1, open the lid of the rice cooker, use a rice spoon to turn the rice while it is still hot, turn it evenly and then re-cover the lid of the cooker to simmer, so that the rice will dry out a little;

2, or reset the rice cooker's cooker function, and re-steam again can be;

3, take a slice of bread, place it on the thinly-cooked rice, and cover the lid of the cooker to simmer, the bread will absorb the moisture in the rice, and then the bread will absorb the water. The bread will then absorb the water in the rice.

Try 1, soaking: soak the rice in cold water for half an hour before cooking the porridge, so that the grains of rice expand open. The advantages of doing so: a, save time when boiling up the congee; b, it will turn in one direction when stirring; c, the congee will be crispy and have a good texture.

2, boiling water in the pot: everyone's general **** knowledge is cold water to cook porridge, while the real connoisseur is to use boiling water to cook porridge, why? You must have had the experience of cooking porridge in cold water, right? Boiling water in the pot will not have this phenomenon, and it is more time-saving than cold water porridge.

3, fire: first boil with high heat, then turn the fire that is small fire simmering for about 30 minutes. Don't underestimate the size of the fire, the flavor of the porridge comes out!

4, stirring: the original we cook porridge occasionally stirred, is afraid of porridge paste bottom, now no cold water porridge paste bottom of the worry, why still stir it? In order to "out of the thick", that is, so that the rice grains full, grains of crispy thick. Stirring skills are: boiling water in the pot stir a few times, cover the pot to simmer for 20 minutes, began to stir non-stop, has been continued for about 10 minutes, to be crisp and thick out of the pot until.

5, point of oil: cooking porridge also want to put oil? Yes, the congee changed to the fire about 10 minutes after the point of a little salad oil, you will find that not only the finished porridge bright color, but also the mouth of a different fresh and smooth.

6, the bottom, the material to cook: most people are accustomed to cooking congee all things into the pot, the old congee store does not do this. The bottom of the porridge is the bottom of the porridge, the material is the material, the head of the boil, blanch the blanch, and then finally set aside a piece of simmering for a moment, and never more than 10 minutes. The porridge is fresh and not cloudy, and the flavors of each item are boiled out without cascading. Especially when the ingredients are meat and seafood, the bottom of the porridge and the ingredients should be separated.