How to make muddle porridge, what is the practice of muddy porridge?

The practice of muddled porridge:

Ingredients: 1 sweet potato, 1 handful of soybeans, 3 handfuls of cornmeal.

Seasoning: Water to taste.

Steps: 1. First, wash and soak an appropriate amount of soybeans for two hours.

2. Then wash and peel the sweet potatoes and cut them into pieces.

3. Then pour the sweet potatoes and soybeans into the pot.

4. Then add an appropriate amount of water.

5. Finally, after the water is boiled, add the cornmeal and boil until the soup is thick and the sweet potatoes are cooked thoroughly.

The ingredients that need to be prepared in advance include: 3 spoons of cornmeal, 3 bowls of water, and an appropriate amount of edible alkaline noodles.

1. The first step is to add water to the pot and simmer over high heat.

2. Then turn the prepared cornmeal with water.

3. Wait for the water to boil, then add the mixed cornmeal water and stir well.

4. Add a little edible alkaline noodles and stir well.

5. Cover and bring to a boil over high heat.

6. After cooking, put it out, and it is done.

Steps to make the porridge.

1.Cornmeal is ready to be placed in a bowl.

2.Add cool and white and stir into a thin paste.

3.Bring water to a boil in a pot and slowly pour the corn paste into the pot, stirring constantly as you pour.

4.Pour in all the food and boil until the corn paste becomes viscous and moderate.

Tips: 1.Cornmeal must be boiled with warm or cool boiled water before boiling.

2.When boiling, stir slowly while pouring.

Put into the pot and pour while pouring into the pot.

Ingredients: 150 grams of cornmeal.

Excipients: appropriate amount of red beans, a little brown sugar.

Steps: 1. Prepare the red beans and add brown sugar to cook.

2. Prepare the cornmeal.

3. Put it in the rice cooker.

4. Put the panicle into an appropriate amount of water.

5. Press the button to start cooking porridge.

Add the red beans in about a minute.

7. Cook again for about 10 minutes.

8. Put it in a bowl and cover it with sweet and glutinous posture. Mu Bu.

Ingredients: 50ml of soy milk

Millet noodles 100 grams.

1. Heat the iron pot as much as possible, and put it into the pot with a spoon of soybean milk.

2. Boil the soy milk and bake it until it comes out of the pot, and the paste porridge is also named after it.

3. Put the millet batter that has been soaked for a long time in advance into the liquid pot and continue to boil slowly.

4. Skim off the foam and boil slowly until there is a film on the surface of the porridge.

5. After boiling, take out of the pot, and a bowl of porridge will be ready, and you can eat it with mutton and other ingredients according to your taste.

It's very simple, millet noodles add soy milk, but it's best to fry millet noodles in a dry pan, a little bit of mushy taste is the best, mix the fried millet noodles with water into a paste, and then boil the soy milk, add millet batter, boil again, and cook for a while to paste porridge: grind millet and soybeans into fine noodles.

Count the cherry blossoms with a certain proportion of water and stir well into a paste, boil the iron pot until it is red, and then pour a small amount of batter into the pot, form a pot and then pour a large amount of batter, after boiling it is porridge, this porridge is characterized by the entrance of rice fragrant, the bean fragrance is very strong, and there is a slight paste taste, so it is called paste porridge. Eat it, warm the stomach and nourish the stomach. Especially drunk people drink a bowl of porridge in the morning, and the stomach feels comfortable.

1. Only put rice when the water is boiling. The reason for using boiling water for cooking porridge is that the tap water used in daily life is chlorinated and disinfected, and if the porridge is cooked directly with tap water, the chlorine contained in the water will inevitably destroy a large amount of vitamin B1 contained in the rice. When boiling water is used to cook porridge, the chlorine in the water is volatilized by the water vapor, so it will greatly reduce the loss of nutrients such as vitamin B1.

2. Bring to a boil over high heat. After the rice is removed, heat it over high heat, and then reduce the heat when the water boils again, so that the water in the pot remains boiling without spilling. Then simmer for about 20 minutes, stirring appropriately for about 10 minutes, and keep the water boiling until it becomes viscous.

3. Oil dripping to prevent spillage. When cooking porridge, add a few drops of cooking oil to the pot, which can prevent the porridge water from overflowing and the porridge surface from foaming, and the cooked porridge is bright in color and smooth in the mouth.

4. Keep the porridge boiling. For porridge to be thick, it is necessary to let the starch contained in the rice melt into the water as early as possible, and to achieve this, it is necessary to accelerate the friction between the rice grains and the walls of the pot and the water. Therefore, it is essential to keep the water in the pot boiling.

5. Cover and cook porridge. In the process of cooking porridge, you need to add a lid, which can avoid some water-soluble nutrients from volatilizing with water vapor, and can also save the time of cooking porridge and make the porridge taste better.

1. Soak the rice in cold water for half an hour to allow the rice grains to expand and open the pin.

2. Boil the rice under water, cook the porridge with boiling water, the water temperature is above 60, the starch absorbs water and expands and cracks, turning into a paste.

3. Bring to a boil over high heat, then turn to a simmer and simmer over low heat for about 30 minutes.

4. Turn in one direction when stirring, cover the pot until it simmers for 20 minutes, start to stir non-stop, and continue to hold only for about 10 minutes until it is crispy and thick.