The first one is corn tortillas. When cooking, put the fermented cornmeal in the big pot and stick the corn tortillas around it. When the rice is cooked, the cornmeal tortillas are almost baked, and the side next to the iron pot is grilled.

It's golden yellow and tastes crunchy. It's so fragrant!

Paste the corn tortillas in the second small pan for pancakes. The small pan here is different from other pans. It is convex in the middle, so the pancakes are thinner in the middle and thicker around the sides. Usually, some sugar is put in the corn paste, and the pancakes are spread out.

It’s also crispy on the outside, tender on the inside, sweet and delicious!

The third cornmeal steamed bun of pancakes in a small pot is also my childhood favorite. It is steamed, soft, delicious and fragrant!

Put some sesame oil and salt in the middle nest, it is really delicious when you eat it!

The fourth corn steamed bun is cornmeal batter, cornmeal batter made with fresh cornmeal, old pickles, and some chopped and sauteed peanuts!

delicious!

The fifth corn paste is corn grits. There are different sizes of corn grits. Each one has its own advantages. I still like to eat the big one. Soak it in advance or it won’t be cooked properly. After you finish it, it will be delicious.

The more chewy you eat, the more delicious it tastes!

corn grits