Rice Congee(bai zhou )

White porridge method:

Raw materials for making porridge:

About 300 grams of rice.

Seven cups of hot water.

The processing steps of white porridge are as follows:

Clean the rice and put it into a container. Add hot water and heat for 20 minutes.

Rice Congee

Porridge is a traditional food custom in Guangdong Province, also known as Zhai porridge and rice emperor. Guangdong porridge will not put seasoning porridge is called white porridge. The best white porridge is made of white rice cooked in open fire for several hours. It emphasizes softness, softness and smoothness. Its main edible functions are to nourish vital energy, relieve diarrhea, generate fluid and smooth stomach qi. Suitable for all ages

White porridge with fried chicken (fried dough sticks) is a traditional breakfast in Guangdong. Generally, white porridge has no taste, so you can add salt to taste it. Some restaurants will use it.

brief introduction

Generally, white porridge has no taste, so you can add salt to taste it. Some restaurants will use it

Soup is used to make porridge (soup is usually made of earth fish and so on), so the "white porridge" in those restaurants also tastes strong.

When cooking porridge, some people also add Yuzhu and Ginkgo (Ginkgo) as seasoning.

Porridge with fried dough sticks is a traditional Cantonese breakfast.

Some insiders used to call porridge "pretty girl", which means "green, beautiful and white".

Nutritional efficacy

Porridge has the functions of nourishing vital energy, relieving diarrhea, generating body fluid and smoothing stomach qi. White porridge has the effect of clearing the stomach and intestines, moistening the liver, smoothing the liver and dispersing the fire. If you are young and middle-aged people who can stand the cool, you can eat white porridge with some lettuce, which is more effective. Choose fresh and tender lettuce, cut it into filaments, put the shredded lettuce into the bottom of the bowl, and then pour it into the white porridge. Porridge not only has the effect of clearing gastrointestinal heat stagnation, but also has the heat clearing effect of lettuce. Now I drink a bowl of porridge every day, and I have been sticking to it for half a month. Now I run to the toilet at 9:30 every morning, and the ugly little tripe Nan has disappeared. It's a surprise. Later, I learned that the weight loss effect of porridge is better, and porridge also has the effect of beauty. There are so many birds with one stone. However, people with cold body are not suitable for white porridge, which is cool in nature.

Nutrients

Every 100 grams of white porridge contains 46 calories. The specific nutrient contents are shown in the table below:

How to make white porridge

Just boil the rice and water together.

Water should be added properly: the ratio of rice to water is: whole porridge = 1 cup of rice + 8 cups of water, thick porridge = 1 cup of rice + 10 cups of water, porridge = 1 cup of rice + 13 cups of water

Rice porridge

1 bowl of rice and 4 bowls of water, do not over stir. For those with a cold stomach, it is suggested to cook porridge with rice in boiling water, which is good for health.

Rice cooker porridge: Rice: water = 1:6

Porridge without seasoning is called white porridge. When I was a child at home, breakfast is porridge with a stir fry. Congee cooked with firewood tastes different.

Porridge can be divided into three types.

Cantonese congee

Water and rice are almost integrated, close to paste;

Porridge in the North

There are at least four kinds, one is millet porridge, one is corn paste, one is porridge with corn kernels and corn flour, and the other is porridge with only corn kernels, that is, water is water and rice is rice. At first glance, it's a bowl of porridge. Among them, millet porridge has the highest nutritional value.

Chaoshan

Porridge, Chaoshan people call it "Mi": water and rice mix with each other, and finally the water turns into porridge oil, a milky gelatinous substance; porridge rice is clear and full at the beginning, but it melts at the entrance, which complements porridge oil.

Pay attention to the problem

1. Master the cooking temperature of porridge: first boil it with high heat, then turn it to low heat quickly, pay attention not to let the porridge juice overflow, and then slowly cover it and leave a gap, and cook it with low heat.

2. Stir continuously to be thick: stir constantly when boiling on high heat, and reduce stirring when boiling on low heat.

3. Cold water rice porridge good: make rice fully absorb water, porridge will be more fragrant soft.

Skills of cooking porridge

Rice selection:

New rice every year

It's better to choose rice that only produces one season a year. The reason is very simple. The rice in one season contains the essence of heaven and earth, and this kind of rice also best chooses new rice, because the new rice is more fragrant than rice. Most of the washing rice sold in the market is thrown away. The essence of rice is in the epidermis. There is little left for this polishing essence, so it is best not to choose this rice porridge.

wash rice:

No floating dust and impurities

When panning rice, you only need to gently move the rice grain with your hand to precipitate impurities, and then pour the panning water. Never wash the rice grains vigorously, otherwise the essence of rice will be lost.

Pickled rice:

Let Baimi "disintegrate the morale of the army"

After washing the rice, add appropriate amount of oil and salt (peanut oil, salad oil can be) and marinate for 30 minutes. This is because oil has a much greater ability to absorb energy than water. When the rice is stained with oil, the part stained with oil can gather a lot of heat energy in a short time, which is higher than the water temperature. In this way, the rice can blossom quickly after it is put into the pot. This is the key to cooking porridge. At the same time, salting rice with oil and salt can make the porridge taste more fragrant and smooth.

Cooking:

Under the boiling water

The best water for porridge is boiling water. The boiling process should be continuous for 90 minutes, and there should be no cease-fire or water in the middle, so the water must be added enough at one time. (the ratio of rice to water is about 1:30).

Temperature:

Between civil and military

When the porridge is boiled, the bigger the fire, the better. Only in this way can the rice blossom easily. However, after the porridge pot is boiling, the heat should be adjusted to a mild or fierce fire to keep the porridge boiling and the soup not overflowing. If the fire is too big, the "rice oil" on the top will be coking and yellow, and if the fire is too small, it will not make the porridge "gelatinize". At this time, the rice and rice, rice and water, rice and pot wall, to produce uniform, gentle, but there is enough strength of collision and friction. The grains of rice will gelatinize little by little, the soup will thicken little by little, and the fragrance of rice will permeate little by little.

White porridge diet

Three days of emergency diet, as long as the serious implementation, you can lose 6 kg in just three days.

However, you must bear in mind that this diet can only be used once or twice a month, and long-term use will cause malnutrition.

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