What is the effect of white porridge

How much do you know about some common knowledge about white porridge? Let me introduce the relevant content to you in detail.

White porridge

Generally, white porridge has no taste, so you can add salt to taste it.

The soup is used to make porridge (the soup is usually made from big fish), so the "white porridge" in those restaurants tastes strong. When cooking white porridge, some people also add bean curd and ginkgo (gingko) as seasoning. White porridge with fried dough sticks (fried dough sticks) is a traditional Cantonese breakfast. Some people in the industry are used to calling white porridge "beautiful girl", probably meaning "beautiful and fair".

Cook rice porridge

: 1 bowl of rice plus 4 bowls of water, do not stir too much. People with cold stomachs are advised to cook porridge with white rice in boiling water, which is good for health. Cooking porridge in a rice cooker: rice: water = 1:6 Porridge without seasoning is generally called white porridge. When I was a child, breakfast at home was white porridge with a stir-fry. Porridge cooked with firewood tastes different. There are basically three types of white porridge.

Cantonese style porridge

The water and rice are almost blended together, close to a paste;

Northern porridge

There are at least four types: millet porridge, corn paste, corn porridge with corn kernels and corn flour, and corn porridge with only corn kernels. In other words, water is water and rice is rice. At first glance, it looks like a bowl of porridge, but if you look closely, you will see that the rice grains are separated by clear water. Among them, millet porridge has the highest nutritional value.

Chaoshan

White porridge, which Chaoshan people call "mi": water and rice complement each other, and finally the water turns into porridge oil - a milky white gelatinous substance; each grain of porridge rice is distinct and plump, but it melts in the mouth, complementing the porridge oil.

Note the problem

1. Master the heat for cooking porridge: first boil it over high heat, then quickly turn to low heat, being careful not to let the porridge overflow, then slowly cover the pot with a lid leaving a gap and cook over low heat.