Porridge tips

In summer, people's tastes tend to be light, and it's good to have a pot of healthy porridge, whether it is breakfast or dinner! So how do you want to porridge? Today Xiaobian teaches you a few tips for congee.

1. Soaking: Before porridge, soak the rice in cold water for half an hour to allow the rice to expand. The advantage of this is that the rice grains absorb enough water to not only boil the soft and thick porridge but also save porridge time.

2. Add water: Add water to the appropriate amount, boil the thick porridge with water 5 times as much as rice, 7 points thick porridge plus 7 times as much as the water, 5 thick porridge plus 10 times as much as the water, 3 points Thick porridge adds 20 times as much water as rice.

3. Open water pot: The real hipster hands are boiling porridge with boiling water, why? Are you sure you have experience with cold water porridge? You won't have this phenomenon when you open the pot, and it saves time compared to cold water porridge.

4. Heat: Bring the fire to a boil, then cook for about 30 minutes.

5. Stirring: The stirring skill is: When stirring the water pan, stir a few times, cover the lid and cook for 20 minutes, start stirring continuously, and continue for about 10 minutes until it is crispy.

6. Oil: Congee changes into a little salad oil after about ten minutes. You will find that not only the porridge is bright and bright, but also the entrance is fresh and slippery.

7. The bottom, the material points to cook: Most people used to porridge when all the things poured into the pan, the century-old porridge shop may not do so. The bottom of the porridge is the porridge bottom, which is expected to be boiled, boiled and boiled, and finally boiled and boiled for a while, and never exceed 10 minutes. The congee that is brewed in this way is not turbid, and the taste of each item is sloppy and odorless. Especially when the accessories are meat and seafood, the porridge bottom and accessories should be separated.