remove the mushy taste:

Wrap an appropriate amount of tea leaves in gauze or strainer and put them in the porridge, add a small amount of water to the shirt, and boil them again. Some components in tea also have the effect of removing heterogeneous flavors, and the porridge will also leave a little tea aroma.

2. Insert green onions to remove the mush:

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.

3. Milk to remove the mushy taste:

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.

Note: Do not shovel the bottom of the pot If the porridge is boiled, first of all, you must not touch the bottom of the pot, you should pour out the upper porridge and put it in another pot for processing. If the bottom of the pot is pasted and the bottom of the pot is still shoveled, it will not only affect the appearance of the porridge, but also mix the carcinogens in the bottom of the pot into the upper porridge.