Soak:
Soak the rice in cold water for half an hour before cooking porridge, and let the rice grains swell. Benefits of doing so 1: Save time by cooking porridge; 2. When stirring, it will turn in one direction; 3. The porridge is crisp and tastes good.
The second trick:
Boil water in the pot:
Everyone's common knowledge is to cook porridge in cold water, but the real expert cooks porridge in boiling water. Why? You must have had the experience of boiling porridge in cold water, right? Boiling water in the pot will not have this phenomenon, and it saves more time than boiling porridge in cold water.
The third measure:
Temperature:
Boil it with high fire first, then simmer it for about 30 minutes. Don't underestimate the size change of fire, and the fragrance of porridge comes out from it!
The fourth measure:
Stir:
Originally, we cooked porridge or stirred it because we were afraid of the bottom of porridge. Now we have no worries about cooking porridge with cold water. Why stir it? In order to "thicken", that is, let the rice grains be full and crisp. The skill of stirring is: stir a few times when boiling water is put into the pot, cover the pot until it is simmered for 20 minutes, and then start stirring continuously for about 10 minute until it is crispy and thick.
The fifth measure:
Point the oil:
Do you want oil when cooking porridge? Yes, add a little salad oil about 10 minutes after the porridge is changed to slow fire, and you will find that not only the finished porridge is bright in color, but also the entrance is fresh and smooth.
Last resort:
Bottom and materials are cooked separately:
Most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop doesn't. The bottom of the porridge is the bottom of the porridge, and the ingredients are the ingredients. Cook and simmer separately, and finally put aside a piece to cook for a while, and never exceed 10 minute. The porridge cooked in this way is refreshing and not turbid, and the taste of everything is cooked without odor. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials.
Tips for cooking porridge
Although cooking porridge is simple, there are still tricks to follow. The key lies in the preparation of raw materials and the cooking temperature. The following experience may help you get twice the result with half the effort.
1, about raw materials:
There are a wide range of choices. Fresh millet and stick residue have just come into the market this season, and chestnuts, sweet potatoes, red dates, water chestnuts, yams and lotus roots are just in season. Various kinds of rice, red beans, beans, tremella, raw peanuts, melon seeds, candied dates, raisins, lotus seeds, lilies, almonds, longan meat, walnuts and pine nuts can also be added. Lotus seeds should first remove the bitter core; Raw almonds and walnuts are best soaked, peeled and bitter before cooking. Raw peanuts, lotus roots, lilies, etc. are put in last when they are almost ripe to keep a crisp feeling; Coix seed (also known as sago) should be soaked until it shines before cooking. Because it is cooked well, it doesn't need too much heat. Just put it in a few minutes before cooking.
2, it is best to put enough water at one time before cooking, master the proportion of water and rice, and don't add water in the middle, otherwise the porridge will be diarrhea and thin, which will greatly reduce the viscosity and rich flavor.
3. When cooking bean porridge, beans must not be soaked in water in advance, otherwise it will be impossible to boil; Before putting rice, wait for the beans to boil and add cold water several times, and the beans will bloom easily after being "excited" several times. Then let the rice in.
4. When cooking porridge, you should put seasonings such as salt, monosodium glutamate and chicken essence after the rice porridge is thoroughly cooked, and finally release the vegetables (don't blanch), so that the color of the vegetables will not change and the nutrition will not be lost.
supplement
1, soaking: soak the rice in cold water for half an hour before cooking porridge, so that the rice grains expand. Benefits of doing so 1: Save time by cooking porridge; 2. When stirring, it will turn in one direction; 3. The porridge is crisp and tastes good.
2, boiled water: everyone's general knowledge is to cook porridge in cold water, but the real expert cooks porridge in boiling water. Why? You must have had the experience of boiling porridge in cold water, right? Boiling water in the pot will not have this phenomenon, and it saves more time than boiling porridge in cold water.
3, heat: first boil with a big fire, then turn to a slow fire, that is, simmer for about 30 minutes. Don't underestimate the size change of fire, and the fragrance of porridge comes out from it!
