Corn porridge
By VicentaLakin
The porridge that prevents the cold has been added to the menus and vinegar. This porridge, it's been drinking since I remember. During the winter dinners, mothers used to cook a large pot, and the whole family had to drink lots of bowls, sour ones, with vegetables, peanuts, soybeans, tofu and, occasionally, meat. My brother and I used to argue about who had soybean peanuts in their bowls and drink them fast, and think about it, there was really little cold. When the porridge is finished, it's often sweaty and the cold is dispersed。
Recipe Recommendations
- corn flour 70 grams
- cabbage appropriate amount
- peanut appropriate amount
- soybean appropriate amount
- meat appropriate amount
- dried bean curd appropriate amount
- onion appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- sour and salty
- cook
- ten minutes
- simple
Steps for Corn porridge
1
Beads, peanuts, soybeans, skinny meat, onions, tofu dry, vinegar, salt, corn powder。
2
The cabbage is cut into thin silk, and the beans are cut to pieces。
3
Put a little oil in the pot and add meat。
4
When you've cooked the meat, you'll have onions。
5
Join the cabbage roll。
6
Add to the tofu spree。
7
Join the bubbled peanut beans。
8
Add water to the fire and boil。
9
Add adequate vinegar。
10
Add salt to boil and turn the fire into fire so that the beans can rot。
11
The corn face adds the right amount of water to the denseness。
12
When the beans are ripe, a spoon of hot soup falls into the corn paste。
13
Turning the stoves up, pouring a spoonful of corn into the pot, mixing it down, cooking it up again, cooking it down。
14
Out of the pot。Corn porridge Make Tips
1. Soak peanuts and soybeans in advance to make them easier to cook until soft.
2. You can also add other vegetables you like to the porridge.
3. If using Northern tofu (firm tofu), slice it and fry it in oil for a better taste.
4. The finished corn porridge should not be too thick or too thin; you will master the amount with practice.
5. Do not add too much vinegar the first time you make it; gradually increase it once you are familiar with the taste.
6. Those with dampness in the spleen and stomach or in the early stages of an external contraction should avoid taking it; those with gastric ulcers or excessive stomach acid should not consume vinegar.