2, boiling water: everyone's common sense is cold water to cook porridge, the real expert is boiling water to cook porridge. You must have had the experience of cooking porridge in cold water, right? Boiling water in a pot will not have this phenomenon, and it will save more time than boiling porridge with cold water.
3, heating: first boil with a large fire, and then turn to a small fire, that is, simmer for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it!
4. Stir: It turns out that the reason why we cook porridge is that we are afraid of the bottom of porridge. Don't worry about cooking porridge with cold water now, why stir it? In order to "thicken", that is, to make the rice grains full and crisp. The skill of stirring is: stir a few times when boiling water enters the pot, cover the pot and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crisp and thick.
5, point oil: Do you want to put oil in the porridge? Yes, add a little salad oil about 10 minutes after the porridge is changed to slow fire, and you will find that the porridge is not only bright in color, but also fresh and smooth in mouth.
6, the bottom of the pot and the ingredients are cooked separately: most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop can't do this. The bottom of porridge is the bottom of porridge, and the ingredients are ingredients. Cook and simmer separately, and finally put a piece to cook for a while, never exceeding 10 minute. The porridge cooked in this way is refreshing and not turbid, and the cooked food has no peculiar smell. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials.
Question 2: What rice is used for porridge? The practice of cooking porridge with pork loin was introduced in detail.
Dishes and effects: Tonifying kidney, recuperating impotence and premature ejaculation, strengthening waist and kidney, nocturnal urination and more.
Taste: fragrance technology: boiling
Preparation materials of pork loin porridge:
Materials: japonica rice100g, pork loin 90g.
Seasoning: salt 2g, monosodium glutamate 0g1g.
Teach you how to cook porridge with pork loin 1. Wash pig kidney, slice it, add rice and water, and cook porridge.
2. After the porridge is cooked, add oil, salt and monosodium glutamate to taste.
Tips-Health Tips:
1. tonify kidney and strengthen waist.
2. Suitable for impotence, nocturnal emission, lumbago due to kidney deficiency, frequent micturition, etc.
We have them all year round.
Pie-food phase grams:
Japonica rice: Tang? Meng Wei: "Japonica rice can't eat meat with horses, which will cause tumors." It's heartbreaking not to eat with Xanthium sibiricum. "
Qing? Wang Yuying: "Although fried rice is fragrant, dryness helps fire. People with diarrhea should avoid eating unless it is cold in the middle."
Detailed explanation of abalone and chicken breast porridge
Delicious food and efficacy: delicious porridge soup
Technology: boiling
Preparation materials of abalone and chicken breast porridge:
Ingredients: japonica rice, glutinous rice, abalone, chicken breast.
Seasoning: the broth is appropriate.
Teach you how to cook abalone breast chicken soup, and how to cook abalone breast chicken soup is delicious.
1. Wash japonica rice and glutinous rice, add water and boil until rotten; Wash abalone meat and change knives for later use; Wash the chicken breast and cut it into small grains of uniform size.
2. Blanch the abalone and chicken breast in a boiling water pot, remove the broth with good taste, and steam it in a cage for about 2 hours.
3. Put all the ingredients and stock in the pot and cook for 5- 10 minutes.
Tips for making abalone breast chicken porridge;
Porridge should be thick.
Detailed explanation of the practice of yam and barley porridge
Delicious food and efficacy: delicious porridge soup
Processing raw materials of yam, coix seed and euryale seed porridge;
Materials: 1 yam (about 300g), coix seed 50g, Euryale seed 40g, rice 100g.
Teach you how to make yam and barley porridge, and how to make yam and barley porridge is delicious.
1) Wash Coicis Semen and Euryale Semen and soak them in clear water for 2 hours. After washing rice, soak it in water for half an hour (no soaking).
2) Put the soaked Coicis Semen and Gordon Euryale Semen into the pot, pour 1500ml water, boil over low heat for 30min, then pour rice and continue to cook over low heat for 20min.
