The most common is white rice porridge. Cooking porridge with northeast rice, the ratio of rice to water is 1: 3. Soak rice in water for about 15 minutes before cooking. My favorite is Jin Jiantai fragrant rice, which is long. Although it is expensive, cooking porridge is super cost-effective. Without scouring, there is no sand. The beautiful porridge suddenly eats sand, and everyone will get hairy! ! A strong sense of cooking, there will be no feeling of slag falling.

Now let's talk about other porridge practices.

1 preserved egg lean porridge:

Cut the lean meat into the shapes you like ... rectangles and diamonds ... the size of an egg is enough for one person. If you want to make the meat tender, cook it in warm water and put it in a porridge pot. If there is no meat, it is delicious to use ham instead. . )

Now we talk about preserved eggs, because many of the yolk of preserved eggs are oily, and the porridge is cooked black accidentally. Very ugly. It is recommended to put the skin protein first, then put the skin yolk for 5 minutes and then take it out of the pot. When cutting preserved eggs, you can wrap a layer of plastic wrap on the blade first. This makes the knife easy to clean.

2 Pork porridge ..

Oh, what a surprise, isn't it? This is my own creation. There is "Le Hui" brand seaweed soup in the supermarket. Pork ribs, seafood, chicken soup, whatever. However, it should be noted that laver should be put in ten minutes before cooking. In addition, you can also put some shrimp skins (which are sold in supermarkets. 16 RMB 1 kg)

The most important thing to pay attention to when cooking porridge is the heat. When cooking with gas, just open the circle inside, and the flame should not exceed 2 cm. It is easiest to use an induction cooker. When the temperature is 160 degrees (1000W), 40 minutes is enough. It is best to put seasoning when the rice is half cooked. Medium-rare means that rice doesn't feel raw when chewed in your mouth. Be sure to stir the pot .. it will be in trouble if it is burned.