Of course, the longer the time for cooking porridge is not, the better. If the time is too long, the consistency of the porridge will be too high. How can it be delicious if it becomes mushy?

Porridge is a delicacy in Guangdong. It belongs to Cantonese cuisine and is called "porridge" by northerners. In fact, porridge and porridge are two very different foods in Guangdong. Porridge is thicker, while porridge is indeed thinner.

Cooking porridge can be said to be a delicacy that every household in Guangdong makes. It is our first choice for breakfast and late-night snacks. Cooking porridge is very simple, but there are still some skills to cook delicious porridge.

For example, the famous "preserved egg and lean meat porridge" is made by washing the rice first and then soaking it in water for 15 minutes. This will make the rice fragrant and the porridge will be fragrant. When soaking, first marinate the lean meat and preserved eggs with oil and salt for 15 minutes. If you want the lean meat to be smoother and more tender, add cornstarch to marinate it. This depends on your personal taste. Remember to add ginger when cooking.

I used to use an electric rice cooker to cook porridge. The previous rice cookers were relatively simple and only had the function of cooking rice. After the preliminary work of cooking porridge is done, start cooking porridge, which usually takes an hour. The rice cooker I use now also has a porridge cooking function, but its system setting is two hours. The porridge cooking function of this rice cooker is very unreliable, and the taste produced is very unauthentic.

These two types of rice cookers involve the issue of length of time. Although the current rice cookers seem to be advanced, it does not mean that the longer the porridge is cooked, the better. My current rice cooker cooks it for two hours but it is not authentic. The main identification is: whether the rice is cooked through and whether the consistency is just right! Since my rice cooker can’t cook porridge until it’s cooked properly, the consistency looks okay, but it doesn’t taste good. This kind of porridge doesn’t have the flavor of rice.

To control the time of cooking porridge, when you first start cooking, you must add enough water at one time, the rice must be cooked over high heat, then add preserved eggs and lean meat, and then change to low heat and simmer slowly for a while. , when you see that the water and rice have been completely integrated, you can turn off the heat when the consistency is neither too thin nor too thick. This way you can cook delicious porridge. If you continue to cook it at this time, the porridge will become thicker and thicker, and by then the water will have been boiled dry and it will become a paste for children to eat.

If you don’t fill up the water all at once when cooking porridge, the porridge cooked by adding water in the middle will have distinct layers of rice and water. This may not be porridge, but what others call " porridge". Sometimes leftover rice is boiled in water and turned into porridge. So there is a big difference between porridge and porridge.

You must know that cooking porridge is about skill, not the length of time.

If the taste of a good bowl of porridge is judged based on the length of time, how can there be any distinction between the skill of the chef and the skill of the chef?