Soaking: Soak the rice in cold water for half an hour before cooking, so that the grains of rice expand. The advantage of this is that it saves time when boiling the congee, turns in one direction when stirring, and produces a soft and tasty congee.
Boiled water in the pot: the general **** knowledge is cold water to cook porridge, but the real connoisseur is to use boiling water to cook porridge, why? You must have had cold water porridge paste the bottom of the situation, right? Boiling water in the pot will not have this phenomenon, and he is more time-saving than cold water porridge.
Fire: first boil on high heat, and then turn the fire that small fire simmering for about 30 minutes. Don't underestimate how much you can change the size of the fire, the flavor of the porridge will come out from it.
Stirring: The reason we stir the congee is that we are afraid of the bottom of the congee, now there is no cold water to cook the congee bottom of the worry, why do you need to stir it? In order to "out of the thick", that is, so that the rice grains are full, grains of crispy thick. Stirring skills are: boiling water in the pot, stir a few times, cover the pot with a lid, simmer for 20 minutes, and then start to stir constantly, has lasted about 10 minutes, until the porridge is crisp and thick.
Dot oil: cooking porridge also want to put oil? Yes, when the congee is cooked for about 10 minutes with a little bit of salad oil, you will find that not only the color of the finished congee is bright, but also the taste is very smooth.
Base cooking: most people used to cook porridge all the things into the pot, in fact, this is not the right thing to do. The correct approach is: the bottom of the porridge is the bottom of the porridge, the material is material, should be blanched separately, and then finally set aside a piece of simmering for a few moments, and never more than 10 minutes. So that the porridge is fresh and not cloudy, and the flavor of each thing is boiled out and not skewered. Especially when the ingredients are meat and seafood, you should separate the bottom of the porridge from the ingredients.