The first method of cooking porridge: 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 1: it saves time to pick up porridge; 2. When stirring, it will turn in one direction; 3. The porridge is crisp and delicious.
The second measure: boil water in the pot.
Everyone's common sense is to cook porridge in cold water, and the real expert is to cook porridge in boiling water. Why? You must have had the experience of cooking porridge in cold water, right? Boiling water in a pot will not have this phenomenon, and it will save more time than boiling porridge with cold water.
The third measure: temperature
Boil it with high fire first, and then simmer it for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it!
The fourth measure: stirring
Originally, we still had to stir the porridge because we were afraid of the bottom of the porridge. Now we don't have to worry about cooking porridge with cold water anymore. Why do you want to stir? For what? Thickening? That is to say, 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 and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crisp and thick. The fifth measure: point the 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.
Last resort: cook the bottom and ingredients separately.
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. Cook and simmer separately, and finally put a piece to cook 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.
Tips for cooking porridge at home 1. Soak in water first: soak rice for 30 minutes, and the rice grains will absorb water, so that the porridge will be soft and thick.
2. Boil a pot of soup: Why is the porridge outside always better than your own cooking? The biggest secret is to cook a pot of soup first. The practice of broth: 1 kg of pig bones, put it in a cold water pot and boil it, remove the blood and wash it. Boil 30 cups of water in another pot, then add pork bones, simmer 1 hour, and turn off the fire.
3. Add a proper amount of water: the ratio of rice to water is: whole porridge = rice 1 cup+water 8 cups of thick porridge = rice 1 cup+water 10 cup of thin porridge = rice 1 cup+water 13 cups.
It is good to cook porridge with rice and cold water: make rice fully absorb water, and porridge will be more fragrant and soft.
5, cook a bowl of delicious porridge bottom: the most important thing to cook porridge is to have a bowl of crystal clear, full, thick and moderate porridge bottom, in order to set off the delicious porridge. Practice of porridge bottom: Wash 2 cups of rice, soak in 6 cups of clear water for 30 minutes, remove and drain, put in a pot, add 16 cups of broth to boil, and simmer for about 1 hour until the rice grains are soft and sticky.
6, master the cooking temperature of porridge: first boil it with a big fire, then quickly turn to a small fire, be careful not to let the porridge juice overflow, then slowly cover the lid to leave a gap and cook it with a small fire.
7, continuous stirring sticky: keep stirring when cooking on high fire, reduce stirring when cooking on low fire.
8. What materials can be used for porridge? The soup made of pig bones is very suitable for cooking porridge with meat. Chicken soup can be used to make seafood porridge, and broth made from the roots of chai fish, kelp and radish is suitable for Japanese porridge such as chestnut porridge.
9. How to feed porridge: Pay attention to the order of feeding and put it slowly. For example, rice and herbs should be put in front, and vegetables and fruits should be put at the end. Seafood must be boiled in soup first, and meat mixed with starch before porridge can make porridge look clear and not turbid.
10, boiled rice porridge: 1 bowl of rice and 4 bowls of water, don't stir too much. People with cold stomach suggest cooking porridge with white rice in boiling water, which is good for your health.
1 1, make good use of the thermal insulation characteristics of the casserole: use a small hot pot before using the casserole, and then turn to medium heat to gradually heat up after the casserole is fully heated. Cooking water can only add warm water.
12, rice cooker porridge: rice: water = 1: 6
Teach you to cook rice porridge in five minutes. First, put soft rice such as rice, millet or sorghum in the rice cooker. There are only two people in the family, so it is usually enough to cover the bottom of the pot with rice. Then, drain the water, which is almost 1: 4. In other words, water is much better, which is one of the secrets. Wait for the water in the rice cooker to boil. After the water boils, turn off the power and don't open the lid. This is the second secret.
Can I wash my face and press it the next morning? Cooking is actually a little warm for a while.
Then, open the lid, there is a layer on it that is a little yellow? Rice oil? Don't be afraid, this is the essence of this pot of rice porridge. Baoyu in a dream of red mansions eats this when he is not feeling well. In fact, it is not difficult to do.
Finally, the really sticky and hot rice porridge can be served with some bread or something. A beautiful day is about to begin.
Summary: Turn off the power supply after the water in the pot boils, and let it stay stuffy for one night, and the porridge will be fine.
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