Since ancient times, eating porridge is one of the best ways to keep fit. Porridge is suitable for breakfast and dinner. This is because the starch in porridge is fully combined with water, which has both heat energy and a lot of water and is easy to digest. Drinking porridge nourishes the stomach, but it will not increase the burden on the digestive system and will not lead to obesity. Drinking porridge at night will not interfere with sleep. How do you cook porridge? How to cook porridge? How to cook porridge without paste? Let me tell you how to cook porridge. There are six tips:

soak

Soak the rice in cold water for half an hour before cooking porridge, and let the rice grains swell. The advantage of this is that it saves time to cook porridge, and it will turn in one direction when stirring, and the porridge cooked is crispy and delicious.

Step 2: Boil the water in the pot.

Everyone's common sense is to cook porridge in cold water, and the real expert is to cook 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.

3. Temperature

Boil it with high fire first, and then simmer it for 30 minutes. Don't underestimate the change of fire, from which the fragrance of porridge emanates. [Dining area]

stir

This is 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 until it simmers for 20 minutes, and then continue stirring for about 10 minutes until it is crisp and thick.

Order 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.

6. Cook the bottom and ingredients 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. 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.