Immerse rice half hours with cold water first before the congee that boil, let grain of rice expand.
The profit that such doing: A, boil a congee to save time; The B, meeting when churning turns down a direction; C, boil the congee that go out crisp, mouthfeel is good.
2, the boiler below boiled water
General consensus of everybody is the cold water congee that boil, and real connoisseur expert is to use boiled water to boil congee however, why? Had you had cold water to boil the experience of congee burnt bottom for certain? The boiler below boiled water won’t have this appearance, and it boils congee than cold water more province time.
Boil with conflagration first, turn again slow fire namely small fire infusion makes an appointment with 30 minutes. Do not look down upon volume transition of fire, the fragrance of congee from this and piece!
So we boil the place occasional agitate of congee, it is to be afraid of congee burnt bottom, what did not have cold water to boil congee burnt bottom now is anxious, why even Where is agitate? For ” piece stiff ” , let grain of rice namely a bead of full, bead is crisp stiff. The skill of agitate is: Boiled water leaves the mix when boiler a few times, when lid of the boiler on the lid boils 20 minutes to slow fire, begin to keep churning, make an appointment with 10 minutes continuously all the time, to show till short stiff form gives boiler.
5, the dot is oily
Does the congee that boil put oil even? Yes, after congee changes slow fire, the dot when about 10 minutes enters a few salad oil, you can discover not only colour and lustre of finished product congee is bright, and the entrance another delicacy slip.
6, cent of bottom, makings is boiled
The habit when most person boils congee all things a head falls into boiler completely, inn of hundred years old congee can be not done so. Congee bottom is congee bottom, expecting is to expect, boil separately boil, the scald of scald, endure an infusion moment again finally, and do not exceed 10 minutes absolutely. Boil the congee that go out to taste so relaxed not cloudy, the flavour of each thing is boiled came out not to string together flavour again. Especially complementary makings is the flesh kind when reaching seafood, should part with complementary makings by congee more.