How do you boil corn porridge to make it taste good?

Method: 60 grams of corn flour with milk into a paste, add an appropriate amount of water to the pot and boil, pour the milk corn paste into the pot and stir constantly, cook for 5 minutes and then pour the beaten eggs into the porridge pot, stir while pouring, cooked, you can turn off the fire, add sugar or honey to warm it Ingredients: 1000 grams of tender corn, 4 egg whites.

Seasoning: 10 grams of rice wine, 750 grams of clear soup, 1 gram of refined salt, 1 gram of monosodium glutamate, 1 gram of sugar, 15 grams of chicken fat, 75 grams of water chestnut powder. Method:

1) Peel and wash the corn, add sugar and cook for about 20 minutes, take it out, cool it slightly, and use a stainless steel spoon to enclose the corn. Beat the egg whites. (2) Put the iron pot on the stove, put in the clear soup, rice wine, salt, monosodium glutamate, corn, boil, hook into a thin thick with water chestnut powder, float in the egg white, pour in the chicken fat and push well, and put the pot into a bowl and serve.

Characteristics: white, beige, glutinous and fresh.

Bring the water to a boil, pour the pasted cornmeal soup (cornmeal with cold water and stir well) into the pot of boiling water and stir, then boil, and then boil for another 5-30 minutes. The thickness of the finished polenta depends on the thickness of the cornmeal washed with cold water or the amount of raw cornmeal! Generally, the northern taste does not put edible alkali!

The principle is: Porridge stewed or boiled for a long time is delicious! Thin and as tasty, but depending on your preference!

I like the thin ones.

Are you talking about corn pellet? After washing the corn kernels and rice, put water in the pot, and then put the rice in and pinch a small pinch of alkali, the alkali is easy to rot when the water is about to boil, and then when the water is about to boil, put the corn kernels in and cook it for another 45 minutes.

After the corn stubble is boiled in water, put alkaline noodles (a small pinch), and boil for 40 minutes to 60 minutes.

Corn stubble and sweet potatoes are nutritious and delicious when cooked together. Wash the corn stubble, peel the sweet potatoes and cut them into small pieces. Put them in a stainless steel pot, cook them together, put a little alkaline noodles in the pot, and then simmer until viscous.

Method 1: Wash the corn grits and soak them for more than 12 hours, and then use them to cook porridge to make them easy to cook. However, the disadvantage of this method is that the nutrient loss is relatively large, and it is easy to soak the corn grits into acid when the weather is hot.

Method 2: After washing the corn grits, put them in a container, add an appropriate amount of water and soak them for about 2 hours, so that the inside of the corn grits can also absorb enough water. Then, the soaked corn grits are packed into plastic bags, tied tightly and placed in the freezer compartment of the refrigerator, and when you need to cook porridge, take out another bag and use it.

Frozen corn grits have been proven to cook easily and do not lose a lot of nutrients.

Method 3: Drain the washed corn grits and put them in a wok, without adding oil, turn on medium-low heat and slowly fry the aroma of corn (about 10 minutes or so), the fried corn grits are easy to cook porridge, and the porridge has a special burnt flavor.

Preparation of corn grits and wolfberry porridge:

1. Rinse the corn residue with clean water.

2. Punch out the white skin, almost 4 or 5 times.

3. The last thing left is golden corn residue.

4. Soak the wolfberries in water for 10 minutes, then rinse well.

5. Add half a pot of water to the pot and heat over high heat.

6. After the water is boiled, add the corn residue and boil over high heat until it boils.

7. Turn to low heat, keep boiling, and cook for 15 minutes.

8. Add the wolfberries and cook 5 minutes before cooking.

9. The corn dregs and wolfberry porridge have been cooked.

The specific method of corn grits porridge is to prepare the ingredients, add an appropriate amount of water, and cook for a while.

Ingredients: 80 grams of corn grits (yellow).

Excipients: 650 grams of water.

grams of coarse corn grits.

2. Put it in a small bowl, add water and soak for 2 minutes, and some dirty things will float on the surface of the water.

3. Slowly pour out the dirty water and wash it 1 to 2 times.

4. Add half a bowl of water and stir well.

5. Put 650 grams of water in a pot and bring to a boil over high heat.

6. Keep the water boiling over high heat, pour the corn grits paste in the bowl into the pot while stirring with a spoon, and then quickly stir the batter in the pot in a circle to prevent clumping and sticking to the bottom.

