2) When cooking porridge, put a spoon in the pot (don't put a rubber spoon). When cooking porridge, the spoon will keep turning over and over, just like the principle of stirring from time to time, porridge will not stick to the bottom easily.

If you want to make porridge, you must soak it for a few hours first, and add a little oil when you soak it. The porridge cooked will be very fragrant and the porridge will be easy to cook. It is best to use northeast rice. Boiling water won't paste the bottom, you should add it all at once, otherwise it won't stick. After the water is boiled, turn to low heat for 1-2 hours. Open the lid half an hour before boiling, and stir in the same direction with a large spoon, so that the rice will be very broken. This is my experience.

I have another experience, which I also learned from others. If you have enough time, you can cook the porridge in advance, then stew it in the pot and cook it when necessary, so it will rot in ten minutes. For example, eat it in the morning, cook it the night before and put it there.

Porridge cooking method

1, soaking: soak the rice in cold water for half an hour before cooking porridge to make the rice grains swell. Such advantages: 1, saving time by taking porridge; 2. When stirring, it will turn in one direction; 3. The porridge is crisp and delicious.

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, stirring: It turns out that we cook porridge or stir, because we are afraid of porridge paste. Now you don't have to worry about cooking porridge in cold water. 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.

The following is the recipe of preserved egg lean porridge:

Step 1-Pick rice: It's best to use northeast rice for porridge, which is round and short in pearl rice. The porridge cooked is particularly soft. Mine is a bit. ...

Delicious 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.

A wonderful way to cook porridge

There are more and more ways to cook porridge now. Pressure cookers, rice cookers and even microwave ovens at home can all undertake the task of cooking porridge. The method usually uses traditional boiling and stewing. The cooking method is to boil the porridge soup with high fire, and then slowly collect the soup with low fire until it becomes thick. Porridge cannot be separated from fire. Moreover, porridge with high requirements must be simmered until cooked. Stewing method refers to heating to boiling with high fire, pouring into a wooden bucket with a lid, and stewing for about 2 hours. The porridge made in this way is purer and thicker. Cooking is usually used at home. In addition, make colored porridge and cook porridge into various ingredients and condiments, and mix them evenly, such as sashimi porridge. You can also fry the ingredients first, then add broth and water to make soup to cook porridge. When cooking porridge, you should pay attention to adding enough water at a time and cooking porridge at one breath, so as to achieve the characteristics of rice and water blending and softness. Rice for porridge can be soaked in clear water for 5-6 hours before cooking, or boiled directly after washing. Soaking before cooking porridge can shorten the cooking time, but soaking can easily lead to nutrient loss. If there are medicinal materials that can't be eaten directly in the formula, you can first boil the traditional Chinese medicine into medicinal juice, filter out the precipitate, and then add rice or flour to cook porridge, or grind the traditional Chinese medicine into powder first, and then cook porridge with rice; If the ingredients in the porridge are large, it should be processed with a knife first, and then cooked in a pot to thicken the porridge.

Simple method of making home-cooked porridge: put rice and adzuki beans in a thermos one night in advance, add appropriate amount of boiling water and eat the next morning. Very suitable for "lazy beauty" who likes to sleep in the morning.

● Do you need to add alkali to cook porridge?

There are rice porridge and corn porridge. Adding alkali can destroy the protein membrane outside starch granules, fully dissolve starch and make porridge sticky and soft, but it destroys the rare and precious vitamins in rice. Hawthorn can be used instead of alkali, and the effect is the same; If it is corn porridge, the situation is just the opposite: it needs to add some alkali. Because adding alkali can release the rich nicotinic acid contained in corn from the bound state, improve its absorption and utilization rate and prevent the occurrence of boils.

● Pay attention to the order of cooking.

