For flavour, add nuts.

　　Peanuts, melon seeds, walnuts, pine nuts, almonds, white sesame seeds, black sesame seeds contain a lot of unsaturated fatty acids, put into the porridge can make its aroma stronger. It should be noted that you should add fried nuts when you are almost out of the pot, so as not to destroy the aroma of a long time simmering, peanuts, walnuts and other nuts made into crushed nuts, the effect is better.

　　To be sticky, add glutinous ingredients

　　Purple glutinous rice, glutinous rice, rhubarb rice, etc. are rich in branched-chain starch, boiled is equivalent to adding a natural thickener in the porridge, but this type of ingredients are prone to cause elevated blood sugar. Diabetics want to drink sticky porridge, you can add oats, its rich β glucan is also a natural thickener, but also helps to control blood glucose lipids.

　　For sweetness, add red dates

　　Red dates, sultanas, cinnamon meat, lotus seeds are high in sugar, can make the porridge to increase the sweet flavour, but diabetics should drink less. It should be noted that lotus seeds must be removed from the core before cooking.

　　Steps for making congee:

　　1. Soak

　　Soak the rice in cold water for half an hour before cooking the porridge, so that the grains of rice expand. The advantages of doing so: a, the porridge to save time; b, stirring will turn in one direction; c, the porridge crisp, good taste.

　　2. Boiling water in the pot

　　Boiling water in the pot will not have the phenomenon of the bottom of the paste, and it is more time-saving than cold water porridge.

　　3. Heat

　　Bring to a boil over high heat, then turn to low heat and simmer for about 30 minutes.

　　4.Stirring

　　In order to "thicken", that is to say, to make the rice grains full of grains, grains of crispy thick. Stirring techniques are: boiling water into the pot when stirring a few times, cover the pot to simmer for 20 minutes, began to stir constantly, and has been continued for about 10 minutes, to be crisp and thick out of the pot until.

　　5. Light oil

　　Congee change the fire about 10 minutes after the point into a little salad oil, the finished porridge bright colour, and the entrance is different fresh and smooth.

　　6. Bottom and material cooking

　　When most people cook congee, they used to pour everything into the pot, but the old congee shop doesn't do that. The base of the congee is the base of the congee, and the ingredients are the ingredients, which are boiled and blanched separately, and then finally simmered for a few minutes, and never for more than 10 minutes. This way, the porridge is fresh and not cloudy, and the flavour of each item is simmered out without cascading. Especially when the supplementary ingredients are meat and seafood, the bottom of the porridge and the supplementary ingredients should be separated.

　　You can also according to personal taste, season and efficacy of porridge in the porridge when adding some herbs, to simmer a variety of their favourite porridge!