Chinese Food
Small rice porridge with corn and soybean in casserole
(105389 views)
Eating porridge for breakfast has become my habit. A bowl of porridge every day is very comfortable even if I don't eat the main food. Although the weather is very hot, but the enthusiasm for porridge is still different. Now everyone is used to making porridge with rice cooker. It's convenient and fast. You don't have to stare at it. It's very convenient. It's also very convenient for working people. I often make it like this. However, I especially like porridge made in casserole. The taste is fragrant and pure. The taste is smooth. In particular, the top layer of porridge oil is very thick. Mini casserole is just suitable for 23 people. Today, I made a kind of corn soybean millet porridge. It's very beneficial for regulating the spleen and stomach. Corn, Maodou, green millet, glutinous rice and rice are combined. The porridge is very thick and sweet. A bowl of nutritious porridge is for breakfast. It's good to make sure that you want to eat a bowl and want to eat a second bowl.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. I cooked corn and green beans. Raw ones are OK.
Step2:Clean the rice with clear water.
Step3:Put water in the casserole. Boil.
Step4:Put the rice in the pot and bring to the boil.
Step5:Then put in the corn.
Step6:Then add the beans.
Step7:Foam will appear on the surface after boiling.
Step8:You can skim the foam.
Step9:Continue to cook in low heat. Stir and check the ripeness.
Step10:When the surface is covered with rice oil, the ingredients are mature.
Step11:Pick up the rice oil.
Step12:The corn, the beans and the rice are all rotten.
Step13:Nutritious porridge has been cooked.
Cooking tips:Put in the ingredients after the water is boiled; use a small fire pot after the water is boiled to prevent the fire from overflowing; during this period, stir and check the maturity of the ingredients to prevent sticking to the bottom. There are skills in making delicious dishes.
