1. Before immersing in porridge, soak the rice in cold water for half an hour to allow the rice to expand. The benefits of this are: (1) picking up the porridge to save time; (2) turning in one direction when stirring: (3) The porridge cake is good and has a good taste.
2. The general consensus of everyone who opens the water pot is cold water porridge, and the real expert is using boiling water to make porridge. This is because boiling porridge will not stick to the bottom of the water, but it will also save time compared to cold water porridge.
3, the fire Hou first boiled with the fire, and then transfer the slow fire that cook for about 30 minutes. The size of the fire changes, and the aroma of the porridge comes out.
4, stirring in order to thicken, that is, to make the grain of granules full, crisp and thick. The stirring skill is: When stirring the water pan, stir it a few times, cover with a lid until the simmer reaches for 20 minutes, and start stirring continuously. It will last for about 10 minutes until it is crispy.
5, point the oil; why porridge also put oil, this is because, porridge changes to simmer after about 10 minutes into a little salad oil, you will find not only bright color of the finished porridge, and the entrance of fresh slide.
6, the end of the material to cook most people porridge when used to all things poured into the pot, the century-old porridge shop may not do so. The bottom of the porridge is the bottom of the porridge, which is expected to be boiled, boiled and boiled, and finally cooked for a while. It will never exceed 10 minutes. The porridge is so fresh and turbid that the taste of each of the ingredients is sloppy and odorless. Especially when the accessories are meat and seafood, it should be separated from the porridge bottom and accessories.
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