Ingredients and steps for making corn residue sweet potato porridge

Today I recommend corn residue and sweet potato porridge. The combination of the two creates a special soft and glutinous taste. This porridge will melt in your mouth and is very delicious. Corn residue has a special aroma, and your body will become warmer after drinking a few bowls.

How to make corn residue sweet potato porridge

1. Ingredients for Corn Dregs and Sweet Potato Porridge

Prepare two sweet potatoes, a cup of corn bran, and the seasoning is maple syrup and water.

2. How to make corn residue sweet potato porridge

Step 1: Wash the sweet potatoes and set aside. Wash the corn residue at least twice and then soak it.

Step 2: Peel the sweet potatoes and cut them into pieces.

Step 3: Fill the pot with water, pour the corn residue into the pot and boil over high heat.

Step 4: Skim off the foam produced by cooking the corn residue, turn to low heat and start cooking the porridge.

Step 5: Cook the porridge for about 30 minutes. Stir it slightly with a spoon to prevent the porridge from sticking to the pot.

Step 6: The corn residue will slowly give off a corn aroma and the porridge will become more viscous.

Step 7: Add the sweet potato pieces and slowly stir the porridge in the same direction.

Step 8: Cover the pot and continue to simmer over low heat for about 20 minutes until the sweet potatoes become soft and suitable for eating.

Step 9: Add appropriate amount of maple syrup to taste.

3. Cooking skills of corn residue sweet potato porridge

The ratio of corn residue to water is the first step in making porridge. It is most reasonable to control the ratio of 1 to 9. The taste of corn residue is coarser than that of ordinary corn flour, which can also increase the taste of corn residue sweet potato porridge.