7. Bring the water to a boil again and stir it.

8. Change the heat to low, cover the pot, and stagger some gaps. (Prevent porridge from overflowing).

9. During the process of boiling porridge, stir it every few minutes to prevent the bottom from sticking.

10. For about 20 minutes, the porridge becomes viscous, turn off the heat and cover the pot and simmer for a while before eating.

11. Finished corn grits porridge drawing.

The specific method steps are as follows:

Add an appropriate amount of water to the rice cooker, turn on the power, and press the cook button;

2. After the water boils, pour in the corn grits;

3. Stir to prevent agglomeration and sticking to the bottom;

4. Open the lid and cook for 10 minutes, stirring several times during the period, you can see that the porridge becomes viscous;

After a few minutes, cut off the power, cover and keep warm for a while, warm and ready to eat.

Prepare two corn cobs, take off the corn one by one, then put half a bowl of rice in a small bowl for eating, mix them together, wash them with water, and then put an appropriate amount of pressure cooker water, it is best to put it in the place where the pressure cooker is lined, according to personal preferences, if you drink a little dry water, you will have less, if you drink a little soup, you will have more, and then boil over high heat, wait until the pressure cooker gas liquid comes out, then switch to low heat, and you can turn off the fire for about 20 minutes and wait for the gas to run out, and then turn on the pressure cooker to eat.

Bring the water to a boil, then add an appropriate amount of corn grits, stirring as you go. After that, bring to a boil over low heat, remembering to stir the pan every five minutes to prevent it from sticking. If you want to drink fragrant porridge, you can boil it on low heat for 20 minutes; If you are afraid of trouble or lack of time, you can drink it after boiling the corn grits, but the taste is definitely not as good as the one that boils for 20 minutes.

Preparing the corn and then preparing the rice to boil was successful.

According to personal preference, you can choose to add rice and alkaline noodles, which is very hard and can be cooked in a pressure cooker to return early, so that it is easy to make a delicious and soft porridge

Ingredients: 100g corn stubble, appropriate amount of water.

Production steps: 1. Put corn stubble in pots for later use, and prepare raw materials according to your own amount of food.

2. Wash and pick out all the impurities if there are impurities.

3. Add water and pour it into the pressure cooker, and put the water according to the thickness of the porridge you like.

4. Select the menu - porridge and wait for the automatic trip.

Polenta. <>

Materials: The following materials are evenly matched by themselves.

2 handfuls of waxy corn.

1 handful of minced corn + millet.

1 handful of rice + glutinous rice.

Preparation of polenta.

1: Prepare the ingredients: the rice is under the glutinous rice, <>

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1: Wash the mixed rice in the pot and wash it all over, 2: Add water to the mixed rice washed by the pottery (the ratio of rice:water (1:5) This time glutinous rice and rice are added, so the amount of water is more), <

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1: Soak all the washed rice overnight (glutinous corn + corn crushed + millet, which must be soaked to shorten the cooking time and increase the softness and stickiness of the mouth).

2: Press the porridge cooking button, adjust the appointment time, and <>

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1: The next day, it will be automatically cooked, and you can eat glutinous and delicious corn porridge when you wake up.

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Polenta. <>

Ingredients: Water: Appropriate amount.

Corn 1 tablespoon.

Preparation of polenta.

Corn kernels bought in the supermarket, pour an appropriate amount of tap water into the pot, it is best to have a little more water, you can cook the corn kernels for a while, it will be more delicious, open 1 tablespoon of corn kernels in water, boil over high heat to medium-low heat, do not cover the pot again, to prevent overflowing.

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After a while, stir it to prevent it from sticking to the pan and cook until it is sticky.

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Turn off the heat, serve in a bowl and enjoy.

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Corn grits porridge is generally boiled for about 15 to 20 minutes before it can be eaten. Corn grits is a common coarse grain in the north, and it is also one of the staple foods of people, corn grits in the boiling process it is best for someone to watch the fire, and stir intermittently so as not to stick to the pan, in addition to boiling, you can also use a pressure cooker to cook.

How long does corn grits porridge last

Corn grits porridge is usually boiled over an open flame for 15 or 20 minutes to be almost edible, if you boil for a long time, the taste may be thicker, and some accessories can also be added during the boiling process, such as wolfberry, red dates, etc. Hand in hand.

It is recommended that the longest boiling of corn grits porridge should not exceed half an hour, as boiling for too long will not only cause less water, but also may cause some nutrients of corn grits to be lost.