We in China have a habit that we like to drink porridge when we eat. Because this can reduce our digestive burden, thus playing a role in protecting the stomach. And often drinking porridge also has the effect of relieving greasy. If you often eat big fish and meat, don't miss a bowl of porridge. There are many kinds of porridge, such as rice porridge, millet porridge, tremella lotus seed porridge and so on. However, the most popular one is made of coarse grains, such as corn flour, which is a good porridge ingredient. Because it is rich in dietary fiber and nutrition, drinking it in the stomach is beneficial to defecation and enhances our digestion and absorption.

When cooking corn porridge, you also need to pay attention to skills. If we want to cook it well, we need to use some edible alkali. Adding edible alkali can not only make the porridge taste more fragrant, but also be easily digested and absorbed by human body. And when cooking corn porridge, we also need to be careful not to put it directly into the pot, if it is added. The cooked corn porridge is sweet and sticky. So when we make this bowl of porridge, we first put corn flour into the bowl, add some water, stir it into a paste, and then add a little edible alkali.

Then pour a proper amount of water into the pot, bring it to a boil, and then pour the stirred corn paste into the pot. Pay attention when pouring corn paste, and pour it slowly while stirring. So it is not easy to get corns. And the soup will become more delicate. We pour the corn paste into the pot, the pot will boil, and then turn to low heat and stew slowly for 50 minutes to observe the consistency of the porridge. If it feels right, you can cook it. When we make jade noodle porridge, we can also add some pickled pickles, such as radish strips, which will be more delicious.