5大秘訣 煮出軟綿靚粥

[yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p style="text-align: center;"><strong>冬天食粥暖入心,但係平平無奇嘅粥點樣可以煮到又香又綿係大學問,</strong></p>

<p style="text-align: center;"><strong>掌握以下小貼士,靚粥好快有得食!</strong></p>
{/textblock_content}[/yee_text_block][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<h3><strong>1. 將米放冰格3小時</strong></h3>

<p>煮粥前將米放入冰格可縮短烹調時間,首先將米放入雪櫃冰格3小時,</p>

<p>雪凍的過程會令米粒結構變得鬆散,粥身也變得綿滑,煲半個鐘就可以吃粥了!</p>

<p>&nbsp;</p>

<h3><strong>2. 滾水落米</strong></h3>

<p>大家普遍用冷水煮粥,其實用滾水落米更好,滾水煮粥產生對流作用,不容易「黐底」。</p>

<p>&nbsp;</p>

<h3><strong>3. 大火轉小火</strong></h3>

<p>火候的控制很關鍵,煮粥時先用大火煮滾,然後再轉小火煮半個鐘,就聞到香噴噴的米香味了!</p>

<p>&nbsp;</p>

<h3><strong>4. 煮粥加油防溢</strong></h3>

<p>在煮粥時於鍋裡加兩滴芝麻油,開鍋後用小火慢煮,粥就不會溢出來了,煮出來的粥更香更滑。</p>

<p>&nbsp;</p>

<h3><strong>5. 持續攪拌10分鐘</strong></h3>

<p>滾水落米時攪拌幾下,蓋上鍋蓋用小火煮到20分鐘時,持續攪拌10分鐘,米粒變得飽滿、酥稠。</p>
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