How to cook corn porridge

The preparation of porridge is relatively simple and it has different functions. It is more popular in the northern region. There are many ways to cook porridge, and porridge made with different ingredients is also different. The most common one is millet porridge, which has the effect of nourishing the stomach if drunk regularly. Corn porridge is also very popular. Let’s learn about the specific methods. So, how to cook corn porridge? Let’s take a look below.

Nutritional value of corn porridge

According to research and determination, every 100 grams of corn contains 106 kcal of calories, 2.9 grams of cellulose, 4.0 grams of protein, 1.2 grams of fat, 22.8 grams of carbohydrates, as well as mineral elements and vitamins. The crude fiber content in corn is 4-10 times higher than that in refined rice and refined flour. Corn also contains a large amount of magnesium, which can strengthen intestinal wall peristalsis and promote the excretion of waste in the body. Rice contains about 75% carbohydrates, 7%-8% protein, 1.3%-1.8% fat, and is rich in B vitamins. The carbohydrates in rice are mainly starch, and the protein it contains is mainly glutenin, followed by rice gelatin and globulin. The biological value and amino acid composition ratio of its protein are higher than those of cereal crops such as wheat, barley, millet and corn. The digestibility is 66.8%-83.1%, which is also one of the higher ones among cereal proteins. From the above, we can know the nutritional value of corn porridge.

Seafood Corn Porridge

How to make corn porridge

1. Light corn porridge

Ingredients: appropriate amount of rice and one sweet corn.

Specific method:

1. Wash and break off a piece of sweet corn

2. Wash the rice, add water to the pot, put the rice in and boil it over high heat.

3. After boiling, add the broken corn kernels and stir to prevent the rice from sticking to the bottom. After boiling again, simmer on low heat.

4. Serve after cooking.

2. Seafood Corn Porridge

Ingredients: 80 grams of rice, appropriate amount of clam meat, appropriate amount of corn kernels, appropriate amount of celery, appropriate amount of salt, appropriate amount of oil.

Specific method:

1. Wash the rice, add appropriate amount of water, and cook it in an electric rice cooker;

2. Wash the corn kernels and dried clam meat, cut some thin shreds of ginger and set aside;

3. Add water to the rice cooker and bring to a boil;

4. After 10 minutes, add corn kernels, clams, a little oil, cover and continue to cook when the water is boiling;

5. After boiling for 20 minutes, add celery and appropriate amount of salt, stir evenly, cover and simmer for two minutes.