3) Put on rubber gloves, peel the yam (otherwise the yam mucus will make your hands itch), cut it into 3mm thick pieces, put it in the pot, and continue to cook for 10 minute.
The method of fish porridge was introduced in detail.
Gourmet and efficacy: boutique staple food spleen-invigorating and conditioning recipes arteriosclerosis recipes
Materials for making fish porridge:
Ingredients: fish fillet100g, japonica rice100g.
Seasoning: cooking oil, refined salt, monosodium glutamate sesame oil, shredded ginger, chopped green onion, coriander and pepper.
Characteristics of fish porridge:
Suitable for middle-aged and elderly people with spleen and stomach weakness, qi and blood deficiency, physical weakness, anorexia, dyspepsia, etc. Fish is rich in nutrition, easy to be digested and absorbed by human body, and has the functions of strengthening brain, improving intelligence, reducing blood fat, resisting arteriosclerosis, resisting thrombus and delaying aging. Eating more fish is good for middle-aged and elderly people, and fish porridge is good all year round.
Teach you how to make fish porridge, and how to make fish porridge is delicious.
Remove scales and spines from fish, wash and cut into thin slices for later use.
Add water 1000 ml to the casserole, boil it, and put the washed japonica rice into the pot to cook porridge. When it is cooked, add fish fillets and cook slightly, add seasonings and stir well. Eat warm at breakfast and dinner.
The practice of chicken ball scallop porridge was introduced in detail.
Gourmet and efficacy: a recipe for nourishing the deficiency of fine staple food
Taste: salty and delicious. Technology: boiling
Preparation materials of chicken balls and scallop porridge;
Ingredients: japonica rice150g, chicken1200mg.
Accessories: scallop 30g.
Seasoning: 5g coriander, 5g shallot, 5g starch (corn), 3g soy sauce, 1g pepper, 2g salt.
Teach you how to make dried scallop porridge with chicken balls, and how to make dried scallop porridge with chicken balls is delicious.
1. washed japonica rice, soaked in cold water for half an hour, taken out and drained;
2. Wash the chicken, boneless and chop it;
3. Add dry starch, soy sauce, pepper, salt and sugar into the chicken paste, mix well and knead into chicken balls;
4. Open the Yaozhu with warm water and shred it;
5. Add about 1500 ml of cold water to the pot, put the japonica rice into it and bring it to a boil;
6. Add the broken Yaozhu and chicken bones and cook on low heat;
Seven ...>& gt
Question 3: What should I use to cook porridge? Ingredients: preserved eggs and 2 pieces of lean meat. Prepare as much as you want. And rice, of course! ! !
First, take out a rice cooker! ! After washing d meters, put down a rice cooker, and the amount of water will be 3~4 times that of cooking at ordinary times (depending on your water consumption for d meters)! ! Chop D lean meat and preserved eggs when cooking tightly, add less salt and D meat, and mix well with less oil! ! ! After hearing the sound of boiling water coming from the pot, you can open the lid and slowly let the D meat fall. Remember to let the water boil first After burying the left meat, break the D meat for at least 30 seconds! ! !
After completing several steps, you can add the buried preserved eggs and 2 teaspoons of salt. Drop D as much as you like, but the meat itself has a taste shelf, so you can add more salt! ! After laying preserved eggs, you should continue to open the lid and cook. After singing jade, solid gold can be eaten! !
The above practice only applies to the same rice cooker to cook porridge, which is safer! ! I don't know if other cookers can be made, please don't try them at random, or you will be at your own risk!
