2. Boil a pot of soup: Why is the porridge outside always a little more delicious than the one you cooked? The biggest secret is to cook a pot of soup first. The practice of broth: 1 kg of pig bones, boiled in a cold water pot, removed and washed. Boil 3 cups of water in another pot, then add pork bones, simmer for 1 hour and turn off the heat.
3. Appropriate amount of water should be added: the ratio of rice to water is: whole porridge = 1 cup of rice+8 cups of thick porridge = 1 cup of rice+1 cups of thin porridge = 1 cup of rice+13 cups of water
4. It is good to cook rice porridge in cold water: make rice fully absorb water, and the porridge will be fragrant and soft
5. Cook a bowl of delicious porridge bottom: Practice of porridge bottom: Wash 2 cups of rice, add 6 cups of water to soak for 3 minutes, remove and drain water, put it into the pot, add 16 cups of broth to boil, and cook for about 1 hour on low heat until the rice grains are soft and sticky.
6. master the cooking temperature of porridge: first, boil it with strong fire, then quickly turn it to low fire, and be careful not to let the porridge juice overflow, then slowly cover it and cook it with low fire.
7. Keep stirring to make it thick: Keep stirring when cooking on high fire, and reduce stirring when cooking on low fire.
8. What materials can be used to cook porridge? The soup made from pig bones is very suitable for porridge with meat. Chicken soup can be used as seafood porridge, and broth made from roots such as chai fish, kelp and radish is suitable for Japanese-style porridge such as chestnut porridge.
9. How to add materials to cook porridge: Pay attention to the order of adding materials, and put the slowly cooked ones first. For example, rice and herbs should be put first, and vegetables and fruits should be put last. Seafood must be boiled in soup first, while meat is mixed with starch and then cooked in porridge, which can make porridge look clear and not turbid.
1. Boil porridge with plain rice: 1 bowl of rice and 4 bowls of water, and do not stir excessively. People with cold stomach suggest cooking porridge with white rice in boiling water, which is good for health.
11. Make good use of the insulation characteristics of the casserole: use a small hot pot before using the casserole, and then turn to medium heat to gradually heat up after the casserole is fully heated. When adding water in cooking, only warm water can be added.
12, rice cooker porridge: rice: water = 1: 6.