1. Soak: Soak the rice in cold water for half an hour before cooking porridge, so that the rice grains will expand. The advantages of doing so: a, boil porridge to save time; B, when stirring, it will turn in one direction; C, the porridge is crisp and tastes good.

2. Boiling water in the pot: Everyone's common knowledge is to cook porridge in cold water, but the real expert cooks porridge in boiling water. Why? You must have had the experience of boiling porridge in cold water, right? Boiling water in the pot will not have this phenomenon, and it saves more time than boiling porridge in cold water.

3. Maturity: Boil it with strong fire first, and then simmer for about 3 minutes. Don't underestimate the size change of fire, and the fragrance of porridge comes out from it!

4. Stir: Originally, we cooked porridge or stirred it because we were afraid of the bottom of porridge. Now there is no worry about cooking porridge in cold water, so why stir it? In order to "thicken", that is, let the rice grains be full and crisp. The skill of stirring is: stir a few times when boiling water is put into the pot, cover the pot until it is simmered for 2 minutes, and then start stirring continuously for about 1 minutes until it is crispy and thick.

5. Order oil: Do you want oil when cooking porridge? Yes, add a little salad oil about 1 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 and smooth.