Question 4: What tools should I use to make porridge? Ingredients: 60g of walnut kernel, 50g of black sesame, 0g of almond15g, 20g of coix seed and 30g of rock sugar. Practice: Wash the four herbs, put them in a stew pot, add appropriate amount of boiling water, stew for about 3 hours, add rock sugar, stew for another 30 minutes, and then drink. Drinking it often has a good effect. 60 grams of japonica rice, red dates 10 (core removed). Practice: Wash Polygonum Multiflori Radix, japonica rice and red dates, put them into a pot, add appropriate amount of water, boil them, pour them into a stew pot, stew for about two hours, and add brown sugar. Efficacy: refreshing brain and prolonging life. Ingredients: one black-bone chicken (about 22 ounces per catty). 25g of Astragalus membranaceus. Lycium barbarum 15g. Practice: Wash the black-bone chicken, blanch it in boiling water for five minutes, remove it and wash it. Wash Radix Astragali, Radix Codonopsis, Radix Angelicae Sinensis, Cortex Cinnamomi, Poria, and Fructus Lycii, wrap them tightly with clean gauze, put them in a stew pot, add a proper amount of black-bone chicken into boiling water, stew for about four hours, and season with salt when eating. Efficacy: tonify primordial qi, nourish yin and blood, and treat malnutrition. The Secret Service is very efficient. Efficacy: nourishing yin and moistening lung. It is suitable for cough, hemoptysis and asthma caused by lung yin deficiency and fatigue. Ingredients: one cup of rice, one white eel (about 90 taels), one onion, a little shredded ginger, and appropriate amount of sugar, oil and pepper. Practice: Wash the rice, mix well with a little oil, bone-cut the eel, add ten cups of water and put it in a saucepan, cook for about 40 to 50 minutes, sprinkle with chopped green onion and shredded ginger, and season with salt. Preserved egg lean porridge material: two preserved eggs, six ounces of lean meat, one cup of rice, a little shredded ginger and onion, and appropriate amount of pepper. Practice: Crush one preserved egg, add a little oil and mix well with rice, dice the other preserved egg, slice lean meat, add water 10 cup of water to the stew pot, add the above materials, cook for about 40 minutes, season with a little salt and pepper, and sprinkle with chopped green onion and shredded ginger. Ingredients of fish head porridge: rice 1 cup, bighead 1/2 heads (about 1-2), kohlrabi 1 root, onion 1 root, a little shredded ginger, half a spoonful of sugar and a proper amount of pepper. Practice: Wash rice, mix well with a little oil, wash kohlrabi and shred, wash bighead carp and cut into small pieces, and mix well with shredded ginger. Add the right amount of water and all the ingredients, and stew in a saucepan for 40-50 minutes. Add sugar and pepper, sprinkle with chopped green onion and shredded ginger and season with salt. Polygonum multiflorum Thunb. Jujube porridge material: Polygonum multiflorum Thunb. 1-2, stem rice 1-2, denuded jujube 10, and half a spoonful of brown sugar. Practice: Wash Polygonum Multiflori Radix, stem rice and red dates, add appropriate amount of water, put in a stew pot, cook for about 40-50 minutes, and add brown sugar. Ingredients: four mushrooms, one chicken leg, one cup of rice, pepper, a little shredded ginger and one onion. Practice: soak the mushrooms until soft, cut them into pieces, remove the bones from the chicken legs, cut them into small pieces, blanch them with boiling water, stew them in a saucepan for 40-50 minutes, season them with salt and pepper, and sprinkle with chopped green onion and shredded ginger. Pomfret porridge material: one cup of rice, six ounces of pomfret (grass fish belly), appropriate amount of pickled mustard tuber, one onion, half a spoonful of sugar, a little pepper and a little shredded ginger. Practice: Wash the rice, mix well with a little oil, wash the fish belly and cut it into small pieces, marinate it with shredded ginger, add appropriate amount of water and cook it in a stew pot for about 40-50 minutes, add shredded mustard, pepper, sprinkle with chopped green onion and shredded ginger, and season with salt. Ingredients: 62 beef, one egg, one cup of rice, one onion, shredded ginger, sugar