Porridge

1

(a) Placing pottery on the stove, with half-basket of water, and cleaning of millet, wheat, rice and luminous rice, and putting them in the pottery, opening small fire

2

Cover it up, turn it into a little fire, and make the porridge

3

Make the porridge softer

4

Cut the corn and put it in the pot for another 20-30 minutes。

1. Cantonese people like to use earthenware pots to make soup and porridge because the lid has a small hole that allows steam to escape when boiling; moreover, soup and porridge made in clay or ceramic pots taste better. 2. Dried crushed corn can also be used instead of frozen corn, but it must be added to the pot and cooked together with millet and wheat. 3. For multi-grain porridge, the ingredients can be combined as you like, and the quantities can be increased or decreased according to your preference. 4. Clay and ceramic pots cannot withstand sudden temperature changes. When removing the pot from the heat, do not move it to a cold place, such as onto a glass cooktop; you can place a few layers of dry cotton pads underneath before setting the pot down, or simply turn off the heat without moving the pot. Do not use high heat when first lighting the fire, add water before turning on the heat, and never heat the pot empty.