Yes, I can't finish writing, I've been too busy with work lately, and my head is often empty when I get home.

Even a wolf can only fight the progress of the double lion ape.

Recently, I want to cook porridge with preserved eggs and lean pork, and I personally cook porridge.

It will also cook quickly, as I talked about when I cooked taro porridge before.

After the washed rice is taken to ice, after the ice, the internal tissue of the temperature difference will be destroyed if the hot water is directly put in.

By the principle of physics, water expands when it is frozen, and when the rice grains are washed in such a way, the rice grains are already watery.

When the ice is frozen, the internal tissues will rupture, and the cooking speed of porridge will be very fast, probably shortened to less than 30 minutes.

Now my problem is that I want to cook Cantonese porridge and Hong Kong-style porridge.

According to my research, there is information after I have inquired.

Here are the facts:

Cantonese porridge is very different from ordinary porridge (porridge) in that rice grains that have lost their shape are boiled until they lose their shape and fused into a dense and smooth porridge. Many people have heard of the small steps of cooking porridge, oil, salt and rice.

It is said that "salt" is the so-called "alkali" of Cantonese people, and oil and alkali help the outer membrane of rice grains to dissolve, so it is easy to boil the rice grains and make the effect of Cantonese porridge.

Preserved eggs contain alkali, so many people will mix preserved eggs and oil into the washed rice overnight, and then add water to cook porridge.

I wanted a pure porridge base, not pickled rice with preserved eggs, and then I went to ask my friends in Hong Kong and learned that it was okay to marinate rice with oil and salt for two or three hours.

The next step is not to be a material.

So, I'm thinking.

Cantonese style: preserved eggs and oil mixed into washed rice overnight.

In the Hong Kong style, the rice is marinated with pure oil and salt for two or three hours.

One of the things I think about is what the oil does

Oil can cause the outer membrane of the rice grain to differ in density and osmotic pressure...... So it's good to boil?

Yes.

So can I wash the rice, directly put oil and salt and ice for two hours, so that the rice grains can not only destroy the internal tissue, but then the oil and salt will also cause the outer membrane to dissolve?

I know that Cantonese style and Hong Kong style are more authentic than pressure cooker, no cooked rice, and boil it over an open flame, which is very time-consuming.

I'm just thinking about whether I can use a different way to get through it faster

The way to ice the raw rice can be turned into half an hour.

If you want it to be creamy, cook it for half an hour and then stir it quickly several times with a whisk.

Well, I got a new idea.

If the raw rice is soaked in water for 3 minutes, then marinated in oil and salt (or directly pickled eggs), put it in the refrigerator for two hours and then remove the ice.

Isn't it more capable of attacking inside and outside...... Faster (chin rub.)

It's a delicate leave slip.