1, with different appearance.
After porridge is cooked, the consistency is relatively high, the rice is soft and the rice grains are unclear, and the separation degree between water and rice is low. After the porridge is cooked, you can see clear and complete rice grains, and the separation between rice grains and water is high and sticky. There is too much water when cooking porridge, and the finished product becomes porridge when it is diluted. Many people even think that porridge is actually rice soup.
2. Different ingredients
Porridge is a kind of thick food cooked with rice, millet or corn beans, and can also be made into various patterns, such as preserved egg lean meat porridge, fish porridge, eight-treasure porridge and so on. The cooking process of porridge needs to be controlled well, and the cooking time is long.
Porridge only needs to be cooked directly with rice and water. This method is simple and convenient, and the time is short. Corn flour can also be used as porridge alone.
Matters needing attention in cooking porridge
1, control of time. The longer the porridge is cooked, the more starch will be hydrolyzed into porridge paste and the thicker the porridge will be.
Step 2 soak. Soak rice in cold water for 30 minutes before cooking porridge, which can make rice grains swell, thus saving porridge cooking time and improving taste.
3. Choose the right pot. When cooking porridge, try to use casserole or stainless steel pot. It is not recommended to use iron pan, because the porridge cooked in iron pan tastes bad and slow. Moreover, if mung bean porridge is cooked in iron pan, the copper-like substances in mung bean skin will react with metal ions in the iron pan, making the porridge discolored.
4, dripping oil. When cooking porridge, you can drop a few drops of vegetable oil into the pot, which will not only make the cooked porridge bright in color and smooth in taste, but also prevent the porridge from overflowing and foaming.