Soak the rice in cold water for half an hour before cooking porridge, and let the rice grains swell. The advantages of this are:

1, porridge saves time;

2. When stirring, it will turn in one direction;

3. The porridge is crisp and delicious.

Second, the rice cooker cooks porridge-boiling water.

The general consensus is that porridge is cooked in cold water, and the real expert cooks porridge in 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.

Third, rice cookers cook porridge-heat.

Boil it with high fire first, and then simmer it for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it!

Fourth, rice cookers stir porridge

It turns out that we occasionally cook porridge because we are afraid of the bottom of porridge. Now don't worry about cooking porridge with cold water. Why do you want to stir? 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.

Five, rice cooker porridge oil

Do you want oil when cooking 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.

Six, rice cooker porridge-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 is not like 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.