Yuan Mei, a famous writer and culinary scientist in Qing Dynasty, pointed out in the "Food List with the Garden": "If you see water, you can't see rice, it's not porridge; See rice but not water, not porridge. It is called porridge to make water and rice blend together, soft and greasy. " If you want to cook a pot of porridge with moderate thickness, glutinous rice soup and delicious taste, you must master the following essentials and precautions.

1. Prerequisite

(1) Selecting raw materials

The quality of raw materials plays a decisive role in the quality of porridge. Throughout the ages, japonica rice has been cited as good porridge, and at the same time, good and new raw materials should be selected. Because the new rice is rich in gum and sticky, the cooked porridge is white, tender, sticky, fragrant and delicious; However, due to the lack of gum, the porridge cooked by old rice is not "cotton" and the taste is not pure enough.

(2) Debate on water quality.

Cooking porridge requires a lot of water, so the quality of water directly affects the quality of porridge. "porridge spectrum" emphasizes that running water (flowing water) should be used to cook porridge, and "vegetarian" thinks that "spring water is the best way to cook porridge." You can usually cook porridge with tap water. Of course, in areas with well water and spring water, it is better to cook porridge with these tap water.

(3) Make good use of temperature

It is also critical to master the temperature. Generally, boil water with large fire first, and then cook porridge with small fire. It should be noted that when cooking porridge, pay attention to cooking it in one breath, and don't interrupt or add cold water halfway, otherwise the porridge will not be strong or fragrant.

2.

How to make porridge well

Although making porridge is relatively simple, scientific formula and cooking methods are still needed to make delicious porridge.

(1) How to cook porridge with rice

Wash and drain the rice first, then add proper amount of peanut oil and salt. If you don't add salt and peanut oil, the porridge is lighter. The ratio of rice to water is generally around 1: 10. More water makes porridge thin, less water makes porridge thick. Boil the water, then add the rice. Cook with strong fire at first, then turn to low heat when the rice is cooked. Porridge noodles should be slightly boiling. After the rice is cooked, cook it for about 45 minutes from the time when the water is boiling, and add the right amount of seasoning, so that the cooked rice porridge will be delicious.

(2) How to cook porridge with beans

Beans are generally hard and not easy to cook, and rice boiled beans often do not rot when cooking bean porridge. Therefore, here we introduce a common method of cooking bean porridge: add water to the pot to boil (the amount of water is subject to the lack of beans), and pour in the washed beans to cook; When the water is almost dry, add boiling water, cover tightly and cook for about 10 minute; When the water boils again, remove the bean skin from the water surface and cook for about 10 minute; When the beans are about to bloom, add the washed rice, boil it, and cook it on low heat until the porridge is soft.

(3) Raw porridge

The practice of raw porridge is generally to cook pig bone soup first, and then cook porridge with soup. After the porridge is cooked, keep it slightly boiling in the pot, then put the stewed fresh fish, pork, beef, fish fillets, pork liver and other meat materials into the porridge, boil it over high fire and eat it immediately. This kind of porridge tastes smooth and nutritious. Those who like to eat onion and ginger can put a little shredded ginger and chopped green onion when the porridge is boiled, which will make it more delicious.

3. Preventive measures

(1) elutriation should not be excessive. The outer layers of cereals and beans are also rich in nutrients. If the elutriation time is too long and the force is too strong, it is easy to cause the loss of nutrients in the outer layer. Generally, impurities such as sand and rice bran can be washed away.

(2) After the water is boiled, enter the rice. If rice and water are put into the pot at the same time, the surface of rice will be mushy and sticky, which is not only easy to paste the pot, but also not conducive to heat transfer. When rice is cooked, the rice grains are easy to boil from the inside out, which can not only save fuel and porridge cooking time, but also prevent the pot from being burnt. Moreover, the porridge cooked is a mixture of water and rice, and it tastes very sweet and delicious.

(3) It is not advisable to put alkali when cooking porridge. Because vitamin B 1, vitamin B2 and vitamin C are unstable, they are easy to decompose under alkaline conditions.

(4) After the porridge is boiled, skim the floating foam. Floating foam is often mixed with impurities such as chaff and fine sand. Skimming can make porridge cleaner and more delicious, and it can also prevent rice soup from overflowing and prevent dirty pots from extinguishing fires.