Tips for making large corn rice porridge, and sticky corn rice porridge for making tips

Kidney bean porridge] Ingredients required: 1 cup of stupid ballast; 1 cup sticky ballast; Kidney beans to taste; Baking soda to taste.

Kitchen utensils: Skillful kettle desugaring rice cooker.

Practices and Steps:

To prepare the ingredients, I used two kinds of big ballast, yellow is the ordinary big ballast, we call it stupid big ballast, and the other whitish color is sticky ballast, 1 cup of each type, sticky big ballast. Mix the two kinds of ballast together and wash them cleanly.

Half a cup of kidney beans is fine, and they are also rinsed.

Repeatedly washed and cleaned large ballast is added to the inner bowl of the rice cooker, this large ballast and kidney beans are taken from my sister's house, which is a green ingredient grown by myself, so you can eat it with confidence.

The amount of water used to cook porridge is relatively more, close to 3 cups of rice, and 3 blocks of water are used.

Add some baking soda, this is a very critical step, cooking porridge must put baking soda, not only easy to cook, but also taste particularly good, but also nourishing the spleen and stomach.

Close the lid of the pot, hear the "click" of the card to indicate that the lid is closed, press the "steamed couscous" button, and the rice cooker will start steaming rice.

It cooks in less than an hour, which is very convenient. This pot is even more delicious than the large ballast porridge cooked in an electric pressure cooker, soft and fragrant.

Remove from the pan. Ballast is rich in crude fiber, and being a staple food for dinner not only promotes digestion, but also ****.

Tips: 1. Qiaofu rice cooker has a 24-hour reservation function, if you feel that you don't have 1 hour of time, then make an appointment in advance, make an appointment to eat at noon and eat in the evening, and make an appointment to eat in the morning, which are all good choices. If you have a rice cooker or an electric pressure cooker at home, you can use it to cook big rice porridge, which is very convenient, but the time is slightly longer.

2. Boiling ballast with some baking soda or edible flour alkali, the taste is indeed different, not only easy to boil, but also has a special fragrance, and it is also good for the body, so you can use it with confidence.

Corn ballast sweet potato dry porridge].

As long as the ingredients: an appropriate amount of corn ballast, an appropriate amount of dried sweet potatoes, and an appropriate amount of rice (millet can also be used).

Method: 1. Dried sweet potatoes are dried sweet potatoes that I bought fresh sweet potatoes before and shredded and dried.

First of all, soak the corn ballast and dried sweet potatoes in water for about 2 hours in advance (the soaked corn ballast is easy to cook, saving time).

2. Wash the soaked and swollen corn ballast and sweet potatoes with water, wash the rice together, and then pour it into a high-pressure cooker and add an appropriate amount of water. If you like to eat very thin and refreshing corn porridge, you can add a little more water.

3. After pouring corn ballast, dried sweet potatoes and rice into the pot, cover the pot and bring to a boil over high heat.

4. After boiling over high heat, turn to low heat and cook for about 20 minutes, turn off the heat, and then open the lid after the valve of the lid is dissipated.

5. At this time, the corn ballast sweet potato dry porridge is almost cooked, and you can stir it with a spoon to see if it is fully cooked. If you want to eat a more sticky, soft and glutinous texture, you can simmer it for another 5 minutes on low heat.

6. Really cooked corn porridge, the pot surface will have a layer of sticky oil skin paste, this layer of oil skin is very nutritious, stir it with a spoon, and load a bowl of corn ballast sweet potato dry porridge while it is hot, sticky and soft and glutinous, yellow and red, chew it, the taste is smooth, and the fragrance is overflowing.

The corn ballast sweet potato dry porridge is made in this way, soft and glutinous and sweet, refreshing and thirst-quenching, not greasy, and you can eat several bowls at a time.

This is a very nutritious corn ballast sweet potato porridge, have you ever eaten it? If you think you can, you can try it at home! It's sure to surprise you.

One of the staple foods of coarse grains for health preservation, the practice of corn rice porridge.

The practice of small rice porridge: 1Put the small ballast (or it can be a large ballast) into a basin, add water and wash it by hand, soak it for 3 to 5 hours (I usually soak it in the morning and come back in the evening to make porridge).

