How can I cook fragrant and soft porridge?

Many people think cooking porridge is very simple. In fact, if you want to cook delicious food, you are really particular. When you used to be a chef in a restaurant, the boss hired a porridge chef to cook porridge for 8,000 yuan. At that time, I was very surprised. Just a few thousand dollars to hire a middle-class worker to cook porridge. You are so willing to spend money. In fact, porridge belongs to low-cost and high-profit porridge. If the porridge tastes good, the profit is really considerable.

How can a bowl of porridge be delicious? Porridge should be delicious, thick and smooth. Secondly, the meat in the porridge should be tender, and the porridge should not have a fishy smell. Different porridge making methods are slightly different. These are the characteristics of a bowl of delicious porridge.

The choice of rice was different from the beginning. It is a mixture of pearl rice and fragrant rice. This kind of porridge is the most fragrant and thick. Cantonese people call it "gumming", which is not enough. Before cooking porridge, rice should be marinated in peanut oil. When rice is wet, it will absorb water and soften, and it is easier to "bloom" and hair gel when cooking. The porridge pickled with peanut oil is very smooth. When cooking porridge, it is also important to control the firepower. You must boil the porridge so that it will be thick and sticky. If the porridge is cooked with low fire and the porridge surface is slightly boiling, the porridge cooked must be clear water porridge. This is also a trick.

A few red dates will be added at the end of porridge to add a sweet aftertaste, not too much or it will become sweet. You can also add a little tangerine peel to remove the fishy smell and enhance the fragrance. Similarly, you can't add too much or it will taste bad.

After the rice is processed, the meat in the porridge is processed. The meat must be cured first. If the meat tastes tender and smooth, it must be marinated with salt, chicken powder and pepper. Many people put starch when they pickle. In fact, this is unnecessary. There is much gum at the bottom of porridge. After the meat is put into the porridge, it is naturally wrapped by the colloid of the porridge, so the meat is naturally tender and smooth. However, the premise is that the meat you choose should be fresh and tender, and the second is that the rice should match the fragrant rice in pearl rice, so that it tastes natural and fragrant.

When will the meat be ready? Many people think that porridge can be cooked after meat is salted. Actually, this is not right. Meat is very particular when cooking porridge, otherwise the flavor is very strong. There are two ways to add meat to raw porridge in Shunde. The first one is to stir-fry the meat, stir-fry the ginger and onion with a little peanut oil, then stir-fry the meat in a big fire and add the cooked porridge bottom to taste.

The second is to add meat after porridge is cooked. In the production, after the porridge is boiled, immediately put the meat into the fire and then season it immediately, so that the meat and porridge taste good.

Q&A: In fact, the two meat processing methods have the same purpose, both of which are to reduce the fishy smell in porridge and make porridge taste better.

The first method is to fry the meat with ginger and onion, which not only makes the porridge taste better, but also prevents the blood from being discharged after the meat is fried at high temperature. When frying, the meat quality of the meat will shrink instantly, and then the blood in the meat will not be discharged from the porridge, which reduces the fishy smell.

The second method is to boil the bottom of the porridge before putting the meat, all in order to reduce the fishy smell in the porridge. Adding meat after the porridge is boiled can shrink the surface of the meat, so that blood will not be discharged. If the porridge is not boiled, the blood in the meat will be discharged in the process of slowly heating up, so that the smell of porridge will not only become heavier, but also become turbid, affecting the taste.

Conclusion The above are the tips to make porridge soft and glutinous. Every step of making porridge is very important. Be patient when cooking, so that the porridge will taste better. The above is my sharing. If it helps you, remember to forward it to the collection. Thanks for your support.

How can we cook fragrant and soft porridge and master a few tips to get it easily?

1, rice must be soaked.

2, rice boiled water

3. Grasp the ratio of rice to water. Of course, the amount of rice is slightly different due to different producing areas. When using pots and pans, we should also consider the change of water quantity.

Share my experience in cooking porridge:

First, rice porridge

1. Here I take northern rice as an example. Soak rice for 30 minutes, and the ratio of rice to water is 1:5.

2. Boil the soaked rice in a casserole for a while, turn to low heat for about 30 minutes, and then boil the rice oil. This kind is thicker. If you like it thinner, you can add water appropriately.

Second, millet porridge

1, soak the remaining rice or Qian 'an stone mill millet for one hour, and put more water than rice porridge, about 1:7.

2. Put it in a rice cooker to start the porridge cooking function, or put it in a casserole to cook until rice oil is produced.

Three, eight-treasure porridge

1. Mix all kinds of beans and rice in proportion and soak for one night.

2. Then cook as described above. If you cook it in a casserole for about two hours, it will be soft and sweet.

If you like me, please pay attention to me and help me like it. Thank you.

My eight-treasure porridge

How can we cook fragrant and soft porridge and master a few tips to get it easily?

1, rice must be soaked.

