October is the harvest season. The fresh grains of grain are fragrant. After a long period of growth, many crops finally reach the farmer's granary. A field of corn is planted in my hometown and we have a bumper harvest. My family processes the corn into cornmeal and brings it to us to eat. It looks golden.

The cornmeal you buy is much more fragrant than the cornmeal you buy. It has no adulteration and has a pure taste. Corn is a whole grain. Eating more of it is good for your health. Eat it in different ways while it is fresh and enjoy the deliciousness brought by your own grain.

The new corn in autumn is already on the market. The geographically mature corn is dried and ground into powder. It is golden in color and has a high sugar content. It is perfect to make tortillas. The golden color is attractive, fragrant and soft, and it tastes endless.

, when I was a child, every autumn harvest season, my mother would always steam some corn cakes for us to eat. It was sweet and sour, and we could never get enough. I still remember it fresh.

In fact, corn is very nutritious. Eating it regularly can prevent diabetes because it is a whole grain that can strengthen the spleen and stomach and has anti-aging effects. Today I will share with you how to make delicious corn flour. Friends who like to eat may also try it.

Main ingredients: 240 grams of milk, one egg, 200 grams of fine cornmeal, 3 grams of yeast, 35 grams of fine sugar, and 15 grams of corn oil.

Detailed step one: first break an egg into a basin, add 35 grams of white sugar, 15 grams of corn oil, pour 240 grams of warm milk into the basin, the temperature of the milk is about 30 degrees, and finally pour 3 grams

Mix the yeast and stir well until the yeast is melted.

Step 2: After stirring, add 200 grams of fine cornmeal into the basin and stir until there are no particles.

Step 3: Just stir into this thick corn paste. You can also increase the milk according to the amount of home-made cornmeal to achieve a relatively thin paste. Cover with plastic wrap and ferment at low temperature overnight.

Step 4: This is corn paste that has been fermented overnight. It is filled with a lot of gas and has a fermented sour taste. The formation of yeast is particularly good for the gastrointestinal tract.

Step 5: Stir with a spoon to expel the air bubbles inside and stir until it becomes a thin paste. The thinner the batter, the softer the cake will be.

Step 6: Preheat the pan without brushing oil. Pour a large spoonful of corn paste into the pan and let it flow naturally into a large round cake shape. There will be small air holes on the surface and the bottom will be slightly yellow.

Step 7: Use a spatula to turn over and sear the other side. The temperature of the pot should not be too high to avoid browning and affecting the taste.

Bake until both sides are golden brown and then take it out of the pan. Place it on a plate, cover it and let it soften. It will be very soft when you eat it after baking it all. It tastes sweet and sour, and has a strong milky aroma. It is a great treat for children.

Complementary food is nutritious and healthy.

Xiao Qi said: 1. The cornmeal must be the finest. Thick cornmeal makes pancakes easy to fall apart.

2. The amount of milk is twice that of cornmeal. The fermented cake tastes better and the cake is soft and easy to digest.

3. Fold the tortillas until they are set and then flip them over. They will not break easily when flipped.