What is good to put in cooking porridge, and how to cook porridge to make it delicious?

Shredded chicken millet porridge.

Preparation: Ingredients] millet shredded chicken.

Garnish】 celery leaves, ginger, green onions, carrots.

Ingredients: 4 grams of salt and 2 grams of chicken broth powder.

How to make it] ——

Step 1: Side dishes - prepare the ingredients, fresh celery leaves, put them in a basin and clean them, prepare a little millet, soak them in water in advance, millet will soak them for a while It is easier to cook, a small piece of ginger Cut into minced ginger, a white section of green onions, cut it from the middle Cut into chopped green onions, half a carrot Cut off a few slices, cut into carrot cubes, and prepare a little shredded chicken.

Step 2: Stir-fry shredded chicken - after all the ingredients are ready, we fry the shredded chicken, heat the oil in the pot, after the oil is hot, pour in the shredded chicken, fry until the shredded chicken is white, pour in the prepared green onions, ginger and carrots, and stir-fry to bring out the fragrance of green onion and ginger.

Step 3: Boil - add an appropriate amount of water to boil the water on medium heat, turn to low heat, pour in the soaked millet, there will be a large amount of foam after the water boils again, use a spoon to beat the foam along the edge of the pot, simmer for 10 minutes, cook until the millet becomes soft, add 4 grams of salt, 2 grams of chicken powder to taste, as the cooking time is getting longer and longer, the millet porridge will slowly cook until sticky.

Soybeans, mung beans, cowpeas, peas, ground eggs, yams, carrots and wheat flour, corn flour, sorghum flour, barley flour, longan, red dates, seeds, lotus seeds, barley, black beans, walnut kernels, black fungus 10 grams each, rice, etc., in fact, not only eight treasures, can be matched at will.

If you want to use eight-treasure porridge as a therapeutic medicinal diet, it is not okay to be so casual. The reason why Babao porridge is famous is mainly because it has a special therapeutic effect. Actually, the recipe for authentic eight-treasure porridge should be:

10 grams of longan, red dates, seeds, lotus seeds, barley, black beans, walnut kernels, black fungus, and 100 grams of rice (or glutinous rice).

Soak the rice before cooking porridge for a better taste.

Soaking rice for half an hour and 2 hours before cooking porridge can make the rice grains fully absorb water and expand more easily, and release rice milk during the cooking process, which not only makes the cooked porridge taste more delicate, but also reduces the cooking time.

The right ratio of rice to water makes the porridge taste more pleasant.

If you like to cook thick porridge or thin porridge, you need to control the ratio of rice to water, generally speaking, the ratio of rice to water in thick porridge is 1:15, and the ratio of rice to water in thin porridge is 1:20;For porridge cooked with rice, use 1 bowl of rice + 4 bowls of water; If it is barley, barley rice, sorghum rice, etc., the water consumption should be more; If cooking porridge in a pressure cooker or casserole, the water can be less.

Rice under the pot of boiling water does not stick to the bottom of the pot.

Many people will cook porridge with the bottom of the pot and the top part of the porridge is not bad enough, this is because most people are used to cooking porridge in cold water, in fact, the most suitable way to cook porridge is boiling water. Because boiling cold water will simmer the bottom of the pot, while boiling water will not cause this phenomenon, and the chlorine in boiling water volatilizes more.

Stir constantly to make the porridge sticky and delicious.

Compared with the porridge with a clear soup and low water, I believe that many people prefer the porridge where the rice and water are more properly blended and viscous, how to cook the porridge to make the porridge sticky? The secret lies in the fact that after the porridge is boiled, it is constantly stirred in a clockwise or counterclockwise direction during the cooking of the porridge over low heat.

Correct addition of ingredients makes the taste level clearer.

Pay attention to the order of adding ingredients to the porridge, and put the slow cooked ones first. Segments such as rice and medicinal herbs should be put first, and vegetables and fruits should be put last. Seafood should be blanched first, and the meat should be mixed with starch before being cooked in the porridge, which can make the porridge look clear and not cloudy.

The broth makes the porridge more delicious.

Why does the porridge outside always have a little more umami than the porridge made at home? The biggest secret is to make a pot of broth first. Preparation of dashi:

1000 grams of pork bones, put them in a pot of cold water and boil, remove the blood water, remove them, and wash them. Put enough water into another pot and boil, then add 2 slices of pork bones and ginger, turn to low heat and simmer for 1 hour, and turn off the heat.

Generally speaking, pork bone broth is suitable for porridge with meat, chicken soup is suitable for seafood porridge, and broth made from roots such as boniyu, kelp, and radish is suitable for Japanese-style porridge.

1. Japonica rice: Usually the best porridge is cooked with japonica rice, the most nutritious, japonica rice contains B vitamins, protein, fat, calcium, phosphorus and other nutrients, the porridge boiled out has the characteristics of viscous, smooth and delicate, etc., which can play a role in supplementing nutrients, replenishing the qi, strengthening the body and other effects.

2. Millet: Millet is rich in protein, carotene and vitamin B1 and other nutrients, generally cooking porridge with millet is the most delicious and nutritious, you can add some chestnuts appropriately, so that the porridge is more sweet, can regulate the stomach to a certain extent, and promote the digestion and absorption of the human body.

