Bran-Strained Salty Porridge

Bran-Strained Salty Porridge

　　Use two jin of glutinous corn, wash it clean, and put it in a basin with water. Grind it immediately using a small water mill. Scoop about 15 corn grains at a time with a spoon, along with a small amount of water, and pour them into the mill hole. Pour quickly—every time the millstone makes a full rotation, pour again. Grind the corn into a skinless paste, letting it drip into the mill bucket. Then use a sieve to strain out the skins. Collect both the corn paste and the filtered liquid into a basin for later use.

　　Put half a pot of water in an iron pot and bring it to a boil over a firewood flame. Pour in two-thirds of the corn paste and stir until it boils. At this point, add the prepared soybeans, millet, and vegetables into the pot. Stir again and bring it to a boil. Depending on the desired thickness, pour in the remaining one-third of the paste. Use the handle of the spoon to hook the lid onto the pot and let it simmer for about 10 minutes. Then cover the pot properly and let it braise for one to two hours using the residual heat from the stove. Before serving, add an appropriate amount of salt, stir well, and serve in bowls. This porridge is suitable for lunch and can be enjoyed all year round.

　　Features: A delicate fragrance wafts subtly; the taste is salty and richly textured. (Huaiyin)