Fresh Polenta
1.
Prepare a wire grater (the hole is slightly larger), an iron basin, chopped green onions into chopped green onions, wash six dog berries, and remove the husk and corn whiskers of the corn.
2.
Use a grater to crush all the corn kernels (remove the corn cob), pour two bowls of water into the pot to dilute the crushed corn (the amount of water can be added flexibly, if you like to drink thicker porridge, add less water; like to drink The thinner porridge can be adapted to add a little more water) If you forget to take a picture at this step, you will not upload the picture!
3.
Put a little oil in a dry iron pan, high heat, heat the oil to fragrant green onion, put a small spoonful of soy sauce into the pot, pour the diluted corn into the pot, stir while pouring, add a little salt, thirteen incense .
4.
Turn the high heat to medium heat and cook slowly. Since the sticky corn is sticky and easy to stick to the pan, stir it with a spoon while cooking (about five minutes). Frequent bubbles in the pan will make the polenta cooked. Add a little chicken essence Stir well and turn off the heat.
5.
Finished product display (the florets are decorated with washed dog berries, and nothing can be left without affecting the taste)
Tips:
Just wipe off the corn kernels when rubbing the corn. Do not rub the corn cobs too hard to affect the taste.