When opening a porridge shop, electric pressure cookers are used to cook porridge, which are powerful and fast; you can also use electric rice cookers.

Pressure cooker: Cooking porridge is very thick, which saves time and trouble. The amount of porridge should not be too much. Generally, 2/3 of the capacity of the pot is appropriate. Generally, the pressure cooker should be opened (safety). The valve is steaming) and it will cook until tender in 3-5 minutes. In addition, when using a pressure cooker to cook porridge, it is best to keep the water level below two-thirds. If the water level is too high, rice grains or corn residue can easily block the inlet hole of the safety valve and cause danger; be sure to check the lid before covering it. Check whether the hole of the pressure limiting valve in the center is clear and whether the other valves on the pot cover are normal.

Rice cooker: Put all the ingredients in and start cooking. When the ingredients are cooked, press the keep warm mode. You can drink it when you want. However, when cooking sticky porridge, you need to avoid jumping into the pot and spend some energy; you can directly press it to the keep warm state after opening it, wait for ten or twenty minutes until the rice is rotten, and then press it back to the cooking state to boil; you can also use With a timer rice cooker, you can set the time the night before and it will be delicious when you wake up.

Extended information

Most people are used to pouring everything into the pot at once when cooking porridge. This is not the case in century-old porridge restaurants. 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.

It turns out that the purpose of stirring occasionally when cooking porridge is to avoid the worry of porridge being mushy at the bottom. It eliminates the worry of cooking porridge with cold water and to "make the rice thicker", 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.

Baidu Encyclopedia-Porridge