2, boiling water: everyone's common sense is cold water to cook porridge, the real expert is boiling water to cook porridge. 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.
3, heating: first boil with a large fire, and then turn to a small fire, that is, simmer for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it!
4. Stir: It turns out that the reason why we cook porridge is that we are afraid of the bottom of porridge. Don't worry about cooking porridge with cold water now, why stir it? In order 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 and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crisp and thick.
5, point oil: Do you want to put oil in the 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.
6, the bottom of the pot and the ingredients are cooked separately: most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop can't do 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.
Pork floss preserved egg porridge
Ingredients of porridge: lean meat 1 piece (pork tenderloin is the best), 2 preserved eggs (lead-free preserved eggs, one healthier, one less sour orange flavor), ginger 1 piece, enough water and proper amount of oil and salt.
To cook a delicious pot of preserved eggs and salty lean porridge, the key is as follows:
1, pick rice: it is best to use northeast rice for porridge, which is round and short in pearl rice, and the porridge cooked is particularly soft;
2. Marinate porridge and rice in advance: After about half a bowl of rice is washed, mix well with 2 tablespoons of oil, 1.5 teaspoons of salt and a little water (2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize during the porridge cooking process, which will make the rice cotton rot, so it is not greasy;
3. Porridge meat should be boiled with boiling water to remove fishy smell, or pickled: porridge should use lean meat or pickled lean meat, so don't pay too much attention to which piece of pork it is. In short, make sure that a whole piece of meat is not cut (I usually use a piece of pork about the size of my palm, 1-2 cm thick, and it is best to use pig's trotters if possible). If you cook porridge with lean meat, first cook the lean meat with boiling water and then wash it clean; If you like to cook porridge with bacon, you should pickle the bacon one day in advance. The method is as follows: rinse a piece of pork, dry it, sprinkle 2-3 teaspoons of salt evenly on the meat, and put it in the refrigerator (that is, the fresh-keeping grid that will not freeze into ice) for pickling 12 hours or more before it can be tasted;
4. The water for cooking porridge should be fully boiled before putting the material: put a lot of water in the big soup pot, and then put the material after boiling. Add the meat and ginger slices first, don't turn down the heat. When the meat is put in boiling water, the outer part will be cooked and hardened, and the gravy will be sealed inside, so that the porridge meat will not be difficult to eat after cooking. Then, when the water boils again, chop the salty rice and a chopped preserved egg and cook it with the rice, so that the preserved egg melts and melts into the taste of porridge.
5. First fire, then low fire, and the heat should be sufficient: the water is boiled, and after adding the materials, it is boiled for 20 minutes, and then turned to low fire 1.5 hours. When the calories are sufficient, the porridge will be soft and easy to digest;
6. Texture treatment of porridge: After cooking on low fire 1.5 hours, chop the second preserved egg, take out the lean meat cooked in the porridge, pull it with chopsticks, shred it, put it back in the porridge with the second preserved egg, cook it for the last half hour, and then turn off the fire. The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg can be cooked, without lime smell, and it also becomes soft and smooth. You can eat preserved eggs when eating porridge, and the meat has maintained a certain flavor because it has been cooked. Put it back in the porridge after shredding, which is especially delicious.
The porridge cooked in this way needs no salt, tastes good and is easy to digest under the heat. If the porridge is a little sticky, please don't pull the sticky skin on the bottom of the pot with a spoon, or the porridge will have a mushy taste. We usually put a light spoon at the bottom of the pot and cook it with porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom.
Peasant-style fried rice porridge
Raw materials: rice100g, dried peas 50g, sesame10g.
Seasoning: salt.
Exercise:
1. Heat the wok until it smokes, pour in the rice, and stir-fry over low heat until the rice grains are golden and fragrant.
2. Pour in dried peas and fry until golden brown. Stir-fry sesame in the same way.
3. Put the fried rice and peas into the pot, add water to make porridge, and sprinkle sesame seeds when eating.
Memories of fried rice porridge:
● Stir-fried rice porridge is cooked and boiled, and it feels best to drink it smoothly, as if it is full of fragrance.
● Peas must be dried. Fresh peas won't taste like that at all.
