How to cook eight-treasure porridge to make it thick? How to cook eight-treasure porridge to make it thick

Whenever Laba Festival comes, every household will drink Laba porridge. Drinking Laba porridge is a traditional food culture in my country. You can make it at home or buy it on the street. Laba porridge is not spicy, but it contains various grains, such as beans, rice, oats, etc. The most important thing is peanuts. When making it, the Laba porridge should be cooked to be thicker so that it tastes best.

How to cook eight-treasure porridge to make it thick

1. How to cook eight-treasure porridge to make it soft and sticky? Eight-treasure porridge is nutritious and delicious. In my impression, eight-treasure porridge has always been sticky and soft. How to cook it like a real eight-treasure porridge requires these skills and steps: 1. Soak first (this step is very important)

Soak the rice in cold water for half an hour before cooking porridge to allow the rice grains to swell. The advantage of doing this is that it saves time when cooking the porridge, and when stirring, it will turn in one direction, so the porridge will be crispy and taste good. If you add ingredients such as beans, they must be soaked in water for more than an hour separately. After absorbing water, they will be easier to soften and digest when cooked.

2. Then boil water

The general consensus is that porridge should be cooked with cold water, but real experts use boiling water to cook porridge. Why? When the water is boiling, the rice is added. Due to the different temperatures inside and outside the rice grains, pressure is generated, causing many tiny cracks to form on the surface of the rice grains. In this way, the rice grains are easy to cook and the starch is easily dissolved in the soup. In addition, the bottom of the porridge will not get burnt if it is put into boiling water, and it saves time than cooking porridge with cold water.

3. Then control the heat

Bring to a boil over high heat first, then simmer over low heat. In order to make the porridge thick, the starch in the rice must be dissolved into the soup as much as possible. To achieve this, the friction between the rice grains and the pot wall and water should be accelerated. Therefore, the rice must be put into boiling water to keep the water in the porridge pot boiling. Don’t underestimate the change in the size of the fire, as it brings out the aroma of the porridge.

4. Stir during the process

This is to make the rice "thick", that is, to make each grain of rice full and crispy. The skill of stirring is: stir a few times when putting the boiling water into the pot, cover the pot and simmer for 20 minutes on low heat, then start stirring constantly, and continue for about 10 minutes, until it becomes crispy and thick.

5. Add oil

Do you need to add oil when cooking porridge? Yes, add a little salad oil about 10 minutes after the porridge is turned to low heat. You will find that not only the finished porridge is bright in color, but also tastes extra fresh and smooth.

6. Cook the base and ingredients separately

Most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop doesn't do that. The porridge base is the porridge base, and the ingredients are the ingredients. They should be cooked or blanched separately, and then put together and simmered for a while, and no more than 10 minutes. The porridge cooked in this way is clear and not turbid, and the flavor of each ingredient is brought out without any mixture of flavors. Especially when the side dishes are meat and seafood, the porridge base and the side dishes should be separated.

I usually won’t tell you the 4 secrets of making porridge. 1. The order in which ingredients are put into Eight Treasure Porridge: Generally, the most difficult to cook ingredients are put in first, such as beans; the easiest to cook ingredients such as longan, red dates, walnuts, etc. are put in last. Each time you add ingredients, stir well.

2. Add cold water: You need to add an appropriate amount of water to make porridge of suitable thickness. Generally, the ratio of rice to water for thin porridge is 1:13, and the ratio of rice to water for thick porridge is 1:10 (use a normal rice measuring cup).

3. Heat: Generally, after the rice is put into the pot and boiled over high heat, immediately turn to medium-low heat and stir constantly. If it is easy to overflow, turn to the lowest heat and slowly simmer until thick. I generally like to use a large casserole to cook porridge. First, the porridge will not get sticky on the bottom, and second, it is not easy for the rice soup to overflow and lose nutrients, and the cooked porridge will be more dense.