1. Soak: Soak the rice in cold water for half an hour before cooking porridge to make the rice grains swell. The advantage of this is that it saves time to cook porridge. Turn in one direction when stirring, and the porridge will taste good.

2. Boiling water: Real experts cook porridge with 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.

3. Cooked: Boil with high fire first, and then simmer for about 30 minutes.

4. Stirring: The skill of stirring is: stir a few times when boiling water enters the pot, cover the pot and stew for 20 minutes, and start stirring continuously for about 10 minute until it is crisp and thick.

5. Oil: Add a little salad oil after the porridge is changed to slow fire 10 minutes, and you will find that not only the porridge is bright in color, but also the entrance is fresh and smooth.

6. 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. The bottom of porridge is the bottom of porridge, and the ingredients are ingredients. Boil and simmer separately, and finally put them together for a period of time, 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.