Porridge is a Chinese character, pronounced Zhou, with a total stroke of 12. It comes from Kangxi Dictionary, also known as rice, and is a thick food cooked with rice, millet or corn beans.
China's porridge was mainly used for food 4000 years ago, and was first used as medicine 2500 years ago. The Biography of Historical Records of Bian Que and Cang Gong records that Chunyu Kun, a famous doctor in the Western Han Dynasty, treated Wang Qi's disease with "Hodge porridge"; Zhang Zhongjing, a medical sage in the Han Dynasty, wrote in Treatise on Febrile Diseases: Taking Guizhi Decoction for a period of time and drinking a liter of hot porridge to help medicine are powerful examples.
In the Middle Ages, the function of porridge was to highly integrate "edible" and "medicinal" and enter the level of "health preservation" with humanistic color.
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, porridge saves time; B, when stirring, it will turn in one direction; C, porridge is crisp and delicious.
Boil water in the pot: Everyone's common sense is to cook porridge with cold water, and the real expert is to cook porridge with 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.
Cooked: first boil it with high fire, then turn to slow fire, that is, simmer for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it!
Stir: originally, we cooked porridge or stirred it, because we were 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.
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.
Matters needing attention
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 fresh and not turbid, and the cooked things have no peculiar smell, especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials.