Step 2 soak. Soak the rice in cold water for half an hour before cooking porridge, and let the rice grains swell. This saves time in cooking porridge, which is crisp and delicious.

3. Boil water in the pot. Boiling water in a pot will not have this phenomenon, and it will save more time than boiling porridge with cold water.

4. temperature. Boil it with high fire first, and then simmer it for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it!

5. stir. It is said that stirring is for "thickening", that is, to make the rice grains full and crisp. The skill of stirring is: stir a few times when boiling water enters the pot, cover the pot and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crisp and thick.

6, point the oil. 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 tender and smooth.

7. Cook the bottom and ingredients separately. Most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop is not like this. The bottom of porridge is the bottom of porridge, and the ingredients are ingredients. Cook and simmer separately, and finally put a piece to cook for a while, never exceeding 10 minute. The porridge cooked in this way is refreshing and not turbid, and the cooked food has no peculiar smell. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials.