The first trick: soak: soak the rice in cold water for half an hour before cooking the porridge, so that the grains of rice swell open. The advantages of doing this 1: boiling up the porridge to save time; 2, stirring will turn in one direction; 3, boiling out of the porridge crisp, good taste. The second trick: boiling water in the pot: the general **** knowledge is cold water to cook porridge, while the real connoisseur is to use boiling water to cook porridge, why? You must have had the experience of cooking congee in cold water, right? Boiling water in the pot will not have this phenomenon, and it is more time-saving than cold water porridge. The third trick: the fire: first boil on high heat, and then turn the fire that is small fire simmering for about 30 minutes. Don't underestimate the size of the fire, the flavor of the porridge comes out! The fourth move: stirring: the original porridge we cook occasionally stirring, is to be afraid of porridge paste bottom, now there is no cold water porridge paste bottom of the worry, why still stir it? In order to "thicken", that is to say, so that the rice grains are full, grains of crispy thick. Stirring skills are: boiling water in the pot when stirring a few times, cover the pot to simmer for 20 minutes, began to stir constantly, has been continued for about 10 minutes, to be crisp and thick out of the pot until. The fifth trick: point oil: cooking congee still need to put oil? Yes, the congee changed to simmer for about 10 minutes after a little salad oil, you will find not only the color of the finished congee is bright, but also the mouth of a different smooth. The last trick: the bottom, the material to cook: most people are used to cooking congee all the things into the pot, the old congee store does not do this. Congee bottom is the bottom of the congee, the material is the material, cooked separately, blanched blanched, and then finally set aside a piece of simmering for a few moments, and never more than 10 minutes. This way the porridge is fresh and not cloudy, and the flavors of each item are boiled out without cascading. Especially when the supplementary ingredients are meat and seafood, the bottom of the porridge and the supplementary ingredients should be separated. Congee cooking tips Although simple, but there are still tricks to follow. The key lies in the preparation of ingredients and the heat of boiling. The following experience may help you get twice the result with half the effort. 1, on the raw materials: a great range of choices, the season fresh millet, stick residue just listed, chestnuts, sweet potatoes, red dates, rhododendron, yam, lotus root is also the time to add: a variety of rice, red beans, cloudy peas, silver ear, raw peanuts, melon seeds, jujubes, raisins, lotus, lily, almonds, cinnamon meat, walnuts, pine nuts ------ should pay attention to! The order of the pot, it is not easy to cook first, such as beans, starch-containing raw materials; lotus seeds to remove the bitter core first; raw almonds, walnuts, the best first soak peeled to remove the bitterness of the pot; raw peanuts, lotus root, lilies, etc., quickly cooked when the last, in order to maintain the feeling of freshness and crispness; Job's tear grains (also known as sago) to soak before the pot to the shiny, because it is cooked, so it does not need too much fire, a few minutes before the pot to put the Can be. 2, on the fire before cooking the best one-time water enough to master the proportion of water, rice, do not add water halfway, otherwise the porridge will be diarrhea and dilute, in the consistency and rich flavor greatly reduced. 3, cooking beans porridge, beans must not be ahead of time to soak in water, otherwise it will be impossible to cook; put the rice to be a few times before the beans to open the pot of water into the cool water, the beans, "radical" a few times easy to bloom. "A few times easy to blossom. After that, put the rice into. 4, cooking vegetables porridge, should be in the rice porridge thoroughly cooked, put salt, monosodium glutamate, chicken essence and other seasonings, and then finally put raw vegetables (do not blanch), so that the color of the vegetables will not change, and the nutrition will not be lost. Supplement 1, soak: soak the rice in cold water for half an hour before cooking the porridge, so that the rice grains expand open. The benefits of doing so 1: porridge to save time; 2, stirring will turn in one direction; 3, the porridge crisp, good taste. 2, boiling water in the pot: the general **** knowledge is cold water porridge, but the real connoisseur is to use boiling water porridge, why? You must have had the experience of cooking congee in cold water, right? Boiling water under the pot will not have this phenomenon, and it is more time-saving than cold water porridge. 