×关闭
小米网 五谷养身 小米最佳
当前位置:小米话题 > 评论:史上最全的粥谱:百年粥店的秘密都在这啦!
  1、浸泡:煮粥前先将米用冷水浸泡半小时,让米粒膨胀开。 这样做的好处:a、熬起粥来节省时间;b、搅动时会顺着一个方向转;c、熬出的粥酥、口感好。 2、开水下锅:大家的普遍共识都是冷水煮粥,而真正的行家里手却是用开水煮粥,为什么?你肯定有过冷水煮粥糊底的经验吧?开水下锅就不会有此现象,而且它比冷水熬粥更省时间。 3、火候:先用大火煮开,再转文火即小火熬煮约30分钟。别小看火的大小转换,粥的香味由此而出! 4、搅拌:原来我们煮粥之所以间或搅拌,是为了怕粥糊底,现在没了冷水煮粥糊底的担忧,为……

[详情] 

最新评论

2016-6-16 15:05:30 #1小米网网友 - 188.143.232.27
I just tried this recipe this morning, and it turned out super gummy. Is this supposed to happen? You say it should be wet, but after I added the yogurt, I had to add milk to make the batter lie flat instead of rolled up in a gooey ball. I also used chobani, so I don217;t know what I did wrong. Maybe mine became gummy because I used a shallow bowl, and had to microwave it around 2+ mins to get it throughly cooked. How long would you say is the max cooking time –; and is the texture normally very gummy?Thank you!

参与评论

请自觉遵守互联网相关政策法规,勿发表恶意评论、广告或违禁词语。

热门评论
大家在评论
小米网 | 关于小米 | 小米话题 | 小米文化 | 小米品种 | 小米加工 | 谷子种植 | 小米商家 | 小米标签 | 问答 | 搜索 | 合作 | 小米 | 粟米 | 小米粥 | 网站地图
Copyright © 2011 www.xiaomifood.com 小米网 版权所有 浙ICP备11032429号
淘宝女装 淘宝衣服 淘宝热卖