Drinking porridge for so many years, today I realized that there is a secret to cooking porridge, also divided into cold water and boiling water. The different ways of cooking, the taste of cooking out is also completely different. The original previous are cooked wrong, no wonder the porridge cooked out of the viscous enough to drink, come to see it

1, soak the rice. Before cooking porridge, it is recommended to soak the rice in cold water for half an hour so that the rice grains can absorb water and expand. This will not only save time in cooking congee, but also have a softer texture.

2, boiling water in the pot. A lot of porridge in the cooking time will choose cold water in the pot, not only will stick to the pot will also affect the smoothness and texture of the porridge, so it is not recommended that Oh

And hot water in the pot, not only can save a lot of time, the rice grains will also be because of the temperature difference between the inside and outside of the pressure, so that the rice grains cracked to produce small cracks, so that the rice will come out of the aroma. Therefore the rice will be especially easy to cook, and the nutrition of the porridge will gradually come out.

3, add cooking oil. When cooking porridge, you can add cooking oil according to your own taste, not only can make the porridge become more viscous, but also will make the color of the porridge looks brighter, the taste is more smooth, more importantly, can prevent overflow

4, stir. Boiling water in the pot when stirring a few times, cover the pot to simmer for 20 minutes, began to stir constantly, has continued for about 10 minutes, until the porridge is sticky. The main purpose is to "thicken", that is, to make the rice grains full, grains of crispy thick.

People, all learned? The next time the porridge can try these methods Oh