How to use a rice cooker to cook porridge with a rice cooker method and steps
Although cooking porridge is simple, there are still tricks to follow. The key lies in the preparation of the raw materials and the temperature of the simmering. Below we introduce the experience of some professional pastry chefs to readers, which may help you do more with less.
1. About the raw materials:
There is a huge range of choices. Fresh millet and stick slag are just on the market this season, chestnuts, sweet potatoes, red dates, water chestnuts , yam, lotus root is also the right time, you can also add: all kinds of rice, red beans, cloud beans, white fungus, raw peanuts, melon seeds, candied dates, raisins, lotus seeds, lily, almonds, Guiyuan meat, walnuts, pine nuts … Pay attention to the order of placing in the pot, and put those that are not easy to boil first, such as beans and starchy raw materials; lotus seeds should be removed from the bitter core first; raw almonds and walnuts are best first soaked in blisters and peeled to remove bitterness. Put in the pot; put raw peanuts, lotus root, lily, etc. at the end when they are fast-cooking, so as to maintain a crispy feeling; barley kernel (also known as sago) should be soaked until shiny before putting it in the pot, because it is well cooked, so it does not need to be too much. High heat, put it in a few minutes before the pot is ready.
2. Before cooking, it is best to put enough water at one time, master the ratio of water and rice, and do not add water in the middle, otherwise the porridge will be diarrhoeal and thin, and the viscosity and rich flavor will be greatly increased. discount.
3. When cooking bean porridge, the beans must not be soaked in water in advance, otherwise it will be impossible to boil them; before putting the rice in the pot, wait for the beans to boil and add cold water several times, and the beans are easy to bloom after being “stimulated” several times. Then put rice in.
4. When cooking porridge, you should add salt, monosodium glutamate, chicken essence and other condiments after the rice porridge is completely cooked, and finally put the raw green vegetables (do not blanch), so that the color of the green vegetables will not change. Changes, nutrients will not be lost.
Preserved Egg Lean Pork Porridge (Additional)
The preserved egg and lean meat porridge with dried shrimp tastes particularly good;
Ingredients: white porridge , minced meat, chopped dried shrimp, a preserved egg, minced ginger, chopped green onion;
Seasoning: salt, sesame oil, monosodium glutamate; , when the porridge is boiled, slowly add it, then add an appropriate amount of salt, and cook slowly;
When the porridge starts to become mushy, add chopped preserved eggs, and cook for about 3-5 minutes look like, put chopped green onion, sesame oil and monosodium glutamate;
Add it and you can eat it, simple and delicious.
The delicious recipe for preserved egg and lean meat porridge
Congee ingredients: 1 piece of lean meat (pork tendon is best), 2 preserved eggs ( Lead-free preserved eggs, one is healthier, and the other is less lime-flavored), 1 piece of ginger, enough water, appropriate amount of oil and salt;
To cook a pot of delicious flavor Preserved egg, salty and lean meat porridge, the tips are as follows:
1. Pick rice: The rice used for porridge is best to use Northeastern rice, which is round and short pearl rice. The cooked porridge is especially soft ;
2. The rice for cooking porridge should be marinated in advance: after washing about half a bowl of rice, use 2 tablespoons of oil, 1 and a half teaspoons of salt and a little water (2 teaspoons) to mix well. Marinate for at least half an hour, don’t worry, although a lot of oil is used, the oil will evaporate during the porridge cooking process, making the rice rotten, so it is not greasy;
3. The meat for porridge should be cooked first Boil it with boiling water to remove the fishy smell, or marinate it into bacon: use lean meat or salted lean meat for porridge. You don’t need to be too particular about which piece of pig meat it is. A piece of pork about the size of a palm, 1-2 cm thick, if conditions permit, use pork tendon for better flavor). If you want to cook porridge with lean meat, first boil the lean meat slightly with boiling water, then wash it; if you like to cook porridge with salted pork, then marinate the salted pork a day in advance, as follows: one piece of pork, rinse well, Wipe dry, sprinkle 2-3 teaspoons of salt, spread evenly on the meat, put it in the lower compartment of the refrigerator (that is, the fresh-keeping compartment that will not freeze into ice) and marinate for 12 hours or longer to taste;
4 , The water for cooking porridge should be fully boiled before placing the ingredients: put a lot of water in a large soup pot and boil it before placing the ingredients. First put the meat pieces and ginger slices, do not turn off the fire, the meat pieces are in the boiling water, the outer part is cooked and hard when heated, and the gravy inside is sealed, so that the meat is not unpalatable after cooking porridge, and then wait for the water again When boiling, put the marinated rice and a chopped preserved egg, and the first preserved egg is chopped and the porridge is cooked with the rice, the preserved egg will melt and blend into the taste of the porridge;
5. After the heat is low, the heat should be sufficient: the water is boiling, after adding the ingredients, first cook on high heat for 20 minutes, then turn to low heat and cook for 1.5 hours, when the heat is sufficient, the porridge will be soft and delicious and easy to digest;
6. Treatment of the texture of the porridge: After simmering for 1.5 hours at low heat, chop the second preserved egg, and at the same time take out the lean meat cooked in the porridge, pull it with chopsticks, and tear it into shreds. Silky, put back into the porridge together with the second century egg, cook together for the last half hour, then turn off the heat. The second preserved egg is added to the porridge half an hour before turning off the fire. The second preserved egg can be boiled in half an hour until it has no lime flavor and becomes soft and smooth. When eating porridge, you can also eat preserved eggs, and the meat is boiled because of the water. Nowadays, it still maintains a certain umami taste. After tearing it into shreds and putting it back into the porridge, it is especially delicious.
