How to make coarse cornmeal delicious, the practice of coarse cornmeal

Hello, I think the method of making this coarse cornmeal should be relatively simple, first you can use it to make cornmeal porridge, and then you can also use it to make some, that is, cornmeal cakes, so it is okay, and it is very delicious, it is also very good for the stomach, and it is also very good for the body, and he also belongs to the coarse grain.

Coarse cornmeal can be made into a nest or a cake, or it can be made into a paste.

The practice of the cornmeal brushed wrap.

The best way to make cornmeal, my family makes it every three or five days, and children love to eat it.

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

Cornmeal does this, and it's nutritious and delicious.

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

Cornmeal can do this.

The new way to eat cornmeal is simple and delicious.

Preparation of coarse cornmeal: red date cornmeal cake

The beauty of whole grains, dietary fiber to make up.

Ingredients. 150 grams of corn flour 150 grams of plain flour.

10g of milk powder, 4g of dry yeast.

Appropriate amount of red dates and a little corn oil.

2 grass eggs and 40g of white sugar

The steps of making red date cornmeal cake

1.Ingredients: Knock eggs into a bowl. The yeast is melted with warm water. (warm water 35 degrees).

2.Mix corn flour and plain flour together, add sugar, milk powder, eggs with chopsticks, and pour into the flour. (The sweetness can be increased or decreased according to personal taste).

3.Stir well with chopsticks.

4.The yeast powder melts the water and then adds it.

5.Pour the thick batter into the abrasive, my 8-inch cake grinder. Use a silicone spatula to smooth it until it is smooth, and the top of the spatula will not stick if you dip it in some water.

6.Place in a steamer with warm water and let ferment for about 25 minutes.

7.Remove the pit of the jujube and cut it in two.

8.Prepared dates.

9.The fermented pastry paste is already the original'Consistently twice as high, place the pitted jujubes. Prepare to steam, bring to a boil over high heat, then reduce to medium heat for 30 minutes.

10.After 30 minutes, use the clamp to clamp out the abrasive and dry it for a while, otherwise the abrasive will be hot.

11.Demoulding, fragrant.

12.Cut it, it's so delicious. (When cutting the cake, use a serrated knife, and pull the saw knife back and forth).

To prepare coarse cornmeal: tortillas

Recipe Description This cake is soft and sweet, crispy but not hard.

Materials:

Ingredients: 400 grams of cornmeal (white), auxiliary materials: 200 grams of soybean flour, seasoning: 1 gram of baking powder, 60 grams of peanut oil.

Method

1.Pour the cornmeal and soybean flour into the pot, mix well with warm water, add the baking powder and stir well, cover with a cloth, and let it cook for about 1 hour.

2.The bottom of the inner wall of the net pressure cooker is smeared with peanut oil, after heating, divide the good corn dough into small pieces, knead each into a circle between the two hands, lay flat at the bottom of the pot and press it dry by hand to make a cake shape, after the pot is full of prepared cakes, cover the pot, add a high-pressure valve, 2 to 3 minutes later, open the pot, carefully pour some boiling water in the gap between the cakes, water to half of the cake, cover the lid, add the valve, after a few minutes, you can remove the valve if you can't hear the sound in the pot, use low heat instead, and after the water vapor is released, you can shovel it out.

Tips

Food restraint: cornmeal (white): corn should not be eaten with snails, otherwise it will be poisoned; Try to avoid eating with oysters, as this can hinder zinc absorption.

Nowadays, many young people have begun to maintain their health, especially in their diet. Because fine staple foods are eaten more, coarse grains are more popular, such as coarse corn noodles. This type of noodle has a slightly worse taste than fine noodles, but it contains a lot of dietary fiber and is good for gastrointestinal peristalsis.

So, what is the recipe for coarse cornmeal?

Ingredients: cucumber, sesame oil, salt, chili oil, vinegar, green onion, garlic.

Method1.Place the dried cornmeal in a basin and soak it in an appropriate amount of water for about four hours.

