Then you are wrong, especially when cooking corn porridge. If the order is reversed and the ratio of noodles to water is not well grasped, porridge is really terrible.

A friend said, what's so difficult? Just put water in the pot, then put corn flour and cook it over high fire. Cooking porridge is so particular.

Of course, cooking porridge in the right way can keep the original flavor of corn to the maximum extent.

There are two ways to cook corn porridge:

Let me start with the first one: I have watched my mother like this since I was a child. When half a pot of water was sizzling in the big iron pot, Kazuhiro Mori put a bowl of corn flour on the stove, grabbed a handful of corn flour in his left hand and kept rubbing it, making it fall into the pot like a slender waterfall, and took a big spoon in his right hand and kept stirring clockwise until he felt a thin layer of things hooked, so I stopped adding corn flour. Now put a small fire 15 minutes, and then cease fire. Sweet corn porridge is ready. This method is the most primitive and food-saving, but the porridge will have some small pimples, so just take it out with a covered filter.

The second method: My husband often uses this method. Take two people as an example. Kazuhiro Mori spoon cornmeal in a small pot, add half a cup of water and stir to make a paste. Put half a pot of water in the pot until it boils. Pour the pre-stirred corn paste into the pot and continue stirring immediately. Wait until it becomes a thin paste before adding it. If the food you like is a little sticky, you can put more until the pot starts to slurp. The porridge made by this method will not get pimples, but the ratio of water to corn flour is not easy to master. If it is too thick, it will be wasted. If it's not enough, you have to add it. It is necessary to master the proportion and try this method.