The cooking time of corn porridge is relatively long, about 15 minutes after the water boils, so that our corn porridge will be particularly fragrant.

Corn ball porridge is a vegetable porridge. The main ingredients are corn flour and corn ball. It has a light taste.

Preparation method

Method 1

1. Wash the corn crumbs and put them into boiling water, add a few drops of salad oil, bring to a boil over high heat and then simmer over low heat. It will take until 7 or 8 days before the corn grains are mature.

2. Put an appropriate amount of cornmeal into a small bowl (you can add more if you like it thicker), gradually add water and stir until it becomes a thin paste.

3. Add the prepared corn batter to the corn crumbs that have been cooked until 7 or 8 years old. Bring to a boil over high heat, then reduce to low heat and cook until completely cooked.

Method 2

1. Soaking: Soak the rice in cold water for half an hour before cooking porridge to allow the rice grains to swell. The advantages of doing this are: a. It saves time when cooking porridge; b. It will turn in one direction when stirring; c. The porridge is crispy and tastes good.

2. Put the pot under boiling water: Everyone’s common knowledge is to cook porridge in cold water, but the real experts use boiling water to cook porridge. Why? You must have had the experience of cooking porridge with cold water until the base is sticky, right? This phenomenon will not occur if you put the pot under boiling water, and it saves more time than cooking porridge with cold water.

3. Heat: Bring to a boil over high heat, then reduce to a simmer or simmer over low heat for about 30 minutes. Don't underestimate the size of the fire, the aroma of the porridge comes out from this!

4. Stirring: It turns out that when we cook porridge, we stir it occasionally because we are afraid that the porridge will be smeared. Without the worry of boiling porridge with cold water, why should we stir it? In order to "make the rice thick", that is, to make the rice grains plump and crispy. The technique of stirring is: stir the pot under water for a few times, cover the pot and simmer for 20 minutes, then start stirring continuously, and continue for about 10 minutes until it becomes crispy and thick.

5. Add oil: Do you need to add oil when cooking porridge? Yes, add a little salad oil about 10 minutes after the porridge is brought to a simmer, and you will find that not only is the finished porridge bright in color, but it is also very smooth in the mouth.

6. Cook the base and ingredients separately: Most people are used to pouring everything into the pot at once when cooking porridge. This is not the case in century-old porridge restaurants. The porridge base is the porridge base, the ingredients are the ingredients, cook them separately, blanch them, and finally put them aside and simmer for a while, never more than 10 minutes. The porridge cooked in this way is refreshing and not turbid, and the taste of everything is brought out without any odor. Especially when the auxiliary ingredients are meat and seafood, the porridge base and auxiliary ingredients should be separated.