1. Time for lowering meters

When the water boils, rice should be sown, because at this time, because of the different internal and external temperatures of rice, stress will be generated, and many tiny cracks will be formed on the surface of rice. In this way, rice grains are easy to cook and starch is easy to dissolve in soup.

2. Firepower

After the rice is sown, heat it with high fire, and the water will boil again, so that the water in the pot will keep boiling without overflowing (if the pressure cooker is used, there is no problem of soup overflowing).

Step 3: Prevent overflow.

When cooking porridge, just drop a few drops of cooking oil, so it won't overflow or bubble. Cook porridge in a pressure cooker. Drop a few drops of cooking oil first, so that it won't come out when cooking. It's safer this way

Strong viscosity

In order to thicken porridge, the starch in rice must be dissolved in the soup as much as possible, and to do this, the water in the porridge pot must be kept boiling.

affix/impress/set a seal (to)

The whole process of cooking porridge needs to be covered with a pot cover, which can not only prevent water-soluble vitamins and some nutrients from losing with water vapor, but also reduce the cooking time and make porridge delicious.

Second, the order of porridge raw materials

Besides rice and millet, you can also cook a pot of delicious porridge with corn residue, chestnuts, sweet potatoes, red dates, water chestnuts, yams and lotus roots as raw materials, and you can also add red beans, tremella, peanuts, candied dates, raisins, lotus seeds, lilies, almonds, longan, walnuts and pine nuts.

In order to cook delicious porridge, the order of various raw materials in the pot is very important, and those that are not easy to boil are put first, such as beans and starch-containing raw materials; Lotus seeds must be bitter first; Raw almonds and walnuts are best peeled with blisters, and then boiled after removing bitterness; Peanut, lotus root, lily, etc. They are cooked at the bottom of the pot to keep the crispy feeling.

Third, the cooking of black rice porridge

Soak the black rice for at least 10 hour before cooking. When the porridge is cooked, the black rice must be completely rotten. The soup at this time is very sticky before eating.

If you use a pressure cooker, cook it for more than 30 minutes after adding gas to ensure that the black rice is delicious and easy to absorb.

Fourth, the cooking method of bean porridge

Before putting the rice, boil the beans and stir them with cold water for several times, then put the rice into the pot.

5. How to cook porridge?

After the rice porridge is cooked thoroughly, add salt, monosodium glutamate, chicken essence and other seasonings, and finally add raw vegetables, so that the vegetables are light green and fragrant, and the nutrition will not be lost.

6. Advantages of pressure cooker cooking

When the pressure cooker is boiled, its temperature can reach about 120℃, and cooking with it is more time-saving and fuel-efficient than cooking with ordinary pot.

When cooking in a pressure cooker, the steam and water in the pressure cooker can penetrate into the rice grains more effectively and evenly, so that the rice grains can be rapidly decomposed and denatured, and its nutrition can be easily absorbed by the human body.

The rice cooked in the pressure cooker is soft and delicious.

Seven, steamed rice flavor matters needing attention

1. Add vinegar

When steaming rice, put some vinegar in the proportion of1500g rice and 2 ~ 3ml vinegar, which can make the rice easy to store and prevent rancidity. The steamed rice is not sour, but more fragrant.

Add tea

Steaming rice with tea can improve the color, aroma, taste and nutrition of rice, and has the advantages of relieving boredom, cleaning the mouth, dissolving food and providing vitamins.

Specific method: Take 0.5 ~ 1 g tea according to rice, soak it in 500 ~ 1000 ml water for 5 minutes, and then filter off the tea residue. Pour the filtered tea leaves into the washed rice and stew in the pot as usual.

Eight, it is not advisable to cook dried noodles with strong fire.

The dried noodles themselves are very dry. When cooked with strong fire, the water is too hot, and a mucous membrane is formed on the surface of the noodles, so that water is not easy to penetrate and heat cannot be conducted into it.

At the same time, because the fire caused the water to boil and generate electricity, the noodles rolled up and down, rubbed against each other and gelatinized in the soup, which further reduced the permeability of water and made the cooked noodles sticky and hard.

On the contrary, if you cook with slow fire, water and heat will have time to penetrate into the noodles, so that the noodles can be cooked thoroughly and the soup will be clear and clean.

Nine, steamed bread should pay attention to common sense.

1. Steam in pressure cooker

The pressure in the pressure cooker is high, the temperature is high, and the steamed bread is steamed thoroughly. Starch transforms maltose, and the more you chew, the sweeter it becomes. Under high pressure, the molecular chain tension of starch is enhanced, and it tastes elastic and chewy.

Steam with cold water

It is not suitable to steam with boiling water, because the raw steamed bread is suddenly heated in a boiling water steamer, and the inside and outside of the steamed bread are heated unevenly, which is easy to pinch feet and steam for a long time.

If you put cold water in the pot, the temperature will rise slowly, and the steamed bread will be heated evenly. Even if the steamed bread is almost fermented, it can make up for the lack of slow heating. The steamed bread is big, sweet and saves fire.

3. Easy to dealkalize

If there is more alkali, let the dough steam in the drawer later. If time is too late, you can raise the temperature to 28℃. At this temperature, the yeast in noodles can accelerate reproduction, produce enzymes and lactic acid, and neutralize the alkali in noodles. This dough is neither sour nor alkaline.

If you add too much alkali, you can add some flour fertilizer or baking powder, add some flour, knead the flour for a while, and remove the alkali smell.