Is flour and corn kernels delicious to make with sausages?

Cornmeal cake Ingredients: cornmeal.

Excipients: milk, egg liquid, preserved fruit.

Seasoning: sugar, baking soda, cooking oil.

Cooking method: 1. Put the milk and sugar into the utensils and stir well and set aside;

2. Put the cornmeal and baking soda powder into the utensils and mix evenly, pour in the adjusted milk and egg liquid, stir evenly, and mix into a thick paste;

3. Smear the steaming bowl with oil, put the preserved fruit on the bottom, pour the cornmeal batter into the steaming bowl, and steam for 10---15 minutes.

Characteristics: Moderate softness, mellow taste.

Corn is nutritious, and how to eat it well is worth it**. Here are a few flavorful snacks made with corn. This method can be made at home.

Corn pancakes Ingredients: cornmeal, flour.

Production method: Mix the same amount of cornmeal and flour evenly, add an appropriate amount of sugar, mix it with water to make a paste, and then put it into a wok several times and press it into a pancake shape, slowly turn it over both sides with a simmer, and eat it when both sides are fried until golden brown. These pancakes are tastier than those made with pure flour and are both crispy and have the sweet flavor of corn.

Corn cake Ingredients: fine cornmeal and flour. Directions:

Mix the cornmeal and flour evenly, add an appropriate amount of sugar, adjust it into a paste with warm water, and then ferment it at more than 15 degrees, beat it into a paste, put it in a steamer and flatten it, and it can be eaten after steaming for 20 minutes. It is very popular with the elderly.

Corn custard Ingredients: Whole corn kernels.

How to make: Soak the corn kernels for a few hours, then boil the corn kernels until they bloom, wash off the husks, and boil them with water and rock sugar or white sugar to make sweet and delicious corn soup. It can be used as a breakfast or night snack, and can also be used as a side dish, especially suitable for eating in autumn and winter when the climate is dry, which is both delicious and moisturizing.

If you want to eat salty, you can use salt instead without sugar, and it will taste unique. For example, using a pressure cooker to cook corn kernels is more time-saving and convenient.

Cornmeal porridge Ingredients: coarse and fine cornmeal.

Method: Add less flour to the cornmeal such as coarse cornmeal, add a small amount of sugar, mix it with water to make a paste, and then put it in a pot of boiling water for 2 to 3 minutes before eating. Cornmeal porridge and cornmeal grits porridge can prevent cardiovascular disease, coronary heart disease and hypertension and other diseases, so according to different situations, choose appropriate porridge drink, which can take care of life and self-nourishment and delay aging.

Cornmeal nest nest head.

Ingredients: cornmeal, millet flour, soybean flour.

Production method: 70 cornmeal, 10 millet noodles, 20 soybean noodles, add less pepper powder and fennel seed powder. When steaming, mix the noodles with cold water, add a little alkaline water and soda.

Its style is similar to that of a common nest head. It tastes fluffy and delicious. It's a different flavor.

Eating some cornmeal can supplement the deficiency of vitamin A in the human body and is more beneficial to people's eyesight.

Cornstarch can be used to fill sausages.

Sausages can be filled with starch, corn starch, potato flour, mung bean flour, and sweet potato flour. The starch is more tender, the corn flour is fresher, the potato flour is softer, and the mung bean flour is sweeter.

Notes:

When buying sausages, you can use the identification method of looking, smelling, and pinching.

One look is to observe the color. The flesh of high-quality sausages is distinctly colored, the meat of sausages that have gone spoiled or is about to go bad is yellow, and the fat meat is pale yellow. Of course, the redder the color of the sausage, the better, and if the color is too red, it means that sodium nitrite is added.

Plethora. The second smell is to check the taste of the sausage. Sausages are usually fragrant and tasty, while spoiled sausages can have a stinky and sour taste.

The three pinching is to check how wet and dry the sausage is. Sausage drying ** rate.

About 65%, the lean meat of the dry sausage is hard to pinch, and the casing will shrink and wrinkle. The quality of sausages that are not shrunk, wrinkled, and soft when pinched is poor. Sausages should not be stored for too long, otherwise they are prone to mold. Moldy sausages are susceptible to the more virulent Clostridium botulinum.

contamination, causing food poisoning.

Of course, you can, the preparation of corn cheong fun is as follows:

Ingredients: Ingredients. 250g of sticky rice flour

Cornstarch. 125g

Excipients corn kernels.

50 g oil. 50g (for coated stainless plate) salt 5g

750g of water

Step 1The ingredients of cheong fun can be arbitrary, but this time I made corn cheong fun. Wash the corn kernels, pour the vegetable oil into a bowl, and prepare an oil sweep for coating.

2.Put the sticky rice flour and corn starch in a large bowl, pour in 5g of salt, pour in 750g of water, and stir evenly to form a slurry.