and a little pepper. Practice: After mixing rice and oil, put it in a saucepan with appropriate amount of water and cook for about 40-50 minutes. Then add beef slices and shredded ginger, knock in eggs and stew for a while. Season with sugar, pepper and salt. Sprinkle with chopped green onion. Millet chicken feet porridge material: 62 chicken feet, half a cup of jade stalks, one cup of rice, one onion, a little shredded ginger and a little pepper. Practice: Wash the chicken feet, cut them in half, blanch them with boiling water, add appropriate amount of water to the corn kernels, put them in a stew pot, cook for about 40-50 minutes, sprinkle with chopped green onion and shredded ginger, and add seasonings to taste. Ear porridge _ nourishing yin and moistening lung features: color and fragrance: full when eating. The Secret Service is very efficient. Efficacy: nourishing yin and moistening lung. It is suitable for cough, hemoptysis and asthma caused by lung yin deficiency and fatigue. Raw materials: auricularia auricula 5g, jujube 5g, japonica rice 100g, and appropriate amount of rock sugar. Practice: soak auricularia auricula (or tremella) in warm water, wave off the pedicle, remove impurities and tear it into petals; Wash the japonica rice; Wash jujube; Put them into the pot together and add a proper amount of water; Boil the pot with high fire, and stew it with low fire until the black fungus (or tremella) is rotten and the japonica rice becomes porridge. Then add ice sugar juice to make preserved egg lean porridge. Tools: A raw material of pressure cooker: lean meat, preserved eggs, rice, water, salt and chicken essence. Several steps: 1, diced lean meat mixed with a small amount of yellow wine, ginger powder and pine flowers ...&>
Question 5: What porridge is the best? Fast and delicious? 10, with a rice cooker that can cook porridge for half an hour, it will be more sticky after cooking for an hour.
Question 6: When is the best time to cook porridge? * The meaning of three pots and four stews:
? Three pots: It usually takes three hours to make soup.
? Four stews: It takes four to six hours to stew the soup.
* Types of soup: generally divided into boiled soup, boiling soup, stewed soup, simmered soup, clear soup, etc.
* the choice of tableware:
? Traditional choice: it is appropriate to choose a casserole with delicate texture to make soup;
? Trendy recommendation: crock, iron pot, etc.
Selection of soup ingredients
● If your body is full of fire, you should choose sweet and cool soup materials, such as mung beans, coix seed, kelp, wax gourd, lotus seeds, and Chinese herbal medicines such as sword flowers and abrus cantonensis.
If your body is too cold, then you should choose some hot soup, such as ginseng.
● Cordyceps sinensis, ginseng and other medicinal materials are not suitable for soup in summer. Even in autumn and winter, herbs for nourishing yin and strengthening yang are not suitable for young people and children.
● In the choice of soup materials, those used for stewing must not be used for stewing, such as ginseng, velvet antler and bird's nest.
● Most northerners think that spices should be added to the soup, such as onion, ginger, garlic, pepper, aniseed, chicken essence, monosodium glutamate and cooking wine. In fact, judging from the experience of Guangdong people in making soup, these seasonings are unnecessary. If necessary, a piece of ginger is enough. Pay attention to the original flavor of the soup. As long as the cooking time is long enough, the delicious soup will naturally overflow.
Clearing heat and reducing blood sugar and losing weight
material
60 grams of lean pork, one piece of cold melon (about 150 grams), and 60 grams of pickled cabbage stalks.
efficacy
Clearing away heat and promoting fluid production, lowering blood sugar and losing weight. Hyperlipidemia, obesity and diabetes are all patients with excessive liver fire. Symptoms include irritability, insomnia, palpitation, thirst, dry throat, headache, red eyes, red tongue and rapid pulse.
working methods
(1) Wash the cold melon, remove the core of the melon, cut into pieces, wash the pickled cabbage stalks and cut into pieces; Wash lean meat and cut into pieces.
