Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 69 The Secret of Cooking Porridge!Brown sugar Shaqima upgrade!
So fast?
Can the porridge taste good?
Now almost all businesses related to porridge will promote the concept of slow cooking on low heat, giving people a feeling that the longer the cooking time, the better it tastes.

But why did Master do the opposite?

Uncle Gao smiled and asked Lin Xu a question:
"Son, do you really think those porridge shops out there that promote small fires and slow cooking will foolishly cook the porridge for hours and sell it for a few dollars a bowl?"

Isn't it true?
"Congee porridge is actually a process of starch gelatinization. As long as it can accelerate starch gelatinization, there is no need to cook it for too long, and if it is boiled for a long time, the starch will break away from the gelatinized state. Some people cook porridge more and more. Rare, that’s why.”

Whoops!

Circle it circle it.

These are all knowledge points.

Uncle Gao took some rice, washed it several times, drained it, and put it into a freezer at minus [-] degrees to freeze.

He looked interested in seeing Lin Xu.

and said:
"There are several ways to accelerate the gelatinization of starch. If you want to learn, I can teach you."

Nani?

Several?
Although porridge is not served in the store, Lin Xu also wants to see it.

Of course, it would be better to be able to learn.

After she got married with classmate Shen, she brought out a bowl of porridge after she got off work and said to her: Baby, this is the porridge I boiled for three hours, hurry up and try it...

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're playing, there's no need to be sneaky, right?
Lin Xu put away those weird thoughts in his mind.

Looking at Uncle Gao, he said:
"Can you tell me about it, Master, I can try it in the morning."

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

The first is to cook porridge with leftover rice.

The starch of the leftover rice has been gelatinized, and it can be made into rice porridge by simply putting it into a boiling pot and cooking for a short while.

However, leftover rice is easy to breed bacteria, so Uncle Gao does not recommend Lin Xu to do this.

The second way is to cook dumplings.

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

As for the third type...

Uncle Gao made a fool of himself when explaining:

"Have you ever eaten frozen tofu?"

"I've eaten it before. After freezing tofu, there will be many sparse holes. It tastes especially delicious after being stewed in broth...Master, is this the reason why you just frozen the rice?"

Both master and apprentice are busy with their work.

But what they were talking about was cooking porridge.

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

While speaking, 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 lean pork porridge with preserved eggs, you don’t need to cook the soft-boiled eggs. You even need to find soft-boiled preserved eggs to make them. Cut them into small pieces and put them in the pot. The taste of preserved eggs will penetrate into the pot better. Inside the rice porridge, it tastes more delicious.

Done with this.

He added minced green onions, diced carrots and eggs to the flour, stirred it with water to form a batter, put the pan on the stove, and started making egg pancakes.

Obviously.

This is also my brother's favorite food.

Although he said he disliked it, but when he heard that the senior brother was coming, the master was still very excited.

After the pancakes are done.

The rice in the freezer is almost frozen.

Uncle Gao set up a pot to boil water, took out the frozen rice and put it into the pot, and boiled it over high heat.

The texture of rice after freezing is relatively crispy. If you use low heat, it will easily break the rice grains, and the good rice porridge will become rice paste.

On the contrary, it is necessary to use a big fire to keep the rice grains intact.

It will also taste delicious and smooth.

After the rice is boiled for five or six minutes, the rice soup in the pot will gradually start to thicken, which is a sign that the rice grains are starting to gelatinize.

Uncle Gao poured the preserved eggs into the pot, letting the taste of the preserved eggs permeate into the rice porridge.

Cook for another four or five minutes.

The rice porridge is almost ready.

But it needs to be simmered for a while to taste good.

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

He stirred the pot a few times with a spoon.

Then put the lid on the pot.

"Whether it's seafood porridge or pork miscellaneous porridge, as long as the meat is in the pot, it can't be cooked again, otherwise it will be easy to overcook the meat and no longer have that tender taste."

Then just simmer for a while.

The rice porridge is completely drinkable.

The whole process looks simple and convenient.

It feels like you can do it with your hands.

Learned another trick, you can try it if you want to drink porridge in the future... Lin Xu muttered to himself a few times, thinking that the brown sugar Shaqima he 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 check it for me and see how it goes."

While 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 Master has a knife mouth and a tofu heart. Fortunately, I didn't sleep late, otherwise I would definitely miss it."

It's true that you like to eat, but can you tell me why your nose is so good first?
You can smell it right after entering the door, and it smells so accurate.

So surprising.

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

Now it has completely cooled and set.

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

"Yo, the younger brother has the ability to move. I just reminded you a few words last night and did it. If I had known last night, I would have stayed and taught you."

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

Then I handed a piece to Uncle Gao and Xie Baomin:
"Master, senior brother, you two help me check and see how it smells."

Although the system judges it to be excellent, Lin Xu is not arrogant. After all, this is the first time he has made it. The ratio of various ingredients is not perfect, and there should be a lot of room for improvement.

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

"There is too much maltose, and it feels sticky in the hand. There is also too much syrup. The standard is to just cover the surface of the noodles. If you eat more, you will get tired."

After taking a sip, Uncle Gao nodded in agreement:

"It is true that there is too much sugar, and the amount of white sugar is too much. It should be reduced by half... Shaqima is made of eggs and noodles. It must have an egg flavor to taste, but the sweetness you made completely overwhelms the egg flavor, even a little It's all over..."

After listening to the comments from his senior brother and master, Lin Xu realized that he really needs to do more practice in boiling sugar.

While thinking.

A system prompt sounded in his mind:

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

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

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Ask for a monthly ticket recommendation, brothers!

(End of this chapter)