What kind of delicacies can be made with cornmeal? What are some of the practices that are easy to l

Cornmeal gnocchi, the dish of chosengoko can be prepared according to personal preference, and it can be made with snow red, dried radish and cherry blossoms, and the pork will taste better when added to the filling. Roll the cornmeal vegetables into a dough and press it with your hands to make small cakes. Sprinkle a little black sesame seeds on top of the small cake, then cover the lid and bake for two minutes, then turn over and bake for another minute until golden brown and ripe.

A lot of wheat flour can be made, cornmeal can also be made, no need to be stubborn, at least you can mix some cornmeal, with two mixtures of flour to do. Corn tortillas, corn flour with white flour, with milk sugar, add an egg when the noodles, after the dough is made into a cake shape, cooked on the electric baking pan, crispy on the outside and tender inside, as breakfast is quite good.

<> cornmeal cakes, not generally delicious, the taste is very delicate, the method is very simple, the whole process does not touch hands, the family rushes to eat after the pot, it is more delicious than the cake. Polena has a sweet taste and is especially suitable for breakfast porridge. Scoop a spoonful of fresh corn flour and add a spoonful of cold water and stir well, boil water in a pot, wait for the water to boil, add corn paste, stir evenly, stir well, and boil again to eat.

Iron pot stewed fish sticker cake. This is a northeastern dish that is also popular with us. Make a cake out of the good cornmeal.

Sticking to the edge of the iron pot stewed with fish, the aroma of the tortillas and fish came out at once when it was cooked, making ** drool.

The corn pork buns taste very good, salty and fragrant, I eat them with aged vinegar and chili oil, and the taste of pork with aged vinegar is a fragrant, especially the moment when I bite into the corn kernels, the slightly sweet taste is full of flavor. There is also sausage fried corn, which is particularly delicious, and fried corn with sausage can become a dish in our home, which is inseparable from the sweet taste of corn. Using cornmeal to make paste, which is loved by many people, will be more charred and crispy, and it will taste chewy, especially the rich corn fragrance that you want to go down in one bite, the more you eat, the more addictive you are.

The hair cake made of corn flour, one bite, simple, natural, fragrant, you can eat the taste of the food itself, you may wish to try it if you like corn food.

Cornmeal can be made into potstickers, cornmeal porridge, four-fold dough cakes, and so on. Cornmeal porridge is the easiest to make, put an appropriate amount of cornmeal in a basin and rinse it with water, put it in water to boil after the water boils, I like to drink thicker, so there will be more cornmeal, depending on the personal taste, just put the appropriate amount.

1.Corn porridge: Put the amount of water eaten by two people in the pot, bring to a boil, put the corn flour for two people in another bowl, then put in the cold water covered with corn flour and stir well, pour into the boiling water and stir, wait for the water to boil again, and cook for another 3-2 minutes before eating.

Thick, salty, sweet and set by your own taste. It is also called corn paste in the north.

2.Wotou: A bowl of corn flour, mixed with one-third of wheat flour, comes alive, soft and hard according to its own taste, not too soft, can't stand up, can't be too hard, and falls apart.

First hold it up with your hand to make it into a steamed bun shape, then use the thumb of your other hand to dig out a nest from the bottom, put it on the cage drawer, and boil water and steam for 15-20 minutes.

Cornmeal can be made into corn nest nest, corn tortilla, corn cake, corn paste, corn porridge, the characteristics are very delicious, the corn flavor is strong, especially delicious.

Cornmeal can be baked cakes, steamed buns, can be made a lot of pasta, and can also be churned to drink cornmeal batter. These delicacies have the characteristics of being beneficial to human health, because cornmeal is particularly nourishing to the stomach and can also supplement some nutrients needed by the human body.

Cornmeal can be boiled in soup and drunk called cornmeal porridge, and the cornmeal can also be fried dry and brewed with boiling water, and the cornmeal can also be added with water and flour to make a cornmeal nest, which is very fragrant.