(2) Put the cold winter melon and lean meat into the pot, add appropriate amount of water, boil with strong fire, simmer with low fire 1 hour, add pickled Chinese sauerkraut stalks, and simmer with low fire for 20 minutes to taste.
explain
The main purpose of this prescription is to clear liver, reduce fire, lose weight, reduce blood fat and sugar. The cold melon in the soup is also called bitter gourd, brocade litchi and epilepsy grape. It is bitter and cold, and has the functions of clearing heart, removing annoyance, clearing liver and improving eyesight. "Life Taste Diet Spectrum" says: "Bitter gourd, bitter cold and clearing away heat ..., purging excessive fire, clearing away heat and relieving summer heat, benefiting qi and quenching thirst", which contains various vitamins and trace elements such as potassium, sodium, calcium, phosphorus and magnesium. It is reported that it has the functions of lowering blood sugar and losing weight. Salted sauerkraut tastes sour, has the functions of promoting fluid production, quenching thirst and helping digestion, and is beneficial to eliminating excess lipids. Lean pork can strengthen the spleen and stomach, prevent the bitter taste of cold melon sauerkraut and reduce stomach gas, and make soup delicious. Combine them into soup to lower blood sugar and quench thirst, lose weight and strengthen body.
pay attention to
This soup is not suitable for people with cold stomach.
Huaiqi Luo Xiang Bao chicken soup
Materials:
An old chicken and a fresh rattlesnake (even? ] about 3 kg), lean meat 1 kg, ginger 1 piece, yam 3 Liang, Lycium barbarum, Adenophora adenophora and Polygonatum odoratum.
Exercise:
Old chickens are bought, cleaned and chopped into coarse pieces. Fresh snails let fishmongers pick up meat for them and go home to wash them. Lean meat is also cleaned and cut into coarse pieces. Cut the ginger into pieces. Wash the medicinal materials with clear water. Take a large soup pot, boil it with clear water, put all the ingredients in the pot, cook for about an hour, turn to low heat and continue cooking for three or four hours, and finally add salt to taste.
Experience:
You don't need fresh rattlesnakes, you can also use frozen Australian green-edged abalone. You can also make soup, pick it up and cut it into thin slices to make abalone slices in oyster sauce, and there is also a dish.
Qing Bu liangbao lean broth
Materials:
Half a catty of cool powder and a catty of lean meat.
Exercise:
Wash all the materials, first blanch the lean meat with boiling water, then put it in a large pot together with Qingbuliang, put water in the pot for half an hour, and then add water to the small pot for three or four hours to taste.
Experience:
When the weather is dry, this soup is nourishing and diuretic, and can be eaten when you are weak. Its name is Qingbuliang, but it is not cold at all. Qingbuliang can be bought in Chinese medicine shops.
Beef soup with green carrot
Materials:
A green radish, two carrots, a catty of beef noodles, half a catty of lean meat, half a catty of north and south apricots, two candied dates and a few slices of ginger.
Exercise:
All materials are washed and cut into coarse pieces. First, blanch the beef brisket and lean meat in boiling water, and then put them in a large pot with other ingredients. Boil most of the water, cook in the pot for an hour, then add water to the small pot for three or four hours, and then add salt to taste.
Frog coconut soup
Materials:
Eight lily, San Qian apricot, fifteen red dates, one and a half catties of frog or one old hen and two coconuts.
Exercise:
Wash the frog, shell the coconut and cut the meat into strips. Cook all the ingredients for 2 hours and 30 minutes to taste.
Beiqi Qizi Black Chicken Soup >>
Question 7: What is the best rice for porridge? Use pearl rice to reduce fire. When the rice is boiled and the porridge water is a little fuzzy, pick it up. The porridge is delicious at this time.
Question 8: What is the best porridge with high nutrition? 1, milk porridge
Ingredients: 50g of rice, 4 cups of water, 3 spoonfuls of milk powder.
Methods: Wash the rice clean, soak it in clear water 1 hour, and put it in a pot to cook porridge. Give the baby a bowl of porridge, add 3 spoonfuls of milk powder and mix well.
2. Egg yolk porridge
Ingredients: 1 egg, 50g rice, 4 cups of water.
