1. How long does it take to cook porridge?
When cooking porridge, you should first boil it with high fire, and then cook it with low fire for about 30 minutes. When porridge is cooked for a long time, starch will be hydrolyzed into dextrin, which is beneficial to digestion and absorption, but it is easy to cause blood sugar to rise. Therefore, for families with diabetes, it is not advisable to cook porridge for too long. For other people, especially children and people with poor digestion and absorption ability, it is better to cook porridge for a long time.
2. The heat of porridge
Different congee can be made according to different calories. For example, ginkgo lily porridge can clear away heat and reduce fire; The porridge cooked with fire has the characteristics of low oil and fat, original flavor and delicious taste.
3. How to choose utensils for cooking porridge?
When cooking porridge, try to use high-stability ceramics or stainless steel pot, and don't use easily oxidized appliances such as plastic or aluminum.
4. What rice do you choose for porridge?
Rice is indispensable for cooking porridge. Rice, glutinous rice, millet, coix seed and brown rice are commonly used in porridge cooking. When buying rice, you should carefully distinguish and buy high-quality rice.
5. Is the porridge hot or cold?
Most people are used to cooking porridge in cold water. In fact, the most suitable porridge is boiled water. Because porridge cooked in cold water will boil the bottom of the pot, but boiling water will not appear this phenomenon, and chlorine in boiling water will volatilize more.
6. What porridge is suitable for drinking in winter?
(1) black rice and jujube porridge
Ingredients: 80g of black rice, 40g of red dates, 20g of rice and 5g of medlar.
Seasoning: sugar 5g.
Practice: 1. Washing black rice and soaking for 4 hours; Wash rice and soak for 30 minutes; Wash red dates and remove the core; Wash medlar. 2.
Put the pot on the fire, pour a proper amount of water to boil, then add black rice, rice and red dates to boil, turn to low heat to cook porridge, add medlar to cook for 5 minutes, and add sugar to taste.
Efficacy: This porridge has the effects of nourishing brain, enriching blood, benefiting qi and blackening hair. It has a certain dietotherapy effect on dizziness, anemia, eye diseases, hypertension and cardiovascular diseases.
(2) Pork kidney and rice porridge
Ingredients: rice 100g, fresh pork tenderloin 50g, mung bean 20g.
Seasoning: 3 grams of salt and a little monosodium glutamate.
Practice: 1. Wash, slice and blanch fresh pork tenderloin; Wash rice and mung beans, soak mung beans in water for 4 hours, and soak rice in water for 30 minutes. 2.
Put the pot on the fire, pour in some water and bring it to a boil. Add rice and mung beans and cook together, then simmer. 3.
Cook until the porridge is cooked, put the pork tenderloin into a pot and cook it, and add salt and monosodium glutamate to taste.
Efficacy: This pork loin porridge is rich in protein, fat, carbohydrate, calcium, phosphorus, iron and vitamins. It has the effects of invigorating kidney and waist, regulating kidney and regulating qi, and is suitable for eating in winter.
(3) Lamb and radish porridge
Ingredients: mutton soup1500g, mutton100g, white radish100g, and 50g of sorghum rice and rice respectively.
Seasoning: dried tangerine peel, chopped green onion, Jiang Mo, cooking wine 10g, salt 6g, spiced powder 3g, and sesame oil.
Practice: 1. Cleaning sorghum rice and soaking in clear water for 4 hours; Wash rice and soak for 30 minutes; Wash and dice white radish; Wash mutton and cut it into thin slices. 2.
Put the pot on the fire, pour in mutton soup, cooking wine, spiced powder, dried tangerine peel and appropriate amount of water, and bring to a boil. 3.
Add sorghum rice and rice and cook until 70% cooked, add diced white radish and cook porridge, add mutton slices and cook, then add salt, chopped green onion, Jiang Mo and sesame oil to taste.
Health care effect: tonify kidney and strengthen body, but patients with fever such as edema, malaria and toothache should not eat this porridge.
(4) sheep bone nourishing porridge
Materials: 1 sheep bone (about 200g),100g rice, 50g red dates.
Seasoning: 5 grams of chopped green onion and coriander, 3 grams of salt.
Practice: 1. Wash sheep bones and cut them in half; Wash red dates and remove the core; Wash the rice and soak it in water for 30 minutes. 2. Put the pot on fire, pour in water and sheep bones, and then simmer 1 hour. 3. Take out the bone marrow from the sheep bones and put it in the soup. Put rice and red dates in the soup. After boiling, turn to low heat and cook for 30 minutes. Add salt, chopped green onion and coriander.
Efficacy: This sheep bone health porridge can strengthen tendons and tonify deficiency and warm stomach. It is suitable for people with weakness of spleen and kidney, weakness of waist and knees, and pain of bones and muscles, and is also suitable for health preservation in winter.
(5) Boat porridge
Ingredients: rice 100g, fresh squid 80g, roast duck with pigskin 50g, pork belly 30g, fried peanuts 25g and scallops 25g.
Seasoning: 5 grams of chopped green onion, Jiang Mo and soy sauce, 4 grams of salt and a little monosodium glutamate.
Practice: 1. Wash rice and soak for 30 minutes; Clean fresh squid, shred and blanch until cooked; Wash pork belly and chop it; Remove old tendons from scallops, soak in warm water and shred; Wash pigskin, shred and boil; Roast duck, cut into small pieces; Peel fried peanuts; Put shredded squid, shredded pigskin, roast duck and peanuts into a bowl. 2.
Boil the pot with water, then add rice, scallops and pork belly. After boiling again, cook the porridge with low fire, add salt and monosodium glutamate to taste, pour the porridge into a large bowl filled with ingredients, add soy sauce, Jiang Mo and chopped green onion and mix well.
Efficacy: Although this porridge has a strong nourishing effect, it contains hair, and people suffering from eczema, urticaria and other diseases should be careful to eat it.