Many people look at the topic, do porridge, as long as the children can reach the pot, ingredients and water, time-consuming boil, the heat to the natural line. You have the wrong number. In fact, the seemingly simple things are not simple, because you have to pursue nutrition and delicious food. Xiaobian tells you the secret of the century porridge shop.
1. Boiling under water: it is generally agreed that porridge is boiled in cold water, but the real expert is to cook porridge with boiling water. Why? You must have experience of boiling congee in cold water, right? Boiling underwater pot will not have this phenomenon, and it is more time-saving than cold water porridge.
2. Soaking: soak the rice in cold water for half an hour before cooking porridge, and let the rice expand. The advantages of doing this: A, cooking porridge to save time; B, stirring will be along a direction; C, cooked porridge crisp, taste good.
3. Mixing: it turns out that the reason why we cook porridge occasionally is that we are afraid of the bottom of the porridge paste. Now there is no worry about boiling the bottom of the porridge with cold water. Why stir it? In order to make the rice grains full and crisp. The mixing technique is: stir a few times when boiling water, cover the pot until simmer for 20 minutes, start stirring continuously, and continue for about 10 minutes until it is crisp and thick.
4. Heat: first boil with high heat, and then turn to low heat to boil for about 30 minutes. Don't underestimate the size of the fire conversion, porridge flavor from this!
5. Separate cooking: most people are used to pouring all the things into the pot when they are cooking porridge, but the century old porridge shop does not. 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, and no more than 10 minutes. The porridge made in this way is fresh and not turbid, and the taste of everything is boiled out without string flavor. Especially when the auxiliary materials are meat and seafood, the bottom of porridge should be separated from the auxiliary materials.
6. Oil: do you need oil to cook porridge? Yes, add a little salad oil about 10 minutes after the porridge is changed to a mild fire. You will find that the finished porridge is not only bright in color, but also fresh and smooth in the mouth.