What are the combinations of porridge?

Black rice porridge: black rice is not easy to cook. It is best to grind into pieces or powder first, and then cook porridge with white rice according to the ratio of 1:2;

2, soybean porridge: it is best to make soybeans into soy milk first, and then cook porridge;

3, lean porridge: choose a small piece of good pork tenderloin, cut into thin slices, and then chop it into minced meat with the back of a knife, put the minced meat in a small bowl, stir it with a small amount of cold water, and then cook the porridge in a pot (if boiled directly, the minced meat will condense into pieces), you can add a few pieces of ginger, and when you eat porridge for your baby, remove the ginger and throw it away;

4. Vegetable porridge: On the basis of lean porridge, add chopped vegetables. Pure vegetable porridge is not very delicious. A small amount of shrimp skin powder can be added to porridge, which can not only supplement calcium, zinc and iodine, but also have a natural light salty taste.

5. Walnut porridge: grind walnuts into powder, and when the white rice porridge has reached 80% to 90%, add the same cooking;

6, sesame porridge: sesame seeds are ground into powder, and when the white rice porridge has reached maturity in 1989, add the same cooking;

7. Red bean porridge: Red beans are ground into powder and cooked with white rice at the ratio of 1:3 (mung beans can be replaced in summer);

8. Jujube porridge: soak the jujube overnight, steam it in a pot, peel off the jujube skin after steaming, mash the jujube into mud and cook it with white rice;

9. Xiaomi porridge: Xiaomi can cook porridge alone or with rice. When cooking porridge, put the water into the pot after boiling and boil it with strong fire; When the rice oil floats, simmer it slowly. When the rice oil increases and thickens into fat, the rice grains bloom, and the porridge is cooked (if you want to save trouble, you can still cook it after polishing);

10, sweet potato porridge: Boil sweet potato pieces with white rice, and crush the sweet potato pieces with a spoon after cooking;

1 1, yam porridge: yam slices are cooked with white rice and crushed with a spoon after cooking;

12. Pumpkin porridge: Boil pumpkin pieces with white rice, and crush the pumpkin pieces with a spoon after boiling.

13. Corn porridge: take out corn kernels from sweet corn, grind them with a blender, filter them, and cook them with cooked white rice porridge at the ratio of 1: 1 (a little shrimp skin powder can be added when eating);

14, scallop porridge: firstly, soak scallops in clear water, and then cook scallops, scallops soaked in scallop water, melon slices and white rice together. After cooking, remove the scallops and don't give them to the baby, and crush the melon pieces with a spoon;

15, carrot minced meat porridge: first cook carrots and mash them, then cook porridge with minced lean meat, and add a few drops of olive oil when cooking porridge;

16, white radish sparerib porridge: first stew the soup with white radish sparerib, take the sparerib soup with oil slick removed, add a few radishes to the porridge and crush it with a spoon;

17, chicken liver mud porridge: fresh chicken liver is cooked and crushed, and the cooked white rice porridge is added and stirred evenly;

18, fish chop vegetable porridge: fish is cooked with clear water, boned, crushed with a spoon, then added with white rice porridge, and chopped vegetables are cooked together;

19, chicken soup mushroom porridge: use chicken soup with oil slick removed to cook porridge, and add chopped mushrooms when the porridge reaches seven or eight minutes (not too much in case the baby's stomach is uncomfortable), you can start with the kind of oyster mushroom that is not easy to be allergic;

20. porridge: buy ready-to-eat cereal without any auxiliary materials, polish it with a blender, cook it with broth or lean meat powder (adding a little shrimp skin powder is better), cook it until it is soft and rotten, and then add chopped vegetables to cook it together.

Common sense of cooking porridge at home

1, rice should be soaked in water first: after the rice is washed, soak it for 30 minutes, and then cook the soft porridge.

2. Boil a pot of soup: Why is the porridge outside always better than your own cooking? The biggest secret is to cook a pot of soup first. The practice of broth: 1 kg of pig bones, put it in a cold water pot and boil it, remove the blood and wash it. Boil 30 cups of water in another pot, then add pork bones, simmer 1 hour, and turn off the fire.

3. Add a proper amount of water: the ratio of rice and water cooked in the pressure cooker is: whole porridge = m 1 cup+water 8 cups of porridge = m 1 cup+water 1 cup.

It is good to cook porridge with rice and cold water: make rice fully absorb water, and porridge will be more fragrant and soft.

5, cook a bowl of delicious porridge bottom: the most important thing to cook porridge is to have a bowl of crystal clear, full, thick and moderate porridge bottom, in order to set off the delicious porridge. Method of porridge bottom (for two people): Wash rice 1 cup (about 22 cups), add appropriate amount of water to soak it for 15 minutes, take it out and drain it, put it in a pot, add 8 cups, boil it with high fire, and then cook it with low fire for about half an hour until the rice grains are soft and sticky.

6, continuous stirring sticky: keep stirring when cooking on high fire, reduce stirring when cooking on low fire. 、

7. How to feed porridge: Pay attention to the order of feeding and put it slowly. For example, rice and herbs should be put in front, and vegetables and fruits should be put at the end. Seafood must be boiled in soup first, and meat mixed with starch before porridge can make porridge look clear and not turbid.

