The method is as follows: add a small amount of rice and corn kernels to make slurry, add eggs, milk, sugar and appropriate amount of water and stir evenly (diluent). Cook the oil in a pan and put it in a small bowl for later use. Heat the pot, add a small amount of standby cooked oil to wipe the bottom (be careful not to use too much oil, which will affect the molding), then spread the prepared tortillas in the pot with a spoon, round them and shovel them up. When using dried corn kernels, the difference is that yeast should be added after beating. )

This keeps the original flavor of corn, tastes tender and fragrant, and is easy for the elderly or children to digest. It is especially good to make breakfast (with a glass of milk).