4, stirring: It turns out that we cook porridge or stir it because we are afraid of porridge paste. Now there is no worry about cold water cooking porridge paste, why stir it? In order to "thicken", that is, let the rice grains be full and crisp. The skill of stirring is: stir a few times when boiling water is put into the pot, cover the pot until it is simmered for 20 minutes, and then start stirring continuously for about 10 minute until it is crispy and thick.
5, point oil: do you want to put oil in porridge? Yes, add a little salad oil about 10 minutes after the porridge is changed to slow fire, and you will find that not only the finished porridge is bright in color, but also the entrance is fresh and smooth.
Family porridge tips ZT
1, rice should be soaked in water first: after washing the rice, soak it for 30 minutes, and the rice grains will absorb water, so that the soft and thick porridge will be cooked.
2. Boil a pot of soup: Why is the porridge outside always a little more delicious than what you make? The biggest secret is to cook a pot of soup first. The practice of broth: pork bone 1 kg, put it in a cold water pot to boil, remove the blood and wash it. Boil 30 cups of water in another pot, then add pork bones, and simmer on low heat 1 hour. Turn off the heat.
3. Appropriate amount of water should be added: the ratio of rice to water is: whole porridge = rice 1 cup+water 8 cups of thick porridge = rice 1 cup+water 10 cup of thin porridge = rice 1 cup+water 13 cups.
4. It is good to cook porridge with rice in cold water: make rice fully absorb water, and porridge will be more fragrant and soft.
5, cook a bowl of delicious porridge bottom: the most important thing to cook porridge is to have a bowl of crystal clear, full, thick and moderate porridge bottom, in order to set off the delicious porridge ingredients. Practice of porridge bottom: Wash 2 cups of rice, add 6 cups of clear water to soak for 30 minutes, remove and drain water, put it into the pot, add 16 cups of broth to boil, and simmer for about 1 hour until the rice grains are soft and sticky.
6, master the cooking temperature of porridge: first, after boiling with a strong fire, you should quickly turn to a small fire, be careful not to let the porridge juice overflow, then slowly cover the lid and leave a seam, and cook with a small fire.
7, continuous stirring is sticky: when cooking on high fire, keep stirring, and reduce stirring when cooking on low fire.
8. What materials can be used for porridge: the soup made from pig bones is very suitable for porridge with meat. Chicken soup can be used as seafood porridge, and broth made from roots such as chai fish, kelp and radish is suitable for Japanese-style porridge such as chestnut porridge.
9. How to add materials to cook porridge: Pay attention to the order of adding materials, and put them slowly. For example, rice and herbs should be put first, and vegetables and fruits should be put last. Seafood must be boiled in soup first, while meat is mixed with starch and then cooked in porridge, which can make porridge look clear and not turbid.
10, boiled rice and porridge: 1 bowl of rice and 4 bowls of water, do not stir excessively. People with cold stomach suggest cooking porridge with white rice in boiling water, which is good for health.
1 1, make good use of the insulation characteristics of the casserole: use a small hot pot before using the casserole, and then turn to medium heat to gradually heat up after the casserole is fully heated. You can only add warm water when adding water in cooking.
12, rice cooker porridge: rice: water =1:6
Teach you to cook rice porridge in five minutes.
First, put soft rice such as rice or millet or sorghum rice in the rice cooker. There are only two people in the family, so it is usually enough to cover the bottom of the pot with rice. Then, put water, which is almost1:4. That is to say, the water will be much better, which is one of the secrets. Wait for the water in the rice cooker to boil. When the water boils, turn off the power and don't open the lid. This is the second secret.
Then, just do what you have to do.
The next morning, you can wash your face and press "cook" at the same time, which is actually a little warm for a while.
Then, open the lid, and there is a layer of slightly yellowish "rice oil" on the top. Don't be afraid, this is the essence of this pot of rice porridge. The Baoyu in a Dream of Red Mansions eats this stuff when she is not feeling well. It's actually not difficult to do.
Finally, the really sticky and hot rice porridge can be served with some bread or something.
