1. Method 1

1 bowl of corn, 8 bowls of water, and appropriate amount of sugar.

Pour the corn kernels and a bowl of water into a blender and beat into corn slurry. Take a clean pot, pour in the corn syrup and remaining water and bring to a boil over high heat. Then reduce to low heat and simmer for 10 minutes. When cooking, there will be foam, which is corn husks. Use a spoon to skim it out. When cooking, stir frequently with a spoon to avoid burning the bottom. The cooked corn juice will have residue and is not smooth. It needs to be filtered through a sieve. After filtering, add sugar while it is hot. Do not throw away the corn residue left in the sieve. It can be made into pancakes. The prepared corn juice can be drunk hot, or it can be cooled and placed in a large bottle, covered with a lid, and refrigerated before drinking.

2. Method 2

Ingredients: 150 grams of corn kernels, 20 grams of rice, 10 grams of millet, appropriate amount of rock sugar, 800ml of water, 200-250ml of milk.

Wash the corn kernels, rice, and millet, add rock sugar, water, and milk, and press corn juice mode.

3. Method 3

Ingredients: 1 sweet corn, 15g of leftover rice/half a spoon of white rice, 20g of millet, and a small piece of white fungus.

Cut the sweet corn with a knife and cut it clean near the corn cob. Put it in a crisper, add half a spoon of leftover rice and put it in the crisper. Keep it in the refrigerator. If there is no leftover rice, use 15g of rice. Soak millet and white fungus (rice used to replace leftover rice) one night in advance. In the morning, put the corn, leftover rice, and soaked millet and white fungus into the wall breaking machine, add water to 1000ml, and press "Very Thick Slurry" or Rice cereal can be used, just add some sugar at the end.