1, soak the rice in cold water for half an hour before cooking porridge, and let the rice grains swell. The advantage of this is that it saves time to cook porridge, and it will turn in one direction when stirring, and the porridge cooked is crispy and delicious.

Many people like to cook porridge with cold water and rice. The real expert is to cook porridge with boiling water. Cooking porridge in cold water is easy to paste the bottom, but boiling water is not, which saves more time than cooking porridge in cold water.

When you cook rice porridge, you should first boil it with high fire, and then turn to low fire, that is, stew it for 30 minutes. Don't underestimate the change of fire, from which the fragrance of porridge emanates.

4. Stir a few times when boiling water enters the pot, cover the pot and stew for 20 minutes, and start stirring continuously for about 10 minutes until it is crisp and thick. The purpose of stirring is to "thicken", that is, to make the rice grains full and crisp.

5. Add a little salad oil about 10 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 tender and smooth.

6. If you cook rice porridge with other ingredients, it is best to cook the bottom of the pot and the ingredients separately. The bottom of porridge is the bottom of porridge, and the ingredients are ingredients. Boil separately, simmer, and finally let it stand for a while, never exceeding 10 minute. The porridge cooked in this way is refreshing and not turbid, and the cooked food has no peculiar smell. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials.