1, you can put an onion in it. Cover it for a while, and the burnt smell will be relieved. 2, you can also put a cup of tea (with the cup), cover it, tea will absorb a lot of paste later. If the pan is burnt, try the following methods: 1. Brush the paste pan 1 and soak it in hot water. It's easy to clean, never. If you must brush, you can use coarse cloth instead of steel ball. ) 2. If the bottom of the pot is burnt, you can put some in the pot and add some cold water to boil it (don't dry it), and the burnt bottom of the pot can be removed soon. 3, tomatoes to paste the bottom of the pot A few tomatoes that are not very good are cooked in the pot and will naturally fall. 4, beer and white wine to paste the bottom of the pot If you accidentally paste the pot when cooking, there will be a hard shell at the bottom of the pot. If it is not easy to brush off, you can pour a little white wine and beer and mix them with a little water (the ratio is 1: 1: 0.5). It is easy to clean the lid after standing for 5 minutes. 5, apple skin or pear skin Paste the bottom of the pot with apple skin or pear skin and add some water, and then clean it up. The secret of saving electricity in porridge is 1. First, soak rice in cold water for 5 minutes. 2. put more water. Steamed rice 3 After the water boils (that is, after seeing the rice cooker steaming), unplug the power supply. 4. Wait for 30 minutes. Rice will absorb water and expand in this process. Add water and stir well with a spoon. 6. Plug in the power supply and wait until the water boils. This method is very energy-saving, and the porridge seems to have been cooked for hours. Cantonese cuisine is very in line with modern catering, with fresh raw materials, light taste and pursuit of health. These are also reflected in the porridge in Guangdong. Guangdong pays attention to porridge, which is far from being comparable to Shanghai's instant rice and fresh porridge. I feel comfortable and refreshed after eating a bowl in the morning; A bowl of midnight snack warms the stomach and does not accumulate food. Most Shanghainese know Guangdong porridge, such as preserved egg porridge and lean meat porridge, and find it very complicated and troublesome to make. Indeed, Guangdong's traditional porridge is very particular, but it is also very convenient and fast to cook. Chaozhou porridge can be cooked in ten minutes, which is most suitable for fast-paced office workers. Chaozhou porridge had better use fragrant rice. Porridge tastes fragrant and smooth, and the color of porridge is not easy to paste. It is better to cook Chaozhou porridge in casserole. Even in hot weather, the taste of porridge will not change for a day. It is also possible to roll Chaozhou porridge with rice porridge. If you are particular about sweet food, you can put pumpkin and sweet potato (pumpkin is easy to cook and sliced better; Sweet potatoes are relatively difficult to cook and can be cut into small grains); Like fresh and salty, you can make shredded pork together (shredded pork is marinated with salt, monosodium glutamate, chicken essence, sesame oil, etc. When cooking, put a little shredded ginger to remove fishy smell), or put fish fillets (fish fillets are marinated with peanut oil first, cooked into porridge, added with fish fillets, stirred and scalded), and you can cook crab or lobster heads together (it can be cooked for a long time and tastes fragrant; Put shredded ginger to remove fishy smell when cooking, and sprinkle chopped green onion when eating), or you can cook abalone together (if dried abalone can't be made, there are canned abalone in big supermarkets). The upgraded version of Chaozhou porridge is easier to make, but it is more troublesome to make porridge called "Guangdong traditional porridge" unless you have the patience and time, or have a nanny at home. Of course, "Guangdong traditional porridge" is much smoother than Chaozhou porridge. The method of "Guangdong traditional porridge" porridge bottom: raw material: rice (northeast rice or Thai fragrant rice can be selected. Northeast rice has good viscosity; Thai rice is very fragrant. You can also cook two kinds of rice together, which is sticky and fragrant. ) output: 1. After washing rice, add a little peanut oil and stir, so that rice grains will not stick together; 2. Boil 8 times as much water as rice; 3. After the water boils, pour rice and stir until the water boils; 4. Cook for two and a half hours, and stir along the pot wall with chopsticks from time to time to prevent rice grains from sinking to the bottom. Tip: 1, it is best to cook porridge in casserole, so that porridge tastes more fragrant and slippery; 2. If you make salty porridge, you can first season it with proper amount of salt, monosodium glutamate, sesame oil, chicken essence and pepper. If you are making lean porridge, you must add some ginger to remove the smell of meat; You don't need to add shredded ginger to make preserved egg lean porridge, because preserved eggs can remove fishy smell. The key to the real taste of frozen meat is that porridge should be delicious and the freshness of raw materials should be paid attention to. For example, I went to the supermarket to buy meat and left it in the freezer for two weeks. When I remembered to cook porridge, I lost the real taste of meat. People are very busy now, so don't expect to buy food every day, so how can meat be kept fresh for 2 weeks? Improper preservation method will lead to frost and stale frozen meat after 2 weeks. PE plastic wrap is easy to lose water and expose meat to oxygen. Even if the meat is not rotten, the taste is certain. For the long-term preservation of meat, it is best to choose PVDC (PinAnxin) preservative film with excellent water-locking and sealing performance. At present, the PVDC cling film sold in Shanghai supermarkets is mainly Bao Xuxian cling film of Asahi Kasei Company, a well-known Japanese company. After the toxicity of PVC cling film was exposed, PVDC (Pinanxin), the most widely used new safety material in Europe, America and Japan, began to attract the attention of the middle class in Shanghai. The research shows that the lower the water permeability and oxygen permeability of plastic wrap, the better its water-locking performance and fresh-keeping effect. The water permeability of PVDC cling film is only 12, and the oxygen permeability is only 55. Compared with PE plastic wrap with water permeability of 30 and oxygen permeability of 13000, it can effectively isolate the penetration of air and water, wrap fresh food for a long time and prevent food from frosting. The technology of wrapping plastic wrap also needs special reminder. In order to isolate the meat from the air more effectively, pay attention to wrap the meat tightly with plastic wrap. Before making porridge, don't be afraid that the plastic wrap will dissolve the poisoned frozen meat when it is thawed in the microwave oven. The heat-resistant temperature of Xubao fresh raw materials reaches 140 degrees, which meets the food hygiene inspection standards of FDA and Japan. It is the first special plastic wrap for microwave oven promoted by microwave oven manufacturers.