2.Add water to the pot, put the soaked small ballast (or big ballast) in, the water should be more than the rice porridge water (the simmering time is longer than the rice porridge), turn off the low heat after boiling, so that the surface of the ballast porridge is slightly bubbling, not remove the pot and stir with a spoon to the bottom of the pot to stir so as not to paste the pot, keep trying until soft and rotten (the softer the cooking, the better it tastes), turn off the heat and simmer for a few minutes.

3.According to nutritionists, only when cooking corn porridge is a small pinch (the amount of thumb and index finger pinch) to eat alkaline noodles is more conducive to the body's absorption of its nutrients.

1.Prepare corn ballast, half the amount of rice, and increase the rice to make the porridge smoother and sweeter.

2.Add water to wash it clean and soak it for 2 hours, the corn ballast is hard, and it is easy to ripen when soaked.

3.Put the soaked rice in a pot and add an appropriate amount of water.

4.Adi pot cover with a lid and choose 30 minutes, the corn is harder, so the time is a little longer. After 30 minutes, do not turn on the pot immediately, let it sit for a while (about 30 minutes) and the porridge will be softer.

5.It's ready to come out of the pan, sticky and slippery.

Directly cool the pot under water, low heat,

The delicious method of corn ballast is as follows:Ingredients: 150 grams of corn residue, 2000 grams of water.

Step 1: Rinse the corn residue with water and pour it into the pot.

Step 2: Pour in cold water and turn on high heat, not stirring during the period to prevent sticking to the pan.

Step 3: Bring to a boil on high heat and turn to low heat, during which you will slowly skim off the foam without a lid.

Step 4: The foam is skimmed, and the whole process takes about 5 minutes. Continue to cook over low heat for 10 minutes.

Step 5: After cooking, turn off the heat and simmer for 5 minutes. The cooked corn podage porridge with small pickles is very appetizing.

Ballast porridge with sun-dried corn. Here's how to make the big slag porridge:

Ingredients: 450g corn ballast.

Excipients: rice beans.

100g, baking soda.

Amount. 1. Put the corn ballast in a container.

2. Wash with water several times, then soak in water for half an hour.

3. Put the rice beans in a container.

4. Use water several times, then soak it in water for later use.

5. Put water on the rice cooker and put the corn ballast.

Put it in, add a little baking soda, cover the pot with water and cook for 5 minutes, then unplug the power, simmer for 10 minutes, and add the rice beans.

6. Cover the pot with a lid and give electricity, boil for 5 minutes, then unplug the power and stuff for another 10 minutes, and do the same once.

7. Finished product. <>

Big stubble porridge, refers to the porridge made of coarse crushed corn particles, sweet and smooth, not only does not lose the nutrients of corn, but also conducive to digestion, the authentic Northeast stubble porridge is the corn is first wet with water, placed for a period of time, and then milled on the stone mill to remove the skin, slow fire for a long time to simmer.

1.First of all, the bud stubble should be washed with water, and there is no need to rub it by hand like rice when cleaning, as long as the floating ash in the honey residue is rinsed out, you can wash it several times, and at the same time wash the prepared red beans together.

2.Before boiling porridge, you need to soak the bud rice stubble and beans in clean water overnight, and you can normally soak them in water the night before and cook them in the morning of the second day.

3.After wrapping, pour the bud rice ballast and red beans into the pot together and pour water at the same time, the water can be appropriately more, about five times that of the bud rice stubble.

4.In the early stage of the new one, turn to low heat for about 5 minutes, then turn to high heat to continue boiling, when heating three opens, turn to low heat and boil for half an hour, turn off the heat and start the pot.

5.If you feel that it is not sticky enough, you can also continue to boil over low heat until it is sticky.

6.Wash and soak the bud rice ballast and red beans, put them in a pot, pour in water, and choose the weekly function for 90 minutes.

7.The night before, put the bud stubble and red beans directly into the inner tank, pour water, and then choose the function of boiling porridge after making an appointment! The next morning, you can eat beautiful porridge.

