Corn flour sweet potato porridge
By EdwinaCremin
My stomach has been uncomfortable these days, and I want to drink some hot porridge to warm my stomach. Because the ingredients at home were limited, I dug sweet potatoes and corn flour to make porridge.
Recipe Recommendations
- sweet potato appropriate amount
- cornmeal appropriate amount
- rice appropriate amount
- milk appropriate amount
- sugar appropriate amount
- sweetening
- cook
- an hour
- simple
Steps for Corn flour sweet potato porridge
1
Prepare ingredients: one sweet potato, a little milk, a little rice, corn flour (yellow).
2
Peel the sweet potatoes, wash them, and cut them into small pieces (cutting them into small pieces is easy to cook, and if you like the taste of sweet potatoes, you can cut them a little bigger).
3
Wash the rice and add water to boil over high heat.
4
Add the chopped sweet potatoes to the rice and cook for about 8 minutes (I don't have any idea about the time, cook until the rice and sweet potatoes are cooked).
5
Add water to the cornmeal and stir well.
6
Add the stirred cornmeal and stir while pouring.
7
Add a little milk after boiling (add a little more if you like the milk to have a stronger flavor).
8
Turn off the heat after boiling and add a little sugar to taste (do not cook the milk too long to destroy its nutrients).Corn flour sweet potato porridge Make Tips
After adding the cornmeal, stir constantly to prevent it from burning the pan. It is better to turn off the heat after adding milk as long as it is boiled. The milk is heated for less than 2 minutes so that the nutrients therein will not be destroyed.