The so-called corn rice is the well-known corn rice. In the past, when the economy was not developed, many people in some remote areas, such as Yunnan and Guizhou, regarded corn rice as their staple food. In today's society, people living in cities

People here rarely eat rice with rice. In fact, rice with rice is a very good whole grain. Eating rice with rice in moderation is very good for gastrointestinal health. Let’s teach you how to make rice with rice.

How to make rice with rice?

Put the prepared cornmeal in a container, sprinkle water and stir evenly to ensure that the cornmeal is moist. Remember not to sprinkle too much water, and be sure to stir evenly. There should be no rice balls that are not evenly stirred. Place the wooden steamer in a pot with water for later use.

When the water is boiling, put the prepared cornmeal into the steamer. When you see steam coming out of the steamer lid, about half an hour later, the first step is completed. At this time, the cornmeal has been bonded together to form corn balls.

When the corn balls are 8 mature, you can take out the corn balls and put them in a container. After completing the first process, the water in the pot is no longer enough for the next process. At this time, you can add water to the pot, and then sprinkle the corn balls with water.

Stir evenly, remembering that there should be no unstirred corn balls. This time there will be a little more water than the first time. Let the evenly stirred corn balls stand for 10 minutes. When you see the water in the pot boiling, remove the evenly stirred corn balls.

Put it back in the steamer for about half an hour and you will be able to eat delicious Guizhou corn rice (corn) rice. Notes: When taking the corn balls from the steamer in step 3, be careful of water vapor burns. When stirring the corn flour, the corn flour can be moistened with water.

If there is too much cornmeal and there is no space between the steamer, the water vapor cannot pass through the steamer, and the steamer will be undercooked. If there is too little water, the steamed cornmeal will be dry and stiff. The steamer mentioned in step 2 is not the ordinary steamer used for steaming buns. If you use an ordinary steamer, the bottom of the steamer will be the most

It is best to put a layer of gauze to prevent the corn kernels from falling into the pot. Operation method 01: Making corn rice is made of corn residue, so before making this rice, the corn must be ground into corn residue.

02 Then take an appropriate amount of rice and corn residue, clean them, put them into the pot together, add three times more water than cooking rice, and cook over high heat.

03 When it boils, scoop up the corn residue and rice and put them into a steamer to steam.

04 Steam for about 20 minutes, and a hot bowl of Guizhou rice is ready.