2. Use 5 grams of dry yeast, add appropriate amount of warm water (30-35 degrees), dissolve, and pour into the basin.
3. Add eggs and sweet corn kernels, stir with chopsticks until the flour becomes sticky paste, and put it in a warm place for 40 minutes to 1 hour to fully ferment the corn flour.
4. Don't touch the pan (flat bottom) and put it on the fire to dry it (without oil). After the pot is hot, rinse the spoon with water to prevent the surface from touching the spoon, scoop a spoonful of fermented corn flour and pile it into the pot.
5. When the bottom of the batter is completely dried and shaped, add two spoonfuls of cold water and cover it, and bake for 3-4 minutes until the bottom of the tortilla is crisp. The bottom of the cake is crisp and the surface of the cake is golden. Cut it open and see that there are sweet corn kernels in it.
Method of frying corn flour
1. All the ingredients are mixed together, and the flour and eggs are stirred into blocks with chopsticks.
2. Knead the dough by hand. The dough is very dry. You have to be patient and knead them all into a ball, as long as the ball is not loose, and you don't have to knead them into a smooth ball. After the dough press, it will naturally be smooth.
3. Divide the pressed dough into two pieces and flatten one piece with a rolling pin to make it better than the noodle maker.
4. Set the noodle machine to 1 and let the dough pass through the noodle machine for 3 or 4 times.
5. Fold the dough in half once and pass it through the dough press for about 3 times.
6. Turn the dough press to the third gear, pass the dough for 5 or 6 times to make the dough look natural and smooth, dip some flour on the dough with a brush, and pass the dough for 2 or 3 times.
7. Cut the dough pieces in half from the middle, turn the dough press to the fifth gear, and press the two dough pieces separately for 3 or 4 times, and the basic noodle dough will be ready. Press one piece first, then another.
8. Turn the dough press to the noodle stall, sprinkle some flour on the fine flour that has passed the fifth stall, and the coarse flour will come out after passing the coarse noodle stall.
9. Sprinkle flour on the prepared noodles to prevent them from sticking together for a long time. No noodles, no noodles.
10. Wash the crab mushroom and drain the water for later use.
1 1. Wash and shred onions for later use.
12. Wash the green pepper, cut it in half, remove the seeds and cut it into small pieces for later use.
13. Bacon changed his knife and cut it into small pieces for later use.
14. Take a pot to boil hot water. After boiling, cook the corn flour in the second half until it is 80% cooked (try noodles, which are still hard).
15. When frying noodles, stir-fry coriander, pour oil in the pan and heat it, and stir-fry bacon for later use.
16. Stir-fry onions and crab mushrooms in oil in a pot.
17. Drain the noodles into the wok and stir-fry them evenly with the raw materials in the wok.
18. Add bacon and green pepper and stir fry together.
19. Add 2 tablespoons of Chili sauce and 1 tablespoon of oyster sauce and stir well. )