What can be done with corn flour, and what can be done with corn flour

1. Cornmeal nest nest head.

Take an appropriate amount of corn flour, put it in a utensil, and pour in an appropriate amount of boiling water while stirring with chopsticks to make it form a ball. Then, use your hands to pinch out the shape of the nest head.

Then, boil the water in the steamer, put the pinched nest head in the steaming drawer, and steam it over medium heat for 10-15 minutes.

For those who like sweets, you can add an appropriate amount of sugar when you close the noodles. In order to make it more delicious, you can also add some raisins, dates and the like. You can even add the right amount of flour.

Note: Cornmeal must be prepared with boiling water, if cold water is used, the taste is not as good as that prepared with boiling water;

The bottom of the nest head must be used to push out a nest with the thumb, this practice, the main thing is to make the nest head evenly heated and cooked quickly.

2. Corn cake.

Take an appropriate amount of cornmeal and flour, the proportion can be determined according to your preference, add an appropriate amount of yeast powder, and then mix it with warm boiled water at 30-40 degrees (you can also use cold water), stir it into a thick paste in a container, and then put a steaming cloth in the steaming drawer (you can choose a new mask, disassemble and wash), and then pour the mixed batter into the steaming drawer and steam it over high heat for 10-15 minutes.

Once it has cooled a little, cut it into diamond-shaped pieces with a knife.

Again, you can add sugar beforehand, and you can also sprinkle some preserved fruit on the noodles after basketing.

3. Cornmeal potstickers.

Take an appropriate amount of corn flour, put it in a utensil, and pour in an appropriate amount of boiling water while stirring with chopsticks to make it form a ball.

Use a larger iron pot (cast iron pot), add half a pot of bottom water to the pot, make the closed noodles into an oval-shaped cake (like an olive-shaped) as long as the palm of your hand, and then stick a circle around the four walls of the hot pot, then refill the water, cover the pot tightly, and steam it over medium heat for half an hour to reach your mouth.

The potstickers made by this method have a layer of yellow and clear pot on the bottom, which is very fragrant.

Note: The iron pot should be as large as possible, so as to avoid refilling the water halfway and make the potstickers open up.

If you are afraid that the potstickers will slide into the water, you can make a circle with an iron sheet in the middle of the bottom of the pot, which is just the same height as the water.

Fourth, cornmeal cake.

This is a recipe similar to Western pastry, which is more in line with the taste of modern people.

Put the milk and sugar into the utensils and stir well for later use, put the cornmeal and baking soda powder into the utensils and mix evenly, pour in the mixed milk and egg liquid, stir well, and mix into a thick paste. Grease the steaming bowl, put the preserved fruit on the bottom, pour the cornmeal batter into the steaming bowl and steam for 10---15

The new way to eat cornmeal, no need to burn, no need to bake, out of the pot is more fragrant than eating meat, thank you.

Corn flour tastes better this way.

Corn flour can be used to make milky tortillas.

1. 100 grams of corn flour, 150 grams of glutinous rice flour, 20 grams of sugar, and an appropriate amount of milk.

2. Put the corn flour and glutinous rice flour together with the sugar, mix thoroughly, then add warm milk to make a dough and set aside.

3. Knead the dough evenly and divide it into small portions, and then make it into a small cake. Take another frying pan and put cooking oil in it, and after heating, put in the small cakes, and fry them on both sides until they are yellow.

Corn flour can be used to make corn oatmeal.

1. 50 grams of corn flour, 100 grams of oats, appropriate amount of water, and a little sugar.

2. After cleaning the oats, soak them for a short time, then put them in the pot to cook, and then slowly boil them over low heat for 15 minutes.

3. After mixing thoroughly, boil for a while over low heat, if possible, you can add a small amount of raisins, and finally add sugar to taste, and the fragrant oat corn flour porridge is ready.

In addition to the above ways to eat, corn flour can also be made into fat cakes, nest heads, or bread and corn flour cakes. It can be eaten with some seafood ingredients, corn flour is nutritious and delicate, and you can also use your creativity to make corn flour have some unique new ways to eat.

Cornmeal.

