Cornmeal porridge is also known as stick paste.

Other Cornmeal Porridge Pictures

Other Cornmeal Porridge Pictures(18 Pictures)

Specialty Cornmeal Porridge Miscellaneous Pictures

Specialty Cornmeal Porridge Miscellaneous Pictures(18 Pictures)

Cornmeal Porridge: add cornmeal with water and mix it into a paste, after the pot of water boils, pour in the corn paste, mix while pouring and wait for the porridge to open to boil for four or five minutes. Porridge can add some date paste, the baby more love to eat.

Cornmeal porridge is a coarse grain, equally suitable for the elderly and young people.

Especially the porridge made of fresh cornmeal will be sweeter.

Making Methods Edit

Ingredients Preparation

Cornmeal, chopped bok choy, water, alkali, red sausage in moderation.

Method Steps

1, stir the cornmeal into a batter with water, add a little alkali;

2, boil the water in the pot, pour in the batter, stir quickly, turn the pot to a low heat after boiling;

3, add the chopped red sausage and bok choy, stir well, and cook for 3 minutes after the pot is boiled again to get out of the pot.

Tips

The vegetables served with the porridge can be changed according to preference. [1]Edit

1, raw sweet potatoes peeled and cut into hobnail pieces, add water did not exceed the sweet potato pieces, boil for 10 minutes;

2, a small bowl of cornmeal with water and stirred into a paste;

3, such as sweet potatoes boiled soft, the cornmeal paste slowly poured into the pot, stirring as it cooks, the pot boiled and then cook for 5 minutes on the line

, corn ballast rinsed and put into the boiling water, add a few drops of salad oil, high heat boil to low heat 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: soak the rice in cold water for half an hour before cooking porridge, so that the rice grains expand 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 also 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.