Tender chicken wonton casserole porridge
Ingredients: Korean rice, chicken, scallops and fresh mushrooms.
Exercise:
1. Add the whole tender chicken, four pieces of soaked scallops and fresh mushrooms to the top Korean white rice and simmer for two hours.
2. Add a dozen vegetables and meat wonton and cook for ten minutes, then turn off the heat.
3. Take a small casserole, add ginger slices, stir-fry shallots with a little clear oil, sprinkle with cooking wine, and add cooked porridge and appropriate seasoning.
4. Add salt to taste after boiling, sprinkle with chopped green onion and coriander, and it becomes a bowl of tender chicken wonton casserole porridge.
Milk almond porridge
Ingredients: fresh milk, almond 60g, japonica rice 100g.
Exercise:
1. Blanch almonds with boiling water, peel them and mash them with a blender.
2. Wash the glutinous rice, add a proper amount of water, boil it on high fire, cook it into porridge on low fire, add almond paste and milk, stir well and boil it, add sugar and cook it into sweet porridge.
Efficacy: moistening lung, relieving cough and whitening skin.
note:
1, almond is slightly toxic. Do not overeat. Infants should eat carefully.
2, if you use South Almond, but the power of moistening lung and relieving cough is weak.
Shredded pork porridge with mushrooms and taro.
Ingredients: 2 cups of white rice, 6 mushrooms, lean meat 100g, 50g of taro and 50g of celery.
Production method:
1. Wash the white rice and soak it for 30 minutes. Soak mushrooms until soft, wash them and cut off their stems. Clean lean meat,
Shred, peeling taro, clean, and cutting into pieces; Removing leaves from celery, washing and cutting into powder;
2. Pour 2 tablespoons of oil into the pot and heat it. Fried taro. Add shredded pork and shredded mushroom, stir-fry until cooked;
3. Add boiled rice, fried taro, shredded pork, shredded mushroom and 12 cup of water to the inner pot, add 2 cups of water to the outer pot, steam until the switch is switched off, add 1 teaspoon of salt, half a teaspoon of pepper and celery, and take out.
Mushroom millet porridge
Ingredients: 1/3 cups of rice, 2/3 cups of cut corn, 8 fresh mushrooms, a little onion, a little salt, 6 cups or appropriate amount of water.
Exercise:
1. Wash the rice and marinate it with a little oil for one hour.
2. Boil 6 cups or an appropriate amount of water, add rice and cook until erosion.
3, fresh mushrooms flying water, sliced.
4. Add millet to porridge, roll it up again, add fresh mushrooms and mix well. Season with salt, then sprinkle with onions and serve.
Special note: coarse grains such as millet can help digestion.
Chenpi meatball porridge
Ingredients: 3 Liang of rice (about 120g), 6 Liang of pig's head (about 220g), 8 Liang of ribs (about 320g), 4 Liang of fish paste (about 160 kronor, dried tangerine peel 1 4, water chestnut1spoon, onion each. Ingredients: soaked rice: 65438+ 0/2 teaspoon of oil and salt each. Bacon ingredients: sugar 1/2 teaspoons, salt 1 teaspoon, corn flour 2 teaspoons, cooked flour and pepper each 1/8 teaspoons.
Exercise:
1. Soak the rice in clear water for a while, remove the water, add the salted rice material and mix well. When the rice swells and turns milky white, crush it with a spoon.
2. Soak the dried tangerine peel, scrape off the pulp and cut it fine.
3. Slice the pork, chop it into pieces, add bacon, minced fish, dried tangerine peel and horseshoe, stir vigorously along the direction into jelly, and finally knead it into small meatballs and cook it with boiling water (the soup is reserved for later use).
4, ribs soaked in water, yuba wiped clean, cut into pieces.
5, about 15 cup of water into the pot to cook, first cook ribs and yuba for half an hour, then cook with rice fire for half an hour, then change to slow fire, inject 3 # boiled meatball soup, cook porridge, and finally add meatballs to cook for a while, sprinkle with onions.
Remarks: Chop pork first and then chop it, which is more refreshing and meaty than chopped pork. Adding fish sauce (or shrimp sauce) to make meatballs is more delicious.
