How can I make a fragrant porridge
1. Soak the rice in cold water for half an hour before making the congee, so that the rice grains swell.
The initial benefits are: (1) boil the porridge to save time; (2) when stirring, it will turn in one direction: (3) the porridge is crisp and tastes good.
2, the general consensus of everyone is to boil porridge in cold water, but the real connoisseur is to boil porridge with boiling water.
This is because boiling the porridge in an underwater pot will not make the bottom, and it will save more time than boiling the porridge in cold water.
3, the fire Hou first boil with a high fire, and then turn to a low heat to cook on low heat for about 30 minutes.
The size of the fire changes, and the aroma of porridge comes out instantly.
4. Stir to make it thick, that is, make the rice grains full and the grains crispy.
The stirring technique is: stir a few times when opening the underwater pot, cover the pot until the flames are boiled for 20 minutes, and start stirring continuously for about 10 minutes, until the pan is thick and thick.
5, light oil; why do you put oil in porridge? This is because the salad oil is added about 10 minutes after the porridge is changed to flame.
6. At the end, when cooking porridge, most people are accustomed to pouring everything into the pot. This is not the case for the century-old porridge shop.
The bottom of the porridge is the bottom of the porridge, the ingredients are the ingredients, boiled separately, simmered, and finally boiled for a while, and never more than 10 minutes.
The congee made in this way is fresh and turbid, and the taste of everything is boiled out without staleness.
Especially when the ingredients are meat and seafood, the bottom of the porridge should be separated from the ingredients.