Is there any difference between corn grits and corn ballast?

There are two differences between corn grits and corn ballast:

First, the particle size of the two is different:

1. The particle size of corn grits: after the corn is ripe, the skin can not be removed, and the upper mill is crushed into small particles, which is about the size of the sand grain in the hand, and can also be ground into a very fine flour form.

2. The particle size of corn ballast: the particles of corn ballast are larger than the particles of corn grits.

Second, the way to eat the two is different:

1. How to eat corn grits: boil water when eating, take a spoon in one hand, and sprinkle the crushed corn particles evenly into the pot with one hand, continue to stir well after sprinkling, and then boil two or three times. The corn paste called by the people in the city is a type of corn grit.

2. How to eat corn ballast: you can cook dry rice and porridge. The corn is processed into flour, and after being mixed and fermented, it can be made into "big cakes" and "wowotou".

Hair cake" and so on. Extended Information: Efficacy and role of corn grits:

1. Corn contains carbohydrates.

Protein, fat, carotene.

2. Among all the staple foods, corn has the highest nutritional value and health care effect.

3. The vitamin content in corn is very high, which is 5 10 times that of rice and wheat.

4. Corn contains a large number of nutritional and health care substances.

5. Corn has the ability to adjust the appetizer, benefit the lungs and calm the heart, and clear dampness and heat.

It has the functions of liver and gallbladder and anti-aging.

6. Corn also contains riboflavin.

vitamins and other nutrients, which are essential for the prevention of heart disease.

and other diseases have great benefits.

But in some places it is said to be a thing.

Corn grits and corn dregs are the same thing, but they are called differently! Shandong, Hebei region is called corn grits, Northeast region.

It is called corn ballast, and Shanxi and Shaanxi are called corn hazelnuts.

If you want to buy corn processing equipment, it is best to go to a professional manufacturer, so that the quality of the machine and the quality of the finished product are very guaranteed!

There is a certain difference, the particle size of the two is different. The grains of corn pomace are larger than those of corn grains. In addition, the two ways of eating are also different. Corn paste can mainly be used to make corn paste, and corn residue is eaten by boiling it into porridge.

The grains of corn grits are larger, and the corn residues are smaller, in fact, the difference between them is not very big, it may be that some places are called different, just like potatoes are called potatoes in some places, and potatoes are called potatoes in some places.

Corn grits and corn dregs are the same thing, but they are called differently! Shandong, Hebei is called corn grits, Northeast is called corn ballast, and Shanxi and Shaanxi are called corn hazelnuts!

The size of the particles is different, the processing methods are different, the use methods are different, the sales are different, and the nutritional value is different, but they are all nutritious foods.

<> ballast is made by grinding off the outer skin of corn kernels with a machine. The larger ones are called big ballasts, and the smaller ones are called small ballasts. And then finely grind, with three separators to grind is corn grits. The large particles of the Northeast are popularly called big ballast, the Northeast dialect.

There are different sizes of corn ballast: large ballast needs to be soaked in advance, so that it fully absorbs water and expands, and then cook porridge, boil over high heat after getting out of the pot, boil slowly over low heat until soft, add some kidney beans to soak in large ballast, cook porridge with a unique flavor, do not add alkali to boil porridge, although it saves time, but will destroy nutrition. To boil porridge, you only need to cool the pot under water, and after boiling, reduce the heat and cook it slightly.

If you use a pressure cooker, you can control the time according to the method of simmering rice, but you should add enough water, because it is porridge, not rice. After soaking the ballast, you can also use a pressure cooker to cook porridge. The best way is to add some alkali to corn food, that is, when cooking corn porridge, corn batter, and making nest heads, put some alkali in an appropriate amount.

In this way, the combined niacin in the corn can be released into free niacin, and the general niacin release rate of corn food with alkali can reach 37% 43%, and vitamin B1 and vitamin B2 can also be preserved, which is very good for nutrition.

In short, in fact, there is no difference in the essential properties of large ballast and corn, and there is a slight difference in appearance. The large ballast is processed and crushed from corn kernels, and the application range of corn is more extensive, and the large ballast can only be eaten as porridge. That's the difference between the two.

Had the easiest meal at noon today, and it was the best meal. The corn that my father planted by himself faded to the Tieling River in the Mudanjiang River, and I boiled a pot of porridge by myself, which was really sticky and delicious. The soybeans, rice beans, and white beans here are all grown by my father.

The fly in the ointment is that I only soaked the ballast for one day and one night, and it would be better if I soaked it for two days and two nights.

I boiled the rice bowl three times, stopping for ten minutes after each boil. Then continue to cook. Therefore, the grain grown in the wilderness by one's own family is the most delicious corn ballast that is faded by the agricultural machinery.

From this, I thought of a problem: the difference between corn and corn ballast, the original raw materials are the same, but the problem of fading and fading, the problem of large particles and small particles, and large particles can be fading into small particles. It is a large ballast or a small ballast. Ha!

The size of the particles is different, the corn can be removed after maturity, or it can not be peeled, and then it can become small particles, the large ballast is generally larger, and the method is different when eating, the corn can be boiled and eaten, can be stewed and eaten, and the large ballast can be used to make dry rice or porridge.

