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怎样煮出软烂粘稠的八宝粥?

来源:http://www.hzshuxin.com  日期:2019-08-01
八宝粥的口感以软烂粘稠为佳,想要做出一碗好吃的粥并不容易,下面小编就教给大家!持续关注小编,了解更多关于八宝粥加盟哪家好的相关信息!
The taste of Babao porridge is soft, rotten and sticky. It's not easy to make a bowl of delicious porridge. Here's what Xiaobian teaches you! Continue to pay attention to Xiaobian, learn more about Babao porridge to join which good information!
1.先浸泡
1. Soak first
煮粥前先将米用冷水浸泡半小时,让米粒膨胀开。这样做的好处是熬起粥来节省时间,且搅动时会顺着一个方面转,熬出的粥酥、口感好。如果加入豆类等食材一定要单独泡水一小时以上,吸入水分后再煮更容易软烂也易于消化吸收。
Soak the rice in cold water for half an hour before cooking porridge, and let the rice granules expand. The advantage of this method is that it saves time by boiling porridge, and when stirred, it will follow one direction to make the porridge crisp and tastes good. If legumes and other food ingredients are added, they must be soaked in water for more than one hour alone. It is easier to boil after inhaling water, which is also easy to digest and absorb.
2.然后开水下锅
2. Then boil an underwater cooker.
大家都普遍共识都是冷水煮粥,而真正的行家却是用开水煮粥,为什么?在水开时下米,由于米粒内外温度不一,会产生压力使米粒表面形成许多微小裂纹。这样,米粒易熟,淀粉易溶于汤中。另外,开水下锅不会有糊底的现象,而且它比冷水熬粥更省时间。
There is a general consensus that porridge is cooked in cold water, but the real experts cook porridge in boiling water. Why? When rice is boiling, because the temperature inside and outside the grain varies, pressure will cause many tiny cracks on the surface of the grain. In this way, rice grains are easy to ripen and starch is easy to dissolve in soup. In addition, boiling the underwater pot will not have the phenomenon of paste, and it is more time-saving than boiling porridge in cold water.
八宝粥加盟哪家好
3.接着控制火候
3. Then control the temperature.
先用大火煮开,再转文火即小火熬煮。要想使粥黏稠,就必须尽可能让米中淀粉溶入汤中,而要做到这一点,就应该加速米粒与锅壁和水间的摩擦,因此,必须开水下米,以使粥锅内水保持沸腾。别小看火的大小转换,粥的香味由此而出。
First boil it over a large fire, then turn it to a small one. In order to make porridge sticky, it is necessary to dissolve starch in rice into soup as much as possible. To achieve this, the friction between rice grain and pot wall and water should be accelerated. Therefore, rice must be boiled under water to keep the water boiling in the porridge pot. Don't underestimate the size of the fire, the fragrance of porridge comes out.
4.过程中进行搅拌
4. Stirring in the process
这是为了“出稠”,也就是让米粒颗颗饱满、粒粒酥稠。搅拌的技巧是:开水下锅时搅几下,盖上锅盖到文火熬20分钟时,开始不停地搅动,一直持续约10分钟,到呈酥稠状出锅为止。
This is to "get thick", that is, to make the grains full and crisp. The stirring technique is: stirring several times when boiling the underwater pan, covering the lid of the pan until the gentle fire is boiled for 20 minutes, and then stirring continuously for about 10 minutes until the pan is crisp and thick.
5.点油
5. Point oil
煮粥还要放油?是的,粥改文火后约10分钟时点入少许色拉油,你会发现不光成品粥色泽鲜亮,而且入口别样鲜滑。
Cook porridge with oil? Yes, when you add a little salad oil about 10 minutes after the porridge is changed into a fire, you will find that not only the finished porridge is bright in color, but also the entrance is fresh and slippery.
听了小编的介绍,大家是不是都已经了解了呢?如果大家对相关的信息感兴趣,可以点击八宝粥加盟哪家好,或者记住我们的域名:http://www.hzshuxin.com,感谢大家的支持!
After listening to the introduction of Xiaobian, have you all understood it? If you are interested in relevant information, you can click on Babao porridge to join which good, or remember our domain name: http://www.hzshuxin.com, thank you for your support!