Soak rice in cold water for half an hour before cooking porridge, and let the rice grains swell. The advantage of this is that it saves time to cook porridge. When stirring, it will turn in one direction, and the cooked porridge will be crisp and delicious.

Step 2 boil water in a pot

When cooking rice, due to the different temperatures inside and outside the rice, pressure will be generated and many tiny cracks will be formed on the surface of the rice. In this way, rice grains are easy to cook and starch is easy to dissolve in soup. In addition, boiling water will not paste the bottom of the pot, which saves more time than boiling porridge with cold water.

3. Control the temperature

Boil it with high fire first, and then simmer it with low fire. If you want to make the porridge sticky, you must make the starch in the rice dissolve into the soup as much as possible, and to do this, you should accelerate the friction between the rice grains and the pot wall and water. Therefore, you must cook rice to keep the water in the porridge pot boiling. Don't underestimate the change of fire, from which the fragrance of porridge emanates.

Step 4 spread

This is to "thicken", that is, to make the rice full and crisp. The skill of stirring is: stir a few times when boiling water is put into the pot, cover the pot and stew for 20 minutes, and start stirring continuously for about 10 minutes until it is crispy and thick.

5, point oil

Do you want oil when cooking porridge? Yes, add a little salad oil about 10 minutes after the porridge is changed to slow fire, and you will find that not only the finished porridge is bright in color, but also the entrance is fresh, tender and smooth.

6. Cook the bottom material separately

Most people are used to pouring everything into the pot when cooking porridge, but this century-old porridge shop is not like this. The bottom of porridge is the bottom of porridge, and the ingredients are the ingredients. Cook separately, simmer slowly, and leave it for a while at last, never exceeding 10 minute. The porridge cooked in this way is refreshing and not turbid, and the cooked things have no peculiar smell. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials.

7. What kind of rice is better for porridge?

Rice is divided into glutinous rice, japonica rice and canned rice according to its viscosity. Japonica rice is short, thick and soft, and there are varieties such as Northeast Rice, pearl rice Rice and Crystal Rice. Japonica rice is rich in starch, protein, vitamins and trace elements, and has the functions of invigorating the spleen and stomach, invigorating the middle energizer, invigorating qi, strengthening tendons and bones, etc. Its rice is not so swollen and sticky, and porridge is the most nourishing.

8. Two precautions for cooking porridge

(1), the whole process of porridge cooking needs to add a pot cover, which can not only prevent water-soluble vitamins and some nutrients from losing with steam, but also reduce the cooking time and make porridge delicious.

(2) In case of overflow, a few drops of vegetable oil or animal oil can be added to the pot when cooking porridge, which can avoid the overflow of rice porridge, and the finished porridge is bright in color and fresh and smooth at the entrance.