1, sells nutrition porridge rice cookers, allowing you to cook more as soon as you cook, which is faster and easier to keep warm. Then prepare a heat preservation barrel, the size depends on the number of passengers, and it is best to be electrified, so as to keep the temperature of porridge all the time.

2. Pour the porridge cooked in the first pot into the heat preservation barrel. Thermos flask, before filling porridge, blanch it with boiling water and preheat it. After the porridge is put into a heat preservation barrel that can be electrified, it can continue to be boiled to keep the porridge soft and glutinous.

3. Then cook the second pot. Customers come first and put the porridge in a thermos bucket. If there is a kind of porridge that few people drink, only one pot is cooked, and the second pot is used to cook other porridge that many people drink and sell quickly, which requires more than two pots.

Extended data:

Soak the ingredients in advance, or cook for a few minutes, then stew for a few hours, and then continue to cook, which is equivalent to soaking in hot water before continuing to cook, so that the ingredients of porridge can fully absorb water and expand. After the starch granules swell to the limit, they are fully heated, and the structure of the starch granules is destroyed. At this time, the viscosity will rise to the limit and the porridge will be softer and thicker.

In order to cook thick porridge efficiently, it is recommended to choose an electric pressure cooker, preferably with reservation function. For some compact brown rice or wheat grains, the appointment time is equivalent to soaking in advance.

If you cook with an open fire in a soup pot, you must ensure the cooking time. It will be better to cook for a while. B vitamins will lose more, but minerals and dietary fiber are basically unaffected, which is still much more nutritious than white rice porridge.

People's Network-How to cook thick porridge? Increase glutinous grains and soak ingredients in advance.