For the northeast people, corn must be a familiar thing. Because Gongzhuling City has a flat terrain and fertile soil, it is known as the "golden corn belt of China", so our Gongzhuling is also called "the hometown of corn in China".

's specialty in Northeast China is golden popcorn. Today, Xiaobian will describe it in detail-various ways to eat northeast popcorn

Burning corn in a stove pit

Because the northeast countryside is a big kang that can only be heated by fire, there is a special way to eat corn in a stove pit. When burning corn in the stove pit, you must use charcoal fire. The burnt corn is not only not sticky, but also very fragrant!

popcorn

popcorn is a common way to eat in northeast China, which is commonly known as "boiled corn". It is called "popcorn" because every kitchen in the northeast countryside has a large iron pot, and boiling things in it is called "popcorn", which is the most common cooking method in northeast China.

corn salad

as the name implies, corn salad is to peel off corn kernels and cook them, and then add salad to the corn kernels and stir them. Corn salad is also called "corn cup" in KFC, Wallace and other fast food restaurants. Although the cup is small, it can be used as a complementary food. Friends who like to eat vegetables and fruits can also mix vegetables and fruits into corn salad.

Baked corn with cheese

Baked corn with cheese is the favorite of young people. Like pizza, it can pull out long silk, and it has a strong and crisp taste of corn. It is also very convenient to cook. Stir the corn with cheese strips and put it in the oven. It is a dish of baked corn with fragrant cheese. Friendly reminder: it is better to use canned corn. There are always people who say that people in Northeast China "smell like big glutinous rice", and big glutinous rice means big glutinous rice grains, and big glutinous rice porridge is made of glutinous rice grains. Soak glutinous rice grains and kidney beans in water to make them swell, then put them in a pot and cook them slowly until they are soft, and then take them out to be big glutinous rice porridge ~