With rice cooker porridge will not paste the bottom of the pot does not stick to the bottom of the pot
Because of the rice cooker power is not big, the heating speed is slow, and then the corn in the starch content is very rich, so when cooking corn porridge corn paste will be deposited in the bottom of the pot, it is easy to stick to the bottom of the pot, the bottom of the pot, paste the bottom of the pot. There are two ways to deal with it: first, when mixing corn paste or corn ballast, make it slightly thinner, and wait for the water in the pot to boil before pouring corn paste (ballast) into the pot. The second is to stir frequently to minimize the settling of the corn paste. By the time the pot comes to a boil again, the starch in the corn dividend has solidified into a paste, so there's not much need to stir it anymore. Then cook for a little while longer, and it's ready to be removed from the pot. Note: the pot under the good corn paste must not add cold water, so the corn paste will "creek"! And it won't taste good when it's cooked. If you really feel that the porridge is too thick, you can add a little boiling water and cook a little longer.
There are two ways to make polenta, hope you like it.
Maize porridge
Practice 1 :
Maize flour 60 grams of milk into a paste, the pot with the right amount of water to boil the milk maize paste poured into the pot, stirring constantly, with a civilian fire to cook for 5 minutes after the beaten eggs in the porridge pot, pouring the side of stirring, cooked, you can turn off the fire, let it warm up and sugar or honey can be added to the ~
Practice 2 :
It is a good idea to add a little bit of water, so that it can be used as an ingredient in the porridge, so that it can be used as an ingredient in the porridge.
Ingredients
Tender corn 1000 grams, 4 egg whites.
Seasoning
10 grams of yellow wine, 750 grams of broth, 1.5 grams of refined salt, 1 gram of monosodium glutamate, 2.5 grams of sugar, 15 grams of chicken fat, 75 grams of diamond dust.
Method
(1) corn shell, wash, add sugar to cook about 20 minutes to take out, slightly cooled, bracketed with a stainless steel spoon under the corn. The egg white is beaten.
(2) the iron pot on the stove, put the broth, wine, salt, monosodium glutamate, corn, boil, with the diamond powder hook into a thin gravy, floating into the egg white, dripping into the chicken oil to push uniformly, from the pot to fill the bowl on the table.
Egg corn porridge practice:
60 grams of cornstarch with milk into a paste, the pot with the right amount of water to boil the milk corn paste poured into the pot constantly stirring, cook over moderate heat for 5 minutes after the beaten eggs in the porridge pot, pouring the side of the stir, cooked, you can turn off the fire, cooled down with sugar or honey can be ~
Egg corn porridge ingredients
Tender 1000 grams of corn, egg whites 4.
Seasoning
10 grams of yellow wine, 750 grams of broth, 1.5 grams of refined salt, 1 gram of monosodium glutamate, 2.5 grams of sugar, 15 grams of chicken fat, 75 grams of diamond dust.
Corn porridge practice
(1) corn shell, wash, add sugar to cook for about 20 minutes to remove, slightly cooled, bracketed with a stainless steel spoon corn. The egg whites are beaten.
(2) the iron pot on the stove, put the broth, yellow wine, salt, monosodium glutamate, corn, boiling, with the diamond powder hook into a thin gravy, floating into the egg white, dripping into the chicken oil to push uniformly, from the pot to fill the bowl on the table.
Corn porridge features
White, rice yellow color, glutinous fresh.
Corn congee origin:
In the Qing dynasty emperor's imperial diet, in addition to the delicacies and fine foods, there is a coarse grain: corn congee. In the Qing Palace by Derling's "Zuoji", it is recorded that the Empress Dowager Cixi love to eat corn porridge. So, how is corn porridge into the royal recipe?
Legend has it that Emperor Kangxi once took his attendants to Luanping's Changshanyu area to hunt. See the sun is going down, the Kangxi Emperor was about to go back, suddenly found a deer, he hurriedly horse whip, in hot pursuit. At this time, the sky is getting dark, the attendant also do not know where to go. Kang Xi is tired and panting, hungry and rumbling, had to ride back. Walked for a while, suddenly saw lights in front, close to see, it was a farmhouse. Kang Xi stopped the horse, from the window to see a gray-haired old man and a few sons were about to eat. On the dining table there is a steaming hot, burnt cornmeal rations and fragrant corn porridge, as well as hare meat stewed mushrooms, roasted mushrooms and a large plate of cold dishes. A burst of aroma pungent, really greedy. Kang Xi at this time more feel hungry, he dismounted and walked into the farmhouse, salute to the family, said: "I am passing through, because it is late, the stomach is also hungry, want to borrow a meal, must pay more silver." Mountain people straightforward hospitality, as soon as I heard of the guests from afar, immediately let to the upper seat. Kang Xi slightly polite a few words, and the family ate up. Kang Xi felt that he had never eaten such a beautiful meal. But his favorite is still corn porridge, and sticky, and refreshing, and look good, like pearls. Kang Xi ate three bowls in a row. The family was happy to see him being practical.
Kang Xi finished his meal and asked, "Who burned such a delicious meal, it must be a skillful daughter-in-law, right?" The old man said, "No, my family has no daughter, only three sons. The eldest son goes hunting in the mountains, the second son cuts wood in the mountains, and the third son grows vegetables and cooks at home. The third son grows vegetables and cooks at home. This is the third son's cooking." Kang Xi saw that the third son was good-looking and liked him. While this was going on, the emperor's attendant saw the emperor's imperial horse outside and looked for it. The family then realized that the visitor was the emperor, was terrified, and hurriedly kowtowed. Kangxi smiled and said, "Seeing your family enjoying peace and happiness, I am very happy!" He ordered a reward of 100 taels of silver, before riding away on his horse. After a few days, Kang Xi remembered the delicious corn porridge, sent to find the old man's third son, let him in the imperial kitchen specializing in corn porridge. From then on, corn porridge was written into the recipe of the imperial kitchen.
Effects of egg corn porridge
Soften blood vessels, fat loss. It is suitable for the liver meridian damp-heat type fatty liver and liver fire inflammation type hypertension.