Northern Cornmeal Gruel (Yu Mi Hu)

玉米糊

Northern Cornmeal Gruel (Yu Mi Hu) — Home-styleShanxi home cooking.

Ingredients

• fine yellow cornmeal
• cold water (for slurry)
• boiling water (for cooking)
• fine sea salt

Instructions

1. In a small bowl, whisk cornmeal and cold water until completely smooth and lump-free — this is your slurry. (Liquid pours in a single, unbroken ribbon; no white specks visible.)
2. Bring boiling water to a vigorous boil in a heavy-bottomed pot or clay pot. Slowly drizzle in slurry while stirring constantly with a long-handled spoon in one direction. (Liquid thickens visibly within 5 seconds; bubbles become smaller and denser.)
3. Reduce heat to low. Simmer uncovered, stirring every 30 seconds with a wooden spoon, for 8 minutes — scraping bottom and corners to prevent scorching. (Surface shimmers with tiny, slow-rising bubbles; consistency resembles warm custard.)
4. Add salt and stir 30 seconds. Remove from heat and let stand 2 minutes — this allows starch to fully set and texture to unify. (Surface forms faint skin; edges pull slightly inward.)
5. Gently re-stir with wooden spoon. Serve hot in pre-warmed bowls — it should coat the spoon lightly and flow slowly. (Smooth, pale yellow liquid with no separation or foam.)