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很多人认为,熬粥很简单,不过就是米入水煮开即可。但要熬出一锅稠、滑、香的粥,这里面还是有一些学问的。冷水浸泡。煮粥前先将米用冷水浸泡半小时,让米粒膨胀开。这样不但能让粥熟得更快,节省时间、燃气,还能让粥的口感软糯香甜,利于消化。开水下锅。直接用自来水熬粥,水中的氯会破坏米中的维生素B1。若用烧开的水煮粥,氯已多随水蒸气挥发,可防止营养成分损失。此外,开水下锅不容易糊底,还比冷水熬粥更省时间。
Many people think that porridge is very simple, but it is rice into the water can be boiled. But to boil a pot of thick, slippery, fragrant porridge, there is still some learning. Soak in cold water. Before rice porridge soaked in cold water for half an hour, so that the expansion of rice open. This will not only make porridge cooked faster, save time, gas, but also make porridge sweet and soft taste, which will help digestion. Boil water pot. Direct congee with tap water, chlorine in water will destroy the vitamin B1 in rice. If boiled porridge with water, chlorine has more volatile with water vapor to prevent the loss of nutrients. In addition, the boiling water is not easy to paste the end of the pot, but also more time than cold water porridge.