The porridge cooked in this way does not need to be salted, it tastes good, and it is easy to digest. If the porridge is a little sticky to the bottom, please do not use a spoon to pull the sticky skin on the bottom of the pot, otherwise the porridge will have a mushy taste. We usually put a light spoon on the bottom of the pot and cook with the porridge. The spoon is also driven, which can prevent the porridge from sticking to the bottom.
Ting Zai Porridge
First, a pot of good fragrant white porridge is prepared for Ting Zai porridge, and then raw meat materials are added to the porridge and boiled until only Cooked, then cook the ingredients, cook and sprinkle chopped green onion, pepper, drop a little sesame oil, and sprinkle fried peanuts, fried dough sticks (or crispy) before serving
The expensive version of boat porridge I ordered a variety of seafood: fresh cuttlefish, fresh shrimp, scallops, sashimi Shuifa dried squid (low price = cheap, generally dried squid are cut into thin shreds)
Any version of Tingzai porridge includes: Shuifa pork skin, shredded egg, fried peanuts Rice, fried dough sticks (cut into small pieces) or crispy, chopped green onion, pepper powder, sesame oil – peanuts and fried dough sticks (or thin crispy) are sprinkled after the porridge is ready and served on the bowl.
Lobster Porridge
Material: One large lobster (I can’t kill it, but when I bought it, the fish master helped to kill it, and it was frozen with ice cubes Take it home), 1 large slice of ginger, shredded, 2 tablespoons of chopped green onion, 1 bowl of Northeastern pearl rice, oil, appropriate amount of salt, 1 egg white, and a little pepper
Method:
1. Take out the lobster, remove the meat with a knife, cut it into pieces, add 1 egg white, 1 teaspoon salt, pepper and a little cornstarch to marinate the taste; cut the lobster feet into pieces, and heat the lobster head in a microwave oven Cook for 3 minutes, then scoop out the golden shrimp paste with a small teaspoon and pound it for a few times; keep the shell of the shrimp head and body for later use;
2. Wash the northeastern pearl rice, add 1 tablespoon of oil, 1 salt
3. Put 1 tablespoon of oil in the soup pot, add ginger and fry it slightly, then put the shell of the shrimp head and shrimp body and stir fry (note, the fire should not be too high, the medium heat is slightly off Big enough) for a while, add a lot of water while it is still hot, bring to a boil, then add the marinated rice, open the lid and keep the high heat and cook the porridge for 20-30 minutes, then turn to low heat and cook for 1.5 hours, at this time the porridge is soft and tasty, The color is as white as milk;
4. Turn to high heat and boil, add lobster meat pieces, lobster feet, and shrimp paste. As soon as it boils, remove the porridge pot from the fire immediately, sprinkle with chopped green onion, and the residual heat of the porridge will make the porridge boil. The ingredients are fully cooked;
5. Taste the taste of the porridge. If it is too bland, you can add a little salt.
The lobster porridge cooked in this way has tender shrimp meat, rich shrimp paste, and the porridge is soft and full of lobster flavor, with a moderate consistency. The color is red, white, yellow and green, which appeals to the appetite.