3, fire: first boil with high heat, and then turn the fire that is small fire simmering for about 30 minutes. Don't underestimate the size of the fire change, the porridge flavor from this! 4, stirring: the original we cook porridge occasionally stirring, is to be afraid of porridge paste bottom, now there is no cold water porridge paste bottom of the worry, why do you have to stir it? In order to "out of thick", that is, so that the rice grains full, grains of crispy thick. Stirring skills are: boiling water into the pot when stirring a few times, cover the pot to simmer for 20 minutes, began to stir constantly, and has continued for about 10 minutes, to be crisp and thick out of the pot until. 5, point of oil: porridge also want to put oil? Yes, the porridge changed to the fire about 10 minutes after the point into a little salad oil, you will find that not only the finished porridge bright color, but also the entrance to the mouth of a different kind of fresh and smooth. Family porridge tips ZT1, rice should be soaked in water first: soak the rice for 30 minutes after washing it, the rice grains absorb the water, and will be able to make a soft and thick porridge. 2, simmering a pot of soup: why is it that porridge is always a little bit more flavorful than the ones made by yourself? The biggest secret is to boil a pot of soup first. Broth practice: 1 kg of pork bones, put into a pot of cold water to boil, in addition to the blood and water out of the wash. Another pot into the 30 cups of water to boil, and then into the pork bones, turn the heat to simmer for 1 hour off the fire. 3, water should be added to the right amount: the proportion of rice and water were: full porridge = 1 cup of rice + 8 cups of water Thick congee = 1 cup of rice + 10 cups of water Thin porridge = 1 cup of rice + 13 cups of water 4, cold water under the rice porridge is good: so that the rice fully absorbed water, the porridge will be more fragrant and soft 5, cook a bowl of delicious congee: the most important thing to cook congee is to be There is a bowl of crystal full of thick and thin porridge bottom, in order to set off the porridge into the delicious ingredients. Porridge base practice: 2 cups of rice washed, add 6 cups of water to soak for 30 minutes, drain the water into the pot, add 16 cups of broth to boil, simmer for about 1 hour to the rice grains of soft materials sticky can be. 6, master the porridge fire: to first boil with a high flame, to hurry to turn to a small fire, pay attention to do not let the porridge juice overflow, and then slowly covered with a lid to stay seam, with a small fire to cook. 7, stirring to be viscous: a high-flame cooking time should be constantly stirring, small fire to cook, and the porridge is not a good choice. When you cook on high heat, you have to keep stirring, and when you cook on low heat, you have to reduce the stirring. 8, which materials can be simmered congee base: pork bone soup is very suitable for meat into the congee. Chicken soup can be suitable for seafood congee, with wood fish, kelp and radish and other roots into the soup is suitable for chestnut congee and other Japanese-style congee. 9, how to add ingredients to cook congee: pay attention to the order of adding materials, slow cooked first. Such as rice and herbs should be put first, vegetables and fruits last. Seafood must first blanch the soup, meat is mixed with starch and then into the porridge to cook, you can make the porridge looks clear and not cloudy. 10, white rice porridge: 1 bowl of rice with 4 bowls of water, do not mix too much. People with cold stomachs are recommended to use white rice into the boiling water to cook porridge, health benefits. 11, make good use of casserole insulation properties: casserole with a small fire before the pot, such as casserole all hot and then turn to medium heat and gradually increase the temperature, cooking water can only be added to lukewarm water. 12, rice cooker congee: rice: water = 1:6 five minutes to teach you to cook rice congee first rice or millet or sorghum rice and other such softer rice in a rice cooker, the family has only two people! So generally is the rice spread all over the bottom of the pot on the line. Then, put water, almost 1:4 ratio. That is, the water will put a lot more, this is one of the secrets. Wait for the water to boil in the rice pot. When the water boils, turn off the power and don't open the lid. This is the second secret. Then, it's time to do what you need to do. The next morning, you can wash your face and press the "Cook" button again to warm it up a little bit. Then, open the lid, the top layer of a little yellowish "rice oil" can not be afraid of Oh, this is the essence of the pot of rice porridge. Dream of Red Mansions of what Baoyu's, in the body is not well, eat this thing. It's not hard to make. Finally, really sticky, hot rice porridge, with some bread or something can open breakfast. A good day will begin:) Summary: Turn off the power when the water boils