1, corn ballast washed into boiling water, add a few drops of salad oil, high heat boil to low heat to cook until the corn ballast 7, 8 mature.
2, take the appropriate amount of cornmeal into a small bowl (like thick can add more), gradually add water and stir into a thin paste.
3, will be adjusted to the cornmeal paste added to the cooked to 7, 8 mature corn ballast, the same high-fire boil to low-fire cook until fully cooked.
Practice two
1, soak: before cooking porridge rice soaked in cold water for half an hour, so that the rice grain expansion open. The advantages of doing so: a, boiling up the porridge to save time; b, stirring will be turned in one direction; c, the porridge crisp, good taste.
2, boiling water in the pot: everyone's general **** knowledge is cold water to cook porridge, while the real connoisseur is to use boiling water to cook porridge, why? You must have had the experience of cooking porridge in cold water, right? Boiling water under the pot will not have this phenomenon, and it is more time-saving than cold water porridge.
3, the fire: first boil with high heat, and then turn the fire that is small fire simmering for about 30 minutes. Don't underestimate the size of the fire, the flavor of the porridge comes out!
4, stirring: the original we cook porridge occasionally stirring, is afraid of porridge paste bottom, no cold water porridge paste bottom of the worry, why still stir it? In order to "out of thick", that is, so that the rice grains full, grains of crispy thick. Stirring skills are: boiling water in the pot stir a few times, cover the pot to simmer for 20 minutes, began to stir non-stop, has been continued for about 10 minutes, to be crisp and thick out of the pot until.
5, point oil: cooking porridge also want to put oil? Yes, the congee changed to the fire about 10 minutes after the point into a little salad oil, you will find that not only the finished porridge bright color, but also the mouth of a different fresh and smooth.
6, the bottom, the material to cook: most people are accustomed to cooking congee all things into the pot, the old congee store does not do this. The bottom of the porridge is the bottom of the porridge, the material is the material, the head of the boil, blanch the blanch, and then finally set aside a piece of simmering for a moment, and never more than 10 minutes. The porridge is fresh and not cloudy, and the flavors of each item are boiled out without cascading. Especially when the ingredients are meat and seafood, the bottom of the porridge and the ingredients should be separated.