Sticky corn is a relatively common variety of corn. Its characteristic is that it has a softer texture. Grinding sticky corn into cornmeal tastes very good and can be used to make many foods, such as corn pancakes.

Add an appropriate amount of white flour, then ferment it, and then add an appropriate amount of white sugar. When adding water, use half hot water and half cold water. Such hot noodles will not only help fermentation, but also make the dough cake taste better.

Ingredients for yeast tortillas: cornmeal, white flour, corn kernels, pecan kernels, milk, sugar, yeast powder, oil. Method: 1. Put half of the cornmeal and half of the white flour into a basin 2. Add corn kernels 3. Add some pecan kernels.

(This is not a must have. My dad made it for me. The leftover pancakes for Western pastries are all put here, otherwise they will break out when the weather is hot.) 4. Add a small spoonful of yeast powder 5. Stir evenly with chopsticks

Finally, add another tablespoon of sugar. 6. Pour in the milk and stir with chopsticks. 7. Stir into a batter that is not too thin. Cover and ferment.

(I made it the night before and baked it early the next day. I like the dough to take a long time to rise and have a bit of over-fermented sourness in the dough, especially corn tortillas. The sourness is particularly delicious) 8. After it has risen, stir again

Evenly, heat the oil in the pan, scoop up the batter with a spoon, put it into the pan and spread it into a cake. 9. Fry both sides until cooked. Ingredients: 150 grams of fine corn flour, 300 grams of flour. Method 1. Use 200 grams of fine corn flour first.

Boil the dough with boiling water. After cooling, add flour and form a ball. If it is hard, add some water.

Let it sit for 20 minutes.

Then divide the dough into several pieces.

2. Boil water in a pot. After the water boils, use a dough press to press the dough into strips.

While pressing, add the noodles to the boiling water pot. Use chopsticks to stir the noodles every time you add them to prevent the noodles from sticking together.

3. The cooking method is the same as dumplings, and you need to order water three times.

4. After taking out the noodles, pour in the vegetarian stock mixed with salt, add green vegetables and sliced ??eggs, and sprinkle with chopped green onion.

5. It is very vegetarian, there is no oil, but the taste is really good, especially suitable for cleaning the intestines during festivals and at ordinary times.

6. Take a look at the dough press I use. It is very simple but easy to use. Tips 1. Cornmeal does not absorb water, so you must add water slowly when kneading the dough. Don’t add too much, otherwise the noodles will become sticky.

2. If you want to make the corn noodles more chewy, just put them in cold boiling water before taking them out.

3. This is a good way to eat whole grains carefully.

It's really good for the body.

4. I was lazy and used a noodle press. If you don’t have a noodle press, you can roll it by hand or buy ready-made noodles and cook them.

Let’s talk about the nutritional value of sticky corn from the perspective of medicinal properties.

The nature and flavor of corn are sweet and flat, and it returns to the stomach. It has the effects of strengthening the spleen and stomach, diuresis and dampness.

From a dietary perspective, corn has multiple functions, such as appetizing, choleretic, laxative, diuretic, softening blood vessels, delaying cell aging, preventing and fighting cancer, etc.

It has healthy effects on hypertension, hyperlipidemia, atherosclerosis, constipation, etc.

Moreover, eating more corn will cause obesity, the "disease of wealth", which is beneficial.

Speaking of your glutinous rice corn, this kind of corn is also called waxy corn.

In terms of taste, it tastes a bit sticky and tough.