Appropriate amount of water should be added: the ratio of rice to water is: whole porridge = rice 1 cup+water 8 cups of thick porridge = rice 1 cup+water 10 cup of thin porridge = rice 1 cup+water 13 cup.

Cook porridge with white rice 1 bowl of rice and 4 bowls of water. Don't stir too much. People with cold stomach suggest cooking porridge with white rice in boiling water, which is good for your health.

Rice: water = 1: 6 porridge cooked without seasoning is collectively called rice porridge. When I was a child, I used to eat rice porridge and stir-fry for breakfast. Porridge cooked with firewood tastes different.

There are at least four kinds of porridge in the north, one is millet porridge, the other is corn paste, the other is corn porridge, and the other is porridge with only corn kernels, that is, water is water and rice is rice. At first glance, it looks like a bowl of porridge. Look carefully at the rice grains in the water. Among them, millet porridge has the highest nutritional value.

Chaoshan

In rice porridge, Chaoshan people call it "rice": water and rice are soaked in foam, and finally water becomes porridge oil-milky jelly; Porridge rice is clear and full, but it melts in the mouth, which complements porridge oil.

Cooking skills of porridge

Rice selection: For rice cooked with new rice once a year, it is best to choose rice that only produces one season a year. There is a simple reason. One season's rice contains the essence of heaven and earth. It is best to choose new rice as this kind of rice has more rice flavor. Most of the elutriation-free rice sold in the market is polished, and the essence of rice is in the skin, so there is not much polishing essence left, so it is best not to choose this rice as porridge.

Taomi: No floating dust and impurities. When washing rice, just gently stir the rice grains by hand to precipitate impurities, and then pour out the washing water. Never rub the rice grains hard, or the essence of rice will be lost.

Soaking rice: Let white rice "break morale". After washing rice, add proper amount of oil and salt (peanut oil and salad oil can be used) and marinate for 30 minutes. This is because the ability of oil to absorb energy is much greater than that of water. When rice grains are stained with oil, the oil-stained parts can gather much more heat energy than the water temperature in a short time, so that the rice grains bloom quickly after entering the pot, which is the most critical "trick" for cooking porridge. At the same time, pickling rice with oil and salt can make the cooked porridge taste more fragrant and slippery.

Boiling: Boiling water is the best water for cooking porridge in the pot. The boiling process will last for 90 minutes. There is no ceasefire and no water can be added, so the water must be added at one time. The ratio of rice to water is about 1∶30.

Temperature: when cooking porridge between civil and military, the bigger the fire, the better, so that rice is easy to bloom. However, after the porridge pot is boiled, the temperature should be adjusted between slow fire and fierce fire to keep the porridge boiling and the soup from overflowing. If the fire is too big, the top layer of "rice oil" will coke and turn yellow, and if the fire is too small, the porridge will not be "gelatinized". At this time, there should be uniform and gentle collision and friction between rice and rice, rice and water, and rice and pot wall, but it should be strong enough. The rice grains will be gelatinized bit by bit, the porridge soup will be thickened bit by bit, and the rice fragrance will penetrate out bit by bit.

Focus on the problem 1. Master the cooking temperature of porridge: first boil it with high fire, then quickly turn to low fire, be careful not to let the porridge juice overflow, then slowly cover the lid to leave a gap and cook it with low fire.

2. Keep stirring to thicken it: keep stirring when cooking on high fire, and reduce stirring when cooking on low fire.

It's good to cook porridge with rice and cold water: make rice fully absorb water, and porridge will be more fragrant and soft.