Honeycomb corn cake: listen to the U.S. corn 1 can, goji berries 20 grams, 500 grams of water, 1500 grams of refined oil, 20 grams of custard, 50 grams of whipping cream, 50 grams of cornstarch, sugar. Soak the wolfberries in water, drain and set aside. Stir together the corn, custard powder, starch, whipping cream and water. Pour the oil into a wok and heat it to 80%, i.e. 200℃ high temperature, then pour in the corn paste and deep fry it to a set shape. Strain out and sprinkle with goji berries while draining the oil, fill the pot and sprinkle with granulated sugar to finish.
Creamy corn cakes: 2 egg yolks, 100g flour, 2 fresh corn, 40g cream (softened at room temperature), moderate water, salt or sugar (add salt for salty, sugar for sweet). All the ingredients are mixed together, mix well to form a paste and you're done. It can be fried in a pan or baked in the oven, if it is in the oven, the plate should be lined with tinfoil or coated with butter. If the corn does not have enough water, add the right amount of water to boil into a paste. Pour the paste into a baking dish and top with some diced butter.
Hair flour tortilla: take 300 grams of cornmeal (coarse cornmeal is suitable), 150 grams of white flour (this amount is suitable for a family of three), put into a basin and stir well. Use 10 grams of dry yeast, add warm water (water is not hot), dissolved, poured into the flour pot, stirring with chopsticks until the flour becomes a thick paste, placed 40 minutes to 1 hour, so that the cornmeal is fully fermented (in winter can be placed on the radiator). When the cornmeal is ready to ferment, add a little sugar, beat in 1-2 eggs, mix well and set aside. Non-stick pan (flat bottom) placed on the fire, slightly higher heat, put a little oil, will be a soup ladle with water to swish a little in order to prevent the surface of the spoon, scoop a tablespoon of fermented cornmeal, piled into the pot, a pot can be cooked 3, 4, cover the lid of the pot, cooking 3-4 minutes, corn cakes on the surface of the no raw surface can be.
Chicken Quesadillas: 1/3 cup olive oil, 1/4 lime juice, a dash of garlic, 1 teaspoon chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, 4 skinless, boneless chicken breasts, corn tortillas, assorted vegetables, and favorite seasonings. Combine first 6 seasonings in a shallow dish and blend well. Dip chicken in dressing and refrigerate overnight. Remove chicken from sauce, strain excess sauce, and cook in a saucepan over medium heat for 5 to 7 minutes or until sauce is completely evaporated. Cut chicken into thin slices and serve in tortillas with assorted vegetables and seasonings.
Fried corn tortillas: cornmeal, eggs, milk, corn kernels, baking powder, shrimp paste, cooking wine, sesame oil, scallions and cooking oil. Take a vessel, pour cornmeal, add the right amount of milk, two eggs, baking powder, a little water into a thin paste, into the corn kernels and mix well; chopped green onions into a bowl, add shrimp paste, eggs, sesame oil and mix well to be used; sit in a pan on the fire and pour the oil, oil hot into the eggs, scrambled pan on a plate; sit in a pan, add a little oil, with a spoon will be the maize paste one by one into a cake shape, fried pan out on the plate, when serving can be used to eat the tortilla rolled with eggs.
Eggs and cornbread: corn kernels, cornmeal, carrots (or ham), eggs, salt (or sugar if you prefer a sweeter flavor). Stir the cornmeal, corn kernels, chopped ham or carrots, eggs, salt, and water into a paste. Add a moderate amount of oil in the pan, heat to 60%, put the corn paste into the pancake, slowly cook and fry over low heat, one side of the pancake, and then flip the other side, fry until cooked through, both sides are golden brown that is good. Take out on the rice, cut into small pieces with a knife and serve on a plate while hot.