1. Soaking: Soak the rice in cold water for half an hour before cooking porridge to allow the rice grains to expand. The advantages of this are: a. It saves time when cooking porridge; b. It will turn in one direction when stirring; c. The porridge is crispy and tastes good.

2. Put the pot under boiling water: Everyone’s common knowledge is to cook porridge in cold water, but the real experts use boiling water to cook porridge. Why? You must have had the experience of boiling porridge in cold water before it becomes mushy, right? This phenomenon will not occur if you put the pot under boiling water, and it will save more time than cooking porridge in cold water.

3. Heat: Bring to a boil over high heat, then reduce to a simmer or simmer over low heat for about 30 minutes. Don't underestimate the size of the fire, the aroma of the porridge comes out from this!

4. Stirring: It turns out that when we cook porridge, we stir it occasionally because we are afraid that the porridge will be smeared. Now that we no longer have to worry about cooking porridge with cold water, why do we still stir it? In order to "make the rice thick", that is, to make the rice grains plump and crispy. The technique of stirring is: stir the pot under water for a few times, cover the pot and simmer for 20 minutes, then start stirring continuously, and continue for about 10 minutes, until it becomes crispy and thick.

5. Add oil: Do you need to add oil when cooking porridge? Yes, add a little salad oil about 10 minutes after the porridge is brought to a simmer, and you will find that not only is the finished porridge bright in color, but it is also very smooth in the mouth.

6. Cook the base and ingredients separately: Most people are used to pouring everything into the pot at once when cooking porridge. This is not the case in century-old porridge restaurants. The porridge base is the porridge base, the ingredients are the ingredients, cook them separately, blanch them, and finally put them aside and simmer for a while, never more than 10 minutes. The porridge cooked in this way is refreshing and not turbid, and the taste of everything is brought out without any odor. Especially when the auxiliary ingredients are meat and seafood, the porridge base and auxiliary ingredients should be separated.