Sweet potato and corn porridge

Sweet potato and corn porridge

Introduction:

"I like eating sweet potato porridge made by my mother after hours. At that time, my family planted several acres of sweet potato, and my mother often cooked sweet potato porridge for breakfast. Efficacy of sweet potato: ideal weight loss food, beauty, anti-cancer, beneficial to the heart, prevent emphysema, anti diabetes effect. Corn: eating corn often can protect eyesight, prevent cancer, regulate blood sugar, benefit lung and heart, clear away dampness and heat, benefit liver and gallbladder, and delay aging. Eating too much corn will make you angry, but as long as you don't eat it every day, it's OK. "

Production steps:

Step 1: Ingredients: rice, sweet potato, corn, wolfberry a little seasoning: rock sugar (lose weight, do not like sugar friends do not put sugar)

Step 2: cut the corn into corn kernels with a knife, wash and peel the sweet potato, and cut into cubes.

Step 3: add rice after boiling water, then add corn, sweet potato and rock sugar after boiling again.

Step 4: put in the outer pot.

Step 5: put it into the outer pot and keep boiling.

Step 6: let him continue to cook until I come back after half an hour's running.

Step 7: it's nutritious to eat more roughage. Cook in the evening, keep warm in the outer pot, and it's still hot when you get up in the morning.

Step 8: easy to finish breakfast, this pot porridge is particularly convenient. You don't have to be looked after.

Materials required:

Rice: right amount

Corn: moderate

Sweet potato: right amount

Note: pay attention to the energy gathering ring at the bottom of the boiler is the key to control the heat. The redder you burn, the longer you cook. If you want to have a good heat preservation effect, you should also pay attention to the time control of the energy gathering ring.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet