How to make rice porridge, how to make rice How to make rice with rice

Porridge with corn, generally with cornmeal porridge, porridge with corn grits, and porridge with fresh corn, roughly with corn porridge are these three types. The time taken to boil each porridge will be different. The shortest time to boil porridge is cornmeal porridge, but it is difficult for novices to master, this is because if the cornmeal is not stirred evenly in advance, the porridge will become a lump, not corn paste, and it is a small lump that is not good-looking, which affects the taste.

To make polenta with a rice cooker, is it appropriate to use a cold water pot or a boiling water pot?

Some people say that they use a pot under cold water, and some people say that they use a pot under boiling water, both of which are correct, why do you say that? Because of the different polenta. It is necessary to boil it in different ways, and both cold and boiled water can be used.

Corn porridge is divided into: corn batter and corn grits porridge, generally boiling corn batter porridge, boiling underwater pot, boiling corn grits porridge to cool water pot. Different corn materials should be boiled in different ways.

The first type: cornmeal boiling water porridge method cornmeal is corn flour ground into flour, just as delicate as flour, generally like the taste of delicate people, you can choose cornmeal porridge, boiled porridge, we call corn paste. However, it is a refined corn flour, and it does not have the fragrant and refreshing flavor of corn, and it tastes sticky.

Generally, to boil porridge with a rice cooker, you need to stir the cornmeal with cold water in advance, so that after the rice cooker is boiled with cold water, you can slowly stir while pouring the cornmeal batter, and wait until all is poured in, you can boil for a few minutes, and see that the cornmeal becomes thick into a paste shape, and it is basically boiled. The characteristics of boiling underwater pots: it is not easy to form small lumps, it is in the shape of paste, and it is not easy to paste the bottom of the pot.

If the pot is cool, it is easy to form a lump and paste the bottom of the pot.

The second type: corn grits cold water porridge method, corn grits have thick and thin, like the taste of chewy can use coarse corn grits, but the boiling time is longer. Boiled in a rice cooker, whether it is coarse corn grits or fine corn grits, you can cool the pot under water, this is because corn grits are small particles, not easy to form a clump, and it is not easy to paste the bottom of the pot, you can put the corn grits directly into the cold water, add while stirring, add the lid directly and boil, stir several times and continue to cook until the corn grits become larger, become soft and fragrant corn fragrance, become very sticky, and you can eat it out of the pot.

Rice cookers have porridge boiling time, you can choose a fixed function, or you can set the time yourself, which is particularly convenient.

The characteristics of boiling corn grits porridge in cold water are: saving time, because when the corn grits are boiled with cold water, after slowly heating up, they have been soaked and boiled almost soft, and after boiling, it is easy to cook thoroughly, and it does not stick to the bottom of the pot.

Cornmeal porridge is a simple, nutritious porridge. Fresh corn harvested in autumn is peeled, washed, dried and ground into cornmeal. Especially for breakfast, drinking a bowl of cornmeal porridge is very comfortable. Ingredients: cornmeal, cold water, boiling water, etc.

First prepare the boiling pot, take an appropriate amount of cornmeal and put it into the boiling pot, add a small amount of cold water to the boiling pot, and stir the cornmeal and water well. Remember not to add too much cold water.

Add an appropriate amount of cold water to the kettle and boil for later use, put the pot on the gas stove and turn on the ignition switch, pour boiling water over low heat and start boiling.

Pour in boiling water and gently stir with a spoon to make the cornmeal and water thick.

Bring to a boil over medium-high heat, skim off the white foam with a spoon, skim off the foam and cook for another 30 seconds.

Turn off the heat and put it in a bowl, serve it with your favorite pickles, and enjoy!

A home-cooked way to make cornmeal porridge.

Tips for boiling cornmeal porridge.

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The cornmeal batter is boiled correctly.

Authentic polenta recipe.

1. Raw materials: 200 grams of yellow corn limb hole surface, 50 grams of rice.

2. Humidify the grain noodles with water to spread out, steam them in a steamer (steamer), boil the rice in water until it is 7 minutes cooked, and filter out the rice soup to leave the rice.

3. Pour the rice into a dustpan, sprinkle a small amount of water, press it with a spoon, pour in the fast-cooked rice, and steam it again on the retort (steamed first pot).

