1, soak the rice in cold water for half an hour before cooking porridge, and let the rice grains expand. 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.

2. Many people like to cook porridge with cold water and rice, but the real expert cooks porridge with boiling water. Cooking porridge in cold water is easy to paste the bottom, boiling water is not, and it saves more time than cooking porridge in cold water.

3. When you cook rice porridge, you should first boil it with a big fire, and then turn to a slow fire, that is, simmer for 30 minutes. Don't underestimate the change of fire, and the fragrance of porridge comes out from it.

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

5. 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. If it is rice porridge cooked with other ingredients, the bottom and ingredients should be cooked separately. The bottom of the porridge is the bottom of the porridge, and the ingredients are the ingredients. Cook separately, simmer, and then 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.