10, boiled rice porridge: 1 bowl of rice and 4 bowls of water, don't stir too much. People with cold stomach suggest cooking porridge with white rice in boiling water, which is good for your health.

1 1, make good use of the thermal insulation characteristics of the casserole: use a small hot pot before using the casserole, and then turn to medium heat to gradually heat up after the casserole is fully heated. Cooking water can only add warm water.

12, rice cooker porridge: rice: water = 1: 6

Six tips:

1, soaking

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 cooked porridge is soft and delicious.

Step 2 boil water in a pot

Everyone's common sense is to cook porridge in cold water, and the real expert is to cook porridge in boiling water. Why? You must have cooked porridge with cold water, so there won't be such a phenomenon, and he saves more time than cooking porridge with cold water.

3. Temperature

Boil it with high fire first, and then simmer it for about 30 minutes. Don't underestimate the change of fire, from which the fragrance of porridge emanates.

Step 4 spread

It turns out that the reason why we cook porridge occasionally is that we are afraid of the bottom of porridge. Now you don't have to worry about the bottom of cold water porridge. Why do you want to stir? In order to "thicken", that is, to make the rice grains full and crisp. The skill of stirring is: put boiling water into the pot and stir for a few times, cover the pot, cook with slow fire for 20 minutes, and then start stirring continuously for about 10 minutes until the porridge becomes brittle and thick.

5, point oil

Cooking porridge needs oil. Yes, the porridge will be cooked on slow fire for about ten minutes, and a little salad oil will be added. You will find that not only the finished porridge is bright in color, but also the entrance is particularly fresh and slippery.

6. Cook the bottom and ingredients separately.

Most people are used to pouring everything into the pot when cooking porridge. In fact, it is wrong to do so. The correct way is: the bottom of porridge is the bottom of porridge, and the material is the material. They should be cooked separately and then left for a period of time, never exceeding 10 minutes. 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.

The method of cooking porridge is usually traditional boiling and stewing.

Cooking method: The so-called cooking is to cook rice and water with strong fire until it boils, and then slowly cook porridge with low fire until it thickens. During this period, it should be noted that porridge can't be separated from fire, and fire can't be separated from porridge, and some porridge with high requirements must be simmered until cooked, and the rice grains are semi-muddy. The method of cooking porridge is more suitable for family use.

Stewing method: Stewing means that after porridge is cooked, it is heated to boiling with strong fire, then poured into a covered casserole or other container, covered tightly, steamed and stewed with high-temperature steam for about two hours. The porridge thus stewed is purer and thicker. Stewing is the method used in professional restaurants. You can also try it at home, but the process is a little more complicated than cooking.

In addition, the production of various kinds of porridge, as well as cooking porridge into various ingredients and condiments, are mixed evenly, such as sashimi porridge. You can also cook the ingredients first, and then add broth and other materials to cook porridge.

Remember to add enough water at a time when cooking porridge, because cooking porridge pays attention to one go, in order to achieve a soft effect.

Rice cooked with porridge can be soaked in clear water for 5-6 hours before being put into the pot; You can also wash it and put it directly in the pot. Soaking before cooking porridge can shorten the cooking time, but the fly in the ointment is that soaking in advance can easily lead to the loss of nutrients.

If there are inedible materials in the formula of porridge, it is necessary to cook this material into juice in advance, filter out the sediment and dregs, and then add rice to cook porridge. Some diet porridge for chronic diseases can be ground into powder first, then added to porridge and cooked with rice. The porridge cooked in this way is convenient to eat and beneficial to absorption. If the composition of the porridge is large, it is necessary to change the knife first, so that each bite can be cut into the appropriate size, and then boiled in the porridge, which can make the porridge seamless and fragrant.

(1) Make porridge more fragrant and healthier. Use oil skillfully when cooking porridge.

After the porridge is cooked, there is a delicate, sticky and ointment-like substance floating on it, which is called "rice oil" in Chinese medicine, commonly known as porridge oil. Many people disagree. In fact, it has a strong nourishing effect, comparable to ginseng chicken soup.

In addition to the rice oil cooked from porridge itself, you can also add a proper amount of other oils and fats according to your physical fitness and health. As long as it is used properly, it can also add flavor and color to porridge and make porridge more nutritious and healthy. Here are some common porridge oils to introduce one by one:

Soybean oil: Edible oil extracted from natural soybeans, added to boiled porridge, can strengthen the functions of moistening skin, removing fat, nourishing liver, resisting aging and protecting viscera and spleen, and has obvious improvement effects on forgetfulness, insomnia, fatigue, premature aging, dry and rough skin, etc.

Peanut oil: Peanut oil is rich in monounsaturated fatty acids. Adding proper amount to cooked porridge can reduce the total cholesterol and harmful cholesterol in the blood, but it is not harmful to beneficial cholesterol, and can also alleviate cardiovascular diseases.

