Is it better to cook porridge with hot water or cold water?

In fact, the best is hot water, and the best soup is hot water, which is also the best. But one thing, porridge must be soaked in rice in advance. It will save a lot of time to boil porridge with high fire first and then stew it with low fire for 30 minutes. Rice grains will also be pressed because of the large temperature difference between inside and outside, which will crack the rice grains and produce tiny cracks, so that the fragrance of rice will come out. So rice is especially good to cook, and the nutrition of porridge is gradually coming out.

China porridge culture

In the recorded history of China, the traces of porridge have always been with us. The writing about porridge was first seen in Zhou Shu: The Yellow Emperor began to cook cereal for porridge.

China's porridge was mainly used for food 4000 years ago, and was first used as medicine 2500 years ago. The Biography of Historical Records of Bian Que and Cang Gong records that Chunyu Kun, a famous doctor in the Western Han Dynasty, treated Wang Qi's disease with "Hodge porridge"; Zhang Zhongjing, a medical sage in the Han Dynasty, wrote in Treatise on Febrile Diseases: Taking Guizhi Decoction for a period of time and drinking a liter of hot porridge to help medicine are powerful examples.

In the Middle Ages, the function of porridge was to highly integrate "edible" and "medicinal" and enter the level of "health preservation" with humanistic color.