There is a noticeable difference in the size of the particles. The sticky ballast particles are very large and can also be used to make porridge or cook dry rice. The grains of corn are relatively small, and when eaten, they are put in a pot and boiled for a while.

The size of the particles is different, the way of eating is different, the production process is different, the color is different, and the varieties are different.

The particles of the big ballast are larger than the corn grains, each grain can be broken into three or four parts, the corn can be peeled or not gone, crushed into small particles, the corn is eaten when boiling water and paste, boiling, the big ballast can be cooked dry rice and porridge.

Corn grits, also known as cob grits, that is, corn porridge, are a kind of morning and evening food in the early days of northern rural areas. Corn grits can be made into many foods, in the original to coarse grains.

In the era of the Lord, it was a staple food for people, and it is still one of the foods that people use to improve their taste.

When the corn is ripe, it is peeled and crushed into small grains by a mill, about the size of a grit in the hand, or it can be ground into a very fine flour form. When eating, bring the water in the pot to a boil, hold a spoon in one hand, and sprinkle the crushed corn particles evenly into the pot with the other, and continue to stir well after sprinkling. Then boil two or three times, and the thin or thick paste after cooking is called grits white porridge, which is actually corn porridge.

The corn paste that the people in the city call is a type of corn grit.

Actually, there is no difference.

Corn grits is a northern dialect that means crushed corn grains, that is, corn residues.

Corn grits are rich in nutrients. In the United States and some other developed countries, corn has been listed as the number one health food among cereal foods and is known as the "first crop". It has been found that corn contains a large amount of lecithin, linoleic acid, grain alcohol, vitamin E, cellulose, etc., which has a variety of health care effects such as lowering blood pressure, lowering blood lipids, anti-arteriosclerosis, preventing bowel cancer, beautifying and nourishing the skin, and delaying aging.

At the same time, the method of corn grits is more diverse, for the traditional northerners, you can directly add water to cook like porridge, the effect is similar to porridge, whether it is color or state, but the taste is very different. Relatively speaking, it is more suitable for the elderly to eat, especially the elderly who have lived in the northern countryside for a long time have a feeling that they cannot give up.

How is it the same as farting, and Mom says the same.

Corn grits are not only simple and convenient to eat by boiling but also nutritious and healthy, and can also be boiled with sweet potatoes, the taste and nutrition will be doubled, corn grits is a common miscellaneous grain product on the table of northerners, and the practice of corn grits is more diverse, for traditional northerners, you can directly add water to cook like porridge, and its effect is similar to porridge. Now I'm going to teach you how to cook corn grits and drink them well, and those who like to drink rice grits in Yushan Hall should hurry up and look down.

1. Prepare a small bowl, pour the corn grits into the bowl, pour water into it and soak for a while, and you will see the dirty things mixed in the corn grits slowly floating on the water.

2. Filter out the dirty water from the corn grits, wash the corn grits with water once or twice, remove the black dirt hidden in the corn grits, and then add water to the bowl again, stir the corn grits and mix evenly.

3. Add water to the pot, boil the water over high heat, keep the water boiling, pour the corn grits paste in the bowl into the pot while stirring with a spoon, and then quickly draw a circle and stir the batter in the pot to prevent clumping and sticking to the bottom.

4. You can cut a little sweet potato and corn grits to cook together, stir from time to time when cooking, boil for about 20 minutes on high heat, you can change to low heat and boil, turn to low heat and cook for about 10 minutes, and the corn grits porridge will be cooked.

The grains of corn ballast are larger than those of corn grits, and the corn is peeled after maturity, and each corn kernel is broken into three or four parts with a tool, and the corn residue is made. Crushed into small particles with a mill, about the size of a grit in your hand, this is corn grits, which can also be ground into a very fine flour form.

From the above, we can know how to cook corn grits to taste, corn grits have the nutrition of corn to tease the mountain, corn is the highest nutritional value of all staple foods, corn is made into corn grits, which can allow the human body to better absorb and digest the nutrients in corn, and it is more convenient to eat.

The size of the particles is different, and the way to eat them is different. 1. The size of the particles is different: the corn can be peeled or not removed after maturity, the upper mill is crushed into small particles, and the particles of the large ballast are larger than the corn grains.

2. Different ways to eat: when eating corn, you need to boil water, hold a spoon in one hand, and sprinkle the crushed corn particles into the pot evenly with the other, continue to stir well after sprinkling, and then boil two or three times. The ballast can be used to cook dry rice and porridge.

The size of the particles is different, and the way to eat them is different.

1. The size of the particles is different: the corn can be peeled or not removed after maturity, and the upper mill is crushed into small particles, which are about the size of the sand grain in the hand, and can also be ground into a very fine flour form. The grains of the ballast are larger than the corn grains, and the corn is peeled and broken into three or four parts per grain.

2. Different ways to eat: boil water when eating corn, take a spoon in one hand, and sprinkle the crushed corn particles into the pot evenly with the other, continue to stir well after sprinkling, and then boil two or three times. The big ballast can be used to cook dry rice and porridge, process corn into noodles, and make large cakes, wowotou, fat cakes, etc. after being mixed and fermented.