Ingredients preparation: fresh corn

Practice steps:

1. Take two fresh corn cobs, peel them, wash them and put them on the chopping board. Corn should be picked as clean as possible so as not to affect the taste.

2. Use a kitchen knife to peel the corn kernels off the corn cob bit by bit. If you don't want to use a knife, you can peel it by hand. In the final analysis, we should use fresh corn kernels.

3. Put the fresh corn kernels into the dish for later use. Rinse the cooking machine and put the corn kernels into the cup of the cooking machine. Be careful not to fill the corn kernels too full, and leave some space for the water to facilitate mixing.

4. Cover and tighten the cooking machine cup containing corn kernels and water, install it on the cooking machine, plug in the power supply and start the cooking machine.

5. With the opening of the cooking machine, corn kernels and water are stirred into paste in the cooking machine. You can stir it for a while to make the porridge more delicate.

6. Remove the cup of the cooking machine, pour the corn paste into the rice cooker, and add more water if you like soup.

7. Power on the rice cooker and start cooking porridge. Stir the bottom of the pot occasionally with a spoon to avoid sticking to the pot. Corn porridge does not stick to the bottom of the pot and cooks quickly.

8. After the corn porridge has been in the rice cooker for several times, turn off the rice cooker, unplug the power supply, and let the porridge simmer in the pot for a while to increase the viscosity of the porridge.

9. stew for three to five minutes and you can cook. At the moment when the lid was opened, a fragrance came to my face. The original sweet corn porridge is ready.