How to cook corn and egg porridge deliciously, how to make corn porridge delicious

Ingredients: Appropriate amount of corn flakes, 2 eggs.

Take an appropriate amount of corn flakes, 2 eggs, a little sugar, a little starch, and set aside.

Add an appropriate amount of water to the pot and bring to a boil.

After boiling, add an appropriate amount of corn flakes, a little sugar, and bring to a boil.

Corn flakes are cooked in about 3 minutes.

Crack the eggs into a bowl, add a pinch of starch and stir to combine.

Then slowly pour into the pot, stirring while pouring in the egg mixture.

After pouring in, continue to stir for a while to prevent solidification and small pieces.

Boil the pot again for about 3 minutes and it will cook, and the sweet and delicious tortilla porridge will be ready. The aroma and sweetness of corn and the refreshing taste of starch will greatly satisfy your taste buds, and a new day will start sweetly.

Note: Don't add too much starch, just a little.

The sugar should be in moderation, too sweet is not good for the stomach.

The number of eggs depends on the amount of soup porridge.

The soup porridge should be made not thin or thick.

If it is large corn dregs, it is best to cook it in a pressure cooker, the pressure cooker is steaming and the pressure valve is steam and boiled for 20 minutes on low heat. If it's a small corn dregs, cook it in a regular pot, but for a longer time. After that, you can add one by putting some small ingredients according to your personal preference.

Use a small pot to turn on a low heat, it is estimated that 20 minutes is enough.

Corn and egg porridge: Ingredients: dried corn kernels, eggs, sugar, water.

Method: 1. Soak the dried corn kernels in water overnight, so that it is easier to cook;

2. Wash the soaked corn kernels, fill the pot with water, and boil;

3. I'm boiling, boiling! Boil, boil, boil on high heat and change to low heat, Xiaowen slow simmer for heat preservation, anyway, it is boil and boil;

4. Look at the corn porridge is almost good, try the taste, add sugar (I added a little white sugar and brown sugar, and stewed randomly);

5. Beat in the eggs and stir well;

6. You can eat it.

The corn kernels should be soaked first, and the softer they are soaked, the easier it is to rot when cooked.

Ingredients: Rice, eggs, sugar, water.

Ingredients: corn kernels, eggs, sugar, water Taste: salty and fragrant Difficulty:

Cutting pier (elementary) Preparation time: 30 minutes Preparation of corn and egg porridge: 1. Soak the dried corn kernels in water overnight, so that it is easier to cook; 2. Wash the soaked corn kernels, fill the pot with water, and boil; 3. I'm boiling, boiling!

Boil, boil, boil on high heat and change to low heat, Xiaowen slow simmer for heat preservation, anyway, it is boil and boil; 4. Look at the corn porridge is almost good, try the taste, add sugar (I added a little white sugar and brown sugar, and stewed randomly); 5. Beat in the eggs and stir well;

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.

The preparation of delicious polenta is as follows:

Ingredients: 2 handfuls of corn ballast, 1 gram of alkaline noodles.

Excipients: 1000 grams of water.

1. Prepare a bag of corn ballast, a bottle of alkali noodles, this kind of corn rice rice the size of millet grains, the particles are not thick or fine, and it is best to drink it.

2. First use a bowl of water, put it in a pot, a bowl of water is about half a catty, according to the number of people eating, one bowl per person, put the water well.

3. When the water in the pot is about the same as the body temperature, start to put corn ballast, it is best to hold a small handful of corn ballast in your left hand and slowly sprinkle it into the pot, and hold chopsticks in your right hand to stir at the same time, so that the bottom of the pot will not be pasted, and two bowls of water put a small handful of corn ballast.

4. When the corn ballast is put into the pot, scoop a little alkaline noodles with a small spoon and put it in the pot, so that the porridge boiled out is more fragrant and much more comfortable to eat.

5. After putting in the corn ballast and alkaline noodles, stir it several times with chopsticks to try not to let the corn ballast stick on the bottom of the pot.

6. When the porridge in the pot is boiled, you can reduce the number of times the chopsticks stir the mountain ball, turn to low heat and boil slowly, so that it will not boil, and the porridge will be thicker.

7. When the porridge in the pot is boiled until it is thick and begins to bubble, you can turn off the heat.

8. Put the corn porridge into a bowl, which is not thin or thick, and it is very fragrant.

The delicious polenta recipe is described as follows:Tools Ingredients: 50 grams of rice, 50 grams of corn, 50 grams of barley, appropriate amount of sugar.

1. Wash and soak the rice for 20 minutes and remove it.

2. Wash and soak the barley for an hour and remove it.

3. Fresh corn kernels (buy corn one by one and make corn kernels at home, which is relatively fresh).

4. Add an appropriate amount of water.

5. Press the porridge soup button and cook for 40 minutes.

6. Add an appropriate amount of white sugar (according to your own taste, you can add no sugar, add salt, pickles and other wild vegetables). Songzhou.

7. Stir well and steam.

8. Anti-aging polenta, breakfast is very suitable.