Wash the corn kernels, wash the white rice, add appropriate amount of water into the pot, bring to a boil with high fire, stew for 20 minutes with low fire, add crystal sugar before taking out the pot and cook for 5 minutes. Friends who don't like sweets can add nothing, and some side dishes such as mustard tuber are also delicious. ).

The practice of cornmeal porridge:

Boil corn flour in cold water, cook rice congee (the amount of rice congee is added according to personal preference), and then pour corn flour while stirring porridge. Don't be too hot at this time. Pour all the corn flour into the porridge until it boils again, turn to low heat and cook slowly, and stir for a long time to prevent the bottom of the pot from boiling. The longer it takes, the more fragrant the porridge will be. I think porridge cooked with corn flour is thinner and more delicious.

The method of delicious corn porridge:

[Ingredients] 2 small bowls of corn flour, 1 egg, a little alkali.

[practice]

1, corn flour with water, mix well and dilute, just a little water.

2. Add water to the pot and boil. Add water as needed, usually half a pot.

3. Add a little alkali. Just a little, so the cooked corn porridge will be more fragrant.

4. Add the diluted corn flour and stir the corn flour in the pot while adding it, so that the corn flour and water are evenly mixed; A crucial step.

5. After all the corn flour is added, continue to stir for a while (in the same direction as the previous stirring), cover the pot and stir for a while.

6. After the pot is boiled, add the eggs.