1. Corn porridge is simpler. Put water in the pot and cook the corn flour. You can put some sugar in the food.

2. Steamed dumplings with cornmeal are particularly delicious, but the stuffing that northerners like to eat, pickled cabbage and oil, is the best match.

3. According to my personal preference, I only said the corn flour of steamed dumplings.

4. cornmeal with flour must have some flour, otherwise, the jiaozi made of cornmeal is very soft.

5. wrap steamed dumplings with big stuffing and steam them in the pan.

6. The corn flour cake is the same as that of Wowotou, but it must be fermented with more flour.

7. Only in this way can it be cooked better.

8. The noodles made of corn flour can be used as corn soup, fruit or vegetable soup can be used. Cut the fruit or vegetable into small pieces. If vegetables are added, stir the diced vegetables first (diced meat or diced ham will taste better), then add water to boil, dissolve the corn flour in water in advance, slowly pour it into a boiling pot, stir it while pouring, hold the viscosity by yourself, add salt and seasoning, and eat it after boiling.

9. Corn flour oatmeal Ingredients: 1g of corn flour (yellow) Accessories: 5g of oatmeal Practice: Wash the oatmeal, soak it in cold water for 2 hours, drain it, put it in a pot, add a proper amount and cook until the rice grains bloom.

1. Mix the corn flour with cold water, slowly pour the thin corn paste into the oatmeal, and stir with a spoon.

11. After the corn paste is boiled, simmer for 15 minutes, and then serve.

12. Chinese yam corn meal porridge material: Chinese yam 2g, and corn meal 1g. Production method: Chinese yam is ground into powder.

13. Mix the corn flour into paste with cold water, and add the mountain powder to mix well.

14. Then, put the yam and corn flour together in aluminum pot, boil them with medium fire, and then cook them with slow fire for half an hour.

15. main ingredients of corn flour steamed bread: corn flour, flour, sugar and yeast. practice: knead the flour, corn flour, sugar and yeast with water into dough and ferment for 1-2 hours (according to the season or room temperature).

16. Knead steamed bread, put it in a steamer, simmer for 1 minutes, light the fire, boil the water and steam for 15-2 minutes.

17. corn wowotou material: corn flour glutinous rice flour white sugar hot water method: 5 grams of corn flour, 5 grams of glutinous rice flour.

18. 5 grams of sugar, hot water.

19. Mix corn flour and glutinous rice flour with hot water and white sugar, knead them into dough, knead them into the shape of a nest by hand, and steam them in a cage.

2. rose pot frying ingredients: egg starch flour, fried sesame paste, corn flour, vegetable oil and white sugar. rose sauce practice: 3 eggs, 1g starch, 15g flour, 5g fried sesame paste, 21g corn flour, 8g vegetable oil (actual consumption is about 8g), 25g white sugar and 25g rose sauce.

21.(1) Sieve the starch with a fine sieve, add the flour and eggs, and mix with 1g of clear water to make a paste.

22. Then, slowly put the paste into a frying spoon with boiling water (about 3g), stir it into a block at the lower edge, pour it into a flat plate greased in advance, and press it into a cake with a thickness of about 2cm.

23. After the cake is cooled, it is cut into strips with a width of 1cm and a length of 4cm, and rolled with corn flour, which is called "pan frying".

24.(2) Heat the vegetable oil to 7% with a frying spoon, fry the pan piece by piece into the oil, and take it out when the surface is crispy. The third one is put into the oil, and when it is golden brown, take it out and control the oil.

25.(3) Put 1g of clear water into a clean frying spoon, then add white sugar and rose sauce, stir with low fire, and keep stirring. When the juice bubbles, leave the fire, fry in a fried pan, and then turn and sprinkle sesame seeds, so that both sesame seeds and sugar juice are wrapped on the pan.

26. Norwegian fruit pudding ingredients: preserved plums, white sugar, corn flour, lemon juice, salt and cinnamon powder. A little practice: soak the preserved plums in cold water for 3 grams overnight, cook them in a pot for 2 minutes the next day, and remove the core and leave the juice for later use.

27. add 3g of cold water to another pot, add sugar salt and cinnamon powder to boil, then mix a little cold water and corn flour into a slurry, slowly pour it into the boiled water, and keep stirring evenly.

28. Mix the corn paste with preserved fruit juice, preserved fruit meat and lemon juice, put them in a bowl, spread them and send them to the refrigerator.

29. When eating, you don't need to pour out the contents of the bowl, just take them.