How to make porridge thick? How to make porridge thick?

When the economy was not developing so rapidly, there were not many breakfast shops outside, and people usually cooked porridge at home. Generally, people think that cooking porridge is a particularly troublesome thing. They also think that porridge has no taste and is just boiled rice, with no high nutritional value at all. In fact, this is not true. The nutritional value of porridge has long been comparable to that of ginseng. How to make porridge thick?

First of all, it is best to add enough water at one time before cooking.

Master the ratio of water to rice and do not add water during the process, otherwise the porridge will become loose and watery, and its viscosity and rich aroma will be greatly reduced.

The first trick: Soaking: Soak the rice in cold water for half an hour before cooking porridge to allow the rice grains to expand.

The benefits of doing this are: 1. Save time when cooking the porridge; 2. It will turn in one direction when stirring; 3. The porridge will be crispy and have a good taste.

The second trick: put the pot in boiling water.

The general consensus is that porridge should be cooked with cold water, but real experts use boiling water to cook porridge. You must have had the experience of cooking porridge with cold water and getting the bottom of the porridge burnt, right? This phenomenon will not occur if you put the porridge in boiling water, and it saves time than cooking porridge with cold water.

The third trick: Heat: Bring to a boil over high heat first, then turn to low heat and simmer for about 30 minutes.

Don’t underestimate the change in the size of the fire, the aroma of the porridge comes from it!

The fourth step: stirring.

In the past, we stirred porridge occasionally when cooking it because we wanted to prevent the bottom of the porridge from getting sticky. Now that we don’t have to worry about the bottom of the porridge getting sticky when cooking it with cold water, why do we still need to stir it? In order to make the rice "thick", each grain of rice should be 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 on low heat for 20 minutes, then start stirring constantly, and continue for about 10 minutes, until it becomes crispy and thick.

The fifth trick: Add oil: Add oil when cooking porridge.

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

There are two things to note .

1. The pot needs to be covered during the entire process of cooking porridge. This can prevent water-soluble vitamins and certain nutrients from escaping with the water vapor, reduce the cooking time, and make the porridge more delicious.

2. If the porridge overflows, add a few drops of vegetable oil or animal oil into the pot when cooking. This can prevent the porridge from overflowing. The finished porridge will be bright in color and taste fresh and smooth.