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想要煮的八宝粥粘稠,这四个技巧一定要掌握!

来源:http://www.hzshuxin.com  日期:2019-09-05
一碗粘稠的八宝粥总是会给人一种安全感!下面谷润嘉八宝粥加盟的小编就给大家总结一下煮出粘稠八宝粥的四个绝招!
A bowl of sticky porridge always gives people a sense of security! The following small edition of Gurunjia Babao porridge will give you a summary of the four tricks of cooking sticky Babao porridge!
1.八宝粥放入食材的顺序:一般难煮的先放入,如豆类等;容易熟的桂圆,红枣,核桃等在后来才放入。每放入一次食材,就应该搅拌均匀。
1. Babao porridge into the order of ingredients: generally difficult to cook first into, such as beans; easy to cook longan, dates, walnuts and so on in the latter. Every time the ingredients are put in, they should be stirred evenly.
2,加冷水:水要加的适量才会熬出浓稠适宜的粥,一般稀粥大米和水的比例为:1:13稠粥大米和水的比例为:1:10,(用一般米量杯)。
2, add cold water: water should be added to the right amount to cook thick and suitable congee, the proportion of rice and water is: 1:13 congee rice and water ratio is: 1:10 (with ordinary rice measuring cup).
谷润嘉八宝粥加盟
3.火候:一般米入锅用大火煮沸后,就立马转中小火不断搅拌,如果容易溢出就转为最小火慢慢的熬至浓稠,我一般喜欢用大砂锅熬粥,一来粥不宜糊底,二是不容易将米汤溢出损失营养,而煮出的粥会更加绵密。
3. Temperature: When rice is boiled in a large pot, it will be stirred in small and medium fires immediately. If it spills easily, it will be boiled slowly until it is thicker. I usually like to use a large casserole to boil porridge. First, porridge is not suitable for paste. Second, it is not easy to spill out rice soup and lose nutrients, and the porridge will be more dense.
4.过程中进行搅拌: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。
4. Stirring in the process: This is for "thickening", 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.
以上就是今天小编给大家提供的精彩内容了,相关的技术知识由谷润嘉八宝粥加盟整理提供,欢迎更多的小伙伴给我们留言评论:http://www.hzshuxin.com
Above is the wonderful content of today's edition. The relevant technical knowledge is provided by Gu Runjia Babao porridge. More small partners are welcome to leave comments for us: http://www.hzshuxin.com.