Recipe: Wash the rice clean, soak it in clear water 1 hour, put it in a pot and slowly boil it into porridge. Cook the eggs, grind the yolk into powder, add it to the porridge and mix well. Cooked egg whites can be given directly to the baby.
3, green vegetable porridge
Ingredients: 50g of rice, 20g of vegetables, 20g of lean meat (pork or chicken), 4 cups of soup.
Method: Wash the rice, soak it in clear water for 1 ~ 2 hours, put it in the pot, add the broth and cook for about half an hour. Wash the vegetables, put them in a boiling water pot until they are soft, and chop them up for later use. Then clean the lean meat and cut it into thin slices, add a little salt, put it in a pot, boil it in water for 10 minute, take it out and cut it into minced meat. Then, add minced meat and vegetables to the cooked porridge.
4. Laba porridge
Raw materials: peanuts 10g, soybeans 10g, coix seed 50g, red beans 10g, glutinous rice 10g, red dates 10g, lotus seeds 10g, and longan pulp 10g.
Production: Wash and soak peanuts, soybeans, coix seed and red beans for about 5 hours, then add 10 cup of water and boil until soft and cooked. Add glutinous rice and red dates and continue to cook for 25 minutes. Finally, add longan meat and cook for 20 minutes. Add sugar and bring to a boil.
5. Seafood porridge
Ingredients: 50g of rice, 20g of fresh shrimp, a little celery powder, 4 cups of stock.
Production: add rice to the broth and simmer slowly into porridge. Steamed shrimps, cut into small pieces, put in porridge, add a little salt and cook for 5 minutes. Add celery powder to porridge.
6. Pork liver mud porridge
Ingredients: one pork liver, 50g of rice, 4 cups of broth.
Production: add rice to the broth and simmer slowly into porridge. Slice a little pork liver, add a little salt and cooking wine, stir-fry until cooked, remove fishy smell and taste, then mash it in a blender, mix it with porridge and continue cooking for 5 minutes.
7. Fish porridge
Ingredients: rice 150g, perch (or other fish with less thorns and more meat) 1 strip, 4 cups of broth.
Production: add rice to the broth and simmer slowly into porridge. Steamed whole fish, boneless, chopped, mixed with porridge and boiled for 5 minutes.
8. Delicious leek and egg porridge
Ingredients:10g leek, 50g rice, 4 cups broth.
Production: add rice to the broth and simmer slowly. When the rice porridge is ripe, cut the leek into small pieces, break the eggs, season and fry until cooked, then add the leek and scrambled eggs into the rice porridge and continue to cook until cooked.
9. Cheese porridge
Ingredients: onion10g, rice 50g, water 4g, cheese 5g.
Production: First, dice the onion and stir-fry until transparent. Then, pour the water into the pot, boil it, put the rice and onions together, and cook it into porridge. Dice the cheese, add it to the porridge and continue cooking until the cheese melts.
10, chicken liver carrot porridge
Ingredients: 2 chicken livers, carrot10g, 50g of rice, 4 cups of broth, and a little salt.
Production: add broth to rice and simmer slowly into porridge. Wash chicken liver and carrots, steam and mash them, add them to porridge, add a little salt and cook them.
1 1. Sweet potato and egg porridge
(1) peeled sweet potato, stewed and mashed.
(2) Mash the yolk after the egg is cooked.
(3) Boil the mashed sweet potatoes and milk with slow fire, and stir them from time to time.
(4) When it is sticky, add egg yolk and stir well.
12. Chestnut porridge
Ingredients: 5 chestnuts, clear kelp soup-1/2 cups.
prepare
(1) Boil chestnuts, peel them and mash them.
(2) After the kelp stock is boiled, add chestnuts and cook. Chestnuts can strengthen gastrointestinal function and help digestion. It is better for infants to have loose bowels and eat chestnuts.
13. Nutrition and health porridge
Ingredients: half a bowl of rice, half an apple (or pear), four or five lilies and three fresh dates.
