煮粥(国外英文资料).docVIP

煮粥(国外英文资料) 1. Soak: soak the rice in cold water for half an hour before cooking the porridge. Let the rice grow. The benefit of doing this: a, cooking up porridge to save time; B, the agitation will go in one direction; C, cooked rice porridge with good taste. The general consensus is that cold water boiled porridge, while the real connoisseur was cooking porridge with boiling water. Why? You must have had the experience of boiling the cold water. The boiling water wont do this, and it will save time more than the cold water. Heat: boil the fire first, then turn the fire to boil for about 30 minutes. Dont look at the size of the fire, the smell of the porridge is out! 4, stir: originally we boil the porridge to the time occasionally stir, is to be afraid of congee to paste bottom, now do not have cold water to boil porridge bottom of concern, why want to stir? In order to thicken, it is to let the rice grain have full, granular and crisp. Mixing technique is: stir a few times, when boiling water pot cover 20 minutes until soft fire boil, began to stir constantly, lasted about 10 minutes, until a crisp thickens the pot. 5, some oil: cooking porridge and oil? Yes, when the porridge is converted to a small amount of salad oil for about 10 minutes, you will find that not only the finished congee is bright, but the entrance is fresh. The bottom is cooked: most people are used to cooking porridge in a pot, but not in a hundred old congee. The bottom of the congee is the bottom of the porridge, which is expected to be boiled, blanching, and then put on a boil for no more than 10 minutes. The porridge was fresh and not cloudy, and the taste of everything was cooked and untasted. In particular, when it comes to meat and seafood, it should be separated from the bottom of the porridge. Secondly, it is according to individual taste, season and efficacy to make up all sorts of oneself love porridge! The resources are as follows: Skinny and lean pork porridge: Ingredients: rice,