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Eight-treasure porridge, also called Laba porridge, is a traditional health food in China. When cooking at home, you can add your favorite bean ingredients for cooking. However, some people find that their eight-treasure porridge is cooked slowly or with a raw feeling. So how to cook eight-treasure porridge is sticky, rotten and fast requires a little skill. It's actually very simple. Bian Xiao will show you.

First, how to cook eight-treasure porridge soft and sticky? Eight-treasure porridge is nutritious and delicious. I always remember it was sticky and soft. How to cook like the eight-treasure porridge in the picture above requires these skill steps: 1. Take a dip first (this step is very important).

Soak the rice in cold water for half an hour before cooking porridge, and let the rice grains swell. The advantage of this is that it saves time to cook porridge, and it will turn in one direction when stirring, and the porridge cooked is crispy and delicious. If you add beans and other ingredients, you must soak them in water alone for more than an hour. It is easier to soften and digest after absorbing water.

2. Then boil water to cook.

Everyone generally knows that porridge is cooked with cold water, and real experts cook porridge with boiling water. Why? When cooking rice, due to the different temperatures inside and outside the rice, pressure will be generated and many tiny cracks will be formed on the surface of the rice. In this way, rice grains are easy to cook and starch is easy to dissolve in soup. In addition, boiling water will not paste the bottom of the pot, which saves more time than cooking porridge with cold water.

3. Then control the heat.

Boil it with high fire first, then simmer it with low fire. In order to make porridge sticky, the starch in rice must be dissolved into the soup as much as possible, and to do this, it is necessary to accelerate the friction between rice grains and the pot wall and water. So, you must boil the rice and keep the water in the porridge pot boiling. Don't underestimate the change of fire, from which the fragrance of porridge emanates.

4. Stir in this process.

This is 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 until it simmers for 20 minutes, and then continue stirring for about 10 minutes until it is crisp and thick.

Order oil

Do you want oil when cooking 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. Finally, the bottom and materials are cooked separately.

Most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop is not like this. The bottom of porridge is the bottom of porridge, and the ingredients are ingredients. Boil separately, simmer, and finally let it stand 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.

Generally speaking, I won't tell you four secrets of porridge. 1. The order in which the eight-treasure porridge is put into the ingredients: generally, the most difficult to cook is put in first, such as beans; Longan, red dates and walnuts, which are the easiest to ripen, are put at the end. Every time you put in the ingredients, mix them evenly.

2, add cold water: the right amount of water will boil out thick and suitable porridge. Generally, the ratio of porridge rice to water is: 1: 13, and the ratio of porridge rice to water is: 1: 10 (using ordinary rice measuring cups).

3. Maturity: Generally, after rice is put into a pot and boiled over high fire, it is immediately stirred with low fire. If it is easy to spill, turn it to the minimum fire and cook it slowly until it is thick. I usually like to cook porridge in a big casserole. First, the bottom of porridge is not suitable for paste. Second, the rice soup is not easy to overflow, the nutrition is not lost, and the cooked porridge will be thicker.

4. Stir: As the saying goes, "Cooking porridge is a coincidence, stir 36 times." First, stir in case of fire to prevent rice grains from sticking to the pot; Mixing rice porridge after slow fire will break up rice grains and thicken rice porridge.

What kind of rice is better for cooking porridge: the materials for cooking eight-treasure porridge are random. Of course, it is very important to choose rice if it is soft and rotten. Rice is divided into glutinous rice, japonica rice and canned rice according to viscosity. Japonica rice is short and thick, and has a soft taste. There are varieties such as Northeast Rice, pearl rice Rice and Crystal Rice. Japonica rice is rich in starch, protein, vitamins and trace elements, and has the functions of invigorating the spleen and stomach, invigorating the middle energizer, invigorating qi, strengthening tendons and bones, etc. Its rice is not so swollen and sticky, and porridge is the most nourishing.

