Pictures and Text丨Love Your Food From a young age, every household has been cooking a pot of porridge. Do we really know how to cook it to perfection?

After being sick for a week and being a "mute" for a whole week, I naturally had to say goodbye to the days of all kinds of fun.

I drank plain water and white porridge for a whole week, which really nourished my stomach and intestines, and I also lost weight. In addition to being able to cook all kinds of delicious food during the sick days, the most warm thing is this good porridge that nourishes people.

The way.

Now is the time to fulfill my wish from a year ago and share with you my experience in making porridge.

The most common staple food, but there is no good porridge recipe. Almost a year ago in the spring, I met a lot of food experts at Ami. At that time, they were always chatting about various delicacies and kitchen cooking utensils. Everyone asked me to write a

As for the guide to cooking utensils, I say I am still relatively inexperienced, but I have quite a bit of experience in making porridge every day, so why not share it with me in making porridge.

So, we started to discuss how to make a good pot of porridge. Everyone expressed their opinions. Some said that it should be cooked slowly over low heat, some said that the rice should be soaked, and some said that the rice should be marinated with oil and salt... Looking at everyone's various opinions, there was no consensus.

In conclusion, I specifically searched for porridge recipes.

It turns out that there are many kinds of porridge recipes, but they are basically health-preserving porridge recipes based on the combination of ingredients. There are very few tips on making porridge.

This is the most daily staple food that almost everyone in every household makes, but there is no decent porridge recipe.

Zhihu master explains how to make porridge. At that time, there was a Zhihu food guru in the group. He demonstrated the value of a bowl of overnight rice in a thousand words, and also analyzed the structure of rice starch. It was like a scholar's notes for a taste lover.

Ms. Xia Tian’s porridge cooking experience inherited from her mother is to simmer the rice slowly over low heat. Before boiling, marinate the rice with oil and salt. I haven’t studied the marinating time in detail, but I think if you marinate it with oil and salt for a while and then boil it, the porridge will be thicker and more fragrant.

a little.

Zhihu Master Yi Ge believes that the oil will be absorbed by the rice and form a more stable structure. Theoretically it will become harder, but that kind of hardness cannot be felt by humans.

As for salt, it can theoretically hinder the cross-linking of starch chains, allowing the porridge to last longer without aging and water precipitation. It has a similar effect to oil.

As for when it is hot, because it is the amorphous form of starch, the consistency should not be affected.

Theoretically, high heat and low heat are related to the speed of releasing starch chains. Theoretically, the results should be the same, but it may be due to the reaction between sugar and protein and the caramelization reaction that the rice paste underneath changes the taste. Different pots have different tastes, plus

Psychological effects etc. make the difference.

However, the impact of ingredients is far greater than normal cooking methods.

Some exchanges with the great god Brother Yi have verified some of my experiences after cooking porridge for the foodie for three years. In this case, Ai Ni Cai, who has cooked porridge for the foodie for the past three years, boldly shares the porridge recipe today.

Feelings.

My thoughts on cooking porridge for a foodie for three years. I haven’t liked porridge since I was a child, so my experience in cooking porridge comes from my mother’s experience - boil over high heat and simmer over low heat.

It was the first time I got up early to make porridge for the glutton. I used rice imported from Japan. After doing this, I turned off the heat and covered the pot. After washing, I carefully served a bowl and let it cool down. I thought it was a warm breakfast. As a result, the glutton

After taking a sip, I immediately poured the entire pot away.

The rice was said to be rotten and soft, with no texture or aroma, which made me instantly petrified.

The next day, he asked me to make the porridge, boil it over high heat, and stir continuously for 5 to 7 minutes, until the rice is soft enough to be opened by pinching it with your hands, then turn off the heat, but do not cover the pot while simmering, as the residual heat in the pot will cause the porridge to cook.

The porridge rice continues to soften.

To be precise, it should be called rolling porridge, and it should be done in one go. Do not add water in the middle. The porridge rolled out in this way will not only be full of rice aroma, thick rice soup, but also have a great taste.

In the next three years, white porridge, millet porridge, and multi-grain porridge have always been my family's regular morning meals in the mornings of spring and winter except midsummer. After three years, I can already cook porridge while reading a book without any delay.

By the way, the porridge is rolled at high temperature and becomes gelatinized. This is the famous Maillard reaction in chemistry.

This explains the scientific basis why porridge cooked over a high fire will be more fragrant, haha.

The Way of Pots and Rice A good pot is very important for making porridge.

The pots used to cook porridge in our family have evolved over time. It wasn’t until we met Japan’s eternal earthen clay pot that we found our true love. From then on, it has always been the only pot for making porridge.

This earthen pot is resistant to high temperatures and has very good heat preservation properties. The porridge can not only lock in the aroma of the rice, but also has a flavor that cannot be cooked with modern cooking utensils. It is a bit like the meals cooked on charcoal fire and stove when I was a child. It is a kind of hard-to-find food.

Unforgettable, nostalgic original natural flavor.

Of course, the uses of this pot go far beyond that. It can be used for various stews and stews, and has many uses.

When making porridge, we used Japanese Koshihikari rice at first, but since we discovered a small oily fragrant rice in Taishan, we fell in love with it. From then on, we basically favored it when making porridge.

Because of its small particle size and low yield per mu, many farmers grow and eat this kind of oil at home, and it is generally not available on the market.

I drove myself on the weekend and squatted in the caboose rice mill to find this kind of rice. The aroma filled the whole house when I cooked it. It had a springy and chewy texture. When I made porridge, the rice soup was thick and the aroma was overflowing. My family, a foodie, was so excited every morning and evening when the rice came out.

You have to go out of your way to buy it.

Of course, choosing rice in this way is an extremely fastidious way for gourmets to do it.

In the same way of making porridge, you can also use the most common Northeastern rice, which is easy to cook and soft, and has a good taste.