Ingredients: 1 tablespoon of buckwheat, barley, black rice, seeds, peeled mung beans, brown rice, red beans, wheat kernels, 10 red dates, 10 longan, 100 grams of japonica rice.

Method: 1. Buckwheat, barley, black rice, seeds, peeled mung beans, brown rice, red beans, and wheat kernels are washed and soaked in water for two hours, longan is shelled, red dates and japonica rice are washed and set aside; Grain porridge.

2. Put the above raw materials into the pressure cooker together, add 1500ml of water, cover the pressure valve, turn off the fire after the fire is blown, wait until the gas is all discharged, and then boil until the air is jet, and then turn off the fire. In this way, it is enough to spray three times; 3. If you like sweetness, you can add sugar when eating, but it is best to use brown sugar, which has the best effect of nourishing blood and qi.

Use the soymilk machine, there is a button for grain porridge on it, soak the prepared beans for more than ten hours in advance, and then put them in the soymilk machine, press the button for five grain porridge, and wait for ten or twenty minutes.

The quick way to do this is to bring to a boil in a pressure cooker over low heat for 10 minutes very casually.

Ingredients: 80 grams of rice, 20 grams of rice flour, 100 grams of sweet potato.

Excipients: 900 grams of water.

Steps: 1. Peel and cut the sweet potatoes into pieces, and wash the rice and bud rice residues.

2. Put all the ingredients into the soymilk maker.

3. Then add water.

4. Select the porridge function and wait for the bend to be brightened.

5. The finished product picture, the porridge made is no worse than that made with a pot, and the important thing is to be convenient and trouble-free.

Materials:

Black rice, oatmeal, glutinous rice, rice, mung beans, sorghum, millet, jujubes.

Method

1.It is said that it is ten grains, but there are not so many varieties at home, so I have to put something good and count Xun. I put black rice, oatmeal, glutinous rice, rice, mung beans, sorghum millet or something, and finally added a few jujubes.

2.Wash all the ingredients and soak them in water for half an hour.

3.Pour it into the Qingshan pressure cooker, add an appropriate amount of water, boil on high heat until the pressure cooker is bubbling, turn down the heat and cook for another ten minutes.

Tips

1。This porridge is very suitable for boiling in a pressure cooker, because mung beans and black rice are very reluctant to be soft and rotten, and the porridge boiled in a pressure cooker is soft and sweet, and the aroma is tangy. 2。

If you don't use a pressure cooker to cook the porridge, the rice needs to be soaked for a few more hours, and stirring frequently when boiling to prevent it from sticking to the bottom of the pan. 3.Many friends are afraid of the pressure cooker, afraid of danger, I think it is not necessary, if you are really afraid, you can use the pressure cooker to turn down the heat and there is no danger at all.

Preparation of hazelnut porridge in bud valley:

1. 200 grams of corn flour, 50 grams of hazelnuts;

2. Prepare the amount of water, the amount of water can be added or reduced by about half a bowl of water according to your preference. It is generally the amount of three or four bowls of water, but in fact, as long as it is boiled, it is very delicious. When the water in the pot is boiling, shake off the corn flour and then add the hazelnuts;

3. Boiling, pay attention to the heat, ensure that the pot can be covered without overflowing and very boiling, with a small flame in the inner circle;

4. Cover the pot for about 40 minutes, or a little longer;

5. The fragrant hazelnut porridge is boiled.

Benefits of eating whole grains, multigrains:

1. The alkalinity of miscellaneous grains can neutralize the acidic environment of the human body, relieve fatigue, enhance physical fitness, and can play a good beauty effect by removing garbage and retaining water.

2. There is a lot of dietary fiber in cereals, both soluble and crude fiber that cannot be absorbed by the human body, so its laxative effect is very significant, which can effectively alleviate and prevent the high incidence of constipation in modern people and reduce the incidence of colon cancer.

3. The content of trace elements in coarse grains is high, which can provide us with rich iron, calcium, phosphorus, selenium, zinc and the like, and these trace elements are very small in the refined white flour (often lost in the process of processing). In particular, magnesium is abundant in sweet potatoes and has good anti-cancer and antihypertensive effects.

4. Grains are rich in nutrition, comprehensive and balanced nutrients, containing a high proportion of protein and amino acids, and its nutritional effect is far more than that of polished rice and white noodles, and it is the best non-staple food for children and the elderly"Complementary nutrition"Function.

