First, how to cook eight-treasure porridge soft and sticky? Eight-treasure porridge is nutritious and delicious. I always remember it as sticky and soft. How to cook it like the eight-treasure porridge in the above picture requires these skill steps: 1. Soak it first (this step is very important).
Soak the rice in cold water for half an hour before cooking porridge, and let the rice grains swell. The advantage of this is that it saves time by cooking porridge, and it will turn in one direction when stirring, and the porridge cooked is crisp and delicious. If you add beans and other ingredients, you must soak them in water alone for more than an hour. It is easier to soften and digest after inhaling water.
2. Then boil water and cook.
Everyone generally knows that porridge is cooked in cold water, but the real expert cooks porridge in boiling water. Why? When rice is boiled, due to the different temperatures inside and outside the rice, pressure will be generated to form many tiny cracks on the surface of the rice. In this way, rice grains are easy to cook and starch is easy to dissolve in soup. In addition, boiling water will not paste the bottom of the pot, and it saves more time than boiling porridge with cold water.
3. Then control the heat.
Boil it with high fire first, and then simmer it with low fire. If you want to make porridge sticky, you must make the starch in the rice dissolve into the soup as much as possible, and to do this, you should accelerate the friction between the rice grains and the pot wall and water. Therefore, you must boil the rice to keep the water in the porridge pot boiling. Don't underestimate the change of fire, and the fragrance of porridge comes out from it.
4. Stir in the process.
This is to "thicken", that is, to make the rice grains full and crisp. The skill of stirring is: stir a few times when boiling water is put into the pot, cover the pot until it is simmered for 20 minutes, and then start stirring continuously for about 10 minute until it is crispy and thick.
Step 5 order oil
Do you want oil when cooking porridge? Yes, add a little salad oil about 10 minutes after the porridge is changed to slow fire, and you will find that not only the finished porridge is bright in color, but also the entrance is fresh and smooth.
6. Finally, the bottom and materials are cooked separately
Most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop doesn't. The bottom of the porridge is the bottom of the porridge, and the ingredients are the ingredients. Cook separately, simmer, and finally put aside for a while, and never exceed 10 minute. The porridge cooked in this way is refreshing and not turbid, and the taste of everything is cooked without odor. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials.
Generally speaking, I won't tell you the four secrets of porridge. 1. The order in which the eight-treasure porridge is put into the ingredients: generally, the most difficult to cook is put in first, such as beans; Longan, red dates and walnuts, which are the easiest to ripen, are put in at the end. Every time you put in the ingredients, you should mix them evenly.
2, add cold water: the appropriate amount of water will boil out thick and suitable porridge. Generally, the ratio of porridge rice to water is:1:13, and the ratio of porridge rice to water is:1:10, (using ordinary rice measuring cups).
3. Maturity: Generally, after rice is put into the pot and boiled with a big fire, it is immediately stirred with a small fire. If it is easy to overflow, it is turned into a minimum fire and slowly boiled until it is thick. I generally like to cook porridge in a big casserole, for one thing, it is not suitable to paste the bottom of porridge. Second, it is not easy to overflow rice soup and lose nutrition, and the cooked porridge will be more dense.
4. Stir: As the saying goes, "There is no coincidence in cooking porridge, and it is stirred 36 times." First, stir when the fire is strong to prevent rice grains from sticking to the pot; After a slow fire, stirring the rice porridge will make the rice grains break up and the rice porridge will become thicker.
What kind of rice is better for cooking porridge: the materials for cooking eight-treasure porridge are all random, of course, it is very important to choose rice if you want to cook it soft and rotten. Rice is divided into glutinous rice, japonica rice and canned rice according to its viscosity. Japonica rice is short and thick with soft taste, and there are varieties such as Northeast Rice, pearl rice Rice and Crystal Rice. Japonica rice is rich in starch, protein, vitamins and trace elements, and has the functions of invigorating the spleen and stomach, invigorating the middle energizer, invigorating qi, strengthening tendons and bones, etc. Its rice is less swollen and sticky, and porridge is the most nourishing.
