The first step:

Soaking:

Before cooking porridge, soak the rice in cold water for half an hour to allow the rice grains to expand. The advantages of doing this are: 1. It saves time when cooking porridge; 2. It will turn in one direction when stirring; 3. The porridge is crispy and tastes good.

The second trick:

Put the pot under boiling water:

Everyone’s common knowledge is to cook porridge with cold water, but the real expert is Use boiling water to cook porridge, why? You must have had the experience of boiling porridge in cold water before it becomes mushy, right? This phenomenon will not occur if you put the pot under boiling water, and it will save more time than cooking porridge in cold water.

The third step:

Heat:

Bring it to a boil over high heat, then reduce to a simmer and simmer for about 30 minutes. Don't underestimate the size of the fire, the aroma of the porridge comes out from this!

The fourth trick:

Stirring:

Originally we stirred occasionally when cooking porridge because we were afraid that the porridge would be mushy, but now there is no cold water to cook the porridge. If you are worried at all, why bother? In order to "make the rice thick", that is, to make the rice grains plump and crispy. The technique of stirring is: stir the pot under water for a few times, cover the pot and simmer for 20 minutes, then start stirring continuously, and continue for about 10 minutes, until it becomes crispy and thick.

The fifth trick:

A little oil:

Do you need to add oil when cooking porridge? Yes, add a little salad oil about 10 minutes after the porridge has been brought to a simmer. You will find that not only is the finished porridge bright in color, but it is also very smooth in the mouth.

The last trick:

Cook the base and ingredients separately:

Most people are used to pouring everything into the pot at once when cooking porridge. Old porridge restaurants don’t do this. The porridge base is the porridge base, the ingredients are the ingredients, cook them separately, blanch them, and finally put them aside and simmer for a while, never more than 10 minutes. The porridge cooked in this way is refreshing and not turbid, and the taste of everything is brought out without any odor. Especially when the auxiliary ingredients are meat and seafood, the porridge base and auxiliary ingredients should be separated.