1, soaking: soak the rice in cold water for half an hour before cooking porridge to make the rice grains swell. The advantages of this are: a, it saves time to pick up porridge; B, when stirring, it will turn in one direction; C. The porridge is crisp and tastes good.
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. Stir: It turns out that the reason why we cook porridge is that we are afraid of the bottom of porridge. Don't worry about cooking porridge with cold water now, why stir it? In order to "thicken", that is, to make the rice grains full and crisp. The skill of stirring is: when boiling water is put into the pot, stir a few times, cover the pot and simmer for 20 minutes, then start to stir continuously for about 10 minute 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. Cook the bottom materials separately: Most people are used to pouring everything into the pot when cooking porridge, but don't do this. The bottom of porridge is the bottom of porridge, and the ingredients are ingredients. Boil separately, simmer, and finally let it stand 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.