Soak: Soak the rice in cold water for half an hour before cooking to let the grains expand.
This has the following advantages: a. it saves time; b. it turns in one direction when stirring; c. it makes the porridge crispy and tasty.
Boiling water: The general consensus is to cook the porridge in cold water, but real experts use boiling water to cook the porridge. You must have had experience with cold water porridge batter, right? This will not happen when boiling water is used, and it saves more time than boiling cold water.
Heat: Bring the porridge to a boil over high heat, then reduce the heat to low and simmer for about 30 minutes. Don’t underestimate the power of the fire. The aroma of the porridge comes out!
Stirring: The reason we used to stir the porridge from time to time was that we didn’t want the porridge to be sticky, but now we don’t have to worry about it being sticky in cold water. In order to “thicken”, that is, to make the grains of rice are full, grains of crispy thick. Stirring: Stir a few times when boiling water is in the pot, cover the pot with a lid and simmer for 20 minutes, stirring continuously for about 10 minutes, until the porridge is thick.
Drizzle oil: How much oil do you need for porridge? Yes, add a little salad oil to the porridge about 10 minutes after cooking, and you will find that the finished porridge is not only brightly colored, but also very smooth.
Separate the base and ingredients: Most people pour everything into the pot when they cook the congee, but old congee stores don’t do this. The base is the porridge base, the ingredients are the ingredients. The result is a fresh, unclouded porridge that brings out the flavor of everything without crosstalk. Especially if meat or seafood is used as an ingredient, separate the base and ingredients.
Secondly, make your favorite porridge according to your personal taste, season and effect! The references are as follows.
A. Skinny Pork Porridge.
Ingredients: rice, pork loin, egg, green peas.
Ingredients: green onions, ginger, cooking wine, salt, soy sauce, chicken essence, sesame oil.
Method.
1, rinse the rice, and make porridge as usual (I added a few soaked green peas).
- Marinate the tenderloin in a spoonful of wine for a while to remove the smell.
3, and then into the pot for a while, seven or eight mature can be pulled out, cut into small dice, with a little salt and soy sauce to taste.
4, after the egg cut, into a pot of steam, because the raw egg has a special flavor, steam on it.
- When the porridge is ready, put the eggs and lean meat in, add the onion, ginger and garlic, and continue to simmer.
6, until all the ingredients are completely simmered, put chicken broth, a few drops of sesame oil, and you are ready to cook.
- Eight Treasure Congee.
Eight ingredients: rice, glutinous rice, millet, soybeans, mung beans, red beans, dates, cinnamon.
Method.
- Soak beans overnight, rice for half a day, dates, and dried cinnamon in the shell.
- Add water and rock sugar to all ingredients, place in a colander, bring to a boil over high heat, and cook over low heat until the porridge is soft and sticky.
- waxing porridge.
Ingredients: dates, walnuts, black rice, sliced rice, corn, raisins, red beans, millet.
Method.
- Soak red beans and corn for 3-4 hours in advance.
- Mix and wash the other ingredients.
3, all ingredients mixed into a pot, add enough water, bring to a boil to a simmer to make porridge.
Four, lily of the valley seeds soup.
Ingredients: silver fungus flower 3 lotus seeds 20 grams of dried lilies 20 grams of rock sugar 100 grams of wolfberry 10 grams of water
Do.
1, the silver fungus soaked in warm water for about half an hour after washing, cut off the roots, and then torn into small slices; lotus seeds, lilies and wolfberries were also soaked in warm water.
2, tear into small pieces of silver fungus into the crockpot, pour enough water, open the fire to boil, cover the lid and turn the heat to simmer for 2 1/2 hours (be careful not to overflow the pot, yo).
- When the silver fungus is cooked to a thick consistency, add the rock sugar and stir well, then pour in the lotus seeds, cover the lid and cook for half an hour.
4, and finally put in the lily and wolfberry and then cook for about 15 minutes to turn off the heat, the cooked silver-ear soup into the refrigerator after refrigeration for consumption taste super praise yo.
Tips.
1, silver fungus to cook for a long time to sticky, so it is recommended to have a pressure cooker at home to cook with a pressure cooker, exhaust with minimal fire and then stew for half an hour to yo.
2, lotus seeds, lily cook time can not be too long, or it will turn into powder, but the lotus seeds in the lily before the pot, wolfberry last before putting into, wolfberry into too early will produce a sour taste.
Five, papaya porridge.
Ingredients: red dates, cinnamon, wolfberry, red raisins, papaya, glutinous rice, yellow rock sugar.
Do.
1: Boil the dates. I didn’t soak the dates beforehand, they take the longest to boil, so boil them first. This time of cooking can be the cinnamon, goji berries, red raisins (with green raisins can be the same) with the water soaked. If the dates are soaked beforehand, this step can be saved, directly under the rice pot.
2, the dates cooked a little swollen can be put in the glutinous rice, but do not put too much, glutinous rice will open, and then also have to leave some space for the remaining ingredients.
3, glutinous rice cooked out of the pulp directly to the cinnamon, wolfberry, papaya, yellow rock sugar into the boil until satisfied, raisins in the porridge after cooking and then put, after a long time to cook the raisins will be a little sour.
Six, lily jujube porridge.
Ingredients: 30 grams of edamame, 9 grams of lily, 10 red dates, sugar.
Method.
1, the first lily with water soaked once, to whisk support part of the bitterness.
2, porridge, and lily, dates with a slow boil into porridge, add the right amount of sugar that is.
Seven, chicken porridge.
Cut chicken breasts into shreds and marinate them in salt and oil for a while; cook rice porridge, pour in the shredded chicken when it is half cooked, stir well and cook again; when the porridge is ready, add some ginger and other seasoned green vegetables, add salt. Add salt. Drink.
- Very important point (the biggest difference between porridge with vegetables and rice porridge): Never cook rice porridge with vegetables for a long time. After rinsing, the rice must be soaked in water for 10 minutes, then crushed with a rolling pin to half the grain size. This way the porridge will cook for a shorter time and taste better.
Important tip (as you may know): Add enough water at one time, not twice, to make the porridge.
- If you cut the chicken meat into small dice and add some small onion after cooking, it will be close to Guangzhou “chicken porridge”.
Eight, squid porridge.
- Stir-fry the squid and garlic in a pan for a while, stirring out the aroma.
- When the porridge is ready, put the shredded squid first, wait a while, then put the stirred garlic and coriander.
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