Corn Oatmeal

Corn Oatmeal

I like to drink whole grain porridge, and I like the fragrance of whole grains. I recently bought a bag of corn residue in the supermarket, and I was going to use it to cook corn porridge. I read some online saying that you need to add alkaline noodles to make corn residue porridge, otherwise the water and rice will separate, and the effect of water and rice blending cannot be achieved. I don’t like to add these additives, so I soaked the corn residue overnight in advance, and it was easy to achieve the effect of water and rice blending^_^. I also added some instant oatmeal, which made the porridge so fragrant. I was so happy that I drank two bowls without eating vegetables. I remember that I went to "Tan Mujiang" to buy a comb once, and the store gave me a booklet on health preservation. I took it and looked through it when I was free, and saw a short story about oatmeal health preservation: Chen Lifu, a veteran of the Kuomintang, was a long-lived old man who lived to be 103 years old. One of his ways of keeping in good health was to drink special black sesame and oatmeal porridge for breakfast every day.

Corn oatmeal ingredients

40g corn dregs, 150g rice, three bowls of water, some instant oatmeal

How to make corn oatmeal

1. Wash the corn residue, soak it overnight, pour out the water the next day, wash it again, put the corn residue and washed rice in a pot, and add three bowls of cold water

2. Bring the water to a boil over high heat, then simmer over medium heat for about 30 minutes. Pay attention to the fire and do not let the water overflow. If the water overflows, turn down the heat or put a spoon in the pot and cover the pot with a small gap to prevent the water from overflowing.

3. After 30 minutes, rinse the oatmeal with water, pour it into the pot and boil it again.