Exercise:
1. Wash the rice the night before, or soak the rice for at least two hours before cooking porridge.
2. Put the soaked rice into the porridge pot, add appropriate amount of water, and cut the apple (or pear) into small pieces and put it into the pot. Lily and jujube are washed and boiled directly for two hours.
Features: Lily moistens the lung to remove fire, jujube benefits qi, improves immunity, and apple tastes sweet. The porridge cooked together is loved by the baby, and pears clear the lungs. When the baby coughs occasionally, it is advisable to cook pear porridge. Suitable for babies over six months old. ......& gt& gt
Question 9: What's delicious about porridge? Add some coix seed, fragrant rice, barley and jujube to half the rice, which is very nutritious. If you like sweet food, you can add rock sugar. Now you can eat chestnut in this season, which is sweet and has the effects of tonifying kidney, strengthening spleen, nourishing stomach, relaxing muscles and promoting blood circulation. Stop bleeding. Detumescence and other effects. Because of kidney deficiency, weak waist and knees, frequent urination, or long-term injury, blood stasis and swelling and pain, eating preserved egg lean meat porridge has its own curative effect.
Ingredients of porridge: lean meat 1 piece (pork tenderloin is the best), 2 preserved eggs (lead-free preserved eggs, one healthier, one less sour orange flavor), ginger 1 piece, enough water and proper amount of oil and salt.
To cook a delicious pot of preserved eggs and salty lean porridge, the key is as follows:
1, pick rice: it is best to use northeast rice for porridge, which is round and short in pearl rice, and the porridge cooked is particularly soft;
2. Marinate porridge and rice in advance: After about half a bowl of rice is washed, mix well with 2 tablespoons of oil, 1.5 teaspoons of salt and a little water (2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize during the porridge cooking process, which will make the rice cotton rot, so it is not greasy;
3. Porridge meat should be boiled with boiling water to remove fishy smell, or pickled: porridge should use lean meat or pickled lean meat, so don't pay too much attention to which piece of pork it is. In short, make sure that a whole piece of meat is not cut (I usually use a piece of pork about the size of my palm, 1-2 cm thick, and it is best to use pig's trotters if possible). If you cook porridge with lean meat, first cook the lean meat with boiling water and then wash it clean; If you like to cook porridge with bacon, you should pickle the bacon one day in advance. The method is as follows: rinse a piece of pork, dry it, sprinkle 2-3 teaspoons of salt evenly on the meat, and put it in the refrigerator (that is, the fresh-keeping grid that will not freeze into ice) for pickling 12 hours or more before it can be tasted;
4. The water for cooking porridge should be fully boiled before putting the material: put a lot of water in the big soup pot, and then put the material after boiling. Add the meat and ginger slices first, don't turn down the heat. When the meat is put in boiling water, the outer part will be cooked and hardened, and the gravy will be sealed inside, so that the porridge meat will not be difficult to eat after cooking. Then, when the water boils again, chop the salty rice and a chopped preserved egg and cook it with the rice, so that the preserved egg melts and melts into the taste of porridge.
5. First fire, then low fire, and the heat should be sufficient: the water is boiled, and after adding the materials, it is boiled for 20 minutes, and then turned to low fire 1.5 hours. When the calories are sufficient, the porridge will be soft and easy to digest;
6. Texture treatment of porridge: After cooking on low fire 1.5 hours, chop the second preserved egg, take out the lean meat cooked in the porridge, pull it with chopsticks, shred it, put it back in the porridge with the second preserved egg, cook it for the last half hour, and then turn off the fire. The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg can be cooked, without lime smell, and it also becomes soft and smooth. You can eat preserved eggs when eating porridge, and the meat has maintained a certain flavor because it has been cooked. Put it back in the porridge after shredding, which is especially delicious.
