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How to make rice porridge?
The practice of rice porridge

1. Scope of application: an environment with sufficient water; Sufficient fuel, or moderate surplus;

Cooking time: about 15 minutes;

Water quality requirements: the water quality is clean, without chemical pollution, and it can be drunk after boiling;

Second, raw materials: rice and water;

Tools: small pot, wind deflector, burner, fuel;

Third, the production steps:

1, according to the number of people and the amount of rice, put the rice into a small pot, add clean water, and smooth the rice flour until the water level exceeds the rice flour by about 3 cm;

2. When the fire is boiling, you can cover it, but you should always open it, otherwise the boiling water will overflow (about 4 minutes, depending on the amount of water and rice);

3. When the water boils, turn it down. When the flame is within 1 cm, it can be covered or opened. You need to be guarded when you cover it, and occasionally open the lid to prevent the rice soup from overflowing. Taste for about 10 minutes.

4. Turn off the fire after cooking.

Fourth, a friendly reminder:

Due to rice quality, burner firepower, rice quantity, water quantity and other factors, the use time of each stage will be different; Can increase or decrease the amount of water according to personal preference; Because rice porridge is mostly breakfast food, and there is plenty of water near the camp, it is suggested to add more water to the porridge and drink more rice soup to reduce the intake of water in the morning and achieve the purpose of reducing the load.

Winter melon and rice porridge

The raw materials are 500g of wax gourd and 0/00g of stem rice/kloc-.

Practice: Wash the wax gourd, peel it, chop the melon meat, put it into a household blender and paste it, and put it into a bowl for later use. Wash the stem rice, put it in a casserole, add appropriate amount of water, and simmer it into thick porridge with medium heat. When porridge is ready, add wax gourd sauce, mix well, add chopped green onion, Jiang Mo, salt and monosodium glutamate to taste, and then cook.

The effects of clearing away heat and toxic materials, diuresis and lowering blood pressure. Suitable for patients with hypertension.