2. Boil a pot of soup: Why is the porridge outside always better than your own cooking? The biggest secret is to cook a pot of soup first. The practice of broth: 1 kg of pig bones, put it in a cold water pot and boil it, remove the blood and wash it. Boil 30 cups of water in another pot, then add pork bones, simmer 1 hour, and turn off the fire.
3. Add a proper amount of water: the ratio of rice to water is: whole porridge = rice 1 cup+water 8 cups of thick porridge = rice 1 cup+water 10 cup of thin porridge = rice 1 cup+water 13 cups.
It is good to cook porridge with rice and cold water: make rice fully absorb water, and porridge will be more fragrant and soft.
5, cook a bowl of delicious porridge bottom: the most important thing to cook porridge is to have a bowl of crystal clear, full, thick and moderate porridge bottom, in order to set off the delicious porridge. Practice of porridge bottom: Wash 2 cups of rice, soak in 6 cups of clear water for 30 minutes, remove and drain, put in a pot, add 16 cups of broth to boil, and simmer for about 1 hour until the rice grains are soft and sticky.
6, master the cooking temperature of porridge: first boil it with a big fire, then quickly turn to a small fire, be careful not to let the porridge juice overflow, then slowly cover the lid to leave a gap and cook it with a small fire.
7, continuous stirring sticky: keep stirring when cooking on high fire, reduce stirring when cooking on low fire.
8. What materials can be used for porridge? The soup made of pig bones is very suitable for cooking porridge with meat. Chicken soup can be used to make seafood porridge, and broth made from the roots of chai fish, kelp and radish is suitable for Japanese porridge such as chestnut porridge.
9. How to feed porridge: Pay attention to the order of feeding and put it slowly. For example, rice and herbs should be put in front, and vegetables and fruits should be put at the end. Seafood must be boiled in soup first, and meat mixed with starch before porridge can make porridge look clear and not turbid.
10, boiled rice porridge: 1 bowl of rice and 4 bowls of water, don't stir too much. People with cold stomach suggest cooking porridge with white rice in boiling water, which is good for your health.
1 1, make good use of the thermal insulation characteristics of the casserole: use a small hot pot before using the casserole, and then turn to medium heat to gradually heat up after the casserole is fully heated. Cooking water can only add warm water.
12, rice cooker porridge: rice: water = 1: 6
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:
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.
The third measure:
Temperature:
Boil it with high fire first, and then simmer it for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it!
The fourth measure:
Stir:
Originally, we still had to stir the porridge because we were afraid of the bottom of the porridge. Now we don't have to worry about cooking porridge with cold water anymore. 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.
The fifth measure:
Point the 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:
Cooking pot bottom and materials 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. 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.
Let's talk about the method of cooking first: the so-called cooking is to boil rice and water with high fire, and then slowly cook porridge with low fire until it becomes thick. During this period, it should be noted that porridge can't be separated from fire, and fire can't be separated from porridge, and some porridge with high requirements must be simmered until cooked, and the rice grains are semi-muddy. The method of cooking porridge is more suitable for family use.
Let's talk about the method of stewing: stewing refers to boiling porridge with high fire, then pouring it into a covered casserole or other container, covering it tightly, steaming it, and stewing it with high-temperature steam for about two hours. The porridge thus stewed is purer and thicker. Stewing is the method used in professional restaurants. You can also try it at home, but the process is a little more complicated than cooking.
In addition, the production of various kinds of porridge, as well as cooking porridge into various ingredients and condiments, are mixed evenly, such as sashimi porridge. You can also cook the ingredients first, and then add broth and other materials to cook porridge.
Remember to add enough water at a time when cooking porridge, because porridge is done in one go, so as to achieve a soft effect.
Rice cooked with porridge can be soaked in clear water for 5-6 hours before being put into the pot; You can also wash it and put it directly in the pot. Soaking before cooking porridge can shorten the cooking time, but the fly in the ointment is that soaking in advance can easily lead to the loss of nutrients.
If there are inedible materials in the formula of porridge, it is necessary to cook this material into juice in advance, filter out the sediment and dregs, and then add rice to cook porridge. Some diet porridge for chronic diseases can be ground into powder first, then added to porridge and cooked with rice. The porridge cooked in this way is convenient to eat and beneficial to absorption. If the composition of the porridge is large, it is necessary to change the knife first, so that each bite can be cut into the appropriate size, and then boiled in the porridge, which can make the porridge seamless and fragrant.