Corn Porridge

Name: Corn Porridge
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 0.5 cup Ballast; 20g crystal sugar; 10g Wolfberry; 5 pcs Red dates; Some boiling water

by Dark blue millet porridge

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

For the modern people who are not tired of eating, a bowl of hot, yellow and clear polenta can be used as a daily essential "stomach cleaner". It is not difficult for a careful person to find that the grains of polenta are large and small, fine cornmeal, corn ballast with three or four petals, and corn dregs close to corn kernels.
Corn ballast generally still has the outer skin film, and the particles are large and contain more cellulose. It requires a long time for the stomach and the teeth to grind, so the absorption time is greatly increased. It is also time-consuming to cook, so it needs to be soaked for two or three hours and then boiled for more than an hour before drinking it. But with this Supor 100KPa Fresh Breathing Pressure Cooker, you don’t need to soak so much trouble, just put it in the pot and boil it! Save time and effort!

Ingredients

0.5 cup Ballast
20g Crystal Sugar
10g Wolfberry
5 pcs Red Dates
Some Boiling Water

Corn Porridge

1. Prepare the ingredients: 0.5 cups of small corn ballast, 5 red dates, 10 grams of wolfberry, 20 grams of rock sugar (optional)

2. The corn ballast is cleaned and set aside;

3. Put the cleaned corn ballast and red dates into the inner pot of the pressure cooker;

4. Add an appropriate amount of boiling water (add it according to your preference);

5. Because of the small corn ballast, we can select the "white rice porridge" function (for the big ballast, select the "multigrain porridge" function);

6. This pressure cooker is particularly user-friendly. The pressure cooker is "blue light" when it is working, and "green light b" is displayed after the pressure is exhausted, which makes us clear at a glance and very convenient;

7. Open the lid, add rock sugar and wolfberry, use the residual heat of the pot to melt the rock sugar and eat.

Tips:
The cellulose, absorption and boiling time of corn ballast are all in between, and ordinary people (including ordinary diabetic patients) can eat it. It can be soaked for two hours and cooked together with rice. The porridge produced in this way is yellow and white, with a good color and fragrance.