Not easy to boil, such as beans and starch raw materials; Lotus seeds should be bitter first; Raw almonds and walnuts are best soaked in water first, peeled and bitter, and then put into the pot; Raw peanuts, lotus roots, lilies, etc. When cooked, put it in last to keep it fresh and crisp; When cooking bean porridge, wait for the beans to boil, mix them with cold water several times before putting rice, and the beans will bloom easily after being "excited" several times. Then let the rice in. Soak the coix seed until it shines before cooking, which is easier to cook and does not require too much heat. Just put it in a few minutes before cooking. When cooking vegetable porridge, put salt, chicken essence, oil and other condiments after the rice porridge is cooked thoroughly, and finally put the vegetables. When cold dishes meet hot porridge, the fragrance of the dishes will be vividly distributed, and the dishes are fresh and tender, and the nutrition will not be lost.

● What is the standard for cooking porridge?

It's easy to cook a pot of porridge, but it's not easy to do. There are five elements in delicious porridge. Have you finished it all? 1. Cooking porridge with raw rice is much more delicious than cooking porridge with rice directly. Cooking porridge with round rice is easy to cook and tastes good. Adding broth is the secret of nutrition and delicious porridge. 4. Delicious high-temperature gelatinization, which is the chemically famous Maillard reaction. It is best to cook porridge with new rice and fresh ingredients, otherwise porridge is not delicious.

Nutrition is in porridge

For thousands of years, porridge has been loved by China people, and they can never get tired of eating it. Porridge can regulate appetite, increase appetite and replenish water needed by the body. It is delicious, convenient to eat, nutritious and easy to digest, and it is really a good health care product. The beauty of porridge is that it is between rice, vegetables and soup. There is a sense of fullness, a delicious and refreshing dish, and a nutritious appetizer with soup. Porridge is suitable for breakfast and supper, because the starch in porridge is fully combined with water, which not only provides heat energy, but also contains a lot of water and is easy to digest. "Every day, eat a bowl of porridge. If the stomach is empty on an empty stomach, then the whole grain will be made. The tonic is not fine and extremely soft and greasy. It is the best way to eat. " Drinking porridge nourishes the stomach, but it will not increase the burden on the digestive system and will not lead to obesity. Drinking porridge at night can also help you sleep, similar to drinking milk. Drinking porridge on a cold night, when the hot porridge flows from the mouth to the abdomen, countless pores in the whole body are as warm and dripping as ironing. Eating porridge can also help treat various diseases, keep healthy and prolong life.

Folk health porridge song is the crystallization of people's wisdom and experience, which comprehensively summarizes the efficacy and vivid image of various porridge.

"If you don't suffer from insomnia, add white lotus to the porridge; If you want good skin, cook red dates with rice porridge; Shortness of breath and fatigue, add yam to porridge; Treat platelets and cook porridge with peanut coat; Lack of conscience, longan simmers rice porridge; To cure bad breath, litchi can be rooted; Clear away high fever and add reed roots to porridge; Hypertension and dizziness, carrot porridge Ling; Ensure that the liver function is good and the porridge is wonderful; Thirst and irritability, porridge with kiwi fruit; Prevention and treatment of beriberi, drinking rice sugar porridge; Gastrointestinal diarrhea, walnut rice porridge stew; Dizziness and sweating, porridge and coix seed; Constipation and qi, lotus root porridge is very suitable; Summer heatstroke prevention, lotus leaf porridge; If you want to keep your eyes open, add celery to your porridge. "

● Nutritionist's suggestion:

It is recommended to eat 2 ~ 3 bowls of porridge at a meal, otherwise you will be hungry before noon.

Nutritional breakfast: porridge+poached eggs/lean meat+fried vegetables. Vegetarians can change to soy products to increase protein intake, and vegetables should be supplemented with vitamins. As for tofu and pickles, eat as little as possible.

Breakfast shop collocation: porridge+tea eggs/a small amount of staple food. If you feel hungry, you can drink another bottle of milk or yogurt in about two hours.

It is best not to eat fried dough sticks porridge, because fried food is high in calories; Moreover, repeatedly fried oil will produce carcinogens, which is harmful to health. If you want to eat fried dough sticks, you can cook them at home, which is clean and hygienic, and you can eat with peace of mind.

