Why doesn't the rice cooker overflow when cooking porridge

Normally, we usually use pressure cookers or iron pots to cook porridge, but in fact, electric rice cookers can also be used to cook porridge. Electric rice cookers can make the rice grains expand, which will make the porridge more beautiful and mellow, and the whole bowl of porridge has a glutinous texture, which will be very popular. When cooking porridge in a rice cooker, first of all, you must use the right method, and also pay attention to controlling the heat.

2. Put the porridge into boiling water: The general consensus is that porridge should be cooked with cold water, but the real experts use boiling water to cook porridge. Why? You must have had the experience of cooking porridge with cold water and the bottom of the porridge will become sticky, right? This phenomenon will not occur if you put the porridge in boiling water, and it saves time than cooking porridge with cold water.

3. Heat: Bring to a boil over high heat first, then simmer over low heat for about 30 minutes. Don’t underestimate the change in the size of the fire, the aroma of the porridge comes from it!

4. Stirring: In the past, we stirred the porridge occasionally to prevent it from getting sticky at the bottom. Now that we don’t have to worry about the porridge getting sticky at the bottom when cooking with cold water, why do we still need to stir it? In order to make the rice "thick", each grain of rice should be full and crispy. The skill of stirring is: stir a few times when putting the boiling water into the pot, cover the pot and simmer on low heat for 20 minutes, then start stirring constantly, and continue for about 10 minutes, until it becomes crispy and thick.

5. Add oil: Do you need to add oil when cooking porridge? Yes, add a little salad oil about 10 minutes after the porridge is turned to low heat, and you will find that not only the finished porridge is bright in color, but also tastes extra fresh and smooth.

6. Cook the base and ingredients separately: Most people are accustomed to pouring everything into the pot at once when cooking porridge, but the century-old porridge shops don’t do that. The porridge base is the porridge base, and the ingredients are the ingredients. They should be cooked and blanched separately, and then put together and simmered for a while, and never more than 10 minutes. The porridge cooked in this way is clear and not turbid, and the flavor of each ingredient is brought out without any mixture of flavors. Especially when the side dishes are meat and seafood, the porridge base and the side dishes should be separated.