Rice porridge? How to write this class? Everybody knows that. It feels like a simple matter of cooking rice with water. Rice porridge is a very common staple food. If you have a bad appetite or want to eat something on the list, you will think of rice porridge. Although Xiao Tuan doesn't like rice, he really likes porridge. Rice porridge is the most basic and simple porridge. Don't underestimate a bowl of rice porridge, which seems ordinary but has its mystery.

A good bowl of rice porridge pays attention to softness and smoothness. Need to have that feeling of melting in the mouth. Some are euphemistically called "porridge", but in fact, it is only porridge at most, and even the rice grains have not yet blossomed. Not to mention the invisible state of Cantonese rice grains.

Many people are not good at mastering the thickness of porridge, but there is actually a certain proportion. If you want to drink whole porridge (actually similar to cooking soft rice), the rice-water ratio (volume ratio) is 1: 8, if you want to drink thick porridge, it is1:kloc-0/0, and if you want thin porridge, it is 1: 13. Generally speaking, I like the state between thick porridge and thin porridge, so I use the ratio of 1: 1 1.

In addition to the proportion mentioned above, there are also some porridge cooking skills before and during cooking. As long as you master them, you can burn a smooth rice porridge. Try it if you don't believe me ~ ~

First, wash the rice. Don't rub rice hard when washing rice, it will lose nutrition. After washing, soak in clear water for half an hour to make the rice grains fully absorb water.

Drain the soaked rice, then add a spoonful of oil and mix well (it can be any oil, olive oil or peanut oil). Putting oil can make the rice grains fully absorb the hot water around them when they are in the pot, which makes it easier for the rice grains to boil and bloom, and the rice porridge will be smoother.

Boil water in a pot, and add the rice grains mixed with oil after boiling.

Continue to maintain the medium fire and stir in the same direction with a spoon. At the beginning of mixing, the rice grains were still spinning in the middle.

Stir until the surrounding water has turned into the color of rice slurry, and the rice grains are basically rotating in the whole pot (about 5-8 minutes), which is almost the same. Observing the state of rice grains at this time is bigger than when cooking.

Then turn down the fire and cover it. Stuffy for about 45 minutes will be soft and rotten. Just leave the lid half open, otherwise the porridge will pop out easily ~ ~ ~