0 1 soaking
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 to cook porridge, and it will turn in one direction when stirring, and the porridge cooked is crispy and delicious.
Boiling water in the pot
Everyone generally knows that porridge is cooked with cold water, and real experts cook porridge with boiling water. Why? When cooking rice, due to the different temperatures inside and outside the rice, pressure will be generated and many tiny cracks will be formed 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, which saves more time than cooking porridge with cold water.
controlling temperature
Boil it with high fire first, then simmer it with low fire. In order to make porridge sticky, the starch in rice must be dissolved into the soup as much as possible, and to do this, it is necessary to accelerate the friction between rice grains and the pot wall and water. So, you must boil the rice and keep the water in the porridge pot boiling. Don't underestimate the change of fire, from which the fragrance of porridge emanates.
stir
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 enters the pot, cover the pot until it simmers for 20 minutes, and then continue stirring for about 10 minutes until it is crisp and thick.
05 point 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 the porridge is not only bright in color, but also fresh and smooth in mouth.
Cook the bottom of the pot separately from the ingredients.
Most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop is not like this. The bottom of porridge is the bottom of porridge, and the ingredients are ingredients. Boil separately, simmer, and finally let it stand for a while, never exceeding 10 minute. The porridge cooked in this way is refreshing and not turbid, and the cooked food has no peculiar smell. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials.
What rice is better for porridge?
Rice is divided into glutinous rice, japonica rice and canned rice according to viscosity. Japonica rice is short and thick, and has a soft taste. 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 not so swollen and sticky, and porridge is the most nourishing.
Pay attention to two points when cooking porridge:
1, the whole process of porridge cooking needs to add a pot cover, which can not only prevent the loss of water-soluble vitamins and some nutrients with water vapor, but also reduce the cooking time and make porridge delicious.
2. In case of overflow, you can add a few drops of vegetable oil or animal oil to the pot when cooking porridge, which can avoid the overflow of rice porridge, and the finished porridge is bright in color and fresh and smooth at the entrance.