2.After the cornmeal is boiled, put it in a steamer and steam it for 20 minutes on high heat.

3.Put the steamed cornmeal noodles in boiling water and cook for seven or eight minutes until soft.

4.Peel and shred the cucumber.

5.Add chopped green onion, garlic, salt, sesame oil, chicken essence, chili oil and vinegar and mix well.

6.After the cornmeal noodles are cooked, put them in a bowl and add the shredded cucumbers.

Practice 2. Ingredients: cornmeal, salt, eggs, dark soy sauce, light soy sauce, chopped chili, pork, cabbage, garlic, oil.

1.If it is not soaked, you can boil it in boiling water until soft.

2.The ingredients are ready.

3.Heat the oil in the pot, put less oil if you want it, fry the meat until it changes color, add cabbage stalks, chop peppers and stir-fry.

4.Add light soy sauce, dark soy sauce, salt, then add boiling water, put corn noodles, foam over the noodles more, cook for three minutes, and put in the purse protein vegetable leaves and chicken essence.

5.Fry two poached eggs while the corn noodles are not paying attention, and fry them in another pan, because they want to **, put a little oil, and like to put more oil in good taste.

Method three. Ingredients: corn noodles, minced bean marinade.

1.500 grams of corn noodles, soak in cold water for 15 minutes, cook directly in a pot under cold water, medium heat for 15 minutes.

2.Cook until the corn noodles have no hard core, and the chopsticks will break as soon as they are clamped, and the cold water will be cooled.

3.Pick up your favorite marinade.

4.Put the marinade on it and eat.

1) Bread: This type of food is generally not suitable for refrigeration. Therefore, it has always been stored at room temperature, (2) sandwich bread must be refrigerated, even so, its shelf life can not exceed one day, if it is stored at room temperature, its shelf life is not more than four hours.

3) Bread with meat, fruits and vegetables, whether used as a garnish or for eating, has a shelf life of no more than one day.

4) Bread that lasts a little longer is generally ordinary sweet bread. The shelf life can be in 2-3 days. The shelf life of regular Danish bread will be around 3-5 days.

Under normal circumstances, bread that has expired for one or two days, as long as there is no mold on the surface and the smell does not change, is not toxic, but it may cause diarrhea after eating. However, if it has become moldy, when the temperature reaches a certain level, various microorganisms, especially mold, will multiply in large numbers and produce toxic substances, which are more harmful to the human body, and in severe cases, it will lead to nerve paralysis.

Meat floss bread is a bun made by adding meat floss to the bread or adding meat floss as a filling. Meat floss is rich in nutrition, delicious and easy to carry, so it is very popular with people.

Summary. Hello dear, cornmeal stuffing.

Ingredients: 240 grams of cornmeal, 70 grams of boiling water, 65 grams of flour, 3 grams of yeast powder, 100 grams of warm water.

Preparation: 1. Blanch the cornmeal with boiling water, stir it into a granular state, and let it cool.

The texture of the cornmeal blanched in boiling water will be very delicate, and it will not grind your throat when you eat it.

2. After cooling, add flour, yeast powder and warm water, and then slowly stir into a dough to knead into a smooth and even dough.

Be sure to wait for the temperature of the scalded cornmeal in boiling water to come down, and then put yeast powder, otherwise the yeast will be scalded to death, so that it cannot ferment.

The kneading state is delicate, slightly soft, and does not stick to your hands.

Each household cornmeal brand is different, and the amount of water can be increased or decreased by about 10-20 grams.

3. Take advantage of the dough fermentation time to make the filling. Put the flour and cooking oil in a container at a ratio of 1:1, then add nuts or preserved fruits according to your preference, stir well and set aside.

4. After the dough is fermented, knead and exhaust it, and knead it to the original size and it will be almost clean. Cut one-third of the dough and mix it with the filling, knead it well and form a round agent for later use.

How to make cornmeal delicious.

