1, porridge must be casserole, and the cooked taste will be particularly fragrant (unlike ordinary aluminum pot or rice cookers). 2. Before cooking, see if you like thin, normal or thick, and the ratio of rice to water is-1: 8; 1: 10 is normal; 1: 13 is rare; 3. Don't cook rice immediately after washing, but soak it in clear water for more than half an hour (it can save the time of cooking porridge and make the rice grains fully absorb water, and the cooked porridge will look good and the porridge will be crisp). 4. Boil the pot with boiling water: before cooking porridge, use a earthen pot to boil boiling water before cooking (one of the secrets of the porridge shop master is to cook porridge with boiling water, which saves time and is not easy to paste the bottom). 5, pay attention to the heat: first boil with high fire, and then turn to low heat for about 30 minutes. 6. stirring: (some people think that porridge can't be stirred, which is actually my experience error. When stirring, it depends on time and skill. ) when the rice is cooked, stir it a few times (it must be stirred in one direction, not back and forth, and must be stirred in the same direction later). Cover the pot and stew for 20 minutes, then start stirring continuously for 65430 minutes. 7. Oil: (Many people think that you don't have to put oil in porridge, but you must cook it in one pot.) When you cook porridge with slow fire 10 minutes or so, add one or two drops of salad oil. The color of porridge will be very bright and the entrance will be particularly fresh and slippery. 8. Cook the bottom of the pot separately from the ingredients: when porridge is cooked, the bottom of porridge is the bottom of porridge and the ingredients are ingredients. Cook separately, simmer on low heat, and finally cook together for a while, which will not exceed 10 minute. This kind of porridge will have the fragrance and flavor of the ingredients, and the ingredients will not lose their taste because of the fire.