Your question is how cornmeal porridge is actually very useful for this problem. Generally, in the 196s and 197s, people ate too much cornmeal porridge. At that time, because the grain output was not too high, most of them lived on steamed cornmeal cakes.

In fact, this porridge is the simplest and best to do. First, we add water to the pot and boil it on liquefied gas, mainly adding 25 grams of cornmeal in the container, adding water to dilute and mix well.

At this time, the water in the pot is also boiled. Pour the diluted corn flour into the pot to speed up the stirring.

Just boil it for a while. As the temperature rises, the diluted flour and water in the pot will also boil. This is to continue stirring. If you cook it for a while, the porridge will be c-cooked, delicious and delicate.

Now we often drink porridge, so we must put some pickles with steamed bread in the morning.

Actually, there are two other ways: adding water to the pot, adding meat and soybeans, and then cooking. This means adding diluted corn flour, and then heating for a while, and then boiling. You can eat it later, so that the porridge will taste better.

Especially when you eat tofu pudding beans, it smells better. I think this way of eating is better. Sometimes mung beans and cowpeas can be added.

This is our method of cooking porridge in Hebei. I don't know how you cook porridge there. You can talk about it and let's communicate with each other.