in the pot, smother it overnight, and the porridge will be ready. Oh. Rice porridge, not the usual practice Oh! This porridge is thick, savory flavor, rich in high-quality protein, fat, carbohydrates, calcium, phosphorus, iron, zinc and vitamin A, D, E, B1, B2 and niacin. You can add condensed milk, whipped cream, seasoned minced vegetables, minced meat, egg yolk, brown sugar, etc. to the rice porridge in order to produce a variety of flavors. It is suitable for 9-month-old babies. Main ingredients Rice 50 g. Accessories 7.5 grams of butter, a little salt. Method ① wash rice, add water and a little salt and cook into thick rice porridge. ② Add butter to the porridge and mix well, and put it into a bowl for feeding. This porridge part of the practice should be useful for you to the practice of skinny meat porridge porridge ingredients: lean meat 1 (pork tendon meat is the best), 2 eggs (lead-free eggs, one is healthier, the second lime flavor is not so big), ginger 1, water, oil and salt in moderation to cook a pot of sheepish aroma and good taste of the skin salty and lean meat porridge, know-how is as follows: 1, pick the rice: rice porridge with the best rice with the Northeast, is the round and short pearl rice! The congee is especially soft; 2, the rice for the congee should be pre-marinated: about half a bowl of rice should be washed and marinated for at least half an hour with 2 tablespoons of oil, 1 1/2 teaspoons of salt, and a little water (2 teaspoons), don't worry, although a lot of oil is used, but the oil will be volatilized in the congee cooking process to make the rice rotten and not greasy; 3, the meat for the congee should be boiled in boiling water to remove the fishy smell or marinated in salted pork: the lean pork for the congee or the salted lean pork should be salted and marinated. or salted lean meat, do not have to be too careful which piece of meat is a pig, in short, to keep a whole piece of meat do not cut (I generally use about the palm of a large, 1-2 cm thick piece of pork, if conditions permit, with pork tendon meat better taste). If you want to use lean pork to cook porridge, cook the lean pork slightly in boiling water and then rinse it. If you prefer to use salted pork to cook porridge, marinate the salted pork a day in advance as follows: rinse the pork, wipe it dry, sprinkle 2-3 teaspoons of salt evenly on the meat, and put it in the lower compartment of the refrigerator (that is, the one where it won't freeze into ice) to marinate it for 12 hours or more to get the flavor; 4, to cook the porridge, put it in the refrigerator for 12 hours or longer. flavor; 4, cook the porridge in water that comes to a full boil before adding the ingredients: put a lot of water in a large soup pot and bring it to a boil before adding the ingredients. First under the meat, ginger, fire do not turn off the small, meat to the boiling water, the outside part of the heat and cooked hard, sealed the inside of the meat juice, so that the meat cooked congee is not difficult to eat, and then wait for the water to boil again under the marinated rice and a chopped egg, and this first egg chopped up under the congee and the rice with the cooking, egg will melt, into the taste of congee in the 5, the first big fire, after the small fire, the fire to be enough: the water boiled, under the materials, the first big fire cook for 20 minutes, then the first big fire cook for 20 minutes, and then the first big fire cook for 20 minutes, and then the first big fire cook for 20 minutes, then the first big fire cook for 20 minutes, then the next big fire cook for 20 minutes. The first big fire to cook for 20 minutes, and then turn the fire to cook for 1 hour and a half, the fire is enough, the porridge will be soft and flavorful and easy to digest; 6, the texture of the porridge processing: in the turn of the fire to cook for 1 hour and a half, the second egg is also chopped up, at the same time, cooked in the porridge in the lean meat out, with chopsticks, torn into threads, with the second egg back into the porridge, with the cooking for the last half an hour, and then turn off the fire. The second skin egg half an hour before turning off the fire to add to the congee, half an hour can be the second skin egg cooked without lime flavor, but also soft and smooth, eat congee can also be eaten with the skin egg, and the meat because of the boiling water under the meat, but also maintains a certain fresh flavor, torn into threads and put back into the congee, especially tasty. The porridge cooked in this way does not have to be salted, good flavor, and the fire, easy to digest. If the congee is a little sticky bottom, please do not use a spoon to pull the bottom of the sticky skin, or the congee will have a paste flavor, we usually put a light spoon in the bottom of the pot with the congee with the cooking, the water boiling process, the small spoon was also brought