1, fresh corn can be used as porridge. Just mash the bought corncob into broken corn residue, add appropriate amount of water, and don't add anything else. The cooked corn porridge tastes unparalleled.

2, dried corn porridge. The granular corn residue sold in the supermarket only needs to be added with appropriate amount of water and slowly boiled into thick porridge with small fire, which is also very fragrant.

3. Corn flour porridge. Corn flour sold in the supermarket. This kind of porridge is different from the previous two methods, which is a little more troublesome.

The first step is to add a small amount of water to the corn flour and stir it evenly, so that there is no dry powder; So that the water will not be blocked.

Step 2: Boil the right amount of water. It is also important to pay attention to the amount of water. Too few. Finally it boils like rice. Porridge is not fragrant unless it is thick. About a spoonful of porridge needs a catty of water. You can try it yourself.

Step 3: Pour the stirred wet corn flour into water, and keep stirring while pouring to avoid caking.

The fourth step, a very important step, is adding alkali. Many people say that cooking porridge can't add alkali, which will destroy nutrition. This statement is one-sided. Other types of porridge, really can't add alkali, such as rice millet porridge. Adding alkali will destroy the nutrients in porridge. But when cooking corn porridge, putting some alkali is not only harmless, but also beneficial. Because corn contains nicotinic acid, it exists in a combined form and cannot be absorbed and utilized by the human body. Only under the action of alkali, the bound state releases a large amount of free nicotinic acid, which can be absorbed and utilized by the body.

Step 5, after adding the alkali, continue to stir for a while until the water boils, and then the pot can be cooked. As long as the right amount of water and alkali is added, the cooked porridge is very fragrant and nutritious.