Big stubble porridge refers to porridge boiled with coarse corn particles, which is sweet and smooth, without losing the nutritional components of corn and beneficial to digestion. Authentic northeast big stubble porridge is to soak corn in clear water for a period of time, then grind off the skin on a stone mill and stew it with slow fire for a long time.

1. First, the stubble of corn should be washed with clean water. You don't need to rub it with your hands like rice when washing. Just rinse off the floating ash in the honey residue. You can wash it several times and wash the prepared adzuki beans together.

2. You need to soak glutinous rice stubble and beans in water for one night before cooking porridge. Usually, you can soak them in water the night before and cook them the next morning.

3. After wrapping, pour the glutinous rice residue and red beans into the pot and pour water at the same time. Clear water can be appropriately increased, which is about five times that of glutinous rice residue.

4. In the early stage of the new period, turn to low fire for about 5 minutes, and then turn to high fire to continue cooking. After heating for three times, turn the heat down for half an hour, then turn off the heat and take the pot out.

If it doesn't feel sticky enough after boiling, you can continue to cook with low fire until it is sticky.

6. Wash and soak the glutinous rice residue and red beans, put them in a pot, pour in water, and then choose the weekly function for 90 minutes.

7. Put the glutinous rice stubble and red beans directly into the liner the night before, pour in clear water, and then choose the function of cooking porridge after making an appointment! You can eat delicious porridge the next morning.