1. Soak: Before cooking porridge, wash the rice and soak it in a little cold water for half an hour to make the rice grains swell. Just a little more water than the submerged rice. The advantages of doing so: cooking porridge saves time; The porridge is crisp and delicious.

2, boiling water in the pot: everyone's common sense is to cook porridge in cold water, but the real expert is to cook porridge in boiling water, because boiling water in the pot will not have this phenomenon, and it is more time-saving than cooking porridge in cold water.

3, heating: first boil with a large fire, and then turn to a small fire, that is, simmer for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it!

4, stirring: It turns out that we cook porridge or stir, because we are afraid of porridge paste. Now you don't have to worry about cooking porridge in cold water. Why stir it? In order to "thicken", that is, to make the rice grains full and crisp. The skill of stirring is: stir a few times when boiling water enters the pot, cover the pot and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crisp and thick.

5, point oil: Do you want to put oil in the porridge? Yes, add a little salad oil about 10 minutes after the porridge is changed to slow fire, and you will find that the porridge is not only bright in color, but also fresh and smooth in mouth.