Corn congee

1

Half a bowl of corn paste, mixed with a little fresh water, to observe if the water is lost with floating foam。

2

The corn paste is poured into the pan, into five bowls of water and boiled in a fire (cooked with a fried spoon to prevent stubble, sticky bottom)。

3

It's four to five minutes on the back, and it's mixed with a fried spoon。

There are three kinds of corn paste sold on the market, one of which is a rough stick, which takes about 15 minutes to boil; one of the most common corn paste used today, which can be cooked early and cold in the summer; and one of the grinding process powders, which is a bit of paste, like sesame paste and powder. If you like to drink greasy, you can have another bowl of water. Half a bowl of corn paste plus five bowls of water, and cooked congee can be served with three to four bowls。