Northerners are used to having porridge for breakfast, and a bowl of white rice porridge, steamed bread, stir-fried dishes and small pickles will give them a meal.
Southerners, especially Cantonese, have a soft spot for porridge. They not only drink porridge for breakfast, but also after midnight. There are also many kinds of porridge products, such as preserved egg lean porridge, pork liver porridge with pickled mustard tuber, shrimp porridge, goose porridge and crab porridge.
Cooking porridge is skillful, and the ratio of rice to water, small fire and cooking time all affect the quality of porridge.
Whether the cooked rice porridge is delicious or not is closely related to the following points;
1, the rice should be soaked.
Soak rice in water for about half an hour before cooking porridge. The advantage is that it saves time, and the cooked porridge is full and fragrant.
2. Hot water kettle
Cooking porridge with hot water is not easy to stick to the bottom of the pot, which shortens the maturity time of porridge. The porridge is fragrant, smooth and soft, and the porridge is thick but not sticky.
3, porridge heating
Put the soaked rice into the pot, stir it gently in one direction after the fire is boiled, skim off the floating foam, and then cook it for about 30 minutes with low fire. The porridge cooked on a small fire is rich in rice flavor, delicate and not sticky. Is the key to making porridge.
Remarks; When cooking porridge with low fire, gently stir the porridge in order to make the rice grains and soup blend together, making it more fragrant and slippery. You can also order a little salad oil, and the porridge is bright and moist but not oily.
How to add porridge bottom?
Generally, there are seafood and meat at the bottom of porridge, so you should blanch it a little, and then add it to the porridge to continue to taste. Other small ingredients at the bottom of porridge, such as salt, monosodium glutamate, pepper, sesame oil and coriander, can be added. Just do it according to your own taste.