Pressure cooker millet porridge method

With the pressure cooker porridge, millet should be boiling water in the pot, the amount of water is generally according to the ratio of rice and water 1:3 appropriate, if you like to thicken a little bit or a little bit of thinning can be based on the amount of water to increase or decrease appropriately.

Cooking porridge tips:

1, how to prevent overflow

We can add a small half a spoonful of cooking oil into the porridge, so that you can prevent overflow, but also to make the porridge out of the more oily, in addition to the pressure cooker porridge, the amount of water can not be more than the capacity of the pressure cooker in the position of the 2/3, otherwise it is easy to appear out of the phenomenon of spraying, it is very dangerous.

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2, how to prevent the bottom

Congee should be boiled water after rice in the pot, because the water is boiling, so there will not be the phenomenon of the bottom of the paste, and boiling water in the pot after boiling out of the congee aroma will be more intense. In addition, the water must be added to the full one-time, it is best not to add water halfway, so the porridge will not be thickened and will not be delicious.

Boiling water in the pot can also be more thick porridge, cooked faster, this is because the rice in the boiling water in the pot, meet high temperature, rice because of the principle of thermal expansion and contraction of rice, the surface of the rice on the fox suspected because of the rapid expansion and will crack a lot of fine lines, and these fine lines can be accelerated to release more starch, but also to accelerate the maturity of the porridge out of the more thick.

3, how to porridge to more thick

Let the porridge thick stirring is very critical, in the porridge stirring point in time is very important, in the rice in the pot when the bitter stir a few times, and then do not need to go to the stirring, until the porridge is almost boiled a few minutes before you have to keep stirring, stirring is to let the porridge "out of thick", rather than preventing the paste, the porridge is a very important part of the porridge. ", rather than to prevent the bottom, so that stirring can make the rice grains full, grains of crispy thick. Of course, if it is a pressure cooker this step can not be done.