How to cook porridge with large ballast? How do you cook porridge?

Material. Ingredients: 100 grams of japonica rice, 100 grams of chicken, seasoning: 2 grams of salt, 10 grams of soy sauce, 2 grams of monosodium glutamate, 5 grams of sesame oil, 15 grams of lard, 3 grams of shallots, 2 grams of ginger.

Method. 1.Wash the japonica rice, soak it in cold water for half an hour, remove it, and drain the water;

2.Wash and cook the chicken, cut the chicken into slices and put it on a small plate;

3.Sit on a pot and light the fire, add the chicken broth and bring to a boil;

4.Add the japonica rice and lard, and boil again over a strong fire;

5.Reduce the heat to low and simmer for about 45 minutes until the rice grains bloom and the soup is thick;

6.Add salt to adjust the taste, that is, it becomes salty chicken porridge;

7.Put the chicken porridge into a bowl, put boiled chicken slices on top, sprinkle with minced green onions, ginger and monosodium glutamate, pour in sesame oil and soy sauce and mix well, and then serve.

Tips. Food Restraint:

Japonica rice: Tang Mengxu: "Japonica rice should not be eaten with horses, and tumors will occur." Don't eat with the ears of the cang, it's heart-wrenching. ”

Qing Wang Yuying: "Although the fried rice is fragrant, the dryness fuels the fire, and those who are not cold and diarrhea should avoid it." ”

Kidney bean porridge] Ingredients required: 1 cup of stupid ballast; 1 cup sticky ballast; Kidney beans to taste; Baking soda to taste.

Kitchen utensils: Skillful kettle desugaring rice cooker.

Practices and Steps:

To prepare the ingredients, I used two kinds of big ballast, yellow is the ordinary big ballast, we call it stupid big ballast, and the other whitish color is sticky ballast, 1 cup of each type, sticky big ballast. Mix the two kinds of ballast together and wash them cleanly.

Half a cup of kidney beans is fine, and they are also rinsed.

Repeatedly washed and cleaned large ballast is added to the inner bowl of the rice cooker, this large ballast and kidney beans are taken from my sister's house, which is a green ingredient grown by myself, so you can eat it with confidence.

The amount of water used to cook porridge is relatively more, close to 3 cups of rice, and 3 blocks of water are used.

Add some baking soda, this is a very critical step, you must put baking soda in cooking porridge, it is not only easy to cook, but also tastes very good, and colleagues also nourish the spleen and stomach.

Close the lid of the pot, hear the "click" of the card to indicate that the lid is closed, press the "steamed couscous" button, and the rice cooker will start steaming rice.

It cooks in less than an hour, which is very convenient. This pot is even more delicious than the large ballast porridge cooked in an electric pressure cooker, soft and fragrant.

Remove from the pan. Ballast is rich in crude fiber, and being a staple food for dinner not only promotes digestion, but also ****.

Tips: 1. Qiaofu rice cooker has a 24-hour reservation function, if you feel that you don't have 1 hour of time, then make an appointment in advance, make an appointment to eat at noon and eat in the evening, and make an appointment to eat in the morning, which are all good choices. If you have a rice cooker or an electric pressure cooker at home, you can use it to cook big rice porridge, which is very convenient, but the time is slightly longer.

2. Boiling ballast with some baking soda or edible flour alkali, the taste is indeed different, not only easy to boil, but also has a special fragrance, and it is also good for the body, so you can use it with confidence. The soft and fragrant big ballast porridge is loved by the elderly and children, and the method is super simple, and it is better to make it yourself than to buy it.

How to make it delicious depends on what kind of taste you like. Cook big ballast porridge what kind of things you like, what kind of taste you like, you just add something into it, there can be two ways to cook, one is to use a pressure cooker, this can be directly set to cook porridge this file, this boiled out is very general, if you use an ordinary pot to cook, you have to pay special attention to the use of the kind of soup pot, slowly boiled out, may be more viscous, more delicious and more flavorful.

Cooking big rice porridge should be the practice in the Northeast, I think it is similar to the practice of the big mess in the Northeast, that is, put all the things you want to put into the porridge that is about to be cooked, and then boil it together, boil it for a long time, and boil it until it is rotten.

