Appropriate amount of rice

The practice of rice porridge

1.

First, wash the rice. Don't rub rice hard when washing rice, it will lose nutrition. After washing, soak in clear water for half an hour to make the rice grains fully absorb water.

2.

Drain the soaked rice, then add a spoonful of oil and mix well (it can be any oil, olive oil or peanut oil). Putting oil can make rice grains fully absorb the hot water around them when they are in the pot, which makes it easier for rice grains to boil and bloom, and at the same time, rice porridge will be smoother.

3.

Boil water in a pot, and add the rice grains mixed with oil after boiling.

4.

Continue to maintain the medium fire and stir in the same direction with a spoon. At the beginning of mixing, the rice grains were still spinning in the middle. Stir until the surrounding water has turned into the color of rice slurry, and the rice grains are basically rotating in the whole pot (about 5 minutes), which is almost the same.

5.

Observing the state of rice grains at this time is bigger than when cooking.

6.

Then turn down the fire and cover it. Stuffy for about 45 minutes will be soft and rotten.

7.

Porridge, seafood porridge, do you still pour everything into the pot to cook together? That's out. The practice of the century-old porridge shop is: porridge is porridge, the bottom is the bottom, and it is cooked separately. Finally, cook together for a while (cooking together will never exceed 10 minutes). The cooked porridge is fresh and not turbid, and the auxiliary materials are also tasty.