How to make sweet polenta, how to make sweet polenta

The method of corn custard]: Add sweet corn kernels to water and boil in the pot, add sugar after the water boils, keep trying the taste, after feeling sweet enough, put a beaten egg down, stir evenly, get out of the pot, add fresh cream to the bowl, how much depends on personal taste, and then put it in the refrigerator. Sweet corn originally has a sweet milk flavor, and with chicken sheets and cream, it enhances its taste, making it a good dessert or cold drink after a meal.

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, 15 grams 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.

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. Features:

White and beige, glutinous and fresh.

The practice of papaya carrot polenta is detailed in detail Cuisine and efficacy: boutique staple food.

Taste: Fragrance Process: Cooking papaya carrot corn porridge Ingredients: Ingredients: 60 grams of japonica rice, 80 grams of corn (fresh).

Excipients: 50 grams of papaya, 50 grams of carrots.

Seasoning: 2 grams of salt to teach you how to make papaya carrot polenta, how to make papaya carrot polenta to be delicious 1Wash the japonica rice, soak it for half an hour, remove it, and drain it;

2.Put the japonica rice in a pot, add about 600ml of cold water, and slowly boil over low heat;

3.papaya peeled and seeded;

4.Wash and peel the carrots, put them in a pot and steam them, put them in a blender together, and stir them into puree for later use;

5.Corn cooked and set aside;

6.Add papaya and carrot puree to the porridge, add cooked corn, add salt and stir well after boiling, and then serve;

Tip - Food Restraint:

Japonica rice: Tang 6 1 Meng Xu: "Japonica rice should not be eaten with horses, and tumors will occur." Don't eat with the ears of the cang, it's heart-wrenching. ”

Qing 6 1 Wang Yuying: "Although the fried rice is fragrant, it is dry and fuels the fire, and those who are not cold and diarrhea are taboo." ”

Corn (fresh): Corn should not be eaten with snails, otherwise it will be poisoned; Try to avoid eating with oysters, as this can hinder zinc absorption.

Dizzy, fragrant, light research food.

Delicious recipe for sweet polenta

Ingredients Preparation:Fresh corn

Steps: 1. Take two fresh corn cobs, peel them, wash them, and put them on the cutting board. Try to pick the corn whiskers as clean as possible so as not to affect the taste.

2. Use a kitchen knife to peel off the corn kernels from the corn cob little by little. If you don't want to use a knife, you can peel it by hand, and at the end of the day, we're going to use fresh corn kernels.

3. Put the fresh corn kernels on a plate for later use. Rinse the machine and place the corn kernels in the cup of the machine, taking care not to overfill the cup and leaving some space for water to stir.

4. Tighten the lid of the blender cup filled with corn kernels and water, install it on the blender, plug it in, and start the blender.

5. As the working state of the food processor is turned on, the corn kernels and water are stirred into a paste in the food processor. You can stir a little more to make the porridge more delicate.

7. Power on the rice pot and start cooking porridge. Stir the bottom of the pan occasionally with a spoon and try to avoid sticking to the pan. The polenta does not stick to the bottom of the pan and cooks quickly.

8. After the corn porridge has been boiled back and forth in the rice pot for a few times, turn off the rice cooker, unplug the power, and let the porridge simmer in the pot for a while to increase the stickiness of the porridge.

9. After simmering for three to five minutes, it is ready to cook. The moment you open the lid, a fresh fragrance hits your face. The original sweet polenta is ready.

Ingredients: 1/2 corn, 1 cup of rice, appropriate amount of rock sugar, appropriate amount of wolfberry.

Cooking steps:1Prepare corn, rice, goji berries.

2.Peel off the corn kernels. You can use the fruit planer to loosen it first, and it will be easy to peel.

3.Then soak the rice in water in advance.

4.Add all the rice and corn to the glass liner and add water.

5.Preheat yourself for the time you want, and then the baby porridge cooking mode.

6.After the polenta is cooked, add rock sugar and goji berries to taste.

