How to cook porridge to cook delicious?

1

Soak

Before cooking congee, soak the rice in cold water for half an hour, so that the grains of rice expand. This saves time; secondly, it has a softer texture.

2

Bottom, material to cook

Most people are used to pouring everything into the pot when cooking porridge. In fact, the porridge is very delicate, porridge is the bottom of the porridge, material is the material, the head of the boil, blanch the blanch, and then finally set aside a piece of simmering for a few moments. This porridge is fresh and not muddy, and the flavor of each thing is boiled out, but not skewered. Especially when the accessories for meat or seafood, more should be the bottom of the porridge and accessories separate cooking.

3

Boiling water in the pot

We all know that soup is cold water in the pot, it is logical to think that porridge is also cold water in the pot. In fact, real connoisseurs use boiling water to cook congee, what is the reason? In addition to saving time, the biggest advantage of boiling water is to cook porridge will not paste the bottom.

4

Fire

Congee, soup, fire is the key. Boil it over high heat, then turn down the heat and simmer for about 30 minutes. Don't underestimate the size of the fire, the flavor of the congee will come out.

5

Stirring

Originally, the reason why we stir porridge is because we are afraid of porridge paste bottom, now there is no cold water porridge paste bottom of the worry, why do you need to stir it? The main reason is to "thicken", that is, to make the rice grains full, grains of crispy thick. Stirring skills are: boiling water in the pot when stirring a few, cover the pot to simmer on low heat for 20 minutes, began to stir non-stop, has been continued for about 10 minutes, until the porridge is sticky.

6

Dotting the oil

Cooking congee also need to put oil? Yes, the porridge change to low heat about 10 minutes after the point of a little oil, you will find that not only the finished porridge color bright, but also the mouth especially smooth.

Recipes

Purple millet porridge

Materials:

Purple 200 grams of millet, 100 grams of millet, rock sugar, goji berries 1 small

Practice:

1. Prepare the materials, 200 grams of purple rice, 100 grams of millet, rock sugar, appropriate amount.

2. First of all, the purple rice and millet soaked in warm water, so that when cooking can save time, and can be easier to become thicker.

3. Put the soaked rice into a pot, add the right amount of water and bring to a boil over high heat.

4. After 15 minutes of cooking, put the soaked millet into the cooking.

5. After boiling, turn the heat to low and simmer until the purple rice millet porridge thick, add the appropriate amount of rock sugar.

6. Then put a small handful of wolfberry, you can get out of the pot.

Fresh shrimp congee

Materials:

100g rice, 100g prawns, cilantro, green onion, salt, ginger, a small amount, a small amount of cooking wine, pepper

Methods:

1. First of all, the prawns will be taken to the shrimp, add a little salt, drizzle with a moderate amount of cooking wine, sprinkle a small amount of pepper, mix well and marinate for ten minutes.

2. green onion cut scallions, ginger shredded, cilantro cut section.

3. Pour half a pot of water in the pot, boil over high heat, pour in the washed rice, turn to low heat, cook for twenty minutes.

4. Then add ginger, shrimp, cook for five minutes, then put two spoons of salt, sprinkle a little pepper, and finally put the cilantro, scallions, mix well, you can put out of the pot.

Wolfberry pig liver porridge

Materials:

Wolfberry leaves 250g, 250g of lean pork, 150g of pork liver, 150g of pork sausage, 200g of northeastern rice, salt moderate, ginger moderate

Practice:

1. Lean meat, sausage washed.

2. Cut up the lean meat, vermicelli and set aside.

3. Wash and slice pork liver, marinate with salt, ginger and raw oil for half an hour.

4. Wash the rice into the pot to cook porridge.

5. When the water boils, put the lean pork and vermicelli into the pot and boil together, cook with mild fire.

6. Chinese wolfberry cabbage de-stemmed and washed for use.

7. When the porridge is ready to add pig liver boil.

8. Add wolfberry leaves.

9. And then boil when adding salt seasoning on the line.

Bone congee

Materials:

300g of dragon bones, 150g of rice, oil in moderation, salt in moderation, 2 slices of ginger

Methods:

1. Prepare the bones of the dragon, chopped into small pieces

2. Wash the rice and soak in water for half an hour

3. Add the right amount of water (I added boiling water) and two slices of ginger, put a small amount of peanut oil and cook for half an hour

5. Put the rice in and cook until it is rotten

6. Finally, add seasoning on the line