Raw rice is twenty minutes, cooked rice with boiling water is fifteen minutes, cook until thick 30 minutes, up to 45 minutes

With the rice cooker is very simple, basically do not have to理, the ratio of rice and water is 1:3 on the line, it is best to add a little bit of oil to a certain amount of time to open and stir.

Then I teach you to use the pot, this method is better than using the rice cooker flavor, although the rice cooker to save time, but I still recommend that you learn the real porridge method.

Soaking: soak the rice in cold water for half an hour before cooking the porridge to allow the grains to expand and open. The advantages of doing so: a. Save time when boiling the porridge; b. It will turn in one direction when stirring; c. The porridge will be crispy and have a good texture.?

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

Fire: first boil on high heat, then turn to low heat and simmer for about 30 minutes. Don't underestimate the size of the fire, the flavor of the congee will come out from it!

Stirring: the original porridge we cook occasionally stirring, is to be afraid of porridge paste bottom, now there is no cold water porridge paste bottom of the worry, why still stir it? In order to "out of the thick", that is, so that the rice grains are full, grains of crispy thick. Stirring skills are: boiling water into 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.

Dotting the oil: do you need to put oil in the porridge? Yes, the congee changed to a civilian fire about 10 minutes after the point of a little salad oil, you will find not only the color of the finished congee bright, but also the mouth of the fresh and smooth.

Bottom and ingredients are cooked separately: most people use to pour everything into the pot when cooking porridge, but the old congee store doesn't do that. The bottom of the congee is the bottom of the congee, the material is the material, cooked, blanched blanched, and then finally set aside a piece of simmering for a few moments, and never more than 10 minutes. The porridge is fresh and not cloudy, and the flavors of each item are boiled out without cascading. Especially when the ingredients are meat and seafood, the bottom of the porridge and the ingredients should be separated.

In China's written history, porridge has always been a part of the culture.

The earliest written reference to the culture of congee can be found in the Book of Zhou: The Yellow Emperor began to cook cereals to make congee.

Chinese porridge in 4,000 years ago, mainly for food, 2,500 years ago began to be used for medicinal purposes, the "Records of the Grand Historian" magpie Cangong biography contains the Western Han Dynasty famous doctor Chun Yu Yi (Cangong) with "fire Qi porridge" to cure the disease of the King of Qi; the Han Dynasty medical saint Zhang Zhongjing, "Treatise on Typhoid Fever," said: Gui Zhi Tang, service has been a moment to slurp a liter of hot congee to help the power of the medicine is a powerful example. The first time I saw this is when I was a young man and I had to go to the hospital for a few days.

Entering the Middle Ages, the function of porridge is "edible", "medicinal" highly integrated into the humanistic "health" level.

Song dynasty Su Dongpo has a book posting said: night hunger, Wu Zi wild advice to eat white porridge, cloud can push the new, diaphragm benefit stomach. Congee both fast and beautiful, porridge after a sleep, wonderful. Lu You, the famous poet of the Southern Song Dynasty, also highly recommended congee for health, that can prolong life, has made "porridge food" poem: "The world learns long years, do not realize that the long years in the present, I get Wanyuanqiu Pingyi method, only to eat porridge to the immortals." Thus, the world's understanding of porridge to a new realm.

It can be seen that the relationship between porridge and the Chinese people, just like the porridge itself, thick viscous and dense, together; porridge as a traditional food, in the heart of the Chinese people's status is more than any other nation in the world.

References to porridge