7.In this way, there are a few wolfberries in the yellow corn kernels, which are fragrant and glutinous.

How to make the corn soup:

1.Wash the shiitake mushrooms and carrots and cut them into small cubes of about 1 cm.

2.Peel off the fresh corn kernels and place them in a blender and whip lightly.

3.Add the stock to the pot and bring to a boil, add the diced shiitake mushrooms and carrots, cook over medium heat for 15 minutes, then add the corn kernels and cook for another 10 minutes.

4.Sprinkle in a little salt before removing from the pot, turn off the heat, pour in the egg whites and stir out the egg drops.

Well, it's already salivating, but you can't just know how to make it, you have to have fresh ingredients!

The process of making corn soup is not complicated, but corn as an ingredient, its cleaning process is more troublesome. The need to peel off the outer skin piece by piece, and then the whiskers have to be removed, which is even more tedious, and it takes a long time to fight the corn whiskers each time. I didn't react until I was exhausted, so why not just buy the corn cob that had been cleaned up?

Of course, corn that can only make corn soup is not good corn, this two-color corn in addition to making soup, can also be boiled, barbecued, microwaved, a variety of ways to eat, a variety of delicious. When you go out for a barbecue with friends and family, bring one or two individually wrapped two-color corns, which don't need to be washed and roasted right out of the bag, which is simple and delicious and can fill your stomach.

Material. 3 fresh sweet corn (I used two), 1 egg white, 100g of carrots (I used half of it), 2 shiitake mushrooms (I used fresh shiitake mushrooms), 1 teaspoon of salt, 1200ml of chicken broth (I don't have it at home, I use water and chicken essence).

Method. 1.Wash and peel the carrots and cut them into small cubes 1cm square.

2.Wash the mushrooms and remove the roots, and cut them into small cubes 1cm square.

3.Fresh corn is peeled off the outer skin and whiskers, and then the grater is erected to cut off the sweet corn kernels to make sweet corn chips.

4.Add chicken broth to the soup pot, bring to a boil over high heat, add the shiitake mushrooms and diced carrots, and cook over medium heat for 10 minutes.

5.Put the shaved sweet corn crumble in a pot, mix well and cook over medium heat for about 5 minutes.

6.Finally, add salt to the soup pot, remove the pot from the heat, quickly pour in the egg whites, and use a spoon to push and stir out the egg flakes.

Tofu spinach polentaIngredients: 90 grams of corn flour, 10 grams of spinach, 30 grams of tofu.

Seasoning: 2 grams of salt, 1 gram of monosodium glutamate, 5 grams of sesame oil.

Method.

1. Wash the spinach;Wash the tofu and cut into cubes.

2. Put the pot on the fire, pour water into it and bring it to a boil, add the corn flour, and stir well with chopsticks.

3. Then add spinach and tofu and cook until the porridge is formed, add salt and monosodium glutamate, and drip in sesame oil to eat.

Corn yam porridgeIngredients: 10 grams of corn, 15 grams of lotus seeds, 20 grams of yams, 80 grams of rice.

Seasoning: 3 grams of salt, a pinch of chopped green onion.

Method.

1. Wash the corn; Wash the lotus seeds, soak them, and remove the lotus seed hearts; Peel and wash the yam and cut into cubes; Wash and soak the rice.

2. Put the pot on the fire, pour water, add the rice and cook until the rice grains bloom, then add lotus seeds, corn and yams.

3. Cook over low heat until the porridge is ready, add salt, sprinkle with chopped green onion and serve.

Corn pumpkin cabbage porridgeIngredients: Corn, pumpkin, cabbage, 90 grams of rice.

Seasoning: 3 grams of salt, a pinch of monosodium glutamate.

Method.

1. Wash the corn; Peel and wash the pumpkin and cut into cubes; Wash the cabbage and cut into shreds; Soak the rice and wash it.

2. Put the pot on the fire, put in the rice after pouring water, cook over high heat until the rice grains bloom, then add cabbage, pumpkin and corn.

