Corn dregs porridge is a traditional Chinese food. Here's how to cook warm glutinous corn dregs porridge:

Materials:

Corn dregs, glutinous rice, water, sugar and condensed milk

Steps:

1. Wash glutinous rice and rice and soak them in clear water for at least 3 minutes.

2. Shell the corn dregs, put them into the pot, add clean water, and shake the pot to clean the skin and debris of the corn dregs.

3. Then put the corn dregs, the soaked glutinous rice and rice into a stew pot, and add a proper amount of clear water, the water depth is slightly higher than that of rice flour.

4. After the big fire is boiled, turn it to a small fire, and only leave a slight gap in the lid, and continue to stew for 3-4 hours, during which it needs to be constantly stirred to prevent the bottom from being burnt.

5. After the glutinous rice and rice are cooked to be soft and waxy, add appropriate amount of sugar and cook for a while to make the rice more soft and waxy.

6. finally, add condensed milk to taste, and cook the warm and waxy corn dregs porridge.

Tips:

1. Don't cover it when stewing, so as to dispel the sticky smell.

2. The ratio of glutinous rice to rice can be adjusted by yourself, depending on personal taste.

3. The longer the glutinous rice and rice are soaked, the softer the cooked rice will be.

4. It is delicious to choose tender corn dregs, and it takes a long time to stew, which can better absorb the taste of rice.