Bean paste porridge
Combine nutritious soybean milk with porridge that warms the stomach, which is most suitable for drinking in the morning!
Ingredients: soybean milk 1 bag, rice 50 ~ 100g, a little sugar.
Practice: First add soybean milk to the cooked thick porridge, then stir well, add sugar and cook for a while.
Efficacy: Soymilk can eliminate acne on the face, moisturize the skin, reduce swelling and lose weight. Rice porridge has the effect of warming and nourishing the stomach, and the most important thing is that it doesn't.
No matter how you eat, you won't get fat. Nutrition index: ★★★★★ Cooking difficulty: ★★★
Preserved egg omnivorous porridge
Efficacy: increase cellulose and prevent constipation.
Ingredients: millet, coix seed, black glutinous rice, brown rice and other miscellaneous grains 100g, lean meat 50g, preserved eggs 1, shiitake mushroom 50g, shredded onion, a little shrimp skin each.
Seasoning: broken eggs, pepper, salt.
Exercise:
1, millet and other miscellaneous grains are washed and cooked for use.
2, preserved eggs are shelled and cut into pieces, and mushrooms are washed and shredded for use.
3. Heat oil in a wok, pour in mushrooms and shrimps, stir-fry until fragrant, and then add water to boil.
4. Add the main ingredients, pork and preserved eggs, add seasoning after cooking, and sprinkle with shredded onion before turning off the fire.
The practice of medicated porridge
The dry climate in autumn is prone to dry mouth, dry cough, phlegm and other hot and dry symptoms. Adding food that nourishes yin and moistens the lungs to the daily diet can not only cover the stomach but also cure diseases. When cooking porridge, properly add pears, radishes, sesame seeds and other foods with the same origin of medicine and food, which can achieve the effect of moistening lung and dryness. The following are some practices of medicated porridge:
Pear porridge 2 pears, washed and chopped, add japonica rice 100 g and cook into porridge. Because pears have a good moisturizing effect. Used to cook porridge, it can be used as a health food often eaten in autumn.
Sesame porridge contains 50 grams of sesame seeds and 0/00 grams of japonica rice/kloc. First, fry sesame seeds and grind them into fine powder. After the japonica rice is cooked, it is mixed with sesame seeds to eat together, which has certain curative effect on constipation, lung dryness, cough and dizziness.
Carrot porridge fried carrots with vegetable oil, added 100g japonica rice, and boiled porridge with water. Because carrot contains carotene, it can be converted into vitamin A after being ingested by human body, which is suitable for people with dry skin and chapped lips.
Practice of Pork Spleen Pork Belly Porridge
Raw materials: pork spleen 100g, pork belly 100g, and japonica rice 200g.
Method: First, wash the pig spleen and pig belly respectively, cut them into bean size, add water to the washed japonica rice, and cook porridge as usual.
How to take it: take 1 dose daily, and adjust the food with sauce several times.
Efficacy: strengthen the spleen and stomach, help digestion and replenish deficiency. It is suitable for dyspepsia, physical weakness after illness, anorexia and emaciation in children.
Mung bean porridge: Mung bean tastes sweet and cold, and has the effects of clearing away heat and toxic materials, quenching thirst and relieving summer heat, diuresis and moistening skin. Boiled japonica rice and mung bean * * * have good effects of dispelling summer heat, relieving annoyance, promoting fluid production, quenching thirst and detoxifying.
Honeysuckle porridge: Honeysuckle is sweet and cool and fragrant. After decocting 30 grams of honeysuckle with water, take about 150 ml of concentrated juice, and then cook porridge with 50 grams of japonica rice and 300 ml of water, once in the morning and once in the evening, which can prevent heatstroke. Patients with wind-heat headache, red eyes and sore throat, hypertension and coronary heart disease are most suitable for eating.
Mint porridge: first take 30 grams of fresh mint or 0/5 grams of dried mint/kloc-,and boil the soup to get juice for later use. Take 0/00g of rice/kloc-and cook it into porridge. After the porridge is cooked, add mint soup and appropriate amount of rock sugar and cook for a while. This porridge has the effects of clearing away heat and relieving summer heat, dispelling wind and dissipating heat, and clearing throat and benefiting throat. Peppermint leaves are spicy and cool, fragrant and delicious.
