Ingredients for fried yellow corn cake

Yellow corn kernels 350g fine sugar 65g water 50g flour 25g baking soda 1/4 tsp

Frying How to make yellow corn cakes

To make fried corn cakes, buy tender corn from the farmer's market, thresh it by hand (called mabaogu in dialect), grind it into a paste, add sugar and mix well. In fact, the best taste is to use stone grinding, but to save trouble, I still use a machine.

Put a small amount of oil in the iron pot. When there is a slight smoke, add a spoonful of corn paste, press it into a cake shape with a spatula, and fry over low heat. After one side is set, turn it over and repeat until both sides are browned before serving. Personally, I like to use lard, but if you want to be healthier, use vegetable oil.

The tender pan-fried rice cakes are sweet, tender and fragrant, with fine powder and soft texture, crispy on the outside and tender on the inside. Although it's delicious, I feel like it doesn't taste like it did when I was a kid.

It may be that after the increase in crop yields, the nutrition has been compromised, and the taste has also been compromised; it may also be that now the diet is rich and varied, and the taste has deteriorated; it may also be that when I was a child, I was full of expectations and excitement I'm in the mood to eat, it's hard to be in that mood now; all that.