Second, how to make eight-treasure porridge nutritious and sticky? Share several home-made sticky eight-treasure porridge practices. The first kind:
Materials required for viscous eight-treasure porridge: black rice100g, rock sugar150g, coix seed, ginkgo seed and walnut kernel 50g each, peanut kernel 40g, tremella 25g and red dates 20.
method of work
1, wash the black rice and the coix seed gently with water, soak the tremella in warm water and tear it into small flowers, remove the shell of ginkgo, wash the peanuts, put them in a pot, add a proper amount of water to boil, and cook with low fire instead.
2. Stir-fry the walnuts and wash the red dates.
3. When the porridge is cooked to 8%, add red dates and rock sugar and cook it into porridge, put it in a bowl and sprinkle with walnuts.
The second type:
Materials required for viscous eight-treasure porridge Preparation materials: red dates, pumpkin 1 piece, sago 1 tablespoon, mung beans, fresh lotus seeds, round glutinous rice 1 50g, dried longan, and wax gourd candy1tablespoon.
method of work
1 Soak jujube in cold water for 20 minutes, then wash the skin, add a little water, mung bean kernel, dried longan meat and lotus seeds, and steam them in an electric cooker for 30 minutes.
2. Soak sago in 3 tablespoons of cold water for wetting.
3. Add 10 times the amount of water to round glutinous rice, boil it for 40 minutes with low fire, and see that the rice grains are completely blooming, then pour sago, roll it with the comprehensive method in step 1, add wax gourd candy 1 tablespoon, adjust the sweetness to a moderate degree, and then add a little salt.
4. Cut off the pedicel tissue of the pumpkin, dig out the middle seed sac, put it in a steamer, steam it with full steam for 20 minutes first, and then put it in the pot after the melon meat is cooked, and then steam it in the pot for 10 minute to make the melon and porridge fragrant.
Tips
1, sago should not be stirred when soaking, so be careful to prevent small powder particles from dissolving. It is easy to ripen as long as it is wetted with a small amount of water and then added to porridge juice.
2. Melon candy is a special candy for making winter melon tea. It has a fresh and mellow fragrance, but the sweetness should not be too heavy to master the original flavor of pumpkin.
The third kind:
Materials required for viscous eight-treasure porridge Preparation materials: millet, soybeans, mung beans, rice, glutinous rice, red beans, red dates and longan.
Practice:
1. Soak all kinds of beans overnight, soak rice for half a day, wash red dates, and shell dried longan.
2. Add appropriate amount of water and rock sugar to all the materials, put them in a casserole, boil them on high fire, and cook them on low fire until the porridge is soft, rotten and sticky.
3. What are the benefits of eating eight-treasure porridge? We all know that the ingredients of eight-treasure porridge are coarse grains, which are very nutritious for human consumption. Eating eight-treasure porridge at ordinary times can 1. prevent constipation. Modern people have exquisite diet and lack of exercise, and often have constipation symptoms. Porridge contains a lot of water. Drinking more porridge on weekdays can not only satisfy hunger, but also replenish water for the body and effectively prevent constipation.
2. Help digestion. When the boiled temperature of white rice exceeds 60 degrees Celsius, it will produce gelatinization. The boiled and soft porridge will melt in the mouth, and it is very easy to digest after eating, which is very suitable for people with gastrointestinal discomfort. Enhance appetite and replenish physical strength. When you are sick, you lose your appetite. Clear porridge with some bright and appetizing things, such as dried plums, sweet ginger and side dishes, can not only promote your appetite, but also supplement your physical strength for the weak patients.
3. Prevent dry throat. For people with sore throat and painful speech, warm porridge juice can moisten their throats and effectively relieve discomfort.
4. nurse the stomach. Patients with weak gastrointestinal function or ulcer should eat less and eat more meals on weekdays, chewing slowly, which is very suitable for drinking porridge to recuperate the stomach.
5. prolong life. Drinking porridge can prolong life, and whole grains are boiled into porridge, which contains more nutrients and dietary fiber. For the elderly and patients with loose teeth, drinking porridge can prevent minor illnesses and is the best prescription for health care.
Four, delicious health eight-treasure porridge pictures