Graphic illustration of coarse grain snack-cornmeal omelet 1 1. Required materials.

Coarse grains and snacks-illustration of corn flour and egg cake practice 22. Put corn kernels in cold water, drop two drops of cooking oil, cook them, and rinse them with water for later use.

Coarse grains and snacks-instructions for corn flour and egg cakes 33. Beat the eggs for later use.

Coarse grains and snacks-instructions on the practice of corn flour and omelet 44. Put the baking powder into water with a temperature of about 35 degrees, stir it evenly, and let it stand for a few minutes.

Coarse grains and snacks-instructions for corn flour and egg cakes 55. Pour the fine sugar into the corn flour and stir well.

Description of coarse grain snack-cornmeal omelet. Then slowly pour the broken eggs into the cornmeal, stir with chopsticks, and then slowly pour the water containing yeast into the cornmeal.

Description of coarse grain snacks-corn flour and egg cake. Knead the flour into dough and put it in a warm place for half an hour.

Coarse grains and snacks-instructions for corn flour and egg cakes 88. Cold corn kernels should be chopped for later use.

Coarse grain snacks-instructions on the practice of corn flour and egg cake 99. Add corn kernels to the dough that has been proofed.

Illustration of coarse grain snacks-corn flour omelet 10 10. Divide it into 9 parts on average and sober up for 10 minutes again.

Coarse-grain snacks-illustration of the method of making cornmeal omelet111. Take a portion of dough and press it into a cake by hand.

Coarse-grained snacks-illustration of the method of making cornmeal omelet 12 12. Put them in a heated and oiled baking pan and bake.

Coarse-grained snacks-illustration of the method of making cornmeal omelet 13 13. finished product