Second, how to make eight-treasure porridge nutritious and sticky? Share a few homemade sticky eight-treasure porridge practices. The first kind:

Material preparation of sticky eight-treasure porridge: black rice 100g, rock sugar 150g, coix seed, ginkgo seed and walnut seed 50g each, peanut seed 40g, tremella 25g and 20 red dates.

working methods

1. Wash black rice and coix seed gently with clear water, soak tremella in warm water and tear it into small flowers, shell ginkgo, wash peanuts, put the above into a pot, add appropriate amount of water to boil, and cook over low heat.

2. Stir-fry walnuts and wash red dates.

3. When the porridge is cooked to 80%, add red dates and rock sugar to make porridge, put it in a bowl and sprinkle with walnuts.

The second type:

Materials required for making sticky eight-treasure porridge: 1 red dates and pumpkins, 1 tablespoon sago, a small amount of mung beans and fresh lotus seeds, 150g round glutinous rice, a small amount of dried longan meat, 1 tablespoon wax gourd candy.

working methods

1. Soak jujube in cold water for 20 minutes, then wash the skin, add a little water, mung bean kernels, dried longan pulp and lotus seeds, and steam in an electric cooker for 30 minutes.

2. Soak sago in 3 tablespoons of cold water for wetting.

3. Add 10 times of water to the round glutinous rice, simmer for 40 minutes, then pour in sago, roll according to the step 1, add 1 tablespoon of wax gourd sugar, adjust the sweetness to a moderate level, and add a little salt.

4. Cut off the pedicle tissue of the pumpkin, dig out the seed sac in the middle, put it in a steamer, steam it with full steam for 20 minutes, put it in a pot after the melon meat is cooked, and steam it for 10 minute to make the melon fragrance and porridge fragrance compatible.

skill

1, don't stir sago when soaking, and pay attention to prevent small powder particles from dissolving. As long as it is wet with a small amount of water, it will be cooked easily when added to porridge juice.

2. Winter melon candy is a special candy for making winter melon tea. It has a fresh and mellow fragrance, but the sweetness should not be too heavy to master the original flavor of pumpkin.

The third kind:

Materials required for making sticky eight-treasure porridge: millet, soybeans, mung beans, rice, glutinous rice, red beans, red dates and longan.

Exercise:

1. Soak all kinds of beans overnight, soak rice for half a day, wash red dates, and dry longan to remove shells.

2. Add the right amount of water and rock sugar to all the ingredients, put them in a casserole, boil them on high fire, and cook them on low fire until the porridge is soft, rotten and sticky.

3. What are the benefits of eating eight-treasure porridge? We all know that the ingredients of eight-treasure porridge are coarse grains, which are very nutritious for human consumption. Eating eight-treasure porridge at ordinary times can 1 prevent constipation. Modern people pay attention to diet, lack exercise, and often have constipation symptoms. Porridge contains a lot of water. Drinking more porridge on weekdays can not only satisfy hunger, but also replenish water for the body and effectively prevent constipation.

2. Help digestion. When the boiling temperature of white rice exceeds 60 degrees Celsius, gelatinization will occur. Cooked soft glutinous porridge will melt in the mouth, and it is very easy to digest after eating, which is very suitable for people with gastrointestinal discomfort. Enhance appetite and replenish physical strength. When you are sick, you will lose your appetite. Clear porridge with some refreshing appetizers, such as dried plums, sweet ginger, side dishes, etc., can not only promote appetite, but also supplement physical strength for weak patients.

3. Prevent dry throat. For people with sore throat and painful speech, warm porridge juice can moisten the throat and effectively relieve discomfort.

4. Care for the stomach. Patients with weak gastrointestinal function or ulcer should eat less and eat more meals on weekdays, chewing slowly, which is very suitable for drinking porridge to regulate the stomach.

5. prolong life. Drinking porridge can prolong life, and whole grains are cooked into porridge, which contains more nutrients and dietary fiber. For the elderly and patients with loose teeth, drinking porridge can prevent minor illnesses and is the best prescription for health care.

Four, delicious health eight-treasure porridge pictures