Corn egg porridge(yu mi dan hua zhou )

Corn egg porridge

Introduction:

"Egg flower porridge has been made many times. When I added supplementary food to my daughter, the most I cooked was egg flower porridge. It was the first time I cooked it with corn. Corn has the reputation of longevity food, which is rich in protein, fat, vitamins, trace elements, cellulose and polysaccharide. Among all staple foods, corn has the highest nutritional value and health function. And corn is rich in vitamins and dietary fiber, especially for senile constipation is very helpful

Production steps:

Step 1: raw material: rice, corn, egg, ginger and wolfberry

Step 2: wash the rice and soak it for two hours. Cut the ginger

Step 3: put water in the pot and put the soaked rice into the pot

Step 4: turn the high heat to low heat after boiling

Step 5: add ginger powder

Step 6: after the rice is boiled and blossomed, put in the corn kernels

Step 7: soak wolfberry for five minutes

Step 8: break the eggs

Step 9: cook until thick and add wolfberry

Step 10: pour the egg into the pot

Step 11: then add salt to taste

Step 12: drizzle a little sesame oil

Materials required:

Corn: 50g

Rice: 200g

Egg: 1

Wolfberry: moderate

Ginger: moderate

Salt: right amount

Note: 1. Soak the rice before cooking, it's easier to boil, save time. 2. When cooking porridge, add a little ginger powder to warm the stomach and remove the fishy smell of eggs

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Yu Mi Dan Hua Zhou