2, a small bowl of half a bowl of cornmeal with water stirred into a paste;
3, and so the sweet potatoes boiled soft, the cornmeal paste slowly poured into the pot, stirring as it cooks, and then cook the pot for 5 minutes on the line when the pot opens.
1 Prepare 50 grams of sticky corn kernels, soak in water, you can soak for more than two hours.
2 Groundnut two, washed and peeled, standby.
3 Peeled groundnuts cut into hobnail pieces.
4 Dried fruit cut in half and put inside the soaked corn.
5 Prepare pumpkin seeds in moderation, peel the white skin.
6 Place the peeled pumpkin seeds on top of the corn kernels.
7 Sit in a pot and boil water.
8 When the water boils, put the groundnut chunks in to cook and add the right amount of rock sugar.
9 After about 5 minutes, add the corn kernels, pumpkin seeds and dried fruit and cook for 20 minutes.
1, sweet potato cut into thin slices, so that the treatment is easy to cook.
2, water boiling into the pot.
3, specifically from the rural areas to find the cornstarch, particles more coarse not the supermarket kind of fine powder.
4, with warm water and blend, cooking will not melt.
5, sweet potatoes almost when poured into the cornstarch, slowly stirring do not have a group.
Practice two:
1 ~ 2. Prepare the raw materials, the corn residue with water to wash clean;
3. pot of about 1500 ml of water, boil, and then into the corn residue, stir a few times with a spoon to prevent the bottom of the paste, small fire, cook about 10 minutes;
4. sweet potato washed and peeled, cut into pieces;
5. sweet potato pieces Put into the pot, stir with a spoon, and cook for about 30 minutes (during which it is best to stir with a spoon a few times);
6. Put the cornstarch into a bowl, add about 30 ml of water and mix well;
7. Then pour the well-mixed water of the cornstarch into the pot, stir with a spoon in one direction, and cook until the porridge is thick.