Speaking of corn porridge, friends in the south are rare. It is a traditional and typical staple food in the north. Of course, we generally think it is suitable for young and middle-aged people to eat. The absorption of nutrients may be affected by dental problems in the elderly, but it is still very popular because of its low calorie and rich nutritional value. So today, how do we cook the traditional corn porridge?

1. Soak: Soak the rice in cold water for half an hour before cooking porridge, so that the rice grains will expand. The advantages of doing so: a, boil porridge to save time; B, when stirring, it will turn in one direction; C, the porridge is crisp and tastes good.

2. Boiling water in the pot: Everyone's common knowledge is to cook porridge in cold water, but the real expert cooks porridge in boiling water. Why? You must have had the experience of boiling porridge in cold water, right? Boiling water in the pot will not have this phenomenon, and it saves more time than boiling porridge in cold water.

3. Maturity: Boil it with strong fire first, and then simmer for about 3 minutes. Don't underestimate the change of fire, and the fragrance of porridge comes out from it.

4. Stir: Originally, we cooked porridge or stirred it because we were afraid of the bottom of porridge. Now there is no worry about cooking porridge in cold water, so why stir it? In order to "thicken", that is, let the rice grains be full and crisp. The skill of stirring is: stir a few times when boiling water is put into the pot, cover the pot until it is simmered for 2 minutes, and then start stirring continuously for about 1 minutes until it is crispy and thick.

5. Order oil: Do you want oil when cooking porridge? Yes, add a little salad oil about 1 minutes after the porridge is changed to slow fire, and you will find that not only the finished porridge is bright in color, but also the entrance is fresh and smooth.

6. Cook the bottom and ingredients separately: Most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop does not do this. The bottom of the porridge is the bottom of the porridge, and the ingredients are the ingredients. Cook and simmer separately, and finally put aside a piece to cook for a while, and never exceed 1 minutes. The porridge cooked in this way is refreshing and not turbid, and the taste of everything is cooked without odor. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials.

The above six points introduce the traditional methods of corn dregs porridge in detail, and the main points are still in controlling the heat and stirring. It should be said that it is not complicated. Finally, we warmly remind you that when eating corn dregs, you should chew more, which will help digestion and absorption, especially for people who are prone to constipation. However, if you swallow it in a hurry, it will probably be excreted without much absorption.