1. For corn flour steamed buns, take an appropriate amount of corn flour and put it into a container. Stir with chopsticks while pouring in an appropriate amount of boiling water until it forms a ball.

Then, use your hands to shape the dough head.

Then, boil the water in the steamer, place the kneaded steamed buns in the steamer, and steam over medium heat for 10-15 minutes.

For those who like sweets, you can add an appropriate amount of sugar when folding the noodles.

To make it more delicious, you can also add some raisins, candied dates, etc.

Even, you can add appropriate flour.

2. For corn cake, take an appropriate amount of cornmeal and flour. The ratio can be determined according to your own preferences. Add an appropriate amount of yeast powder, then mix it with warm boiled water of 30-40 degrees (cold water can also be used), and stir it into a thick paste in a container.

shape, then place a steaming cloth in the steamer (optional new mask, disassemble and wash), then pour the mixed batter into the steamer and steam over high heat for 10-15 minutes.

After cooling slightly, cut into diamond-shaped pieces with a knife.

Similarly, you can add sugar in advance, and you can also sprinkle some preserved fruits on the surface after basketing.

3. For cornmeal pot stickers, take an appropriate amount of corn flour, put it into a container, stir with chopsticks and pour in an appropriate amount of boiling water until it can form a ball.

Use a larger iron pot (pig iron pot), fill half of the bottom of the pot with water, shape the dough into an oval pancake (like an olive shape) as long as your palm, and then paste it all over the walls of the hot pot.

Make a circle, then add some water, cover the pot tightly, steam over medium heat for half an hour and you can eat it.

The pot stickers made in this way have a layer of yellow pot stickers on the bottom, which is very fragrant.

4. Cornmeal Cake This is a recipe similar to Western pastries, which is more in line with modern people's tastes.

Put the milk and sugar into a container and mix well. Set aside. Put the cornmeal and baking soda powder into the container and mix well. Pour in the prepared milk and egg liquid and mix well until it becomes a thick paste.

Grease the steaming bowl with oil, put the preserved fruit on the bottom, pour the corn batter into the steaming bowl, and steam for 10---15 minutes.