The porridge stewed in water has no viscosity, and the effect of stewing is similar to that of putting rice into thermos flask and taking it out, and it is not as delicious as the porridge cooked with naked fire.

1. The temperature of porridge stewed in water is not easy to come up, and it is more difficult to cook porridge, which is not cooked directly by open fire.

2. It's not good to stew porridge in water. Water is water, rice is rice, how much water is put, boiled or boiled.

3. Stewed porridge without water will not gel, but it will not boil fully for a long time, and its taste is not good.

China porridge culture

In the recorded history of China, the trace of porridge has always accompanied. The text about porridge was first seen in Zhou Shu: The Yellow Emperor began to cook the valley for porridge.

China's porridge was mainly used as food 4, years ago, and it was first used as medicine 2,5 years ago. The Biography of Canggong in Bian Que in Historical Records shows that Chunyu Yi, a famous doctor in the Western Han Dynasty, used "Huoqi porridge" to treat Qi Wang's disease. Zhang Zhongjing, a medical sage in the Han Dynasty, wrote in Treatise on Febrile Diseases: Guizhi Decoction, which has been taken for a while, sipped more than one liter of hot porridge to help the drug, is a powerful example.

In the Middle Ages, the function of porridge was to highly integrate "edible" and "medicinal" and entered the level of "health preservation" with humanistic color. As a traditional food, porridge is more important in China than any other nation in the world. Reference to the above content: Baidu Encyclopedia-porridge