After the porridge is cooked, it can generally be kept warm for about 8 hours. It is recommended not to exceed 12 hours.
Keeping white porridge warm can reduce the invasion and growth of bacteria and other microorganisms, thereby extending the shelf life of the porridge. Generally, it can be kept for about 8 hours without affecting consumption. However, if the porridge is left standing for a long time after being cooked, it will continue to absorb water and expand, the taste will change, and nutrients will continue to be lost. Moreover, heat preservation cannot completely prevent the growth of microorganisms, so it is still recommended to eat freshly cooked porridge or eat it as early as possible. It is better to finish, try not to exceed 12 hours.
Eating food after being kept warm for a long time will not cause harm to the human body as long as it does not deteriorate. However, if the food is kept in the heat preservation pot for a long time, it will cause the loss of nutrients and may also lead to a large number of The growth and reproduction of bacteria, especially some green leafy vegetables, may also produce a lot of nitrites, which not only cannot provide nutrients to the human body after consumption, but will also affect physical health in the long term.
Here are some porridge recipes:
01. Colorful shrimp porridge
Ingredients to prepare: 1 cup of rice, 12 shrimps, 80 grams of mixed vegetables , 3 mushrooms, a little salt, appropriate amount of water
Steps:
1. Pick out the shrimp threads from the shrimp and cut the mushrooms into cubes.
2. Wash the rice and soak it for half an hour, then pour the rice into the inner pot and pour an appropriate amount of water. Turn on the rice cooker and select the porridge cooking function.
3. When the porridge is cooked for 20 minutes, add diced mushrooms and continue cooking. When there are 10 minutes left in cooking, add shrimp and mixed vegetables and continue cooking.
4. When the porridge cooking process is over, add a little salt to taste.
02. Mushroom, chicken and vegetable porridge
Ingredients ratio: 250g rice, 500g chicken, 250g mushrooms, 50g shallots, 30g shredded ginger, 10g salt, 5g sugar, 5g chicken powder , 2g pepper, 3g cooking wine, 3g water starch, appropriate amount of corn kernels;
Steps:
1. Wash the rice, add appropriate amount of water and soak for ten minutes. Peel the ginger and cut into thin strips. Wash and slice the mushrooms. Chop green onions.
2. Slice the chicken breasts first, then cut into shreds, add a little cooking wine, salt, pepper, chicken powder, and water starch to marinate.
3. After soaking the rice, put it into the pot, add shredded ginger, bring to a boil over high heat, then turn to medium to low heat and cook until the porridge becomes thick, then add marinated shredded chicken, mushroom slices, and corn kernels. Add salt, a little sugar for freshness, and chicken powder. When the chicken is cooked, turn off the heat and add chopped green onions.
03. Preserved egg and lean meat porridge
Ingredients preparation: half cup of rice, 1 preserved egg, 80 grams of lean meat, 2 green onions, a little shredded ginger, appropriate amount of salt, appropriate amount of oil, Appropriate amount of cooking wine;
Steps:
1. Wash the rice, add a little salt and oil, mix well and marinate for 10 minutes;
2. Add 3 bowls of water to the pot Bring to a boil, pour in the rice and cook the porridge for about 30 minutes. Stir occasionally during the cooking process to prevent the bottom from being scorched and rice oil to come out;
3. Cut the lean meat into shreds, add appropriate amount of salt and oil , mix well with cooking wine and marinate for 10 minutes; cut the preserved eggs into small dices; chop the green onions;
4. When the porridge is almost cooked to the required consistency, add the preserved eggs, shredded lean pork, shredded ginger and most of the chopped green onions. Cook for another 10 minutes;
5. When the consistency is right, add salt to taste. Sprinkle some chopped green onion when drinking~~~