Hehe, sister Mianyang, I'll teach you how to cook porridge. The first step is to wash rice, that is, put the rice in water, throw it away after washing, then put the washed rice in the rice cooker, add half a pot of water, plug it in, turn on the switch, and you can go out to play. You can also discharge raisins, peanuts and big red dates in porridge, which will be more delicious.

How to cook rice porridge?

Cooking in an ordinary pot:

1\ Wash a small bowl of white rice and put it in the pot. After adding water, the rice flour is about 2 fingers high. 2\ Bring the fire to a boil, then simmer it. Pressure cooker: same as above. People should go away. Turn off the fire in 3 minutes. It will take about 5 minutes.

Rice cooker:

Follow 1\ above. Pay attention to the overflow of rice soup. After the water boils, open it and keep warm.

How to make dried rice porridge?

Just add water directly, and use a spoon to break up the rice and boil it. Usually add 2 times the volume of rice.

Please refer to

How to cook rice porridge

The simplest thing is to wash the rice and boil it in water. If you want to taste better, you can add some edible alkali, just a little bit, you can also add some milk, and you can also make porridge, such as lean meat porridge. Just chop the cooked meat into foam and cook it with porridge. There are many ways to eat. Take your time. Vegetable beef porridge 0 1 vegetable beef porridge.

Ingredients: beef -40g, rice-1/4 bowls, spinach-1, broth-1/2 cups, potatoes, carrots and onions-1/5, and some salt.

Method: (1) Prepare lean beef and mince it.

(2) Stew spinach, carrots, onions and potatoes.

(3) Cook the rice, vegetables and minced meat in a pot and season with salt. 02 tofu porridge

Ingredients: rice-1/6 bowls, broth-1/2 cups, tofu1/0 pieces, salt-some.

Methods: (1) Cut tofu into small pieces.

(2) Cook the rice, stock and tofu with water.

(3) Add a proper amount of salt to taste when it is cooked to be thick.

03 chicken egg porridge

Ingredients: egg-1/2, carrot-1/5, spinach-1, rice-1/4 bowls, soup stock-1/2 cups, and some salt.

Methods: (1) Carrots and spinach were stewed and chopped.

(2) Pour the rice, broth, chopped carrots and spinach into the pot and cook them together.

(3) After boiling, add the mashed egg paste and stir, and add salt to taste.

04 vegetable fish porridge

Ingredients: fish white meat -30g, carrot-1/5, kelp stock-1/2 cups, radish -20g, soy sauce-some, rice-1/4 bowls.

Methods: (1) Boned the fish and stewed it.

(2) Wipe the radish and carrot with a chopping board.

(3) Pour the rice, kelp clear soup, fish and vegetables into the pot and cook them together.

(4) Add soy sauce to taste when it is cooked to be thick.

Cheese porridge

Cheese porridge

Ingredients: rice-1/6 bowls, water-1/2 cups, cheese -5g.

Method: (1) Chop the cheese.

(2) Put the rice into the pot and add a proper amount of water to boil.

(3) Add the cheese until it is thick, and turn off the heat when the cheese begins to melt.

06 pea porridge

Ingredients: rice-1/4 bowls, peas -5, milk-1/4 cups, salt-some.

Methods: (1) Boil peas with boiling water, mash them and filter them.

(2) Add some water to the rice and cook it in a small pot.

(3) After that, add milk and peas and cook with slow fire.

(4) add salt to taste.

07 walnut porridge

Ingredients: glutinous rice-1/3 cups, walnuts -5 pieces, red dates-1 piece, salt-some.

Methods: (1) Open the nutcracker, take out the pulp, soak it in water, peel off the thin skin and mash it.

(2) The red dates are pitted, soaked in water and mashed.

(3) Add proper amount of water to walnuts, red dates and glutinous rice, and cook them in a small pot.

(4) Add salt to taste after cooking.

08 apple porridge

Ingredients: oatmeal -3 tablespoons, milk-1/4 cups, apple-1/6, carrot-1/3.