Steamed cakes:

Preparation materials: 140g of corn flour, 70g of wheat flour, 2 packs of sugar osmanthus, and an appropriate amount of aluminum-free baking powder.

1. Ingredients: corn flour, flour, sugar osmanthus, aluminum-free baking powder 2, pour corn flour and flour into a large basin.

3. Subsequently, put in the sugar osmanthus and aluminum-free baking powder.

4. Then, gradually add water.

5. And into osmanthus corn balls.

6. Then, take some osmanthus corn balls and rub them into round balls and press them flat.

7. Put it in a steamer covered with dumpling leaves.

8. Finally, cover and steam over high heat for 15 minutes.

9. Open the lid, take it out, let it cool and then eat.

Corn.

The flour can be made into corn flour cake, which is more delicious, and the ingredients are ready, put them on the pot and steam them back.

Ingredients: 100 grams of corn flour, 100 grams of flour.

Excipients: 2 bags of cranberries, 4 grams of yeast, 40 grams of sugar.

1. Prepare the ingredients.

2. Add saccharomyces water and mix well.

3. Wake up to 2 times the size of the clump.

4. Serve the dough.

5. Pour into a pot and add cranberries.

6. Put on the pot for 30 minutes and boil for 20 minutes after the fire is boiled.

7. Remove from the pot. 8. Finished corn flour cake.

Corn flour is better when made into tortillas.

First of all, it is necessary to understand that the materials it needs are white flour and cornmeal, and the ratio of cornmeal to white flour is 1 to 4. As we all know, cornmeal is coarse grains, and eating more coarse grains has great benefits for the body, which I believe many people know, but even if there are a lot of benefits, there are still many people who don't really want to eat coarse grains, mainly because of its rough taste, which makes it difficult to swallow. But if you learn this method, I believe you will love whole grains, and the finer the cornmeal, the better.

Add 6 grams of sugar, 4 grams of yeast powder, 15 grams of peanut oil, and stir the three well. It is very important to warm the water and mix the dough, the more the ratio of water to the dough is 1:1, because if you put too much water, it will cause the dough to be uneven, and if there is too little water, it will cause the dough to be viscous.

Doesn't it feel particularly simple, yes, the materials required are very simple, only one part of noodles and one part of water.

Ferment until it appears honeycomb-like, because the current noodles are very thin, so don't touch it with your hands, just stir it with chopsticks, the operation is very simple, even teenagers can learn to do it.

The new method of cornmeal, rushing to eat it out of the pot.

Cornmeal is more fragrant when eaten like this, and your hands don't touch the noodles!

Corn is known as the "best crop" and coarse grain, rich in vitamin C, vitamin B6, minerals and dietary fiber, with calcium supplementation, brain strength, enhance memory effect.

Ingredients: corn flour, flour, yeast, sugar, milk. 1.

Pour 120g of corn flour, 60g of flour, 2g of yeast and 10g of sugar into a bowl and mix. 2.Pour in 250ml of milk and stir well.

3.Stir into a batter, cover with plastic wrap and let rise in a warm environment. 4.

After about half an hour, the fermented batter becomes larger and fills with pores inside. 5.Brush the pan with oil, turn on the lowest heat, scoop a spoonful of cornmeal batter and pour it vertically into the pan so that it will form a circle.

6.Heat until there are small bubbles on the surface and turn over, fry until the middle of the cake is bulging, and the color can be evenly colored.

Ingredients: 250 grams of corn flour, 2 eggs, 100 grams of cold boiled water, 150 grams of warm water, 3 grams of yeast, 2 grams of baking powder, 10 grams of sugarMethod 1, first put the corn flour into the basin, pour in the cold boiled water and stir with chopsticks, stir the cornmeal until there are no particles 2, then add two eggs, stir well, and continue to stir together with sugar, yeast powder, and baking powder.

3. Stir the yeast with warm water evenly, knead it by hand, and then cover it with plastic wrap and ferment for an hour 4. Sprinkle dry corn flour on the board, take the honeycomb-shaped dough to the board and knead it smooth, knead it into long strips, and pull out the small dough by hand 5. Put the small dough in the steamer by kneading it into a round strip, and let it rise again for 15 minutes until it expands 6. Add water to the pot, then turn to high heat and steam for 20 minutes, and then simmer for 5 minutes to get out of the pot.

