1. Rice should be soaked in water first: rinse the rice and then soak it for 30 minutes. The rice grains will absorb water and make soft and thick porridge. 2. Boil a pot of stock: Why does the porridge outside always have more umami flavor than the one you make yourself? The biggest secret is to make a pot of stock first. How to make the stock: 1 kilogram of pork bones, boil in a pot of cold water, remove the blood and wash. In another pot, add 30 cups of water to a boil, then add the pork bones, reduce to low heat and simmer for 1 hour, then turn off the heat. 3. Add an appropriate amount of water: the ratio of rice to water is: whole porridge = rice 1 cup water 8 cups thick porridge = rice 1 cup water 10 cups thin porridge = rice 1 cup water 13 cups 4. Cook porridge with rice under cold water Good: Make the rice fully absorb water, and the porridge will be more fragrant and soft. 5. Cook a bowl of delicious porridge base: The most important thing when cooking porridge is to have a bowl of porridge base that is crystal clear, full, thick and moderately thin, so as to bring out the delicious taste of the ingredients in the porridge. Preparation for the porridge base: Wash 2 cups of rice, add 6 cups of water and soak for 30 minutes. Drain the water and put it into a pot. Add 16 cups of stock and bring to a boil. Simmer over low heat for about 1 hour until the rice is soft and thick. . 6. Master the heat of cooking porridge: first boil over high heat, then quickly turn to low heat, being careful not to let the porridge juice overflow, then slowly cover the lid to leave a gap, and cook over low heat. 7. Stir constantly to make it thicker: Stir continuously when cooking on high heat, and reduce stirring when cooking on low heat. 8. What materials can be used to make porridge base: The soup stock made from pork bones is very suitable for porridge with meat. Chicken soup is suitable for seafood porridge, and soup stock made from roots such as bonito, kelp, and radish is suitable for Japanese-style porridge such as chestnut porridge. 9. How to add ingredients to cook porridge: Pay attention to the order of adding ingredients, put the slow-cooked ones first. For example, rice and medicinal materials should be put first, and vegetables and fruits last. Seafood must be boiled in soup first, and meat must be mixed with starch before being cooked in porridge to make the porridge look clear and not cloudy. 10. Cook rice porridge: add 1 bowl of rice to 4 bowls of water, do not over mix. People with cold stomachs are advised to cook porridge with white rice in boiling water, which is good for health. 11. Make good use of the heat preservation properties of the casserole: Before using the casserole, heat the pot over low heat. After the casserole is fully heated, turn to medium heat and gradually heat it up. When adding water during cooking, only warm water can be added. 12. Cook porridge in a rice cooker: rice:water = 1:6

Ingredients for shrimp porridge: half a catty of river shrimp (it seems that there is no problem with shrimps), half a catty of chrysanthemum, two stalks of celery, 5 or 6 cilantro (coriander), rice, light soy sauce 1. Wash the rice, then put it in the soup pot, add cold water and start cooking the porridge. 2. Remove the leaves from the celery and chop it finely; wash and chop the coriander in the same way. 3. After the porridge has been simmered for nearly 40 minutes, it is basically ready. At this time, add the prepared things. Add the chopped celery first, then add a small spoonful of salt and stir. 4. Boil the celery for about 5 minutes, then add half of the celery, and then pour a little cooking oil or sesame oil. 5. Pour in the fresh shrimps, stir slightly, and add the chrysanthemum. Finally, add the remaining half of the coriander and a little light soy sauce, about two to three small spoons. 7. After adding all the above ingredients, do not cover the lid and cook for about three to five minutes. Stir constantly. Prevent sticking to the bottom.