Nutritional studies show that corn is not only high in starch, but also rich in protein, vitamins, fat, cellulose, and minerals. Therefore, nutrition experts at home and abroad call it the "golden food".
Barley, Millet, and Corn Porridge
Corn porridge is a porridge made with corn or corn flour as the main ingredient. Corn is a common coarse grain containing various vitamins and minerals, and it has a relatively high content of linoleic acid. Regular consumption of corn has many health benefits. Corn porridge is sweet and easy to digest, making it suitable for breakfast or dinner.
Here's a little tip when cooking corn—adding a little baking soda can release niacin, allowing it to be fully utilized by the body.
Niacin, also known as nicotinic acid, plays an important role in the metabolism of protein, fat, and sugar. It helps us maintain the normal function of the nervous system, digestive system, and skin. If the body lacks niacin, it may cause mental symptoms such as visual and auditory hallucinations and mental confusion; digestive symptoms such as cheilosis, glossitis, and diarrhea; and skin symptoms such as pellagra.
Preparation Method
Method One
When the water is about to boil, add corn and soybean flour and cook into a porridge. Take it while it is slightly warm.
Method Two
1. Mix 60 grams of corn flour with milk to form a paste. Add an appropriate amount of water to a pot and bring to a boil. Pour the milk-corn paste into the pot and stir continuously.
2. Simmer over low heat for 5 minutes, then pour in the beaten egg into the porridge pot, pouring and stirring at the same time. Once it's cooked, turn off the heat.
3. Add sugar or honey when it has cooled to a warm temperature.
Method Three
1. Husk and wash the corn. Cook with sugar for about 20 minutes, then remove. Once slightly cooled, scrape the corn off with a stainless steel spoon. Beat the egg white until smooth.
2. Place an iron pot on the stove, add clear broth, yellow wine, salt, and monosodium glutamate, along with the corn. Bring to a boil. Thicken with water chestnut starch to a thin consistency. Drizzle in the beaten egg white and pour in chicken oil, stirring until well combined. Remove from the heat, ladle into a bowl, and serve.
Method Four
1. Pour milk into a pot, add fine salt and ground nutmeg, and bring to a simmer over low heat. Sprinkle in corn flour and simmer for another 3-5 minutes over low heat, stirring constantly until it thickens.
2. Pour the porridge into a bowl, add butter and fresh cream, and mix well. Let it cool before serving.
Method Five
1. Shuck the corn kernels.
2. The glutinous rice can be soaked for a while, but it's okay if there's no time.
3. Place the corn kernels in a blender, adding enough water to cover them.
4. Blend into a corn paste.
5. Pour the paste, including the pulp, into a pot. Add about twice the volume of water as the corn paste, and add the washed rice. The white layer on top is foam from the corn.
6. Simmer over low heat for half an hour, being careful not to let it stick to the pot. Then let it sit, covered, for about another 40 minutes.
Wheat and corn congee