You can eat 1 fruit for breakfast, but it is not recommended to drink fruit juice because the calories are too high.

● Will porridge make you fat?

It is often said that there are four obstacles to losing weight: soup, sugar, lying down and scalding. Porridge takes at least the second place-soup, hot and sweet porridge and sugar. There is an old saying in China that "drinking water will make you fat". Without discussing its meaning, many people will think that drinking water is still like this, and it is absolutely impossible to drink porridge. Nutritionist pointed out: drinking porridge will not gain weight. First of all, because there is less rice, more water and low starch content in porridge. Because there is more water, it can increase metabolism and promote digestion and absorption. Porridge is not only nutritious, but also has the function of cleaning various organs of the body like water. If you eat a bowl of porridge, you will feel comfortable. So doctors usually tell people who have recovered from a serious illness to drink porridge and have a light diet. Porridge is actually the best lubricant to regulate the recovery of human tissue function. So porridge has nourishing power, but there is no danger of getting fat. It is a good choice to drink porridge in the morning and evening.

● What is the best porridge to drink?

What is the best porridge to drink? There is a folk proverb: japonica rice porridge is the most nourishing. Japonica rice is rich in starch, protein, fat, cellulose, vitamins (B 1, a, e) and trace elements. Has the effects of invigorating spleen, nourishing stomach, invigorating middle warmer, invigorating qi, strengthening bones and muscles, promoting blood circulation, removing blood stasis, regulating fat and five internal organs, quenching thirst, and relieving diarrhea due to deficiency of cold.

The catering in hospital canteens is generally rice porridge, and the ratio of rice to millet is 2∶ 1. This ratio is the best to digest and the nutrition is reasonable. Rice is easy to digest and harmoniously nourishes the stomach. Millet is rich in nutrition and nourishes organs. For patients, both are. Babies need this more, so there are baby rice noodles specially tailored for them, and adding water to make porridge is also a kind. Normal people can keep fit by drinking porridge. The combination of porridge and other foods has many new functions, which will vary from person to person and from time to time.

Adding various ingredients to porridge is a fine tradition of our people, which ensures the diversification of diet and greatly improves the nutritional value of porridge, such as sweet potato porridge and carrot porridge, which contain more carotene and minerals; Vegetable leaf porridge and fruit porridge are rich in vitamin C and dietary fiber, and beauty beauty helps digestion; Lotus and lily porridge is fragrant and nourishing; Preserved egg porridge and shredded pork porridge supplement a lot of protein and taste delicious; And there are more boiled bean porridge, mung bean porridge, red bean porridge, kidney bean porridge ... and eight-treasure porridge, which can supplement protein, minerals and a variety of B vitamins and comprehensively improve the nutritional value of porridge. Now, KFC, a foreign fast food giant, has introduced colorful porridge for breakfast which is in line with China tradition. It has begun to take the essence of China's traditional diet for its own use. Of course, we should drink more porridge, study more porridge and carry forward it.

Calories of several kinds of porridge (kcal/100g)

Red bean porridge: 6 1■ japonica rice porridge: 46■ corn porridge: 390■ seafood porridge: 17 1■ table meat porridge: 2 18■ shredded scallop chicken porridge: 233■ shredded chicken shrimp porridge:/kloc.

The calories of porridge are very low. Take a 26-year-old 50 kg white-collar woman as an example, it is about 2200 ~ 2300 kcal. Even if you drink corn porridge, the calories of porridge only account for 1/6 of the whole day's calories.

Folk health porridge song is the crystallization of people's wisdom and experience, which comprehensively summarizes the efficacy and vivid image of various porridge.

