1, soak: soak the rice in cold water for half an hour before cooking porridge, so that the rice grains expand open. The benefits of doing so: save time when boiling up the porridge; turn in one direction when stirring; and make the porridge crispy and flavorful.

2, boiling water in the pot: everyone's general **** knowledge is cold water to cook porridge, while the real connoisseur is to use boiling water to cook porridge, why? You must have had the experience of cooking porridge in cold water, right? Boiling water in the pot will not have this phenomenon, and it is more time-saving than cold water porridge.

3, the fire: first boil with high heat, and then turn the fire that is small fire simmering for about 30 minutes. Don't underestimate the size of the fire, the flavor of the porridge comes out!

4, stirring: the original we cook porridge occasionally stirring, is afraid of porridge paste bottom, no cold water porridge paste bottom of the worry, why also stir it? In order to "out of the thick", that is, so that the rice grains full, grains of crispy thick. Stirring skills are: boiling water in the pot when stirring a few times, cover the pot to simmer for 20 minutes, began to stir non-stop, has been continued for about 10 minutes, to be crisp and thick out of the pot until.