Cornmeal is a very common miscellaneous grain material, and it can be made into many delicacies, such as it can be mixed with white flour, steamed steamed buns, and corn tortillas and other delicacies. Because cornmeal is very rich in dietary fiber, it can promote gastrointestinal peristalsis, increase gastrointestinal absorption, and shorten the time for food to pass through the digestive tract.

You can make corn tortillas, corn steamed buns, corn paste, corn noodles, etc., the food made of cornmeal is easier to digest, promote good absorption of the stomach and intestines, and is a good coarse grain, in addition to cornmeal is more sticky, add an appropriate amount of white flour when making.

Cornmeal can be made into corn steamed buns, corn cakes, corn tortillas, and wowotou. The common delicacies of these delicacies are sweet, nutritious, and fragrant, making them both a staple and a snack.

You can make cornmeal cakes, which are delicious and simple. The method is as follows: Ingredients: 25g of corn flour, 125g of flour.

Excipients: appropriate amount of sugar, appropriate amount of yeast, appropriate amount of milk.

Step 1: Mix the cornmeal and flour.

Step 2: Add sugar and yeast.

Step 3: Add the milk.

Step 4: Compare the batter with the thickness of the Yanshi stove. Place in a warm place to ferment until twice the size.

Step 5: Put oil paper on the cake mold.

Step 6: Make a batter of the dough core.

Step 7: Place in a mold and smooth it with a spoon.

Step 8: Steam for 25 minutes, turn off the heat and simmer for 5 minutes.

Step 9: Remove and cool and cut into cubes to eat.

【Sugar-free cornmeal date paste bun】<>

Ingredients: 150 grams of corn flour, 1 egg, 3 grams of yeast, 150 grams of boiling water, 200 grams of plain flour, appropriate amount of date paste filling.

Production method: 1. Put 150 grams of corn flour in a bowl, then add 150 grams of boiling water to scald, stir while pouring, stir evenly, and let cool for later use. The cornmeal scalded with boiling water does not stubble and has a very soft taste.

2. After cooling, beat an egg directly, then add 3 grams of yeast and stir well.

3. Add another 200 grams of plain flour and stir well.

4. After stirring evenly, knead it directly into a smooth dough, as shown in the picture, then cover with plastic wrap, and let the room temperature rise to twice as large, it is summer, and the temperature is very high, so you can wake up in about 40 minutes.

5. The awakened dough has a rich honeycomb shape, take out the dough and transfer it to the cutting board, sprinkle the cutting board with ordinary flour, and then knead it to exhaust it. You can put more dry flour on the cutting board, because cornmeal is sticky, and it will be easier to knead smooth with extra dry flour.

6. After kneading into a smooth dough, knead it into long strips, and then shape it into agents of the same size.

7. Take a medicine and press it flat in the palm of your hand, then arrange it into the shape shown in the picture, then arrange the jujube paste into a circle and put it on the surface, then pinch it tightly on both sides and knead it into the shape of a dumpling.

8. The mouth must be tightened, pinch the porcelain and then rub it, and arrange it into a shape with two sharp ends and a round shape in the middle.

9. Brush some oil at the bottom of the pot, then put the finished embryo into it, double the size of the second proofing, and start to heat it over low heat after waking up, about 5 minutes, pay attention to observation, when the bottom of the dough cake is burnt, you can add water, and the water can be half the height of the dough. Continue to cover and heat over low heat for 15-20 minutes, and when there is no atmosphere, the moisture is basically dry, and you can take it out of the pan.

The cornmeal made by this method, there is a crispy pot at the bottom, the surface is soft, you can smell the sweetness of the jujube paste when you break it, the cornmeal is added with ordinary flour, the taste is very soft, and because it has been scalded with boiling water, there is no taste of coarse grains at all, fluffy and soft, soft and glutinous and sweet, very delicious.

Cornmeal does this more than a nest