The porridge cooked in this way needs no salt, tastes good and is easy to digest under the heat. If the porridge is a little sticky, please don't pull the sticky skin on the bottom of the pot with a spoon, or the porridge will have a mushy taste. We usually put a light spoon at the bottom of the pot and cook it with porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom.
-
Materials:
Preserved eggs ... 12
Pork slices ... 600g (1 kg)
Fried dough sticks ... 6 pieces
Chopped green garlic (or chopped celery and coriander) ... a little.
White rice ... 6 bowls (65438+ 0 cups of cooked rice =2 bowls of rice =4 bowls of porridge)
Two cans of pork soup
potato starch
salt
pepper
Tableware filled with sesame oil
Exercise:
Cut the preserved egg into pieces, and cut the fritters into small pieces (about the length of the index finger) for later use. (This step must be kept dry. Please dry the chopping board and kitchen knife before use. )
Add a little white powder and salt to the shredded lean meat and marinate for 10 minute.
Blanch the shredded lean meat (this step can increase the tenderness of shredded pork); Fried dough sticks have been fried (so that they can taste crispy)
The ratio of rice to pork soup (or water instead) is 1:2. Put it in a pot and cook it into porridge. After boiling in rice porridge, cook slowly with low fire until the rice grains become smaller. Please keep stirring during the process, so as not to paste the porridge at the bottom of the pot and cause bitterness. )
Add shredded lean meat and salt, stir a little, and turn off the heat.
Sprinkle preserved eggs, shredded green garlic, fried dough sticks and peppers when you are ready to eat. (If the green garlic is added too early, the color will not be green, and the fritters will become soft too early. )
-......& gt& gt
Question 10: What porridge should patients eat? How to make it delicious? 20 minutes 1. Soak the rice in water first: soak it for 30 minutes after washing rice, and the rice grains will absorb water, thus boiling out soft and thick porridge.
2. Boil a pot of soup: Why is the porridge outside always better than your own cooking? The biggest secret is to cook a pot of soup first. The practice of broth: 1 kg of pig bones, put it in a cold water pot and boil it, remove the blood and wash it. Boil 30 cups of water in another pot, then add pork bones, simmer 1 hour, and turn off the fire.
3. Add a proper amount of water: the ratio of rice to water is: whole porridge = rice 1 cup+water 8 cups of thick porridge = rice 1 cup+water 10 cup of thin porridge = rice 1 cup+water 13 cups.
It is good to cook porridge with rice and cold water: make rice fully absorb water, and porridge will be more fragrant and soft.
5, cook a bowl of delicious porridge bottom: the most important thing to cook porridge is to have a bowl of crystal clear, full, thick and moderate porridge bottom, in order to set off the delicious porridge. Practice of porridge bottom: Wash 2 cups of rice, soak in 6 cups of clear water for 30 minutes, remove and drain, put in a pot, add 16 cups of broth to boil, and simmer for about 1 hour until the rice grains are soft and sticky.
6, master the cooking temperature of porridge: first boil it with a big fire, then quickly turn to a small fire, be careful not to let the porridge juice overflow, then slowly cover the lid to leave a gap and cook it with a small fire.
7, continuous stirring sticky: keep stirring when cooking on high fire, reduce stirring when cooking on low fire.
8. What materials can be used for porridge? The soup made of pig bones is very suitable for cooking porridge with meat. Chicken soup can be used to make seafood porridge, and broth made from the roots of chai fish, kelp and radish is suitable for Japanese porridge such as chestnut porridge.
9. How to feed porridge: Pay attention to the order of feeding and put it slowly. For example, rice and herbs should be put in front, and vegetables and fruits should be put at the end. Seafood must be boiled in soup first, and meat mixed with starch before porridge can make porridge look clear and not turbid.
10, boiled rice porridge: 1 bowl of rice and 4 bowls of water, don't stir too much. People with cold stomach suggest cooking porridge with white rice in boiling water, which is good for your health.
1 1, make good use of the thermal 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. Cooking water can only add warm water.
12, rice cooker porridge: rice: water = 1: 6