There is a kind of noodle sour soup made of cornmeal in the Northeast, fermented cornmeal and dough, put it in hot water and roll it around, and then use the soup set (similar to a manual dough sheeter) to press the noodles, cook and mix with sauce and marinade, sweet and sour.

Corn flour is the best to make pangasius sticky cakes.

After adding water and yeast, the corn flour is kneaded into a cake shape and placed on the side of the pot where the big fish is stewed.

Be sure to choose fresh corn, preferably freshly harvested corn, as the sugar content of corn will slowly lose over time.

If you boil corn, be sure to cook it together with the corn husk, as it will make the boiled corn more colorful and soft.

Corn flour is delicious when made into cornmeal. Here's how:

1. Put the cornmeal, white flour and sugar into a basin and stir well.

2. Use 5 grams of dry yeast, add an appropriate amount of warm water (30-35 degrees), dissolve, and pour it into a flour basin.

3. Put eggs and sweet corn kernels with chopsticks and stir until the flour becomes a sticky paste, and place them in a warm place for 40 minutes to 1 hour to make the cornmeal fully fermented.

4. After the pot is hot, wipe the soup spoon with water to prevent the noodles from sticking to the spoon, scoop a tablespoon of fermented cornmeal, and pile it into the pot.

5. When the batter is dry, add two spoonfuls of cold water and cover the pot, sear for 3-4 minutes, wait for the pot to dry, and the tortilla base becomes crispy.

Corn flour can be used to make corn cakes, cornmeal nests, fried corn tortillas, corn steamed buns, corn potstickers, corn noodles, corn flour bean paste dumplings and other delicacies. Corn flour is a kind of flour made from corn high cherry blossom as the main ingredient. Corn flour contains a variety of nutrients such as protein, vitamin E, potassium, manganese, magnesium, carotene, and many more.

Corn wowotou is a traditional pasta, and its main raw materials are corn flour, glutinous rice flour, sugar and so on. Corn wowotou has a strong fragrance, soft and glutinous taste, and belongs to one of the modern green and healthy foods.

Corn noodles belong to a kind of multigrain noodles, because of their golden appearance and rich nutrients, so they enjoy the reputation of "** noodles". The production of corn noodles generally includes multiple processes such as dough mixing, maturation, sheeting, strip cutting, and drying.

1. Tortillas, mix corn flour with the same amount of flour, add an appropriate amount of water, knead the dough to make a round cake shape, put it in a pot and steam it;

2. Corn bean paste balls, put an appropriate amount of corn flour into a basin, add water to knead the dough, take a small piece of dough and press it into a cake shape, put in the bean paste filling and knead the round and put it in the pot to steam;

3. Corn flour pumpkin soup, add washed rice, pumpkin cut into small pieces, corn flour and an appropriate amount of water in the soymilk machine, and use the soymilk machine to break it;

4. Corn flour cookies, add egg liquid, sugar, corn oil and corn flour to the basin and mix evenly, make a flower shape with a mold and put it in the oven tray, and finally put it in the oven for 18 minutes.

You can make cornmeal steamed buns, cornmeal press releases, cornmeal peach crisps, cornmeal egg cakes, cornmeal porridge, cornmeal nest heads, cornmeal stickers, etc. Corn flour is often used as a coagulant in foods such as puddings, and is commonly found in ready-to-mix ingredients for ready-to-use puddings on the market. Using a double-layer steamer, you can easily make a simple corn flour pudding with ingredients such as milk, sugar, corn flour and flavor enhancer.

Corn flour is also used as a thickener in Chinese and French cuisine. <

Corn flour can be used to make cornmeal steamed buns, cornmeal press releases, cornmeal peach crisps, cornmeal egg cakes, cornmeal porridge, cornmeal nest heads, cornmeal stickers, etc.

Corn flour is often used as a coagulant in foods such as puddings. Off-the-shelf pudding-mixes on the market contain corn flour. Using a double-boiler, you can easily make a simple corn flour pudding with ingredients such as milk, sugar, corn flour and flavor enhancers.

Corn flour is also used as a thickener in Chinese and French cuisine.