3. Cook over low heat until the porridge is formed, add salt and monosodium glutamate to taste, and then eat.

Preparation of polenta one.

Ingredients: 1/2 cup of white rice, 1/2 cup of crushed corn, 1 small piece of purple yam (about 300 grams).

10 cups of seasoning water, 1 cup of sugar.

Method 1: Wash the white rice and broken corn, add 10 cups of water and soak for 20 minutes, move to the stove and boil, and change to low heat to boil porridge.

2. Peel, wash, dice, add to the porridge and cook until soft, add sugar to taste, cook well and turn off the heat to serve.

Porridge notes. 1. This porridge can also be seasoned with salt and boiled into porridge.

2. After the crushed corn is cooked, it will swell and absorb the rice soup, so put a little more water

Corn porridge recipe two.

100 grams of raw rice, 1 cup of corn kernels, 50 grams of shiitake mushrooms, 10 pitted red dates, 1 piece of ginger, 1 tablespoon of salt, 1 tablespoon of sugar, a little pepper, 1 tablespoon of light soy sauce, 1 tablespoon of corn flour; Steamed mushroom ingredients: 1 4 tbsp salt, 1 4 tbsp sugar, 1/2 tsp corn starch, 2 tbsp oil, 1 tbsp water, 1 slice of ginger, 1/2 tsp wine;

Method 1: Soak the mushrooms to soften and remove the stems, squeeze out the water, add the steamed mushroom ingredients and mix well, steam for half an hour, and take out the ginger.

3. In the pressure cooker, add ginger, red dates, rice, corn kernels, use the "porridge" file to cook until the time returns to zero, then add salt, sugar, pepper, light soy sauce to taste, thicken with corn flour and water, mix well with shiitake mushrooms, and use the "steaming" file to cook until the time returns to zero.

The recipe for polenta three.

Ingredients for cooking porridge: 1 cup of rice, 150 grams of ham, 1 can of corn kernels, 1 celery, a little coriander, 6 cups of broth, half a teaspoon of salt and chicken powder, a little pepper and sesame oil.

Preparation of porridge:1Wash the rice, soak for about 30 minutes, add the stock and boil, dice the ham and mince the celery;

2.Pour diced ham and corn kernels into the porridge and cook for about 10 minutes, add salt and chicken powder to taste;

3.When serving, add pepper, sesame oil, minced celery and coriander.

The recipe for polenta IV.

1. Put water in the pot, bring to a boil and add the corn kernels.

2. Stir constantly with a spoon, and add a little alkali when it is burned for 15 minutes.

3. Then continue to stir constantly, and the heat can be slightly smaller.

4. When boiling for about 20-25 minutes, it is sticky with a spoon, and the water and corn kernels have been boiled together, you can turn off the heat, and it is best to put it for five minutes before eating, so that the taste is particularly good!

Here's how to make polenta:

Ingredients: cornmeal, water, pot, sauté spoon, etc.

1. Half a small bowl of cornmeal, stir with a little water, and observe that if there is floating foam on the water surface, pour it out.

2. Pour the cornmeal into the pot, pour in 5 small bowls of water, and boil over high heat (stir with a frying spoon when cooking to prevent clumping and sticking to the bottom of the pan).

3. After boiling, turn to low heat and cook for 4-5 minutes, and stir with a frying spoon.

Corn porridge is a kind of food made from corn as the main raw material of uncracked, and it is one of the traditional folk foods in China. As early as the Tang Dynasty, some people mentioned in the poem "cooking yellow sorghum, eating corn", indicating that people have begun to eat corn when the dry shed is closed. In the Song Dynasty, corn porridge has become a common food.

In southern China, corn porridge is a very common breakfast food, which is not only nutritious, but also cheap, and is deeply loved by people.

As the times have changed, so have the methods and tastes of polenta. Modern corn porridge can not only add glutinous rice, peanuts, red dates and other ingredients, but also add milk, honey and other condiments, the taste is more rich and diverse.