Six tips for cooking porridge: Soaking the rice before cooking porridge will make it taste better. If you are cooking rice porridge, you can soak the rice for half an hour to 2 hours in advance, so that the rice grains can fully absorb water and expand more easily. , and releases rice milk during the cooking process, which not only makes the cooked porridge taste more delicate, but also reduces the cooking time.

When rice is placed in a pot of boiling water, it is not easy to stick to the bottom of the pot. Many people will burn the bottom of the pot when cooking porridge, but the porridge on top is not rotten enough. This is because most people are used to cooking porridge in cold water, which is actually the most suitable. Porridge is cooked with boiling water. Because cooking porridge in cold water will burn the bottom of the pot, but cooking in boiling water will not cause this phenomenon, and more chlorine will volatilize in boiling water. Boiling water to cook porridge will also increase the flavor.

The appropriate ratio of rice to water makes the porridge more pleasant. If you like to cook thick porridge or thin porridge, you need to control the ratio of rice to water. Generally speaking, the ratio of rice to water for thick porridge is 1:15, and the ratio of rice to water for thin porridge is 1:15. The ratio is 1:20; when cooking porridge with rice, use 1 bowl of rice + 4 bowls of water; if it is barley, barley rice, sorghum rice, etc., the water consumption will be more; if you use a pressure cooker or casserole to cook porridge, you can use less water .

Continuous stirring can make the porridge thick and delicious. Compared with the clear soup and watery porridge, I believe many people prefer the thicker porridge with a more appropriate blend of rice and water. How to cook porridge to make the porridge thicker. Woolen cloth? The secret is that after the porridge is boiled, stir it in a clockwise or counterclockwise direction while cooking the porridge over low heat. The porridge cooked in this way can be fully integrated and thickened.

Add ingredients correctly, and the taste will be clearer. When cooking porridge, pay attention to the order of adding ingredients. Add slow-cooked ingredients first. For example, rice and medicinal materials should be put first, and vegetables and fruits last. Seafood should be blanched first, and meat should be mixed with starch before being cooked in porridge to make the porridge look clear and not cloudy.

The broth will make the porridge taste more delicious. I believe many people will feel this way. The porridge outside is more delicious than the porridge cooked at home. In fact, their biggest secret is to boil a pot of stock first. Simple soup stock recipe: 1000 grams of pork bones, boil in a pot of cold water, remove the blood, remove and wash. In another pot, add enough water to boil, then add 2 slices of pork bones and ginger, turn to low heat and simmer for 1 hour, then turn off the heat.