Corn Egg Porridge
1.
One corn, three eggs, half a catty of pearl rice~~ This is the amount of three or four mouthfuls for a family. Did you have a second child? Did you have a second child? Did you have a second child? My sister has been three months old, I have eaten her portion and feed it to her
2.
Corn kernels. The one I bought is called super sweet corn. This corn is sweet and has no scum. Look at the picture, the picture above.
3.
Wash the pearl rice, put an appropriate amount of water, and boil it. Remember to fish it before it is about to boil. This porridge puts as much water as usual.
4.
The corn kernels are beaten into corn juice with a soymilk machine. The thick juice can be beaten without adding water. If the machine does not support it, add a small amount. Mine did not add water.
5.
When the rice of the porridge is opened, you have to fish more directionally. Pearl rice can make water porridge, can make q-like porridge, or cook very softly. It depends on my personal preference. I choose the texture of the porridge with q in the porridge!
6.
Add the corn juice, keep fishing, and boil for three to five minutes.
7.
Beat the egg flowers, and slowly pour them into the porridge after the fire is turned off. If you like the silky egg, add it slowly, and if you like the flower, make it faster.
8.
Add peanut oil and salt to taste. Remove the casserole from the oven and fish for five minutes. It is not recommended to add sesame oil and pepper to this porridge. The clear aroma of corn and the smell of ground-squeezed peanut oil are irresistible!