"If you don't suffer from insomnia, add white lotus to the porridge; If you want good skin, cook red dates with rice porridge; Shortness of breath and fatigue, add yam to porridge; Treat platelets and cook porridge with peanut coat; Lack of conscience, longan simmering rice porridge; To cure bad breath, litchi can be rooted; Clear away high fever and add reed roots to porridge; Hypertension and dizziness, carrot porridge Ling; Ensure that the liver function is good and the porridge is wonderful; Thirst and irritability, porridge with kiwi fruit; Prevention and treatment of beriberi, drinking rice sugar porridge; Gastrointestinal diarrhea, walnut rice porridge stew; Dizziness and sweating, porridge and coix seed; Constipation and qi, lotus root porridge is very suitable; Summer heatstroke prevention, lotus leaf porridge; If you want to keep your eyes open, add celery to your porridge. "

The first tonic in the world-porridge

People in China have had the habit of eating porridge since ancient times, which has been recorded for more than 2,000 years. Xiangchuan stone porridge was first created by the Yellow Emperor. Through the practice of working people's diet and life in past dynasties, the production methods of porridge have been continuously developed, and the types have also increased to thousands. Among them, Geza nutritional diet porridge, especially developed by doctors in past dynasties, as a kind of porridge with China characteristics, is a great invention of China and a great contribution to human health.

Porridge refers to a semi-liquid food in which rice or noodles are added to a large amount of water, or other foods or traditional Chinese medicines are added on this basis, and the soup is boiled until the soup is thick and the water and rice melt. Among them, rice-based porridge is also called porridge; The porridge made of flour is also called paste. When talking about porridge, "Suiyuan Food List" once pointed out that "you can't see rice when you see water, it's not porridge; See rice but not water, not porridge. It will make water and rice harmonious, soft and greasy, and then it will be called porridge. " Further clarified the difference between soup, rice and porridge.

There are many kinds of porridge, including porridge made of different raw materials, such as flour porridge, wheat porridge, bean porridge, vegetable porridge, flower porridge, fruit porridge, milk porridge, meat porridge, fish porridge, dietotherapy porridge and so on. In cooking, porridge is generally divided into ordinary porridge and colored porridge. Among them, ordinary porridge refers to porridge cooked with rice or flour alone, while colorful porridge is cooked with various ingredients on the basis of ordinary porridge, which has a variety of salty and sweet tastes. Take salty porridge as an example, such as fish porridge, scallop shredded chicken porridge and shredded pork porridge.

Porridge also includes diet medicine porridge. As a feature of China porridge, it combines traditional nutrition and cooking science, and plays a more important role in improving the national health level. Based on the concepts of "homology of medicine and food" and "simultaneous use of medicine and food", according to the traditional nutrition theory, porridge with corresponding health-preserving and dietotherapy effects, which is mainly based on various health-preserving and dietotherapy foods, or appropriately supplemented with traditional Chinese medicine, is also a part of medicinal diet.

Porridge plays an important role in traditional nutrition. Like soup, it has the characteristics of simple preparation, flexible addition and subtraction, wide adaptability and easy digestion and absorption. It is very suitable for long-term consumption and health care, and is known as "the best thing in the world". Not only that, Huang Yungu in the Qing Dynasty also said in his "Porridge Spectrum" that porridge is "the most suitable for the elderly: first, it saves money, second, it tastes complete, third, it moistens, fourth, and fifth, it is easy to digest", and it strongly advocates the health care function of porridge. Lu You also strongly recommended eating porridge for health preservation, thinking that it can prolong life, and wrote a famous poem "Eating Porridge", which wrote, "Everyone in the world is one year older, and the years are not today. I want to learn from the people and only eat porridge for the gods. "

I often eat porridge in the morning to adapt to the physiological characteristics of human gastrointestinal emptiness. As Zhang Lei, a scholar in the Northern Song Dynasty, said in The Story of Porridge, "Every morning, if you eat a big bowl of porridge on an empty stomach, your stomach will be weak and full of gas. The tonic is not fine, but it is soft and greasy, which is in line with your stomach and is the best food. " Not only do you want to eat porridge in the morning, but Su Dongpo also advocates eating rice porridge at night, which can promote innovation and benefit the diaphragm and stomach. It is especially wonderful to fall asleep after porridge.

With the improvement of people's living standards and the increasing demand for food and health care, porridge will also play a greater role.