A beautiful day will begin:)
Summary: Turn off the power supply after the water in the pot is boiled, and let it stay stuffy for one night, and the porridge will be fine. Ha ha.
Rice porridge is not a common practice!
This porridge is sticky, salty and fragrant, and is rich in high-quality protein, fat, carbohydrate, calcium, phosphorus, iron, zinc, vitamins A, D, E, B 1, B2 and niacin. You can add condensed milk, fresh cream, seasoned vegetable powder, minced meat, egg yolk, brown sugar, etc. to rice porridge to produce various flavors. Suitable for 9-month-old babies.
The main ingredient is 50 grams of rice.
7.5g of butter and a little refined salt.
Method ① Wash the rice, add water and a little salt and cook it into thick rice porridge.
(2) add butter to the porridge, stir well, and put it into a bowl to feed.
This rice congee part of the practice should be useful to you.
Practice of preserved egg lean meat porridge
Ingredients for porridge: lean meat 1 piece (pork tendon is the best), 2 preserved eggs (lead-free preserved eggs, one is healthier, and the other is not as lime-flavored)
How big), ginger 1 piece, enough water, proper amount of oil and salt.
To cook a pot of delicious preserved egg and salty lean porridge, the key is as follows:
1, pick rice: It is best to use northeast rice for porridge, which is round and short pearl rice, and the porridge cooked is particularly soft;
2. The rice for porridge should be salted in advance: after about half a bowl of rice is washed clean, 2 tablespoons of oil, 1 half teaspoon of salt and a little water should be used (
2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize during the porridge cooking.
Rice is rotten, so it is not greasy;
3, porridge meat should be boiled in boiling water to remove fishy smell, or salted into bacon: porridge with lean meat or salted lean meat, don't be too fastidious.
Which piece of pig meat, in short, keep a whole piece of meat from being cut (I usually use one about the size of a palm,1-2 cm thick)
Pieces of pork, if conditions permit, use pork tenderloin to taste better) If you cook porridge with lean meat, you should first skim the lean meat with boiling water
Boil slightly, then wash; If you like to cook porridge with salted pork, you should marinate salted pork one day in advance as follows:
Rinse a piece of pork, wipe it dry, sprinkle 2-3 teaspoons of salt, spread it evenly on the meat, and put it in the refrigerator (it won't freeze)
Salting 12 hours or longer before it can be tasted;
4, the water for cooking porridge should be fully boiled before adding the material: put a lot of water in the big soup pot and boil it before adding the material. Add the meat and ginger slices first.
Don't turn down the fire, the meat is in boiling water, and the outside part is cooked and hard when it is heated, sealing the gravy inside, so that the meat is cooked.
After eating porridge, it doesn't taste bad, and then when the water boils again, marinated rice and a chopped preserved egg are cut, and the first preserved egg is cut
When the shredded porridge is cooked with rice, the preserved eggs will melt and blend into the taste of porridge.
5, first big fire, then small fire, the heat should be sufficient: the water is boiling, and after adding the materials, first cook on high fire for 20 minutes, and then turn to small fire.
1 half an hour, the porridge is soft and easy to digest when the heat is enough;
6. Texture treatment of porridge: After cooking on low heat for 1 half an hour, chop up the second preserved egg, and at the same time, cook the porridge.
Take out the lean meat, pull it with chopsticks, tear it into filaments, put it back into porridge with the second preserved egg, and cook it for the last half hour.
Then turn off the fire. The second preserved egg is added to the porridge half an hour before turning off the fire, and the second preserved egg can be boiled without lime in half an hour.
Taste, but also become soft and smooth, when eating porridge, you can also eat preserved eggs, and meat, because it is boiling water nowadays, still maintains a certain flavor.
Tear it into silk and put it back in the porridge, which is especially delicious.
The porridge cooked in this way needs no salt, tastes good, and is easy to digest under fire. If the porridge is a little sticky, please don't use it
The spoon pulls the sticky skin on the bottom of the pot, or the porridge will smell burnt. We usually put a light spoon at the bottom of the pot to cook with the porridge.
In the process of boiling water, a small spoon is also taken.