Before cooking, soak the rice in warm water for more than 4 hours, and then cook it normally, (there are also sticky corn ballast that sell 1 3 sticky corn ballast is more delicious).

Boil for a longer time and don't use too much water.

The boiling time of corn porridge is relatively long, about 15 minutes after the water is boiled, so that our corn porridge will be particularly fragrant.

Corn ballast porridge is a vegetable porridge with cornmeal and corn ballast as the main ingredients, and it has a light taste.

How to make it: Method 1.

1. Wash the corn ballast and put it in boiling water, add a few drops of salad oil, boil over high heat and turn to low heat until the corn ballast is ripe.

3. Add the prepared corn batter to the corn cake and boil it until it is ripe, and bring it to a boil over high heat and turn to low heat until it is fully cooked.

Practice 2. 1. Soaking: Before cooking porridge, soak the rice in cold water for half an hour to let the rice grains swell. The advantages of this are: a. Cook porridge to save time; b. When stirring, it will turn in one direction; c. The porridge crisp boiled out has a good taste.

2. Boiling a pot under water: The general consensus is that porridge is cooked in cold water, but the real expert is cooking porridge in boiling water, why? Surely you have had the experience of boiling porridge in cold water, right? Boiling an underwater pot does not have this phenomenon, and it saves time than boiling porridge in cold water.

3. Heat: Bring to a boil over high heat first, then turn to a simmer and simmer for about 30 minutes. Don't underestimate the size of the fire, the aroma of the porridge comes out from this!

4. Stirring: It turns out that we cook porridge in the place or stir it because we are afraid of the bottom of the porridge, and there is no worry about cooking the porridge in cold water, so why do we have to stir it? In order to "thicken", that is, to make the rice grains plump and thick.

The stirring technique is: stir a few times when boiling the pot, cover the pot until it simmers for 20 minutes, and then start stirring non-stop for about 10 minutes until it is crispy and thick.

5. Oil: Do you need to put oil when cooking porridge? Yes, add a little salad oil about 10 minutes after the porridge is simmered, and you will find that not only the finished porridge is bright in color, but also fresh and smooth in the mouth.

6. Cooking at the bottom and ingredients: 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, the material is the material, boiled separately, blanched, and finally put aside a piece to boil for a while, and never more than 10 minutes.

In this way, the porridge is refreshing and not turbid, and the taste of everything is boiled out without cross-flavoring. In particular, when the adjuncts are meat and seafood, the porridge base and the adjuncts should be separated.

1. Prepare the ingredients. The ballast can be white or yellow, and the white is waxy, which is better.

2. Mix rice and beans together and put them in the inner bowl of the rice cooker to wash and control the water to keep it moist.

3. Add 1900ml of water, select the porridge function setting, and then make an appointment to stir with a spoon as needed.

Ingredients: 250 grams of large ballast, 50 grams of rice beans.

Ingredients: 1 gram of edible alkaline noodles.

Steps: 1. Wash the ballast and peanuts first, soak them for a few hours and absorb enough water, then put them into the pot and boil.

2. Turn to low heat and cook until it is sticky. When cooking, put alkaline noodles, although it can make the porridge softer, but it will destroy the vitamins, each has its own advantages and disadvantages, use it with caution.

Big stubble porridge, also known as big stubble porridge, is a daily favorite food for Northeast families. It refers to the porridge made of coarse crushed corn grains, which is sweet and smooth, which not only loses the nutrients of corn, but also facilitates digestion and promotes appetite, and is very local flavor of Northeast China.

The authentic Northeast stubble porridge is made by first drenching corn with water, leaving it for a period of time, and then grinding off the skin on a stone mill and simmering it for a long time over a slow fire.

How to make corn porridge:Ingredients: 100 grams of rice, 50 grams of corn ballast, 50 grams of oats.

Excipients: appropriate amount of water.

Steps: 1. Weigh the corn ballast and steel-cut oats. The exact amount depends on the number of people.

2. Soak in an appropriate amount of water for half an hour after washing twice.

3. Weigh the rice and wash it clean.

4. Pour in the soaked steel-cut oats and corn ballast.

5. Add an appropriate amount of water and cook the porridge program.