Hello dear, cornmeal filling ingredients: 240 grams of cornmeal, 70 grams of boiling water, 65 grams of flour, 3 grams of yeast powder, 100 grams of warm water Production: 1. Blanch the cornmeal with boiling water, stir it into a granular state, and let it cool.

The texture of the cornmeal blanched in boiling water will be very delicate, and it will not grind your throat when you eat it. 2. After cooling, add flour, yeast powder and warm water, and then slowly stir into a dough to knead into a smooth and even dough. Be sure to wait for the temperature of the scalded cornmeal in boiling water to come down, and then put yeast powder, otherwise the yeast will be scalded to death, so that it cannot ferment.

The kneading state is delicate, slightly soft, and does not stick to your hands. Each household cornmeal brand is different, and the amount of water can be increased or decreased by about 10-20 grams. 3. Take advantage of the dough fermentation time to make the filling.

Put the flour and cooking oil in a container at a ratio of 1:1, then add nuts or preserved fruits according to your preference, stir well and set aside. 4. After the dough is fermented, knead and exhaust it, and knead it to the original size and it will be almost clean.

Cut one-third of the dough and mix it with the filling, knead it well and form a round agent for later use.

5. Knead the remaining two-thirds of the dough well, and then add the same amount of dough. Press the dough with your thumb into the shape of a small dimple, put the filling inside, and tighten the mouth at the end. 6. Finally, put it in the steaming drawer, ferment for 10 minutes, finally boil over high heat and steam over medium heat for 20 minutes, and simmer for 5 minutes.

The finished fruit filling is particularly fragrant, and it is very soft, and the thin skin is full of filling, sweet and sour, and it is so delicious.

In addition to the first time, you can also make cornmeal steamed buns, corn tortillas, corn cakes, and corn fritters.

The cornmeal is made fluffy and delicious as follows:

Ingredients: 240ml of milk (1 bag), 65g of cornmeal, 65g of white flour, 15g of sugar, 2g of yeast.

Steps: 1. Prepare the flour and corn flour, I put half of the same.

2. The milk can be heated slightly in advance, and then poured in the yeast and stirred well. Milk should never be too hot.

3. Then pour the milk into the flour, add sugar, stir well, cover with plastic wrap and let stand for 40 minutes.

4. Brush a little oil on the electric cake stall, scoop a spoonful of batter into it with a spoon, and fry until golden brown on both sides. This one is easy to cook.

5. Or in making a heart-shaped, which is used for fried eggs. Brush a little oil and put it in the electric cake stall, and pour the batter into the mold. Fry the same until golden brown on both sides.

6. Heart-shaped milk tortillas.

1.Put an appropriate amount of corn flour in a bowl, add an appropriate amount of salt, beat an egg, add water and stir well. As for the batter, it can be moderate, as long as it is not particularly thin or thick.

If you don't have experience, don't add too much water at once. Add a little water to stir the ingredients well, then add some to adjust the batter to the right consistency.

2.Brush the electric baking pan with a thin layer of oil to prevent sticking. After preheating, pour in an appropriate amount of batter, quickly spread the batter with a spatula, cover and bake until the bottom turns golden brown. Flip over and bake again until golden brown on both sides.

Preparation of cornmeal dumplings:

1.Mix one-third of corn flour, flour and soybeans, add an appropriate amount of yeast, mix with warm water to form a dough, and leave in a warm place to rise to twice the size.

Cornmeal with soybeans is a classic combination of vegetable dumplings, which is not only more nutritious, but also tastes better. It doesn't matter if you don't have soybeans. Just use corn flour and white flour.

Flour is added to make the texture more delicate and to make the dough easier to form. Pure corn flour can also be made, but the vegetable dumplings (xiao long bao are the same) will have a rough taste, and the filling is not easy to spread out and shape.

2.Wrap your favorite filling and close it like a bun. Place at the temperature of the second proofing. Steam in a pot of cold water for about 20 minutes.