Private kitchen / leaf picture / Latido text / Rogge "white rice porridge, not so good to cook." When he was just in love with him, he said to me. At that time, I might still be a little fresh. When I have time, I will cook a pot of white rice porridge. It is a name that warms the stomach and clears the intestines. In fact, it is really not like making a table of food like him. But he didn't leave me a face at all. See the rice does not see water, not porridge also; see the water does not see rice, non-porridge also, will make the water meter soft, and then the porridge. This is what Yuan Mei said. Therefore, in simple things, there must be a complicated side. This is what he said. "Use the rice cooker, according to the scale of the manual, add rice and water, fool operation, you will always get only a kind of white rice porridge." He opened the lid and said to me, "The rice cooker is intelligently fine-tuned, and its program is also Set up, most rice cookers will first choose to cook thick soup, but the rice is easy to dry. There will be slag in the end. So, many elders do not like rice cookers, but are willing to choose pressure cooker, Cook in a hurry. "The porridge that comes out of this way, the rice grains are full and round, soft and have a 'bone' feeling." He said, "However, the fire is too fierce, and the rice grain sucks back the soup, but it can not be used for drinking." There is so much attention to it, nothing more than rice water, I am a bit disdainful. "Of course there are. For example, the Cantonese who can best be called the old man, is particularly concerned about porridge?" Guangdong porridge, good heat preservation casserole, soak the rice with cold water for half an hour before cooking porridge, let The rice swells, then the water is added, the fire is rolled away, the small fire is slowly simmered for a while, and a little oil is added, then the “thickness” is stirred in one direction, and finally the rice is full and the grains are thick. "Of course, there are more literary practices. Have you seen a full house?" he asked. I think of Rain's porridge, it's really saliva, haha, as for the other... "It's also necessary to soak the rice first. The difference is that after the bubble, the rice is broken in the food mill. It can increase the viscosity and make it easier to digest." I watched the idol drama with me. He remembered this bridge section. "Then it was poured into the casserole and slowly stirred slowly, and finally covered." Just a little while." "Have you ever heard of a thermos porridge?" How is it possible? It’s getting more and more mysterious. The thermos bottle is not a rice cooker or a pressure cooker. How can you cook the raw rice with ripe porridge? "Of course. This is what I used to learn in the school dormitory. I used a pot of boiling water at night, poured out a bowl of rice, poured the rice into it, no more than 1/4 of the capacity, and tight the cork, second. When I got up early in the morning, I had a porridge of white flowers." "There is still more evil than this, would you like to listen?" There are so many treasures, how can I stop? "Or use a rice cooker, first rice into rice, but before it has been formed but not finished, uncover the water, and then turn it into porridge, the time is short, the rice is soft. Besides these, there are..." Enough is enough. I asked him, is it necessary to cook a pot of white rice porridge, you have to prepare seven pots? Oh yes, there is a thermos. Of course not, he licked my shoulder and started laughing, as long as I have it. Well, in a complicated world, one is enough. [Ornee German Living Museum] original content, please contact us if you reprint.
The rice is soaked in cold water for half an hour to allow the rice to swell.
The cast iron pot boils the water. After the water is opened, pour it into the soaked rice. Boil it in a big fire, cover the lid, turn to a small heat and simmer for about 20 minutes. Open the lid and put a little oil in ten minutes.
After 20 minutes, open the lid and stir in one direction.
Stir for about 10 minutes, the porridge is thick and ready to eat.
1. It is not easy to paste the bottom of the rice, and at the same time, the temperature inside and outside the rice grain is different, and the bottom pressure is generated to form many tiny cracks on the surface of the rice grain. In this way, not only the rice grains are more ripe, but also the starch is easily soluble in the soup. 2. When cooking porridge, add a few drops of cooking oil to avoid porridge spillage, and the porridge is bright and bright, and the entrance is smooth.