What porridge is delicious and full? Can you tell me something about the materials?

The simplest one is rice congee, which is delicious and satiety-tolerant. 1. Amoy: Most of the elutriation-free rice that can be sold in the market without floating dust and impurities is polished, and only lazy people will buy it. The essence of rice is in the skin. How much essence can be left after this polishing? But if you try too hard, it's wrong. The turbid liquid of glistening that flows away is full of the essence of rice. Therefore, when washing rice, as long as there is no floating dust and no impurities, it is ok.

2. Soak: Let the white rice "disintegrate the morale of the army". Next, soak the white rice with clear water for one night before cooking porridge. The true taste of porridge lies in the gelatinous liquid between water and rice. If it is not soaked, the rice grains will have to be urged by fire, and such rice soup will inevitably be difficult to be thick and smooth. And bubble is much gentler, which is called "disintegrating the morale of the army" in the art of war. 3, oiling: make the fragrant porridge smoother

Some rice soaked overnight will swell, then drain the water, add a proper amount of peanut oil and stir until every grain is oily. In addition to making porridge smoother, this is because the ability of oil to absorb energy is much greater than that of water. When rice grains are stained with oil, the oil-stained parts can gather much more heat energy than the water temperature in a short time, and the rice grains that are already "distracted" will take the lead in "flowering" in this part, which is the most critical "trick" for cooking porridge. 4. Drain water: Boil water slowly < P > Next, drain water to cook porridge. Wait, do you put cold water or hot water? Cold water? You are wrong again, you have to put boiling water. Moreover, this boiling water can't be washed down. You have to put a spoon on the rice grain in advance, and the water should be slowly poured into the spoon and slowly spread into the pot. Temperature: between civil and military

Well, the last question is how big is the fire? When the porridge is boiled, the bigger the fire, the better, so that the rice will bloom easily. But after the porridge pot is boiled, you can't just lift the lid and leave. You have to wait for it carefully. If the fire is too big, the top layer of "rice oil" will coke and turn yellow. In that case, the true taste of porridge will be completely lost, and you will have worked hard in vain. But the fire is too small to obviously "gelatinize" the porridge. The best temperature should be between civil and military, porridge is boiling and soup is not overflowing, as long as the lid shows an air outlet. At this time, there will be uniform and gentle collisions and frictions between rice, rice and water, and rice and the wall of the pot, but they are strong enough. At this time, the rice grains will be gelatinized bit by bit, the porridge soup will be thickened bit by bit, and the rice fragrance will penetrate out bit by bit. If you want a thicker one, the ratio of rice to water is .6: 1, and if you want a thinner one, it is .3: 1. If you cook it in an induction cooker, keep it warm for three or five minutes, and it will be fine in about fifteen minutes. < P > So a bowl of mellow and smooth rice congee was born.