2, rice boiled water

3. Grasp the ratio of rice to water. Of course, the amount of rice is slightly different due to different producing areas. When using pots and pans, we should also consider the change of water quantity.

Share my experience in cooking porridge:

First, rice porridge

1. Here I take northern rice as an example. Soak rice for 30 minutes, and the ratio of rice to water is 1:5.

2. Boil the soaked rice in a casserole for a while, turn to low heat for about 30 minutes, and then boil the rice oil. This kind is thicker. If you like it thinner, you can add water appropriately.

Second, millet porridge

1, soak the remaining rice or Qian 'an stone mill millet for one hour, and put more water than rice porridge, about 1:7.

2. Put it in a rice cooker to start the porridge cooking function, or put it in a casserole to cook until rice oil is produced.

Three, eight-treasure porridge

1. Mix all kinds of beans and rice in proportion and soak for one night.

2. Then cook as described above. If you cook it in a casserole for about two hours, it will be soft and sweet.

If you like me, please pay attention to me and help me like it. Thank you.

My eight-treasure porridge

How can we cook fragrant and soft porridge and master a few tips to get it easily?

1, rice must be soaked.

2, rice boiled water

3. Grasp the ratio of rice to water. Of course, the amount of rice is slightly different due to different producing areas. When using pots and pans, we should also consider the change of water quantity.

Share my experience in cooking porridge:

First, rice porridge

1. Here I take northern rice as an example. Soak rice for 30 minutes, and the ratio of rice to water is 1:5.

2. Boil the soaked rice in a casserole for a while, turn to low heat for about 30 minutes, and then boil the rice oil. This kind is thicker. If you like it thinner, you can add water appropriately.

Second, millet porridge

1, soak the remaining rice or Qian 'an stone mill millet for one hour, and put more water than rice porridge, about 1:7.

2. Put it in a rice cooker to start the porridge cooking function, or put it in a casserole to cook until rice oil is produced.

Three, eight-treasure porridge

1. Mix all kinds of beans and rice in proportion and soak for one night.

2. Then cook as described above. If you cook it in a casserole for about two hours, it will be soft and sweet.

My eight-treasure porridge

A: This needs to be done from two aspects, one is the temperature, and the other is the ratio of water to rice. Today we use rice porridge to illustrate this problem, and the tool is the porridge cooking function of the rice cooker. If you cook porridge, it is recommended to add 5 or 7 times of water.

It can be done with measuring instruments, such as adding a bowl of rice, but measuring water with the same bowl.

① Water is 10 times of rice, a bowl of rice, 10 bowl of water. This porridge is relatively thin, and the cooked state is close to rice soup, which is relatively thin and suitable for soup!

2 Water is 7 times that of rice, and a bowl of rice has 7 bowls of water (recommended for friends who like porridge). Generally speaking, the cooked state of this kind of porridge is more suitable for friends who like porridge, and the state is not thin or dry.

3 water is five times that of rice, one bowl of rice and five bowls of water (recommend friends who like porridge); (4) the water is three times that of rice, one bowl of rice and three bowls of water, which are close to the state of porridge after coming out, between porridge and rice. ⑤ The water is 1.25 times that of rice, a bowl of rice, 1.25 bowls of water, and white rice comes out! Tips: A reasonable diet and a healthy lifestyle are the cornerstones of health, but food nutrition, lifestyle intervention, and the contents of this article can not replace drugs and hospital doctors' diagnosis and treatment. In order to ensure your health, remind all your friends, please consult a professional doctor in the hospital for any treatment and intervention related to the disease! I wish you the best of health!

It's getting colder and colder. It's time to drink something warm! Let me tell you how to cook porridge!

After washing, soak the glutinous rice for one hour, cook it in a big sand bowl, stir it constantly, simmer it slowly with a small fire, add a little salt and a little edible alkali, cook it into scattered rice grains, and stew it for 20 minutes to make it delicious and sticky.

If you want to make porridge well, you must first choose the ingredients. The combination of millet and rice or glutinous rice is easy to make porridge paste and glutinous.

Secondly, we should choose the water of porridge. Under normal circumstances, porridge boiled with high alkali content is easy to paste, especially the porridge boiled underground in Salt Lake District, Yuncheng City, Shanxi Province.

When some families cook porridge, add some alkaline noodles to the water and the porridge will be delicious.

Of course, when cooking porridge, you should also have some skills. Cook for ten minutes with high fire, and then slowly with low fire, so that the porridge cooked will be delicious.

You must make a high sand nest and porridge nest with clay to make a smooth porridge bottom.

The ratio of rice to water is about 1:3 (it is best to soak rice for several hours in advance). After boiling, the old rice cooker will cook for about 30 minutes with the lid half open! The rice cooker will hold the pressure for about 15 minutes, and then exhaust and open the lid for 5 minutes! Add a little after cooking! Tracking! Stir a little baking soda, turn off the power, cover the pot and stew for 3-5 minutes! Then you can ci! Finally, be sure to wait for a little while in ci. Because the mouth is hot ...