Sweet potato, corn, water.

Exercise 1:

1, slice the sweet potato, so it's easy to cook.

2. After the water is boiled, put it into the pot.

3. The corn flour specially sought in rural areas is coarse, not the fine powder in the supermarket.

Adjust it with warm water, it won't melt when cooking.

5. When the sweet potato is almost the same, pour in the corn flour, stir fry slowly, and don't make a group.

Exercise 2:

1~2. Prepare raw materials and wash corn residue with clear water;

3. Put about 1500 ml of clean water into the pot, add corn residue after boiling, stir with a spoon several times to prevent the bottom of the pot from burning, and cook for about10min;

4. Wash and peel the sweet potato and cut into pieces;

5. Put the sweet potato pieces into the pot, stir them evenly with a spoon and cook for about 30 minutes (it is best to stir them with a spoon several times during the period);

6. Put the corn flour into a bowl, add about 30 ml of water and stir well;

7. Then pour the mixed corn flour water into the pot, stir evenly in one direction with a spoon, and cook until the porridge is sticky.