3.Fill the pot with an appropriate amount of water, boil the water in the pot over high heat, then take a rectangular stainless plate, coat it with a layer of vegetable oil, pour in a spoonful of powder (the size of a soup spoon), and spread it evenly on the plate.

4.Put it back in the hot water pot, cover it, and steam for 1 minute until the batter becomes transparent and bubbles.

5.Scrape the rice rolls with a spatula, put them on a plate, add some soy sauce and enjoy.

Stuffed sausage with cornstarch.

1. Corn starch has a certain viscosity.

2. Stuffed sausage tastes better with cornstarch.

3. Corn starch for stuffed sausage has high nutritional value.

Corn starch is also known as maize starch. The common name is six grain flour. White microstrip yellowish powder.

After the corn is impregnated with sulfurous acid, it is made through crushing, sifting, precipitation, drying, grinding and other processes. Ordinary products contain small amounts of fat and protein, etc. Strong hygroscopicity, up to more than 30%.

The casing is soaked in water, the pork is fat, lean 1:9 ratio, cut into thumb belly-sized pieces, add condiments and mix well, generally put soy sauce, sand kernel noodles, Qibian noodles, pepper noodles, fresh ginger, salt, monosodium glutamate, wine, sugar, eat spicy and then put chili powder sesame pepper or pepper powder, do not eat spicy put five-spice powder, taste good taste yourself. Mix the condiments first, then add the meat pieces and stir until they are sticky.

Spend a few yuan to buy a funnel, cut the casing into 50 cm long segments, the casing is pierced at one end, one end is set on the funnel, the meat filling is slowly poured in, the meat is not stuffed too solidly, it is good to loosen a little, about 25cm in the middle with a thread, hang the filled meat sausage in a ventilated place and use a toothpick to dazzle the intestine and exhaust, and dry until the skin is dry, generally about 10 days. The intestines can ferment naturally, and the seasoning can fully diffuse into the meat. Finally, boil in a pot of boiling water for 15 minutes to complete the finished product.

Preparation: corn kernels, ham sausage (diced), green beans (cooked in advance), diced carrots, fungus, green onions, ginger and garlic slices. Ingredients:

Salt, monosodium glutamate, sugar, cooking wine, oil consumption, late preparation, finally prepare a little cornstarch, pour it into a small bowl and add water (for juice) to peel off the corn cob particles first, wash and put it in a bowl for later use. Cut the ham sausage into small cubes and wash the carrots and cut them into small cubes. Heat the wok and pour in the cooking oil, pour in the corn kernels and stir-fry in the hot oil, then add the diced carrots and stir-fry, and finally put in the ham sausage and stir-fry, pour in the appropriate amount of soy sauce and salt.

Add ginger powder, cooking wine, eggs, a little starch, five-spice powder, sugar, salt, light soy sauce and so on to the minced meat filling <> and stir well. (I'm adding diced carrots and corn kernels here, and chopping them finely if I add diced vegetables.) Fried ham with corn is a dish that children love very much.

Its method is simple, and it uses few materials, making it suitable for home production. The following will introduce you to the detailed method of fried ham with corn.

Mine is: It's not a difficult dish to make, and when it comes to health, I think it's important to use high-quality ingredients. First of all, when we choose corn, we should choose fresh sweet and crispy corn, and some places are called "fruit corn", heat the pot, pour in an appropriate amount of oil, add minced ginger and stir-fry after the oil is hot, pour in green beans and corn kernels, stir-fry over high heat, add an appropriate amount of salt, thirteen spices.

Then put in the corn kernels, fire code type leg intestines, cucumbers, carrot kernels. Stir-fry a few times. Hook the point is thin, pour in the cooking oil sesame oil and get out of the pot.

It's so delicious that you can use less vinegar. Bring out the sweetness with a little sourness. Very tasty.

Don't fry ham with corn anymore, stir-fry it with it, it's the healthiest, it's very nutritious! Today, Xiaopang will always share with you the delicious and nutritious method of corn. That is with a moderate amount of chicken breast, diced carrots.

and a moderate amount of peas. These ingredients are rich in vitamins, carotene, minerals and proteins.

First of all, the sausage is chopped and added to various seasonings for marinating, after the marination, corn kernels are added to the Ming line, fully stirred and buried, and then evenly mixed, and then the liquid is prayed, and it can be put into the mold, which is divided into three steps.

First prepare the ingredients, corn kernels, carrots, and sausage grains; Then put a little oil in the pot, add corn kernels and carrot cubes and stir-fry, and stir with sausage grains when it is half-cooked; Finally, add salt, oyster sauce, and soy sauce to taste. Roll out.

The corn kernels are peeled off, and the intestines are cut into cubes. Sausages are fried in oil before opening. Add some green peppers, stir-fry until fragrant, add sweet noodle sauce, and stir-fry until fragrant. Stir-fry the corn kernels slightly, add some water, add salt and cook out of the pot.