Ingredients and methods of yam corn porridge

I went to dinner with a friend some time ago, and I felt that the yam and corn porridge she made was particularly delicious and especially suitable for consumption in winter. It can provide the body with a variety of nutrients and also has certain nourishing effects. Seeing that my husband and children also like to drink it very much, I learned the specific method from my friend, tried it several times when I got home, and it felt pretty good. Now I have written down the ingredients and method of the yam and corn porridge, and friends who like to drink porridge can learn to make it.

Ingredients and methods of yam corn porridge

Ingredients for yam corn porridge

When you make yam corn porridge at home, you can prepare 100 grams of fresh corn, 200 grams of yam, and about 100 grams of rice. If conditions permit, you can prepare a few dates and a small amount of wolfberries. If you like sweet food, you can also prepare an appropriate amount of white sugar.

Specific method of making yam corn porridge

1. Wash the prepared rice with clean water, then add clean water to soak it. The soaking time should be about one hour.

2. Wash the prepared corn kernels and set them aside. Put the yam on the fire to remove the fine hairs on the outside, then use a tool to remove the skin of the yam. After washing, cut it into pieces of your favorite shape.

3. Soak the cut yam in clean water. Avoid direct contact with air, otherwise oxidation will occur and the white yam will turn black.

4. Put the soaked rice and water into the pot, turn on the fire and cook. After boiling, add the prepared corn kernels and yam pieces. Simmer over low heat until the porridge is soft and glutinous. Finally, you can add wolfberry. If you have jujube, you can put it together with the yam. After cooking, turn off the heat and simmer for a while before taking out and eating.