Sunflower seed oil: Sunflower seed oil has a low freezing point and is easily absorbed by the human body. Adding proper amount to cooked porridge can prevent hyperlipidemia and hypercholesterolemia. Sunflower seed oil contains more vitamins, which can effectively prevent and treat night blindness, delay the aging of human cells, and has a good effect on the adjuvant treatment of neurasthenia and depression.

Salad oil: Salad oil is a refined edible oil refined from crude oil. It is clear, transparent and tasteless. Add it to the cooked porridge, it tastes good and makes the porridge more fragrant. When cooking porridge, soybean salad oil is better than rapeseed salad oil.

Olive oil: Olive oil contains more oleic acid and an appropriate proportion of unsaturated fatty acids than any other vegetable oil. It is also rich in fat-soluble vitamins and antioxidants such as vitamin A, vitamin D, vitamin E, vitamin F, vitamin K and carotene. When added to the cooked porridge, it tastes better and the nutrition of porridge is more balanced and comprehensive. Moreover, because it contains no cholesterol, it has the characteristics of high digestion and absorption rate, which can reduce gastric acid and prevent gastritis and duodenal ulcer.

Sesame oil: Sesame oil is a very fragrant vegetable oil. Adding proper amount to cooked porridge can make human cells more stable, delay the aging of the body, prolong the life of cells, and effectively prevent atherosclerosis and cardiovascular diseases.

Soy sauce: Edible oil extracted from natural soybeans, added to boiled porridge, can strengthen the functions of moistening skin, removing fat, nourishing liver, resisting aging and protecting viscera and spleen, and obviously improve amnesia, insomnia, fatigue, premature aging, dry and rough skin, etc.

It should be noted that in order to drink good porridge with smooth taste, only one of the above oils can be selected when cooking porridge, and it is not allowed to add multiple vegetable oils or add too much at one time. Otherwise, it will be counterproductive and harmful to the body. When cooking, it is best to cook slowly with low fire and try to choose fresh rice. New rice has protective effect on gastric mucosa, while old rice will cause ulcer if it is stored for too long. In short, the flexible use of various vegetable oils will make the nourishing effect of porridge more prominent and make the body healthier.

(2) Make porridge more fragrant and memorable. Use seasoning skillfully when cooking porridge.

A bowl of good porridge can not only stimulate appetite, improve and activate taste, but also regulate body and mind, soothe spleen and stomach, and replenish qi and blood. The following is a brief introduction to several commonly used porridge seasonings:

Peanut butter: Peanut butter is rich in vitamin A, vitamin E, folic acid, calcium, magnesium, zinc, iron, vitamins and protein. Peanut butter also contains a lot of monounsaturated fatty acids. Adding proper amount of peanut butter to porridge can increase the mellow taste of porridge and reduce the cholesterol content in human body.

Ketchup: Adding a proper amount of ketchup to porridge can reduce the "bad" cholesterol (low-density lipoprotein cholesterol) in the human body. If people with high cholesterol want to reduce the risk of heart disease and stroke, they might as well add some tomato sauce to porridge, which not only tastes good, but also plays a role in health preservation and disease prevention.

Sesame paste: Sesame paste is rich in iron, calcium and protein, which is the most needed nutrient for children's growth and development. Adding proper amount of sesame paste to porridge can prevent iron deficiency anemia, and sesame paste contains more calcium than beans and vegetables, which is especially beneficial to the development of bones and teeth.

Rice vinegar: Rice vinegar has the effects of promoting blood circulation, removing blood stasis, resolving food stagnation, reducing swelling, softening hardness, detoxicating and sterilizing. Rice vinegar contains a variety of amino acids, glycolytic enzymes and unsaturated fatty acids, which can promote human intestinal peristalsis, reduce blood lipids, eliminate toxins, maintain the balance of flora in the intestinal environment and inhibit "bad" cholesterol (that is, low-density lipoprotein cholesterol).

Pepper: Pepper is the most commonly used spicy seasoning in porridge. It is made by drying and grinding the fruit of pepper. White pepper is spicy, not too strong, especially suitable for adding to porridge to remove the greasy meat smell of fish and adjust the taste.

Curry powder: Curry powder is a mixture of various spices such as cardamom, clove, fennel, cinnamon, pepper, pepper, mint, mustard and turmeric powder. Each spice has its own unique aroma and taste, some spicy, some fragrant, and they are mixed together to form different styles of curry. Adding a proper amount of curry powder to porridge can cook a special taste with exotic flavor.

Salt: It seems that except light porridge and sweet porridge, the seasoning that all porridge can't do without is salt. Its main component is sodium chloride, and it also contains a small amount of elements such as potassium, calcium and magnesium. Now the iodized salt we often eat also contains more iodine. Adding proper amount of salt to porridge can maintain water-electrolyte balance, acid-base balance, form gastric acid and promote digestion, especially to maintain neuromuscular excitability. Salt is also an indispensable seasoning.

Don't add too much seasoning to porridge. Eating too much seasoning can cause general weakness, loss of appetite, vomiting and diarrhea, headache, memory loss, abdominal pain and other symptoms. Just answer that sentence: too much is too late. Learning to use all kinds of seasonings flexibly will make porridge taste more unique and fragrant.