Stop pretending, I am the God of Cooking and I am showing off my cards!

So fast?

Will the porridge taste delicious?

Nowadays, almost all businesses related to porridge will promote the concept of slow cooking over low heat, giving people the feeling that the longer it is cooked, the better it tastes.

But why did Master do the opposite?

Uncle Gao smiled and asked Lin Xu a question:

"Kid, do you really think that those porridge restaurants out there that advertise slow cooking would foolishly cook the porridge for hours and sell it for a few dollars a bowl?"

Isn't that right?

"Making porridge is actually a process of starch gelatinization. As long as the starch gelatinization can be accelerated, there is no need to cook it for too long. Moreover, if you cook it for a long time, the starch will come out of the gelatinized state. Some people will get worse the longer they cook porridge. Rare, that’s why.”

Damn it!

Circle it, circle it.

These are all knowledge points.

Uncle Gao took some rice, washed it several times, poured it into the water, and then put it in a freezer at minus 18 degrees Celsius to start freezing.

He saw that Lin Xu was very interested.

Then he said:

"There are several ways to accelerate starch gelatinization. If you want to learn, I can teach you."

Nani?

Several?

Although the store doesn't serve porridge, Lin Xu also wants to try it.

Of course, it would be better if you can learn it.

Later I got married to classmate Shen. When she got off work, I brought out a bowl of porridge and said to her: Baby, this is the porridge I cooked for three hours. Please try it quickly...

However, it was actually porridge cooked for half an hour after playing the game for two and a half hours.

Haha, just think about it... wait! I already have such a perfect wife, why do I still play games? Even if you are playing, there is no need to be sneaky, right?

Lin Xu put away the strange thoughts in his mind.

Looking at Uncle Gao, he said:

"Can you tell me more about it, Master? I can try it in the morning."

After Uncle Gao froze the rice, he took a kitchen knife and started to cut the minced meat. While cutting, he explained to Lin Xu the tips of starch gelatinization.

The first is to use leftover rice to make porridge.

The starch of the leftover rice has been gelatinized. Just put it in a boiling pot and cook it for a short time to make rice porridge. It is very fast, and the rice grains are intact, and it tastes smooth.

However, leftover rice can easily breed bacteria, so Uncle Gao does not recommend Lin Xu do this.

The second method is to cook dumplings.

Boil the rice in a pot over high heat for about ten minutes, then pour cold water into the pot like boiling dumplings, and continue to pour it after boiling. After three or four times, the rice grains will quickly gelatinize under the alternating action of hot and cold. The porridge is ready.

As for the third type...

Uncle Gao made a mistake when explaining:

"Have you ever eaten frozen tofu?"

"I have eaten it before. After being frozen, tofu will have many sparse holes. It tastes particularly delicious after being simmered in broth... Master, did you freeze the rice just now? Is this the same principle?"

The master and apprentice were each busy with the work at hand.

But the topic of conversation was about making porridge.

"Yes, rice, like tofu, will have fine pores after freezing. During cooking, heat will enter the inside of the rice along the pores, accelerating the gelatinization of the rice."

While talking, Uncle Gao had already marinated the minced meat.

Then he peeled the preserved eggs and cut them into small pieces for later use.

When making preserved egg and lean meat porridge, you don’t need to cook the soft-boiled preserved eggs. You even need to find soft-boiled preserved eggs. This way, cut into small pieces and put them into the pot, the flavor of the preserved eggs will penetrate better. Inside the rice porridge, it tastes more delicious.

Finished with this.

He added chopped green onions, diced carrots and eggs to the flour, stirred water into a batter, then put the pan on the stove and started making egg pancakes.

Apparently.

This is also what my senior brother likes to eat.

Although he said he was disgusted, Master was still very excited when he heard that his senior brother was coming.

After the pancakes are done.

The rice in the freezer is almost frozen.

Uncle Gao boiled the water in a pot. After it was hot, he took out the frozen rice and put it into the pot, and started cooking it over high heat.

The texture of rice is crispy after being frozen. If you use low heat, the rice grains will easily break and the good rice porridge will turn into rice paste.

Instead, it takes high heat to keep the rice grains intact.

It will also taste delicious and smooth.

After simmering the rice for five or six minutes, the rice soup in the pot will gradually begin to thicken, which is a sign that the rice grains have begun to gelatinize.

Uncle Gao poured the preserved eggs into the pot, letting the flavor of the preserved eggs penetrate into the rice porridge.

Boil for another four or five minutes.

The rice porridge is almost ready.

But if you want it to taste good, it needs to be simmered for a while.

Uncle Gao just poured the marinated minced meat into the pot, added a little salt and a handful of essential chopped chives, and then turned off the fire.

He stirred the pot a few times with a spoon.

Then the lid was put on the pot.

"Whether it's seafood porridge or pork offal porridge, as soon as the meat is put into the pot, it can't be cooked again, otherwise it will easily overcook the meat and no longer have that tender texture."

Then just let it simmer for a while.

The rice porridge is completely ready to drink.

The whole process seems simple and convenient.

I feel like I can do it with my hands.

I learned another trick, I can try it when I want to drink porridge in the future... Lin Xu muttered to himself, thinking that the brown sugar shaqima made last night was still in the cupboard, so he washed his hands and took it out.

"Master, this is the Shaqima I made last night. Please help me check it and see how it goes."

While he was talking, Xie Baomin opened the door and walked in.

He sniffed his nose, his face full of surprise:

"Preserved egg and lean meat porridge? Egg pancakes? These are all my favorites! I knew that the master was a man with a sharp mouth and a soft heart. Fortunately, he didn't sleep in, otherwise he would definitely miss it."

It’s true that you like to eat, but can you first tell me why your nose is so sharp?

I could smell it as soon as I walked in, and it was so accurate.

What a surprise.

Lin Xu took out the brown sugar shaqima made yesterday from the cupboard.

By now it has completely cooled and set.

He took off the top layer of plastic wrap and poured out a whole piece of Shaqima.

"Hey, junior brother is so capable. I just prompted you with a few words and did it last night. If I had known, I would have stayed to teach you last night."

Lin Xu took a kitchen knife and cut the whole piece of Shaqima into small pieces.

Then Xie Baomin handed a piece to Uncle Gao:

"Master, senior brother, you two help me check how this tastes like."

Although the system judged it to be excellent, Lin Xu was not arrogant. After all, this was his first time making it. The ratio of various ingredients was not perfect, and there should be a lot of room for improvement.

Sure enough, after Xie Baomin got it, he said before he tasted it:

"There's too much maltose, and it actually feels sticky when you hold it in your hand. There's also too much syrup. The standard is just enough to cover the surface of the noodles. If you eat more, you'll get tired."

After taking a bite, Uncle Gao nodded in agreement:

"There is indeed too much sugar, and the amount of white sugar is also too much. It should be reduced by half... Shaqima is made of eggs and noodles. It must taste eggy, but the sweetness you made completely suppressed the eggy aroma, and even a little bit... It’s so fast…”

Listening to the comments from his senior brother and master, Lin Xu realized that he really needed more practice in boiling sugar.

While thinking about it.

The system prompt sounded in his mind:

"The host listened to the instructions of the two state banquet masters, and the excellent brown sugar shaqima was automatically upgraded to the perfect brown sugar shaqima. Congratulations to the host."

"The host listened to the instructions of the two state banquet masters, and the qualified sugar boiling technique was automatically upgraded to the excellent sugar boiling technique. Congratulations to the host."

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Please recommend monthly tickets, brothers!