We have a bad appetite in hot weather. If we cook a pot of porridge and fry a plate, we can spend the summer safely. But how can we cook a pot of porridge? The criteria for judging porridge are sweet, fragrant, soft and slippery. It tastes sweet, smells like rice, has a moderate consistency, and the rice grains are enough for the body. It is a good porridge. Here are six kinds of porridge cooking methods: 1, old fire porridge, and all kinds of materials are boiled with rice and water, which is called "old fire porridge". 2, Chen Shen dried vegetable porridge materials and practices: dried vegetables cut off the head, soaked and washed; Chen Shen is soaked in hot water and then cut into several pieces; After the water is boiled, put the dried vegetables, old kidneys and salted rice into the pot and cook until smooth and tasty. Comments: Although this porridge is fragrant, it is not salty enough. Pickled lean meat marinated for two nights can be added to enhance the umami flavor. Dried vegetables must be washed clean, otherwise they are full of small sand; People who are afraid of cold can put 2 slices of ginger to drive away the cold. 3, melon dampness porridge materials and practices: melon (even skin) to the capsule, cut into large pieces; Damp-removing porridge materials include lotus root, Juncus Juncus, lentils, adzuki beans, Coicis Semen, Euryale Semen and so on. Wash with water; After the water is boiled, put all the ingredients into the pot and cook until smooth. Comments: This porridge can clear away heat and relieve summer heat. It can be sweet, salty or light. However, in order to eat lightly in summer, it is recommended to eat lightly, or to eat cold and drink as water in leisure. Damp-removing porridge is available at the drugstore. Buy 2-3 yuan for 4-5 people. 5. Material and practice of fish porridge: Fish slices fly together, and a few drops of raw oil are put to separate the fish slices from each other; Wash and shred lettuce; Bring the porridge to a boil, add a proper amount of shredded ginger and cook for 10 minute, turn off the heat, add fish fillets and mix well, and finally add some shredded lettuce to taste. Comments: Fish fillets do not need seasoning, otherwise the taste will be too rough; Sliced fillets are thin enough, and the heat at the bottom of porridge itself is enough to boil the fillets, so the fillets should be kept away from the fire, otherwise they will go too far; If you switch to Chinese cabbage, because it is not ripe, it will taste stale and green, so put ginger. 6, preserved egg lean porridge materials and practices: 2 preserved eggs, cut into particles; Slice lean meat, first add a little edible powder and salt until it is gelatinous, then add a little water, then add a little raw powder, remove it evenly and then add a little water. If so, the sliced meat completely absorbs water, and the volume expands by 1/3- 1/2, then oil and shredded ginger are added and marinated for 4 hours. Boil the bottom of the porridge, first add the shredded ginger and preserved eggs, and then add the sliced meat. When the meat slices are ripe, leave the fire, sprinkle with coriander and chopped green onion, and drop a few drops of sesame oil. Comments: Boiling porridge with raw preserved eggs is easy to coarsen the meat slices, because the meat slices are rich in fiber and lack of water. Therefore, the meat slices should be marinated according to the above methods, supplemented with water, softened with fibers, and kept tender and smooth. Steps to make porridge 1: Determine the proportion. The ratio of rice to water (about 1: 25) should be moderate, otherwise the porridge will be too thick or too thin. Step 2: Select materials. Choose sticky, fresh and late-cooked northeast rice. This kind of rice porridge is not easy to dissolve in water, and it is not easy to produce water after stirring for a period of time. Rice residue fiber is not too coarse, while Thai fragrant rice is full of flavor, but it can also be sticky, but it is easy to water, while old rice is not sticky. However, the disadvantage of northeast rice is that the taste of rice is insufficient, so it is suggested to add110 Thai fragrant rice. If you cook raw porridge, you don't need to add fragrant rice, because the added meat is delicious enough; If you only have the rice you usually cook and want the porridge to be thick and sticky, you can add110 glutinous rice. Step 3: soak rice. Mashing half a preserved egg, fully blending with rice grains, and pickling rice with a tablespoon of peanut oil and a little salt can make rice grains "blossom" and smooth. Step 4: porridge. When the water boils, turn to high heat and add rice. At this time, the rice grains sink to the bottom and are easy to stick to the bottom. So gently stir until the water boils again, and then switch to medium and slow fire until it is soft and thick. When the porridge water is lifted with a spoon, the rice grains "bloom", the entrance melts, and a pot of porridge is baked.