Soak the rice in cold water for half an hour before cooking porridge. The first is to save time; the second is to taste more soft.
2. When cooking porridge, most people are used to pouring everything into the pot. As a matter of fact, porridge is very particular. The bottom of porridge is the bottom of porridge, and the material is the material. It is boiled separately, and then boiled for a while. The porridge made in this way is fresh and not turbid, and the taste of everything is boiled out, and there is no string flavor. When cooking, it should be separated from meat or seafood.
3. Everyone knows that boiling soup is done in cold water, so it is reasonable to think that cooking porridge is also done in cold water. In fact, the real experts use boiling water to cook porridge. Why? In addition to saving time, the biggest advantage of boiling water pot is that porridge will not paste the bottom.
4. Heat is the key to cooking porridge and soup. Bring to a boil over high heat, then turn to low heat and cook for about 30 minutes. Don’t underestimate the size of the fire conversion, porridge flavor from this. Mixing
it turns out that the reason why we stir porridge is that we are afraid of the bottom of the porridge paste. Now we don’t have the worry of boiling the bottom of porridge in cold water, why do we still stir it? It is mainly for “thick”, that is, to make the rice full and crisp. The mixing technique is: when boiling water, stir a few times, cover the lid of the pot until it boils for 20 minutes at a low heat, and keep stirring for about 10 minutes until the porridge is sticky.
6. Do you need to put oil in
porridge? Yes, when you add a little oil about 10 minutes after changing the porridge to a low heat, you will find that the porridge is not only bright in color, but also smooth in the mouth.