From small to large, every household is cooking a pot of porridge. Do we really know how to cook it to the extreme?

Being sick for a week and being a "mute" for a whole week, it is natural to bid farewell to the days of being lukewarm and unhappy. After drinking plain rice porridge for a whole week, I really raised my stomach once and lost weight by the way. In addition to cooking all kinds of delicious food on sick days, the warmest thing is good porridge for raising people. Now it's time to return the wish of a year ago and share the experience of cooking porridge with you.

The most common staple food, but no good porridge spectrum.

About 1 years ago in the spring, I met a group of food experts in Yami. At that time, I was always talking about all kinds of food and kitchen utensils. Everyone asked me to write a cookware guide. I said I was inexperienced, but I still had some experience in cooking porridge every day. I might as well share it. So, we began to discuss how to cook a pot of porridge well, and everyone expressed their opinions. Some people say to cook slowly with a small fire, some people say to soak rice, some people say to marinate rice with oil and salt ... Looking at everyone's variety, there is no consistent conclusion, so I specially searched the porridge spectrum. It turns out that there are many kinds of porridge recipes, but most of them are health porridge recipes with ingredients, and there is little experience in cooking porridge.

Almost everyone in this family has cooked the most daily staple food, but there is no decent porridge.

Wisdom Tiger analyzed the method of cooking porridge.

At that time, there was a Zhihu god of food in the group, who demonstrated the value of a bowl of overnight rice in a thousand words and analyzed the starch structure of rice, which was simply the notes of top student lovers.

Miss Xia inherited her mother's experience in cooking porridge. Before cooking, she salted rice with oil and salt. The marinating time has not been specifically studied, but she thinks that cooking porridge with oil and salt for a while will be softer and more fragrant.

Brother Zhihu's great god wing thinks that oil will be absorbed by rice and form a more stable structure, which will harden in theory, but it is difficult for people to feel it. As for salt, in theory, it can hinder the cross-linking of starch chains, make porridge keep longer, and will not age and precipitate water quickly, similar to the role of oil. As for the hot time, because it is the amorphous state of starch, the consistency should not be affected.

Theoretically, the big fire and the small fire lie in the speed of releasing starch chains. Theoretically, the result should be the same, but the difference may be caused by the reaction of sugar and protein, the caramelization, the burnt rice at the bottom, the different tastes of the pot and the psychological effect. But the influence of raw materials is far greater than that of normal cooking methods.

My communication with Brother Great God Wing verified some of my three-year experience in cooking porridge. In this case, I dare to share my experience of cooking porridge for three years.

Gourmet's way of cooking porridge for three years

I didn't like porridge since I was a child, and I also learned from my mother's experience in cooking porridge-the fire rolled away and the fire boiled slowly.

The first time I got up early to cook porridge for gourmets, I cooked it with rice imported from Japan. After that, I turned off the fire and covered the pot. When I came back from washing, I brought a bowl of cold dishes and thought it was a warm breakfast. As a result, the gourmets took a sip and directly asked me to dump the whole pot. It is said that this rice is rotten, tasteless and tasteless, which makes me petrified instantly.

The next day, he told me to cook porridge by hand, boil it with high fire and keep stirring for 5~7 minutes until the rice was soft and could be opened by hand. However, it was forbidden to cover the pot and stew at that time, because the residual temperature in the pot would make the porridge rice continue to soften. To be precise, it should be called porridge rolling, and it should be done at one go. Do not add water in the middle. The porridge rolled in this way is not only fragrant, but also thick and delicious. In the next three years, except in midsummer and spring and summer, rice porridge, millet porridge and miscellaneous grains porridge have been frequent visitors to my home in the morning. Three years have passed, and I can cook porridge while turning pages, without any delay.

By the way, high-temperature porridge, gelatinized and delicious, is the famous Maillard reaction in chemistry. This explains the scientific basis that porridge baked by fire is more fragrant, haha.

The way of pot and rice

A good pot is very important for cooking porridge. The pot used to cook porridge in our family evolved, and we didn't find true love until we met the earthen casserole in Japan. So far, porridge has always belonged to it. This pottery pot is resistant to high temperature and has excellent heat preservation. Porridge can not only lock the rice fragrance firmly, but also has a taste that modern cookers can't make, which is a bit like the food cooked with charcoal fire and stove when I was a child, an unforgettable original natural flavor. Of course, the purpose of this pot is far more than that. All kinds of stews and stews are great and have a wide range of uses.

At first, we used Japanese Yueguang rice to make porridge, but since we found a small fragrant rice in Taishan, we moved it and basically preferred it from the beginning of porridge. Because of its small particle size and low yield per mu, many farmers grow and eat it at home, which is generally not available in the market. Driving by car on weekends, I found this kind of rice squatting in the car-protecting rice shop. It is cooked all over the house, with elastic and chewy taste, thick porridge and rice soup, and fragrant rice, which makes my gourmets buy it every morning and evening.

Of course, choosing rice in this way is an extremely exquisite gameplay. Similarly, you can also use the most common northeast rice, which is easy to cook and tastes good. In addition to white rice, you can try various combinations such as millet+corn grits, small oil sticky+mung beans, small oil sticky+Penghu lotus seeds, millet+yam+red dates. This is how our family cooks porridge and nourishes the stomach in spring and summer. It can also be nursed back to health according to different seasons and needs, which is very nourishing.

Love your kitchen, how to eat porridge.

Method 1:

1. If you are in a hurry in the morning, you can directly put 1 cup of rice (2~3 portions) into the pot, gently wash it (to avoid washing off too much oil on the surface, so that the porridge will not be so thick), and cook it with high fire according to the ratio of 1 cup of rice1cup of water.

2. After the water boils, cook for 5-7 minutes, stirring constantly to prevent the rice soup from rolling out and make the rice soup thicker.

When the rice begins to soften, you can pinch it with your hand and turn off the fire, then cover the pot and let it cool naturally.

Method 2:

1 Wash the rice gently, soak it for half an hour, boil the boiling water and put it into the pot together. After the fire boils, stir and roll until the rice bursts, then turn off the heat. The soaked rice is soft, and the rolling time will be shortened accordingly, while the porridge rice can be prevented from sticking to the bottom of the pot by directly using boiling water. It is said that experts use this kind of porridge rolling method, but I use it less at home. I feel that the rice fragrance is not enough, but the taste is different, and everyone has his own love.

Let's try this porridge. As long as you get up early in the morning 15 minutes, the family can drink a bowl of good porridge, which not only warms the stomach, but also makes the family feel deep happiness and warmth in the chilly winter morning!

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