Corn Egg Porridge
1.
Sit in the pot first, and put in the right amount of water according to the number of people in the family.
2.
One egg and 60 grams of cornmeal are enough for a family of three. One bowl per person is just right. I like to cook and eat now. After every meal, I will make a new one next time.
3.
Put an appropriate amount of water in the noodle bowl to untie the cornmeal. Do not use too much water. Just mix the cornmeal thoroughly.
4.
After the water in the pot is boiled, pour the adjusted corn batter into the pot and stir evenly.
5.
Bring to a boil on high heat, change to low heat and cook slowly. Cornmeal is easy to overflow the pot, so please take care of it and stir it at any time.
6.
Put the eggs in a bowl, beat them up, put in a spoonful of cooking wine to remove the smell, and then stir evenly with chopsticks.
7.
When the polenta is about to thicken, pour in the egg mixture and stir while pouring it with chopsticks.
8.
After boiling, turn off the heat immediately. Look, a pot of fragrant corn egg porridge has been rescued. It is very suitable for people with gastrointestinal discomfort and diarrhea!