Hello, readers and friends, thank you for reading the food articles I shared and sharing my experience with you. What I want to share with you today is: "Do you cook rice porridge first or directly? Many people make mistakes, no wonder porridge tastes bad, not sticky or fragrant. I'll teach you the right way! 』
An energetic day begins with a nutritious and delicious breakfast. With the improvement of living standards, there are more and more kinds of breakfast, mostly pasta, such as steamed buns, steamed buns, cakes and fried dough sticks. When eating these foods, most people will match a bowl of porridge to strengthen the spleen and stimulate appetite and promote digestion. Since ancient times, people have thought that porridge has a good health preserving function. Common porridge is millet porridge, rice porridge and black rice porridge, which are both nutritious and delicious. Drinking a bowl of warm rice porridge in winter morning not only makes the stomach comfortable, but also warms the whole body.
Rice porridge, called rice porridge in Guangdong, is very white because ordinary rice porridge only contains rice. Many people think it is very simple to cook rice porridge, but today a friend asked me, do you need to soak rice in advance to cook rice porridge? In fact, he is not the only one who has this kind of confusion. Many southerners support that rice should be soaked, while most northerners think you can drink it without soaking. The seemingly simple rice porridge is so different in practice, which one is correct? How to cook the taste and taste better?
Actually, I have tried both methods before. There is basically no difference between rice porridge soaked in advance and rice porridge cooked directly! Soak the rice for two hours before cooking porridge. Rice porridge is not sticky and tastes bad. Wash the rice and cook it directly. The porridge will be sticky and delicious. Shouldn't we just soak and cook? No! The reason why many people cook rice porridge is not fragrant and sticky is because they soak rice for "a little long"! And the way to wash rice is not right! Cooking white rice porridge is simple, but it is also skillful! Why is the rice porridge in the porridge shop sticky and fragrant, and so many people like it?
The way they cook porridge is: wash rice with water "at most" twice, don't rub it with your hands! After washing rice, soak it in clear water for "at most" 30 minutes, stir it with a spoon for "at least" 5 minutes, and cook it for "at least" 40 minutes. Have you done all this? In addition, if you want to taste good, you should add accessories when cooking porridge. The most common ones are red dates, medlar and lily. If you add it according to your own taste, it will taste better! Today, I teach you to make a rice porridge, which my family often drinks, and it has the effect of nourishing the heart and calming the nerves. That's good.
Prepare rice, glutinous rice, red dates, mung beans, dried lily and rock sugar. To make rice porridge sticky, it is not enough to use rice only. You also need to add a small amount of glutinous rice, wash the two kinds of rice in a bowl with clear water, and then soak them in water for 30 minutes. Mung beans must be soaked in water at least 1 hour before porridge is cooked, and dried lilies should be rinsed with water and soaked in water for half an hour. Pour a proper amount of water into the casserole, pour rice grains, red dates and mung beans after boiling, and stir quickly with a spoon to prevent sticking to the pot. After boiling again, turn to low heat and continue to cook for half an hour. When the mung beans bloom, take out the lily and put it into the porridge, add a proper amount of rock sugar, and continue to cook for 10 minute, and the delicious and nutritious rice porridge will be cooked.
The mung bean and lily rice porridge made in this way is full and soft, and every bite is sticky and fragrant. A dish of pickles and two steamed buns are very comfortable to eat. This kind of porridge is easy to digest and is very suitable for children and the elderly, as well as people with poor spleen and stomach. Dried lily has the functions of nourishing yin, moistening lung, clearing heart fire and calming nerves. If you often dream or are in a trance at night, you can eat more lilies, and it is most appropriate to add some when cooking porridge and tremella soup.