Tips for cooking porridge
1. First of all, when we cook porridge, we'd better choose casserole to cook porridge. The porridge cooked in casserole tastes sweeter and better. Why do good porridge shops choose some casserole?
When cooking porridge, it is best to soak the rice in warm water one hour in advance, so that the porridge cooked is more sticky and delicious.
3. When cooking porridge, it is best to put boiling water into the pot and stew it slowly over medium heat. In the process of cooking porridge, we stir it clockwise every once in a while to avoid burning the pot.
Fresh shrimp porridge ingredients: rice, shrimp, ginger, salt, sesame oil and pepper. Practice: 1. Shelling and peeling shrimps and slicing ginger; 2. Boil the water in the pot, add rice and ginger after the water boils, and stew with medium fire 15 minutes, half an hour; 3. Add shrimps, salt, sesame oil and pepper 15 minutes before taking out.
Preserved egg lean porridge ingredients: rice, preserved eggs, lean meat, salt, pepper and shallots. Practice: 1. Peel the preserved egg, pull the preserved egg with a rope, divide it into small pieces, chop the shallots, thin it down and chop it; 2. Blanch the cut lean meat in boiling water for one minute and take it out; 3. Boil water in a pot, add rice and lean meat to cook for 15 minutes, add preserved eggs to cook for half an hour, add salt and pepper 10 minutes before cooking, and sprinkle chopped green onion when cooking.
Spinach pork liver porridge ingredients: rice, pork liver, spinach, ginger, pepper, salt. Practice: 1. Wash the purchased pork liver slices and spinach slices, and slice the ginger slices; 2. Boil the hot water in the pot, add rice, pork liver and ginger slices 15 minutes, cook in Guanzhong for 30 minutes, add pepper and salt 15 minutes and then take out the pot.