Normal porridge cooking procedure

The first trick:

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 1: it saves time to pick up porridge; 2. When stirring, it will turn in one direction; 3. The porridge is crisp and delicious.

The second trick:

Boil water in a pot:

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.

The third measure:

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!

The fourth measure:

Stir:

It turns out that we stir the porridge occasionally because we are afraid of the bottom of the porridge. Now we don't have the burden of cooking porridge in cold water. Why should we stir it? 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.

The fifth measure:

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.

Last resort:

Cook the bottom of the pot separately from the ingredients: most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop can't do 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. I, pearl rice, cook cotton porridge.

Use japonica rice, such as Shuangyang Joker Rice or Wufeng Crystal Rice and pearl rice.

Soak rice in water 1 hour before cooking porridge, until the rice grains rise.

Uncover the lid immediately after the porridge is rolled to prevent the porridge water from overflowing. Reference: from my mother, 1. Use japonica rice, such as Shuangyang Joker Rice or Wufeng Crystal Rice and pearl rice.

2. Soak the rice in water 1 hour before cooking porridge until the rice grains rise.

3. After the porridge is rolled, the cover should be uncovered immediately to prevent the porridge from overflowing.

The porridge cooked in this way will be beautiful. Reference: pearl rice can cook very good cotton porridge. , reference: personal,