Methods: (1) Wash apples and carrots and clean them with a chopping board.

(2) Put oatmeal and kneaded 1 tablespoon carrot into the pot, pour milk and 1/4 cups of water, and cook with slow fire.

(3) After boiling, add 2 tablespoons of kneaded apples until boiling.

Fish milk porridge

Ingredients: fish white meat-1/6, milk-1 spoon, salt-some.

How to make it ... >>

How to cook porridge delicious?

The simplest white rice porridge is northeast rice, and water is added according to the ratio of 10: 1. If you cook with an open flame, you can put more water. After the fire boils, simmer for 40-60 minutes. We use an electric pressure cooker at home, so the water ratio is less, that is, put rice and water in the pot, cover the pot, and the pot will be half.

After learning to cook white rice porridge, you can try to cook all kinds of porridge according to your own preferences. The principle is the same, but the materials are different. There is a lot of online search.

If you want to eat thick porridge in Guangdong tea restaurant, you have to cook it with cooked rice, such as the most famous preserved egg porridge. I made it n times at home just to taste the taste in the shop. Hehe, the principle is the same as above. The key is that the raw material is not fresh rice, but cooked rice. I wish you success, hehe.

How does the rice cooker cook porridge?

My Philips rice cooker can only cook and keep warm. There are two ways to cook porridge.

Method 1:

Half a cup of rice, water is not more than three fingers high. Power on, when the pot boils and overflows the spout, manually change it to heat preservation state and pull down the power supply. Cook for more than ten minutes.

Method 2:

When the rice is cooked, add water as needed. Power on, when the boiling overflow outlet of the pot gushes out, manually change it to heat preservation state and pull down the power supply. Cook for more than ten minutes.

Porridge cooked with raw rice tastes worse than cooked rice.

How to make porridge delicious?

Six tips for delicious porridge ~

1, soaking: soak the rice in cold water for half an hour before cooking porridge to make the rice grains swell. The advantages of this are: a, porridge saves time; B, when stirring, it will turn in one direction; C, porridge is crisp and delicious.

2. Boiling water in the pot: The general consensus is that porridge is cooked in cold water, and the real expert is boiled porridge. Why? You must have had the experience of cooking porridge in cold water, right? Boiling water in a pot will not have this phenomenon, and it will save more time than boiling porridge with cold water.

3, heating: first boil with a large fire, and then turn to a small fire, that is, simmer for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it!

4, stirring: It turns out that we cook porridge or stir, because we are afraid of porridge paste. Now you don't have to worry about cooking porridge in cold water. Why stir it? In order to "thicken", that is, to make the rice grains full and crisp. The skill of stirring is: stir a few times when boiling water enters the pot, cover the pot and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crisp and thick.

5, point oil: Do you want to put oil in the porridge? Yes, add a little salad oil about 10 minutes after the porridge is changed to slow fire, and you will find that the porridge is not only bright in color, but also fresh and smooth in mouth.

6, the bottom of the pot and the ingredients are cooked separately: most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop can't do this. The bottom of porridge is the bottom of porridge, and the ingredients are ingredients. Cook and simmer separately, and finally put a piece to cook for a while, never exceeding 10 minute. The porridge cooked in this way is refreshing and not turbid, and the cooked food has no peculiar smell. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials.

Preserved egg lean meat porridge:

Ingredients of porridge: lean meat 1 piece (pork tenderloin is the best), 2 preserved eggs (lead-free preserved eggs, one healthier, one less sour orange flavor), ginger 1 piece, enough water and proper amount of oil and salt.

