Dacha porridge
Ingredients: white sugar,water
Recipe Recommendations
- water appropriate amount
- white sugar appropriate amount
Steps for Dacha porridge
1
Soak large corn residue in cold water for 8 hours
2
Wash rice beans
3
Wash small grains of sticky corn residue
4
Put large corn crumbs into the pan with warm water, turn to low heat and cook
5
Cook until the large corn crumbs are soft and swollen, and add the rice beans
6
Boil the rice beans until they start to expand, add cold water to allow the beans to cook quickly
7
6 steps to cook for 15 minutes, then put in small grains of sticky corn residue, continue to cover the lid with low heat and continue to simmer for 1-2 hours
8
The beans say they are ready, and the porridge is soft, glutinous and fragrant, so you can eat it.
9
If you like to put white sugar, you can add some moreDacha porridge Make Tips
1. The grains of big rice porridge are thick and are recommended for children and the elderly or other people with weak digestive functions. 2. Don't add alkali to increase the viscosity when cooking big rice porridge, which will destroy nutrition. Put a small amount of sticky corn residue in the pot, and the consistency is very good. 3. The sticky corn residue will easily stick to the pan, so it is best to use a non-sticky cooking pan.