Put the ballast into the pressure cooker, add an appropriate amount of baking soda, the cooked ballast porridge is sticky and sweet, the pressure cooker is set to cook the porridge stall, and it can be cooked.

The porridge cooked in the Northeast is cooked in a pressure cooker, which is particularly delicious, because the porridge cooked in the pressure cooker is particularly soft.

Preparation materials: 50g corn kernels, 40g soybeans, appropriate amount of water.

1. Prepare the ballast and kidney beans.

2. Wash the ballast and kidney beans, and then soak them in water to fully absorb water and expand.

3. Put the soaked ballast and kidney beans into the pot.

4. Add an appropriate amount of water.

5. Bring the fire to a boil and simmer slowly over low heat until soft.

6. Remove from the pot and serve in a bowl.

When cooking, put alkaline noodles, although it can make the porridge softer, but it will destroy the vitamins, each has its own advantages and disadvantages, use it with caution.

The correct way is to wash the rice beans and put them in the refrigerator for a night, and the next morning, boil them with boiling water, because the frozen corn ballasts and rice beans, from the freezing to the high temperature, will explode in an instant, and after the explosion, he is easy to cook, you can try it.

Cooking rice porridge is the same as boiling rice porridge, hot water in the pot, boiling over medium heat, but not very cooked, to cook a little longer than rice porridge, after cooking, turn off the fire, open the lid, dry for 20 minutes, the porridge will thicken, very delicious, but don't drink too much at a time, or the stomach will be uncomfortable dripping

There are general grain and oil stores, supermarkets also have them, and the hawthorn is very large, bigger than a grain of rice.

The smaller one is the hawthorn.

Hello, tips for cooking porridge: 1. Preparation materials: large-grain corn ballast, small-grain sticky corn ballast, Northeast rice beans; 2. Soak the large corn ballast in cold water for 8 hours, and soak other materials for 20 minutes; 3. Wash all the ingredients and pots; 4. Boil the large corn ballast with warm water first, then pour in the rice beans, cook for 15 minutes, and then pour in the small sticky corn ballast to continue boiling; 5. After boiling for 1 hour, add white sugar or rock sugar and cook for another minute.

The practice of sticky porridge.

Materials. Ingredients: 50g of kidney beans

A seasoning: The 1,600 ml of water manufacturing method.

1. Check 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 Suda and water.

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

Preparation of millet porridge with brown sugar.

Materials. Ingredients: 90 grams of millet.

Excipients: 6 bags of brown sugar, 900 grams of water.

1. Required materials.

2. Boil water over high heat, and then add the washed millet after the water boils.

3. After the heat boils, turn to low heat and simmer for 25 minutes until the rice soup is thick.

4. Take out six pieces of brown sugar.

5. Put in the millet porridge that is slowly cooked over low heat, cook for another two minutes after the brown sugar melts, and then turn off the heat.

The method of cooking large ballast porridge: soak it in water before cooking, put it in the refrigerator for about two or three hours, put a little baking soda powder when cooking, and then add half of the fine ballast, stir frequently, put in a small amount of sticky corn ballast, and boil it to get out of the pot.

Rangdong big ballast, Northeast dialect, refers to the large local eggplant corn kernels Tanlakuzi, which can be made into large ballasted porridge, ballast strips, and stick flour cakes, which are Northeast special foods. The large ballast needs to be soaked in advance to fully absorb water and expand, and then cook the porridge, boil over high heat after putting it into the pot, and boil slowly over low heat until soft.

Ingredients: kidney beans, large ballast.

2. Kidney beans are the same as ballast, soak them in advance after washing, and fully soak kidney beans, which are easy to digest.

3. Put the soaked kidney beans and ballast into the pressure cooker and add it, about two fingers height (you can add a little alkaline noodles to cook porridge for good taste, don't like to ignore).

4. Cover the pressure cooker lid and air valve, and when the fire burns off the steam, change the low heat for 20 minutes.

5. Finally, don't open the lid immediately after the fire, it will be softer and rotten after simmering for a while, just eat it directly into the bowl.