Eight-treasure porridge is a traditional food of Laba Festival, and now it is often eaten in daily life. The main raw materials of eight-treasure porridge are glutinous rice, black rice, mung beans, longan, lotus seeds and peanuts, etc. Eight-treasure porridge generally needs to be boiled slowly with low fire, which takes a long time, usually takes about an hour. The raw materials used to cook eight-treasure porridge need to be soaked in water for one night, which can shorten the boiling time and make the cooked eight-treasure porridge more fragrant.

Cooking method of eight-treasure porridge:

1, soak first

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 by cooking porridge, and it will turn in one direction when stirring, and the porridge cooked is crisp and delicious. If you add beans and other ingredients, you must soak them in water alone for more than an hour. It is easier to soften and digest after inhaling water.

2. Then boil the pot.

Everyone generally knows that porridge is cooked in cold water, but the real expert cooks porridge in boiling water. Why? When rice is boiled, due to the different temperatures inside and outside the rice, pressure will be generated to form many tiny cracks on the surface of the rice. In this way, rice grains are easy to cook and starch is easy to dissolve in soup. In addition, boiling water will not paste the bottom of the pot, and it saves more time than boiling porridge with cold water.

3. Then control the temperature.

Boil it with high fire first, and then simmer it with low fire. If you want to make porridge sticky, you must make the starch in the rice dissolve into the soup as much as possible, and to do this, you should accelerate the friction between the rice grains and the pot wall and water. Therefore, you must boil the rice to keep the water in the porridge pot boiling. Don't underestimate the change of fire, and the fragrance of porridge comes out from it.

4. Stir in the process.

This is to "thicken", that is, to make the rice grains full and crisp. The skill of stirring is: stir a few times when boiling water is put into the pot, cover the pot until it is simmered for 20 minutes, and then start stirring continuously for about 10 minute until it is crispy and thick.

5, point oil

Do you want oil when cooking porridge? Yes, 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 fresh and smooth.

6. Finally, the bottom and materials are cooked separately.

Most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop doesn't. The bottom of the porridge is the bottom of the porridge, and the ingredients are the ingredients. Cook separately, simmer, and finally put aside for a while, and never exceed 10 minute. The porridge cooked in this way is refreshing and not turbid, and the taste of everything is cooked without odor. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials.