1, thick (whole) porridge: you need to add 5 times the water of rice.

2, seven-point thick porridge: you need to add 7 times the water of rice.

3, five-point thick porridge: you need to add 10 times the water of rice.

4, three-point thick porridge: you need to add 20 times the water of rice.

5. If it is leftover rice porridge, the ratio is about 1 bowl of rice and 4 bowls of water.

Precautions for cooking porridge:

1, control time

The longer the porridge is cooked, the more starch is hydrolyzed into porridge paste, and the easier it is to digest and absorb, which will easily lead to an increase in blood sugar. Therefore, for families with diabetes or obese people, we must control the cooking time.

soak

Soak rice in cold water for 30 minutes before cooking porridge, which can make rice grains swell, thus saving porridge cooking time and improving taste.

3. Choose the right pot.

Try to use casserole or stainless steel pot when cooking porridge. It is not recommended to use an iron pan because the porridge cooked in an iron pan tastes bad and is slow. Moreover, if mung bean porridge is cooked in an iron pan, the brass-like substance in mung bean skin reacts with metal ions in the iron pan, which will make the porridge discolor and even lead to indigestion after eating.

Step 4 drip oil

When cooking porridge, you can drop a few drops of vegetable oil into the pot, which will not only make the cooked porridge bright in color and smooth in taste, but also prevent the porridge from overflowing and foaming.