Lotus seed porridge: Lotus seeds have the functions of clearing heart, relieving annoyance, strengthening spleen and stopping diarrhea. Lotus seed porridge cooked with lotus seed japonica rice has therapeutic effect on insomnia caused by summer heat.
Lotus leaf porridge: take a fresh lotus leaf, wash and chop it, put it in a gauze bag and fry it in water. Take concentrated juice 150ml, add appropriate amount of japonica rice 100g and rock sugar, add 500ml of water to cook porridge, and eat it once a day in the morning and evening. Lotus leaves are slightly astringent, and have the effects of clearing away heat and relieving summer heat, quenching thirst, lowering blood pressure and losing weight. Cooked with japonica rice and rock sugar, it is sweet and refreshing, and it is a good medicine for clearing away heat and relieving summer heat.
Pogostemon cablin porridge: Pogostemon cablin 15g (twice the fresh product), add water 180ml, decoct for 2-3min, and filter to remove residue; Wash 50 grams of japonica rice and cook it into porridge. When cooked, add the agastache juice and cook for 2-3 minutes, and eat it warm three times a day. Pogostemon cablin is pungent and warm, which is commonly used in summer. It has ideal preventive and therapeutic effects on heatstroke, high fever, dyspepsia, cold, chest tightness, vomiting and diarrhea.
The practice of orange peel porridge
10g dried tangerine peel, 50g more. Add 400 ml of water and cook it into porridge. Or dried tangerine peel, that is, dried tangerine peel is eaten raw or fried with bran. Orange peel contains volatile oil. The main components in the oil are limonene and citral, as well as limonone, hesperidin, inositol and vitamin B 1. It has a mild stimulating effect on the digestive tract and is beneficial to the discharge of gastrointestinal pneumatosis. Promote gastric juice secretion; Dilated bronchi. Orange peel porridge has the function of invigorating qi and resolving phlegm, and enhances the effect of invigorating stomach and nourishing stomach. Reduce blood lipid, raise blood pressure or treat acute mastitis.
Twenty-four kinds of medicated porridge can not only cure diseases, but also nourish and strengthen the body, treat diseases and cause aging, and have the functions of disease prevention and health care. example
For example:
Japonica rice porridge can replenish spleen and qi, nourish stomach and produce fluid.
Yellow rice porridge can soak spleen, invigorate qi and nourish blood.
Coked rice porridge can strengthen the stomach, promote digestion, and guide the stagnation of middle energizer.
Mung bean porridge can relieve summer heat and detoxify, and clear away heat and trouble.
Red bean porridge can clear away heat and promote diuresis, and nourish the heart and blood.
Bean porridge can invigorate the spleen and qi, promote diuresis and reduce swelling.
Red bean porridge can strengthen the spleen and stomach, replenish blood and nourish the heart.
Lotus seed porridge can nourish the heart and soothe the nerves, replenish qi and solidify essence.
Walnut porridge can nourish skin, moisten skin, tonify kidney and relieve asthma.
Auricularia auricula porridge can nourish yin and moisten lung, and tonify kidney and qi.
Lily porridge can nourish yin and clear heat, relieve cough and asthma.
White sesame porridge can moisten the lungs, nourish yin and moisturize the skin.
Black sesame porridge can tonify kidney, improve eyesight, nourish skin and blacken hair.
Radish porridge can relieve inflammation, diuresis, phlegm and cough.
Celery porridge can clear away heat and relax bowels, lower blood pressure and improve eyesight.
Gouqi porridge and chrysanthemum porridge can cure hypertension.
Hawthorn porridge can cure coronary heart disease.
Poria porridge can cure nephritis.
Yam porridge can cure diabetes.
Wheat licorice jujube porridge can cure visceral mania.
Astragalus and red dates porridge can cure anemia.
Almond porridge can cure cough.
Almond walnut porridge can cure asthma.
Chen Pizhou can cure tuberculosis.