Corn poop is delicious, so how to make it softer and sweeter?

If you want to make corn poop more soft and glutinous and sweet,First of all, it should be noted that the corn must choose yellow glutinous corn cob, only if the raw materials are selected, then the corn baba will be more delicious。Many people may not have eaten this kind of corn poop, in fact, this is a special delicacy of Yunnan, which tastes sweet and soft and glutinous, and is very delicious. The raw materials do not need too much, only need to choose the local famous yellow waxy corn, if you feel that it is not sweet enough, you can add some sugar appropriately, the production method is very simple.

First of all, we have to peel the corn kernels from the corn cob, here it is more recommended that the kind of special peeling corn kernels artifact, if not, then it is more convenient to cut directly with a kitchen knife, there is no need to cut too carefully, if the corn germ is too much, it feels delicate enough to eat. After all the corn kernels are peeled, put the corn kernels and water together in a blender and stir in a ratio of about 5:1.

Yunnan's local yellow waxy corn is actually the best choice, and the corn poop made from this corn is very soft and glutinous and sweet. Many people make corn poop that is not soft and glutinous enough, because the corn is not selected well, and some corn with more moisture may be chosen. When the corn and water are completely stirred, the whole state is like a paste, and if you don't feel that it is delicate enough, you can beat it several times.

Pour out the beaten corn paste, and then add some sugar to it, if you like to eat sweet, then you can choose to add more, if you don't like to eat sweet, it doesn't matter, the corn itself contains sugar, no need to add extra. If you have finished adding sugar, be sure to stir well. Finally, add oil to the pan, and when the oil is hot, pour in some corn syrup, and fry on both sides until golden brown, so that it is not ready.

In fact, this step should also pay attention to some things, first of all, the oil temperature, if the oil temperature is not hot enough, then the corn paste will easily stick to the pan after the pot, and it will not form at that time. Secondly, when frying corn poop, be sure to use medium-low heat, if the fire is too large, it will easily mush.

In fact, the practice is still different in some places, for example, some people like to add some glutinous rice flour when adding sugar. In some places, the corn poop is made in strips, some places are cake-shaped, some places will choose to fry in oil, and in other places, they will choose to steam directly in the pot. Even in Yunnan, there are generally a variety of practices, and they are not particularly fixed.

Chinese cuisine itself is vast and profound, and everyone can choose according to their taste.

Corn poop is indeed delicious, if you want to make it soft and sweet, then you can break the corn flour, add a certain amount of pumpkin, add a certain amount of sugar, knead it into a cake shape and fry it.

Prepare two corns, peel them into kernels, peel the leaves, cut the tails, wash them and dry them! Put the corn kernels in the food processor and beat them into corn syrup, no need to add water to beat! Mix corn syrup with glutinous rice flour and sugar!

Lay the leaves on the steamer and spoon the corn syrup with a spoon! Turn on the high heat when all is done, turn the heat to medium and steam for 15 minutes after the water is boiling! This is not eaten and refrigerated for a day, and it can be eaten again after heating!

First of all, clean the corn glass and put it in a blender to break it, then put some sugar in it, add a small amount of glutinous rice flour, stir well in an appropriate amount of water, put the corn on the corn husk, boil the water and steam for about 15 minutes.

After the white corn flour, glutinous rice flour, and sugar are stirred evenly, add warm milk, knead into a dough, divide the kneaded dough into small dough, and then knead it into thin strips, and then roll it into a cake shape and press it flat, pour oil into the pan and fry the dough in the pan over low heat until golden brown on both sides.

Mom's corn hasn't been eaten yet, and yesterday my father-in-law used a sack of sweet corn, ha, I like it so much! Just a few days ago, I saw a new way to eat corn, no need to mix noodles, no need to be alcoholic, just mix it. I learned to do it once today, and I didn't add any sugar, so sweet!

Conclusion, 9 out of 10 individuals are not clear, hehe! I heard that this is called corn, or bud poop. I'm a northerner from the coastal area, and it's the first time I've seen this way of eating.

I searched for it, and poop means pie-shaped thing, which is about the same as tortilla, just like the corn buns we have here. However, it seems to be said on the Internet that corn poop leaves are not in the northern region, and strictly speaking, they are the special food in Yunnan.

There are various ways to do it on the Internet, including baking powder, sugar, green onions, fried and steamed, which are the new popular snacks today. My this is very simple, the most original, the main ingredients are only sweet corn, sticky rice flour, in addition to adding a few red dates, the taste is richer! Raw Materials:

3 sweet corn, appropriate sticky rice flour, and multiple red dates

Fresh corn is rubbed into crumbs, which is a good method, more convenient than breaking down rows and refining the pulp, and using larger holes to maintain the granularity and taste better.

The leaves of the corn, remove the yellow leaves on the outside, and leave a few clean pieces, which will be effective later. I just used sweet corn, which I grew at home, and I just broke it home, and it has a lot of water. If it's waxy corn, there's a good chance that it will be less watery.

The jujube is peeled with a knife and chopped. If there are no red dates, they are omitted, and simple corn poop is just as delicious. Add an appropriate amount of glutinous rice flour and chopped red dates to the corn foam and mix well.

If it's sweet corn, there is more juice, and if it's a juice spoon, there is a little less sticky rice flour.

In the end, it is probably so sticky, the whole process does not need to be hands, and there is no need to mix noodles or anything. Scoop the corn paste onto the corn leaves, there happens to be more than one red date, put it on the side to decorate, is it more beautiful?

