1. Corn paste. Stir the corn flour into a paste with a little water in advance, without particles, and stir it carefully. Pour water into the pot, boil, pour the prepared corn flour into the pot, and keep stirring in one direction with chopsticks until the original clear water turns into corn paste in Huang Cancan. You can eat it directly, or you can pour the chopped Chinese water chestnut with pickled cabbage into the corn paste and add salt and monosodium glutamate.

2. tortillas. Stir corn flour with water, a little flour, eggs and sugar into a paste, not too thick or too thin. Pour oil into the pan, and when it is 5% hot, spoon a spoonful of corn paste into the pan, spread it into pancakes, and fry until both sides are slightly browned.

3. Corn pies. Mix corn flour and flour 1:2, add water to make dough, pull it into a preparation and roll it into a pie. Pour oil into the pan and fry the cake until both sides are slightly browned.