Put a bowl full of cold water in the middle of the rice cooker, not too much water in the bowl, and the edge of the bowl is parallel to the rice. Then cover the pot and stew for a few minutes. This is why the evaporation of water is used to remove the sticky smell. You can try it like this.

The slice of bread is burnt.

If the rice is cooked badly, the toast in western food can save it. Spread some pieces of bread on the rice, cover the pot and stew for more than ten minutes, then take out the pieces of bread and smell them. There is no burnt smell on the bread. This method works well.

Charcoal for removing the smell of paste

Charcoal, like bread slices, has a large wrinkle area in the inner layer and has a strong adsorption effect. Put a small piece of red-hot charcoal in the bowl, put it in the pot, cover the pot, and take out the charcoal after ten minutes. At this time, the rice loses its burnt taste. Generally speaking, the utilization rate is relatively low. You might as well choose the above method.

What is the most romantic and happiest scene you can think of? It must be a hard day, and I came home to see steaming porridge on the table. At this time, you will feel the warmth and care of home. The feeling of porridge has always been warm, and when you see porridge, you will think of your family and friends. Bian Xiao will lead you into this magical field.

Appearance difference between porridge and porridge

The difference between porridge and porridge is actually very big. From the name of porridge, you can know that its soup is light and not so sticky. The water and rice of porridge are distinct, not as sticky as porridge, and there is no difference between soup and rice. Judging from the difference in appearance, it seems very simple. Thin rice soup is porridge, and porridge is sticky for a long time. Generally, the content of porridge is relatively simple, and the content of porridge is relatively rich.

Difference of nutritional value between porridge and porridge

There are many kinds of porridge, and the nutritional value mainly depends on what you use. Take our usual millet porridge as an example. Millet has nutrients such as fat and carbohydrates. Substituting ginseng soup is a good name for millet porridge in catering industry. Why does Xiaomi porridge have such a good name? Mainly because the nutritional value of millet porridge is very rich. Its nutritional value is not only these, but also a lot of vitamin B- 1 and carotene. Millet porridge is very suitable for children and weak people, especially patients who have just finished surgery. The nutritional value of porridge is higher than that of porridge because there are so many raw materials in porridge.

The difference between porridge and porridge.

There is no geographical difference between porridge in the south and porridge in the north. Porridge is mainly an oriental food mainly from China, and it is eaten in various ways. When we cook porridge, the commonly used raw materials are rice, millet, lotus seeds and peanuts. Bian Xiao introduces you to a kind of porridge, which is especially delicious and nutritious. Red bean and coix seed soup is especially suitable for girls, which is not only rich in nutritional value, but also simple and easy to make. The raw materials of porridge are used less and the time is short. There are many raw materials for porridge, which are usually cooked slowly with small fire. You must be patient when cooking porridge, and you can add all kinds of materials you want to eat. We usually eat porridge with preserved eggs and lean meat, eight-treasure porridge, jujube lotus seed porridge and so on.