1. Stir-fried corn flour: Stir-fried corn flour refers to pouring corn flour into a wok and heating until cooked. This kind of fried corn flour is common in some traditional dishes in the south, such as tortillas, corn batter, tortillas and so on.
-Appearance and taste: After being fried, corn flour will become soft and full, and a crispy burnt skin will be formed on the outside.
-Taste characteristics: Fried corn flour will bring unique corn flavor, and also reveal the aroma during frying.
-Cooking purposes: Fried corn flour can be used as the main ingredient or additive of dishes, and can be used to make various pasta or dishes.
2. Non-fried corn flour: Non-fried corn flour refers to unheated corn flour, which is often used to make pasta and cakes.
-Taste characteristics: unheated corn flour itself has a natural corn flavor, which can keep the fresh and sweet taste of corn in cooking.
-Cooking purposes: Non-fried corn flour is often used to make corn cake, corn bread, corn porridge, etc. , can also be used to make noodles, wonton skin and other pastes.
Generally speaking, fried corn flour and non-fried corn flour are different in cooking purpose and taste. Fried corn flour has a unique crispy taste and fried aroma, and is suitable as a main ingredient or additive. The non-fried corn flour keeps the original sweetness of corn and is suitable for making cakes and cakes. Which one to use depends on the needs of cooking and personal preference.