Cooking Steps

1. 

   Step1:Soak - soak rice in cold water for half an hour before cooking porridge. Let rice expand. The advantages of this way - A, boil porridge to save time; B, stir will follow a direction; C, boil porridge crisp, good taste.

2. 

   Step2:Boiling water pot - everyone's general consensus is to cook porridge in cold water. But the real expert is to cook porridge in boiling water. Why? You must have had the experience of cooking porridge in cold water to paste the bottom? Boiling water pot will not have this phenomenon. Moreover, it will save more time than boiling porridge in cold water.

3. 

   Step3:Heat - first boil over high heat, then transfer the heat to low heat for about 30 minutes. Don't underestimate the size of the fire. The smell of porridge comes from it.

4. 

   Step4:Stir - we used to stir the porridge occasionally to avoid the bottom of the porridge. Now there is no worry about the bottom of the cold water porridge. Why stir it? In order to make it thick , that is to say, make the rice plump and crispy. The mixing technique is to stir a few times when boiling the underwater pot. Cover the pot until it is simmered for 20 minutes. Start to stir continuously. Keep stirring for about 10 minutes until it comes out of the pot in a crispy and thick shape.

5. 

   Step5:Oil for cooking - oil for porridge? Yes. Add a little salad oil about 10 minutes after the porridge is changed to a mild fire. You will find that not only the color of the finished porridge is bright, but also the taste is fresh and smooth.

6. 

   Step6:Divide the base and ingredients - most people are used to pouring everything into the pot when they cook porridge. This is not the way for a hundred year old porridge shop. The bottom of the porridge is the bottom of the porridge. The material is the material. Boil separately and blanch. Put another piece of the porridge for a while at last, and never exceed 10 minutes. This kind of porridge is fresh and not turbid. The taste of everything is not stringy. Especially when the auxiliary materials are meat and seafood, the bottom of porridge should be separated from the auxiliary materials.