Question 1: How to make corn residue, how to make corn residue delicious? Corn (Latin scientific name: Zea mays L.) is an annual herbaceous plant of the genus Zea in the family Gramineae.

Alias: corn, stick, corn, rice, millet, wild rice, corn, pearl rice, bract, big millet. It is called pearl grain in Liaoning dialect in Northeast China, barley kernel in Chaozhou dialect, millet in Cantonese, and fan in Hokkien dialect.

wheat.

The stalk is upright, usually unbranched, with aerial pillar roots at each node at the base.

The leaf sheath has transverse veins; the ligule is membranous, the leaves are flat and wide, linear-lanceolate, the base is round and ear-shaped, hairless or pilose, and the midrib is thick.

The caryopsis is spherical or oblate. When mature, the outside of the glumes and palea are exposed. Its size varies with different growth conditions.

The flowers are monoecious and dioecious, and the flowering and fruiting period are in autumn.

Question 2: How to make corn dregs, how to make delicious corn dregs, and make porridge with corn dregs. First boil water, then rinse the corn dregs with water into a pot that has just been boiled, stir evenly, and wait until the pot is boiled.

Cook for a few minutes and it will be ready to eat. Question 3: How to eat corn dregs. Steaming taste: Main ingredients for sweetness: 360g corn dregs, 160g ordinary flour, appropriate amount of corn oil, appropriate amount of water or corn juice, 500g sugar. Production process 1. Yuxiang

Add flour to the corn residue and mix well. 2. Add water (or corn juice) and sugar and mix well to form a thick paste.

3. Brush a layer of corn oil into a small frying pan, turn on low heat, scoop a spoonful of corn residue batter and turn the non-stick pan to spread the batter; fry until there are a few char spots on the surface, turn over and fry until a small amount

The pancake is soft and sweet, crispy but not hard.

Craft steaming taste: sweet main ingredient cornmeal (yellow) (300g), auxiliary ingredient yeast (10g) seasoning white sugar (150g) soda ash (3g) production process 1. Put the cornmeal into a basin, add yeast and

Add appropriate amount of warm water, mix evenly, and let stand for fermentation.

2. After the dough is fermented, add sugar and baking soda, knead evenly, and let it sit for a while.

3. Cover the basket with wet cloth, pour the cooked cornmeal into the basket, spread it out, and steam over high heat for about 15 minutes.

4. Place the steamed steamed cake on the chopping board, let it cool, cut it into about 6 cm square pieces, and it is ready to eat.

The texture of the dish is that the steamed cake is soft, sweet and delicious.

Ingredients: fragrant rice, black rice, jade-flavored corn residue, water. Production method: 1. Ingredients: Thai fragrant rice, Thai black rice and corn residue.

2. Pour the rice into the rice cooker container, wash it twice with clean water, and pour in an appropriate amount of warm boiled water.

3. Soak the rice for 30 minutes.

4. Close the lid of the rice cooker, press the cooking button, and turn on the power.

5. After cooking, turn off the power, put it into a bowl, and enjoy health tips ① Suitable for high blood pressure, hyperlipidemia, coronary heart disease, arteriosclerosis, etc.

② Pay special attention to the freshness of corn to avoid carcinogenic aflatoxins produced after eating moldy corn flour.

③ Corn flour can lower blood lipids and effectively prevent and relieve vascular sclerosis. Eating it with japonica rice can improve its nutritional value and play a "complementary role."

④This porridge is fragrant and refreshing, and it is beneficial to eat it regularly.

Craft cooking taste: fragrant main ingredient cornmeal (yellow) (100g) auxiliary oatmeal (50g) production process 1. Wash the oatmeal porridge, soak it in cold water for 2 hours, drain it, and put it in

In the pot, add appropriate amount and 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.

Craft pan-fried flavor: Original flavor, main ingredient: starch (corn) (200g), auxiliary ingredients: wheat flour (60g), eggs (400g), seasoning, white sugar (60g), baking powder (1g), peanut oil (50g) Production process 1

.Put cornmeal and flour into a basin, add sugar, egg liquid and appropriate amount of water and mix well to form a thick paste. Add baking powder and mix thoroughly.

2. Spread peanut oil in a pan, heat it up, pour in the corn paste, smooth it out, and form it into a large cake about 1.5 cm thick. Cover it and fry over low heat. When the cake is fragrant and turns yellow, turn it over.

Fry the noodles until the cake is cooked, remove from the pan, cut into small pieces, and serve.

Processing technology for making syrup with Yuxiang corn residue: 100 kilograms of corn residue, 400-500 grams of amylase, and 200 grams of calcium chloride.

Process flow: corn → cleaning → crushing → peeling and embryo removal → crushing → washing → soaking → cooking (liquefaction) → fermentation (saccharification) → filtering → boiling → filling Operation points 1. Selection of powder for the preparation of corn sugar

High-quality corn is used as raw material. After cleaning and impurity removal, it is first crushed with a crusher to remove the corn husk and embryo, and then crushed into corn kernels the size of millet kernels.

2. Wash and soak. Take 100 kilograms of corn kernels, wash them twice with clean water, pour them into the soaking tank, and add 150 kilograms of water.

Dissolve 200 grams of amylase and 200 grams of calcium chloride with warm water, pour them into the soaking tank, mix evenly, and soak for 2-3 hours.

3. Boil: Add 100 kilograms of water to a large pot and bring the water to a boil.

Take the soaked corn candy out of the soaking tank and pour it into a boiling pot for cooking.

Continue to heat until boiling and cook for another 30 to 40 minutes, then stop heating. Stir constantly during the cooking process to prevent the pot from sticking.

4. For fermentation, add about 90 kilograms of cold water to the pot and stir evenly. When the temperature of the corn paste drops to 60-70°C, add the amylase that has been dissolved in warm water (200 grams in winter and 300 grams in summer) and stir.

Evenly, then transfer the corn paste mixture to the fermentation tank.

Ferment at 60°C for 2-3 hours.