2, many people like to use cool water and rice with porridge, while the real insiders do use boiling water porridge. Cool water porridge is very easy to stick to the pot, boiling water porridge is not easy, and more time than cool water porridge.
3, cooking rice porridge should be added to the fire first boil, and then turn to slow fire that is simmering for 30 minutes. Don't underestimate the size of the fire change, the aroma of porridge and thus out.
4, boiling water into the pot when stirred twice, cover to slow simmering 20 minutes, just started to stir constantly, has been continued for about 10 minutes, to be crisp and thick to the pot. Stirring is to "thicken", that is to say, to make the grains of rice round and thick.
5, the porridge to slow fire after about 10 minutes into a small amount of cooking oil, you can find not only the color of the finished product porridge bright, and the channel is not the same wonderful smooth.
6, if you are cooking millet porridge with other seasonings, it is best to separate the bottom, material to cook. The bottom of the porridge is the bottom of the porridge, the material is the material, split the boil, blanch the blanch, and then finally set aside a piece of simmering for a while, and never more than 10 minutes. That way the porridge is fresh and not muddy, and the flavor of each thing is boiled into and not anti-taste. Very is the auxiliary material for meat food and seafood, more should porridge bottom and auxiliary material separation.
Rice congee practice one:
Raw materials: rice appropriate, pork appropriate, loose egg 1, water appropriate, salt appropriate
Procedure:
1, rice and its a small amount of rice and cleaned two times, and later put the water to soak up and down for thirty minutes.
2, will be shelled and cut into small dices. Lean pork cleaned and cut into hard grains, with salt, monosodium glutamate, add some rice wine marinade in addition to fishy.
3, marinate for a while and then put into the boiling water blanch until the color, fish up.
4, infiltrate the good rice with a lot of water, open fire boil
5, fire boil after turning the Chinese fire gradually simmering, the period should be mixed from time to time, to avoid sticking to the pot.
6, until the rice soup some thick later, into the loose eggs, pork lean meat, again mixing,
7, about a minute or two later, add appropriate salt, chicken seasoning can be.
Rice porridge practice two:
Raw materials: rice, water appropriate
Practice process:
1, according to the total number and amount of food will be rice into the pot, add cold water, rice scraping, the river surface beyond the surface of the beans 3 cm above and below, rice and water ratio is 1:3.
2, fire boiling, able to cover, to often open the table cover, otherwise Boiling water will overflow (time 4 minutes up and down, depending on the amount of water flow rice).
3, to be the water boiling, turn to the fire, can be covered, you can also open the table cover, cover to some people to look after, need to sometimes open the table cover, to avoid spillage of millet soup, 10 minutes up and down taste is not boiled.
4, if boiled, turn off the fire, millet porridge is cooked.