Porridge, also known as porridge, has long been an indispensable delicacy in our lives. It can be used as breakfast or dinner. The cooked porridge contains a variety of nutritious grains, which can nourish the body. The intestines and stomach are easy to digest and are of great benefit to the human body.

So there are so many benefits to cooking porridge and eating porridge, so how should we cook porridge? When will the rice be harvested? Should you put cold water in the pot or hot water? Let me share some of my opinions below.

The types of porridge we usually drink mainly include: millet, rice, corn, black rice, mung beans, red beans, peanuts, barley, oats, etc. It can be said that there are many types, and there are many ways to cook each thing. It's also different. Let’s just give a few examples.

1. Millet porridge. Among so many porridges, millet porridge can be said to be the most important one. It is simple to prepare, nourishes the stomach and is nutritious. Choose high-quality millet, wash it thoroughly with water, usually three times, and keep it for later use. Then we are about to boil water in the pot. At this time, the question arises. Should we put the millet we have washed into the pot directly with cold water or wait until the water boils? In fact, it is best to cook millet porridge in hot water.

Millet is a porridge that is very easy to get stuck in the pot. Everyone may have encountered this situation when making millet porridge. Put cold water into the pot, and the millet will stay at the bottom of the pot for a few minutes while the water boils. As the temperature rises, the surface of the millet will have boiled. As the porridge cooking time progresses, the millet porridge may come out and become sticky in the pot. The situation arises. Of course, this is also related to how much Xiaomi puts. The taste is also best when boiled in hot water. Millet is full of fragrance, because millet is easy to cook. It usually takes about 25 minutes to prepare a pot of fragrant millet porridge.

2. Rice porridge. Corn seepage. Rice and corn grits are slightly more difficult to cook cereals. They usually need to be soaked for a short period of time before cooking, so that the porridge can have a full texture when it is cooked in the pot. Boiling it in the pot for too long also risks burning the pot, which greatly affects the taste. Rice porridge and corn infiltration can be soaked in advance and added after the water is boiled. They taste very good, so be sure to control the heat.

3. Peanuts, red beans, mung beans, barley. These types of cereals are relatively large and hard, making them difficult to cook when making porridge. Of course, these are basically used as condiments for making porridge. For example, when making millet porridge, you can add some peanuts, mung beans, etc., and red beans can be cooked with barley. They are all paired with each other to make porridge. These difficult types should be soaked at least half a day in advance. When making porridge, put cold water directly into the pot and boil. After the water boils, add the main grains, such as millet, rice, black rice, corn, etc. Bring to a boil over high heat, then turn to low heat and simmer for 25 minutes. Use a spoon to stir in one direction when appropriate. The porridge cooked in this way will taste good and be full of fragrance.

Four. There are several other things that you may put in when making porridge, such as oats, red dates, wolfberries, corn kernels, black beans, etc. You can choose to put them in according to their hardness. time, flexible use.

The above are some of my opinions on whether to put the rice in cold water or hot water when cooking porridge. I hope it will be helpful to everyone. Everyone usually drinks more porridge to nourish the stomach.

I also recommend several combinations of porridge, all of which are delicious. Millet porridge, rice porridge, red bean and barley porridge, millet polenta, rice oatmeal porridge, rice pumpkin porridge, millet and mung bean porridge. These kinds of porridge are also home-cooked porridge. You usually cook more of them, mix them freely, have balanced nutrition, and drink more.