Turn over unnecessary corn leaves and cover them with the corn paste. Corn leaves are both stick-resistant and aromatic, and can also avoid water seepage. Naturally, if you cut off the corn leaves, it doesn't matter if they are not covered, and they are beautiful like a small boat.

I steamed it with an all-in-one steaming machine, and it took about 25min. The same goes for stainless steel steamers, if it is calculated according to the water after boiling, it is likely to be 20min.

1. Cut off the head and tail of the leaves on the corn bale, wash them and set aside. 2. Fresh waxy corn is beaten into corn puree with a food processor, without adding water, it is difficult to beat at the beginning and stick to it, and the corn has a lot of moisture. 4. The ratio of ordinary flour and glutinous rice flour is 3 1, and all the baking powder and white sugar are put into the corn puree, stir evenly, and let stand for 10 minutes.

Corn flour is also available).

You can start by heating the oil, put rock sugar in the pan to melt, and then put the corn in the pan and stir-fry it, so that you can make a very delicious tortilla.

1. Ingredients: corn, flour, yeast, dumpling leaves.

2. Prepare 5 fresh corns, peel off the outer skin of the corn, and then cut off the corn kernels with a knife to make wax, put the corn kernels in a food processor, add water that is not over one centimeter of corn kernels, beat into a delicate corn paste, add 5 grams of yeast to the corn paste and stir it, add an appropriate amount of flour, stir while pouring, stir into a viscous batter, and proofing to 2 times the size.

3. Prepare a few dumpling leaves, wash them in water first, after the batter is rising, stir it with chopsticks, stir the air out, add corn kernels, and stir it evenly again. Take out a dumpling leaf, scoop a spoonful of batter and put it in, don't put it very full, then fold off the top part, cut off the excess dumpling leaves, put it on the steamer, steam it in a pot with cold water, steam it in a boiled water for 20 minutes, and when it's time to get out of the pot, so that you can eat it.

<> "Sweet and glutinous corn poop method.

Ingredients. 1 sweet corn, 2 tablespoons of glutinous rice flour, 1 tablespoon of cornstarch, 20 grams of sugar, a little red date.

Peel the sweet corn, take a few corn husks, trim them, clean them and set aside.

Cut the corn kernels, puree in a food processor, 2 tablespoons of glutinous rice flour, 1 tablespoon of corn, Mengyinzhou starch, sugar, and stir well.

Scoop in an appropriate amount of corn paste from the corn husks, put red dates, boil the water and steam for 15 minutes

100 grams of cornmeal, 50 grams of flour, 10 ml of cooking oil. 100 grams of cornmeal, 50 grams of flour, stir well. Stir 50ml of water while pouring in and stir into a paste.

10ml of cooking oil, pour in the batter and spread it into a cake shape, fry over low heat until golden brown on both sides. <

100 grams of cornmeal, 50 grams of flour, 10 ml of cooking oil.

1. 100 grams of cornmeal, 50 grams of flour, stir well.

2. Pour 50ml of water and stir to form a paste.

3. Pour 10ml of cooking oil, pour in the batter and spread it into a cake shape, fry it on low heat until golden brown on both sides.

1. The corn poop method is divided into 2 steps, and the ingredients that need to be used are corn, flour, and sugar.

2. Break the corn with a food processor, add a little flour and sugar, and clean the leaves for later use.

3. Put the corn paste in the leaves, fold it, press the corn leaves that have been folded in half into the leaves below, and put them in the steamer to steam for 20 minutes.

Corn Baba, also known as Baogu Baba, is made from waxy corn and is quite popular in southwest China. It is a traditional snack in Yunnan. Corn poop is generally made by grinding waxy corn into a thick paste, then kneaded into palm-sized pieces, wrapped in corn husks and steamed.

After the glutinous rice cake is steamed, because nothing is added, there is a faint corn fragrance, and it tastes sweet and delicious. 1000 grams of waxy corn.

Corn husks to taste.

Step Method.

Waxy corn is broken off by hand and the corn kernels are set aside.

Place the crushed corn in a blender and beat the corn kernels into a pulp without adding water. The finer the beat, the better!

Preparation of glutinous rice cakes.

Clean the husks and drain.

Roll the cornstarch into small pieces, place on the corn husk, and use scissors to cut off the excess corn husk. Traditionally, corn syrup is wrapped directly in corn husks. Personally, I think it's very beautiful, and it's very convenient to eat.

Make waxy corn coarse flour of the same size and place it neatly on the steamer.

Preparation of glutinous rice cakes.

Put it in the steamer, steam for 15 minutes, and simmer for 5 minutes.

1. Ingredients: 1 corn, 50ml of milk, a spoonful of condensed milk, about 80 grams of flour, less water, 10 grams of sugar.

2. Peel off the corn, put it in a food processor, add a little water, and beat it into corn syrup.

3. Add a spoonful of condensed milk to the beaten corn syrup.

4. Add 50ml of milk and 10g of sugar.

5. Add flour and stir well to form a viscous paste.

6. The stirring looks very thick, but it can flow quickly when scooped up with a spoon.

7. Heat a little oil in a non-stick frying pan.

8. Scoop a spoonful of corn paste into the pan, make it into a cake shape, turn off the heat and fry slowly.

9. After the bottom is colored, turn over and fry the other side, be sure to heat it over medium-low heat, otherwise the skin will be pasted and the inside will not be cooked. Fry until you touch it with a spatula and there is no sense of flow.

10. Serve on a plate and eat.