Corn egg porridge
Overview
The porridge is fresher and more yellow than it looks in the photo. When I made it for the first time, my husband asked me what kind of porridge it was. I said it was golden porridge. He said, no, what will happen if you eat it? I said, if you eat and go out, you will get gold! ~~~The main thing I want to say is that this simple and delicious porridge, with its fragrant corn flavor, can fill us with energy to face a new day that is ordinary but full of expectations!
Tags
Ingredients
Steps
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One corn, three eggs, and half a pound of pearl rice~~This is enough for a family of three or four. Are you having a second child? Are you having a second child? Are you having a second child? My sister is three months old. I have eaten her portion and fed her
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Corn husks. The corn I bought is called super sweet corn. This corn is sweet and has no residue. Look at the picture, above.
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Wash the pearl rice, add appropriate amount of water, and boil. Remember to remove it before it boils. The amount of water in this porridge is the same as the usual white porridge.
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Use a soybean milk machine to beat the corn kernels into corn juice. If you don't want to add water, just add a small amount. If the machine doesn't support it, just add a small amount. I didn't add any water.
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When the porridge rice is cooked, you need to fish it out more. Pearl rice can make clear water porridge, Q-flavored porridge, or very soft. It all depends on your personal preference. For my porridge, I choose a soft and Q-like texture!
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Add corn juice, keep scooping, and simmer for three to five minutes.
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Beat the egg drop, turn down the heat to minimum and slowly pour it into the porridge. If you like the egg flakes, add it slowly, and if you like it flowery, add it a little faster.
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Add peanut oil and salt to taste. Remove the casserole from the oven and cook for five minutes. It is not recommended to add sesame oil or pepper to this porridge. The clear fragrance of corn and the smell of ground peanut oil are irresistible!