5. Because cereals are relatively large in size, low in calories, and stay in the stomach for a long time, they can make people feel full, so it is the best staple food for people with diabetes, hyperlipidemia and **.

6. The high vitamin content in cereals, such as vitamin E, vitamin B, carotene, etc., can help the human body remove oxygen free radicals, activate the body's enzyme activity, improve the balance of the internal environment, and play a positive anti-aging role.

Corn, also known as baogu. Polena is made from cornmeal, and the raw material is corn. Corn is called by nutrition experts at home and abroad"Food"According to research, corn is high in starch, protein, vitamins, fat, fiber and minerals, and it is not too much to say that corn is the best food.

The preparation of polenta is very simple, as it only requires two ingredients: water and cornmeal; But if you want to make a rich, sweet and delicious bowl of porridge, it is not easy, which requires us to master the heat and the ratio of water to cornmeal.

Preparation of polenta.

Step 1: First of all, pay attention to the ratio of cornmeal to water. The optimal ratio of cornmeal to water is 1:8.

Step 2: Pay attention to the operation steps.

1. Boil water first until the water boils;

2. Put the cornmeal into a container, pour in an appropriate amount of cold water, melt all the cornmeal until it is paste;

3. Pour the corn paste evenly into the boiling water, and stir with a spoon while pouring;

4. Bring the polenta to a boil.

Step 3, Precautions:

1. In the practice of home-cooked corn porridge, you can make a bowl of corn porridge that is both nutritious and thick, sweet and moist!

2. Many people pour cornmeal directly into boiling water when making polenta, which is easy to get pimples and the taste will be very poor.

3. When buying cornmeal, you must choose finer cornmeal, so that the porridge is more delicate and smooth.

Preparation of cornmeal porridge:

Spare ingredients: 1 bowl of cornmeal, 6 bowls of water, a little cooked sesame seeds;

Production process: The first step is to prepare the required ingredients, filter the cornmeal through a sieve, put it in a bowl, and prepare water according to the ratio of cornmeal and water 1:6;

The second step is to add a little water to the bowl containing the cornmeal, stir it until it is free of granules, and become a relatively thin batter, then stop adding water and pour the prepared thin batter into a non-stick pan;

The third step is to pour the remaining water into the pot at the same time, and start to boil slowly over medium-low heat, noting that you need to keep stirring with a spoon while boiling the porridge during the process to prevent lumps;

Fourth, until it is boiled to a more viscous state, the cornmeal porridge is boiled, prepare a little black sesame seeds, put it in a wok, dry fry it until it exudes fragrance, then turn off the heat, and sprinkle the fried black sesame seeds in the cornmeal porridge;

The fifth step, or with honey, wolfberry, sugar is a good choice, boiled cornmeal porridge put in a bowl, according to personal preferences with different ingredients, you can start to enjoy.

Guiyang bun grain rice.

Rice was enough for my mother's time, there was no extra rice at that time, and you can eat it for a few more days with corn dregs mixed with rice, and you have to save some rice to eat, generally less rice and more corn dregs. My dad doesn't eat cereal rice now, he said he had enough before! ”

Materials. Ingredients.

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250 grams of corn residue.

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200 grams of rice.

Accessories. Boiling water.

120 ml.

The practice of Guiyang rice dumplings.

Supermarket-bought corn residue granules are uniform and beautiful in color, but there is no fragrance. This is the yellow corn we grow ourselves, which is dried and ground after harvesting, and it is of different sizes and has a corn fragrance.

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Put more water in the pot than cooking porridge (mainly it can be mixed with rice soup again), boil the rice until you can see white spots in the middle of the rice grains (we are talking about raw rice, nuclear potato locust is not completely cooked), drain the water (this water is rice soup, if you want to drink the sticky point, add less water at the beginning) for hand hail.

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Corn residue can be mixed with cold water many times to be wet.

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Steam the corn dregs for 15 minutes. After steaming, pour it into a larger basin, mix well with 120ml of boiling water for 10 minutes.

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Pour in the rice you have made and mix it with the corn dregs.

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Steam for 20 minutes. The larger the portion, the longer the steam.

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Fragrant Guiyang rice dumplings.

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Picture of the finished product of Guiyang Baogu rice.

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Cooking skills. The self-milled grain noodles are coarse, fine and powdery, so that they are delicious and fragrant with corn flavor. taobao said: Ben Wei Ju sells my own home-milled bread noodles.