1, put the small ballast (can also be large ballast) into the basin, add water with hand washing, soak 3 to 5 hours (I usually soak it in the morning, and come back in the evening to do the congee). 2, add water to the pot, soak good small ballast (or large ballast) into the water than rice porridge water more (), cook the pot, turn off the small fire, make the surface slightly bubbling, not uncovering the pot with a spoon to the bottom of the pot stirring. Stewing time than rice porridge time is long), cook the pot after turning off the small fire, make the ballast porridge surface slightly bubbling, not uncovering the pot with a spoon sticking to the bottom of the pot to stir stir lest paste pot, keep trying to soft rotten (cook the more soft rotten the more delicious) turn off the fire and then simmering for a few minutes. 3, according to the nutritionist suggestion, the only corn ballast porridge when cooking put a small pinch (the amount of thumbs and forefingers pinched a little) cooking lye is more conducive to the human body to absorb its nutrients.

Small ballast porridge in our life is a very common porridge, this porridge is the main material is corn broken after screening after small corn ballast, another material is the wolfberry, corn ballast contains some amino acids that the human body must be, and the wolfberry is nourishing blood and toning the color of the good ingredients. To cook a good small ballast porridge is the key to use a small fire to simmer enough time.