3. Red beans: red beans themselves are a kind of traditional Chinese medicine, rich in vitamin B2, protein and a variety of minerals, generally use red beans to cook porridge is the most delicious and nutritious, and appropriately add some white fungus and milk, which not only tastes better, but also improves the body's immunity and is conducive to the health of the body.

Nutritious porridgeNutritious and delicious, here's how to do it::

1. Prepare the ingredients, and all the ingredients are matched casually.

2. Wash the rest of the ingredients except the walnuts several times.

3. Put it in the rice cooker and add an appropriate amount of water.

4. Turn on the porridge, crack the walnuts at this time, clean them, put them in the pot, and cook the porridge for 2 hours.

5. After the dripping sound, the viscous nutritious porridge came out of the pot.

1. When you cook porridge, you can put red dates, longan, raisins and other sweet ingredients into the porridge, which can provide sweetness to the porridge and make the porridge more delicious, and these ingredients are also good for health.

2. When we are boiling porridge, we can also put some grains in the porridge, such as black rice, purple rice, sorghum, corn, red beans, mung beans and so on. Multigrain porridge can provide energy to the human body, rich in nutrients, strong satiety, and is also conducive to **.

3. When we cook porridge, we can use boiling water to cook porridge, which not only saves time, but also does not paste the bottom. When cooking porridge, you should also pay attention to the bottom of the porridge and the ingredients to cook separately, so that the cooked porridge will be more refreshing and will not have flavors.

4. When cooking porridge, you should first boil it over high heat, and then turn to low heat and cook it for half an hour, so that the porridge will be more fragrant. At the same time, it is best to keep stirring while the porridge is boiling in a slow rotation.

There are a lot of ingredients that need to be put in to cook porridge, depending on what kind of porridge you like to drink.

A recipe for porridge

Kimchi porridge. Ingredients: kimchi, eggs, oats, shallots, chopped seaweed.

Steps: (1) Wash and cut the kimchi, beat the eggs and stir well, wash and drain the oats, wash and cut the spicy cabbage into strips, wash and cut the green onions and set aside.

2) Heat the oil, pour the egg liquid and fry it, mash it and set aside.

3) Leave oil in the pot, fry the chopped chives and garlic slices, add the spicy cabbage and stir-fry until cooked, add water and oats to boil and cook for 5 minutes, add eggs and salt and stir slightly until thick, and finally add chopped seaweed and cooked white sesame seeds.

Nutritional value of eggs:

1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage;

2.Rich in DHA, lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration;

3.Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

Oats are highly nutritious, with an average protein content of about 16%, which is the highest among common grains, and also contain lysine, which is lacking in other grains, and it is also particularly rich in B vitamins and dietary fiber.

For people who want to stay in shape, eating oats can bring a super feeling of satiety and control calories to a certain extent, because oats contain a lot of soluble dietary fiber, which can absorb several times its own weight of water, form a high-viscosity gel in the gastrointestinal tract, and delay gastric emptying.

Tips for cooking porridge

1. Soaking. Before the rice is put into the pot, we have to soak it in cold water for half an hour, so that the rice grains can swell, if you believe in it, it will not only save the time of cooking the porridge, but also make the porridge taste better.

2. Boil an underwater pot.

Do you cook porridge in a pot under cold water, because this can make the rice in the pot for a long time, so it cooks quickly, in fact, this is not the case, and the water is boiled and then the rice is the better way. Because the rice in the pot under cold water cannot float, it is easier to stick to the bottom of the pot or even paste, while the rice in the pot under boiling water will always turn up and down with the boiling water, and will not paste the bottom, which can also make the porridge more viscous and more nutritious.

3. Heat and stir.

Boil the water over high heat, then put the rice in it, boil it again and turn to low heat, simmer for 30 minutes, don't underestimate the conversion of the big and small fire, this is how the rice fragrance is emitted.

And stirring is also very important, slippery code regret needs to cooperate with the heat, put the rice into the boiling water will have a short "cooling-off period", this time we have to keep stirring, until the water boils again, cover the lid and simmer to the 20th minute, open the lid and keep stirring in one direction, keep holding for about 10 minutes, this step is to "thicken", that is, to make the rice grains full, the grains are crispy.

4. Point oil. You have to put oil in the porridge, of course! When the porridge simmers until the 10th minute, add a few drops of salad oil and you will find that the porridge is not only bright in color, but also very silky in the mouth.

In fact, there is really a mystery in cooking porridge. Never cook over low heat.

Method: Soak the white rice in water for 2 hours, pour out the water, add salt and oil, hold it vigorously with your hands, knead and slide until the water, oil and rice are mixed into one, put it for one hour, and boil the water in a high pot, pour the rotten white rice into the pot with a spoonful, and keep moving it with a soup ladle until the water in the pot is boiled again, keep the fire uncovered and boil, and cook for about 1 hour.

It is best to use new rice to cook porridge, and the porridge is fragrant when boiled, and it is mentioned that the soup ladle is kept stirring until the water in the pot is boiling again, and the fire is kept uncovered, so that it will not stick to the bottom of the pot.

Because the whole process is boiled over high heat, the water dries quickly, when the water is not enough, you can add boiling water, do not add cold water, so that the porridge becomes cold and can't roll, and the rice sinks to the bottom without me saying that everyone understands.