Basic ingredients: jade

Corn cake practice

250 grams of rice, 100 grams of butter, 400 grams of water, 200 grams of sugar, 4 grams of salt, 50 grams of sticky rice flour, 50 grams of cornstarch, 25 grams of custard, 50 grams of cooked sesame seeds, 250 grams of glutinous rice flour, 2 eggs, a little bit of golden yellow pigment

Preparation: 250 grams of corn, 100 grams of butter, 200 grams of sugar, 4 grams of salt. g, 400 g of water, 200 g of sugar, 4 g of salt

The above material first steamed 30 minutes after the cool add 50 g of sticky rice flour, 50 g of cornstarch, 25 g of custard powder, 50 g of cooked sesame seeds, 250 g of glutinous rice flour, 2 eggs, a little golden pigment to 70 grams of batter as a pan frying until both sides of the golden brown frying over a light fire. [1]?

Practice two

Main ingredients: corn flour, self-rising flour

Accessories: bean flour, carrots, white radish, shredded green onion, cilantro, goji berries, lily

Seasoning: salt, chicken broth, honey, baking soda Cooking method:

1, corn flour, bean flour, white flour in the ratio of 7: 2: 1 mix well mixed, add a little baking soda, salt, water and

2, electric cake pan sprinkled with a little oil, will be mixed with the noodles piece by piece into the frying until one side of the stereotypes, turn over and brush a layer of oil, cover and simmer for a few minutes that is done.

Practice 3

Materials

Main Ingredients

Supplementary Ingredients: cornmeal

Auxiliary Ingredients: glutinous rice flour, corn kernels, raisins, eggs, milk

Seasoning: sugar, peanut butter, butter

Methods of Cooking

1, hot water to the cornmeal, add the glutinous rice flour and mix, the eggs mixed with milk and poured into cornmeal.

Practice 4

Water fried corn cakes

Main ingredient: cornmeal, soybean flour, flour

Supplementary ingredients: sugar, baking soda, milk

Put cornmeal: soybean flour: white flour into the pot according to the ratio of 5:1:1;

Then add the right amount of sugar and baking soda;

Add the warm milk and the noodles in stages;

Add the warm milk and noodles;

Make a smooth dough;

Heat a wok, add a little oil, brush the oil evenly all over the bottom of the wok;

Put the right amount of cornmeal dough into the wok with a flat press;

Add the right amount of water, and then put the lid on the wok;

When the wok steams up, take the lid off after two minutes, turn the heat down to low, and then fry the cornmeal until the bottom is golden brown, then the wok is ready;

Hot!

The hot, sizzling tortillas are ready, and you can smell the milky flavor when they're hot.