Polenta is simpler. Just put water and cornmeal in the pot and cook. You can add some sugar.

Steamed cornmeal dumplings are particularly delicious, but the filling that northerners like to eat is cornmeal made with sauerkraut and cicadas.

Make the filling according to your preference, I only mentioned cornmeal for steamed cornmeal dumplings.

When adding flour to cornmeal, there must be some flour, otherwise the dumplings made from cornmeal will be very soft.

Make steamed dumplings with large fillings, steam them in a pot and eat.

Cornmeal steamed cake is the same as steamed buns, but more flour must be added for fermentation.

Only in this way can it be made more delicious.

Cornmeal noodles can be used to make corn soup, fruit or vegetable soup. Cut the fruits or vegetables into fine dices. If you are adding vegetables, stir-fry the diced vegetables first (it will taste better if you add diced meat or ham), and then add water.

Boil, dissolve the cornmeal with water in advance, slowly pour it into the boiling pot, stir while pouring, adjust the viscosity by yourself, add salt and seasonings, it is ready to eat after boiling. To make it better, add cornmeal, flour, water, and soften it.

Form the dough eggs into individual pieces, place them in a noodle machine to make noodles and put them into the pot.

Corn flour oatmeal porridge Ingredients: 100 grams of cornmeal (yellow) Accessories: 50 grams of oatmeal Method: 1. Wash the oatmeal porridge, soak it in cold water for 2 hours, drain it, put it into the pot, and add

Appropriate amount, cook until the rice grains bloom.

2. Mix the corn flour with cold water, slowly pour the thin corn paste into the oatmeal, and stir evenly with a spoon.

3. After the corn paste boils, simmer over low heat for 15 minutes before serving.

Ingredients for yam and corn flour porridge: 20g yam, 100g corn flour. Preparation method: 1. Powder the yam.

2. Mix corn flour with cold water into a paste, add yam flour and mix thoroughly.

Then put the yam and corn flour in an aluminum pot, bring to a boil over medium heat, and then simmer over low heat for half an hour.

Ingredients for corn flour steamed buns: corn flour, flour, sugar, yeast Method: 1. Add flour, corn flour, sugar, yeast and water to knead into a dough and ferment for 1-2 hours (depending on the season or room temperature); 2. Knead into steamed buns

Place it in a steamer and let it rise for another 10 minutes, then light the fire and steam for 15-20 minutes after the water boils.

Ingredients for corn steamed buns: corn flour, glutinous rice flour, white sugar, hot water. Method: 500 grams of corn flour, 50 grams of glutinous rice flour.

50 grams of sugar, hot water.

Knead cornmeal and glutinous rice flour with hot water and sugar evenly to form a dough. After adding the ingredients, knead it into a nest shape with your hands and steam it in a basket.

Ingredients for rose pot frying: eggs, starch, flour, fried sesame paste, corn flour, vegetable oil, white sugar, rose sauce. Method: 3 eggs, 100 grams of starch, 150 grams of flour, 50 grams of fried sesame paste, 210 grams of corn flour, 800 grams of vegetable oil (actual consumption is about

80g), 250g sugar, 25g rose jam.

(1) Sift the starch through a fine basket, add flour and eggs, and mix into a paste with 100 grams of water.

Then slowly add the paste into the boiling water (about 300 grams) with a frying spoon, stir it into lumps, pour it into a flat plate that has been greased with oil in advance, and press it into a cake about 1.2 cm thick.

After the cake is cool, cut into strips 1 cm wide and 4 cm long, roll in corn flour, and serve as "pan-fried".

(2) Use a frying spoon to heat the vegetable oil to 70% heat, fry the pieces one by one into the oil, fry until crispy rice appears on the surface, take them out, and finally put another handful into the oil and fry until golden brown, remove them all.

Oil.

(3) Put 100 grams of clear water into a clean frying spoon, then add sugar and rose paste, cook over low heat and stir constantly. When the juice bubbles up, remove from the heat, put it into the deep-fried pan and fry, then stir.

Sprinkle sesame seeds so that the sesame seeds and sugar juice are coated in the pan and fried.

Ingredients for Norwegian fruit pudding: plum preserves, sugar, corn flour, lemon juice, salt, a little cinnamon powder. Method: 1. Soak the plum preserves in 300 grams of cold water overnight, cook in a pot for 20 minutes the next day, remove the pits and retain the juice for later use.

2. Use another pot to add 300 grams of cold water, add sugar, salt and cinnamon powder and bring to a boil. Then mix a little cold water and corn flour to form a slurry, slowly pour into the boiling water, and stir evenly.

3. Mix the corn paste with preserved fruit juice, preserved fruit pulp and lemon juice, put it into a bowl and let it cool before sending it to the refrigerator.

4. There is no need to pour out the contents of the bowl when eating, just take it directly.