To cook a delicious pot of preserved eggs and salty lean porridge, the key is as follows:

1, pick rice: it is best to use northeast rice for porridge, which is round and short in pearl rice, and the porridge cooked is particularly soft;

2. Marinate porridge and rice in advance: After about half a bowl of rice is washed, mix well with 2 tablespoons of oil, 1.5 teaspoons of salt and a little water (2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize during the porridge cooking process, which will make the rice cotton rot, so it is not greasy;

3. Porridge meat should be boiled with boiling water to remove fishy smell, or pickled: porridge should use lean meat or pickled lean meat, so don't pay too much attention to which piece of pork it is. In short, make sure that a whole piece of meat is not cut (I usually use a piece of pork about the size of my palm, 1-2 cm thick, and it is best to use pig's trotters if possible). If you cook porridge with lean meat, first cook the lean meat with boiling water and then wash it clean; If you like to cook porridge with bacon, you should pickle the bacon one day in advance. The method is as follows: rinse a piece of pork, dry it, sprinkle 2-3 teaspoons of salt evenly on the meat, and put it in the refrigerator (that is, the fresh-keeping grid that will not freeze into ice) for pickling 12 hours or more before it can be tasted;

4. The water for cooking porridge should be fully boiled before putting the material: put a lot of water in the big soup pot, and then put the material after boiling. Add the meat and ginger slices first, don't turn down the heat. When the meat is put in boiling water, the outer part will be cooked and hardened, and the gravy will be sealed inside, so that the porridge meat will not be difficult to eat after cooking. Then, when the water boils again, chop the salty rice and a chopped preserved egg and cook it with the rice, so that the preserved egg melts and melts into the taste of porridge.

5. First fire, then low fire, and the heat should be sufficient: the water is boiled, and after adding the materials, it is boiled for 20 minutes, and then turned to low fire 1.5 hours. When the calories are sufficient, the porridge will be soft and easy to digest;

6. Texture treatment of porridge: After cooking on low fire 1.5 hours, chop the second preserved egg, take out the lean meat cooked in the porridge, pull it with chopsticks, shred it, put it back in the porridge with the second preserved egg, cook it for the last half hour, and then turn off the fire. The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg can be cooked, without lime smell, and it also becomes soft and smooth. You can eat preserved eggs when you eat porridge. The meat has a certain flavor because it has been cooked, and it is especially delicious after being shredded.

The porridge cooked in this way needs no salt, tastes good and is easy to digest under the heat. If the porridge is a little sticky, please don't pull the sticky skin on the bottom of the pot with a spoon, or the porridge will have a mushy taste. We usually put a light spoon at the bottom of the pot and cook it with porridge when the water is boiling ... >>

How to cook porridge! !

Clear water porridge:

Add appropriate amount of rice and water, cover with fire, stir the bottom of the pot before boiling, open the lid and turn off the fire. Stir the bottom of the pot every 5- 10 minutes, and turn off the heat when the rice becomes fat.

Thick porridge:

The practice is the same as above. The difference is that when cooking with low fire, you should stir more, especially when the water in the back is less. It is best to watch all the time, because it is easy to dry the bottom of the pot and even paste the pot ~

How to cook porridge with a rice cooker?

Just open the lid and cook until the meal is ready.

How to cook porridge with a rice cooker?

Happy new year. Pepsi.

First, does your rice cooker have porridge? If so, follow the following practice.

Didn't your rice cooker choose the one that cooks porridge?

White rice porridge: the ratio of rice to water is 1: 5. After soaking for half an hour, just press the switch. To make porridge more beautiful, wash it with hot water and add a little glutinous rice when washing rice. The cooked porridge will be sticky and slippery.

Millet porridge: the ratio of rice to water is 1: 4. Just cook it directly, because millet rots easily.

Vegetable meat porridge: when cooking white rice porridge, stir the vegetable meat until it is cooked thoroughly. When the porridge is ready, stir it directly in the porridge pot. Note that you can add a little more salt when cooking, because rice porridge will dilute the salt in the dish. However, vegetable porridge should not be overnight.

Eight-treasure porridge: All beans are soaked in the pot 48 hours in advance. Change the water every 8 hours. Soak all the rice 8 hours in advance. Jujube, medlar and longan are perishable. Just put it directly in the pot when cooking. When it is all soaked, just cook it normally. Put sugar when eating.

If there is no water, there will be more water, and if it bubbles, it will take more than ten minutes to cook. If you like to eat thick food, you should add more water and cook for a long time. If you like rice, you can boil it for another ten minutes.