Cornmeal is one of the most common whole grains in our lives. If you ask why you eat cornmeal, many people will probably say that it is because it is nutritious and low in fat. Again, do you like cornmeal? I guess many people will shake their heads. I am one of many people. When I eat cornmeal, I will add most of the white flour to improve the taste, otherwise I will not be able to swallow it.

It wasn’t until I accidentally discovered a special Beijing delicacy called Yunbing that I realized that pure cornmeal can be so delicious. It can be made without adding a little flour. One person can eat a big pot, and the whole family can enjoy it. They all like it so much that they can’t get enough even if they eat it every three days. It is also very simple to make. I highly recommend it to your friends to try. I believe you will fall in love with it after eating it once.

1. Prepare 200g of cornmeal, and use 150g of freshly boiled water to blanch it into granules without dry powder. The water absorption of different cornmeal is different, so the amount of water should be adjusted as appropriate. When mixed well, it can form into a ball when you hold it with your hands, and it will fall apart when you touch it lightly. After mixing, set aside.

2. Prepare 3 eggs and break them into a small bowl. Add a little less warm water to make them more tender. After stirring well, heat the pan with cold oil, pour in the egg liquid, turn on medium-low heat, and use chopsticks to quickly break them. Shape into ears of wheat, serve and let cool. It is easier to fry small pieces of eggs in a hot pan with cold oil.

3. Prepare 200g of leeks, wash them in advance, dry them, cut them into minced pieces, pour in the cooled eggs, add a little cooking oil and stir evenly. The oil can isolate the salt and reduce the water. Add salt, oyster sauce, and sesame oil to taste.

4. An electric baking pan or a frying pan can be used. No need to turn on the fire or brush with oil. Spread the cornmeal particles evenly and press them firmly with your hands. Be sure to press them as firmly as possible, otherwise they will spread easily.

5. After spreading out, add the prepared filling and spread it out. Do not press it and keep it in a loose state. The fillings are optional, just put whatever you like. My electric baking pan is shallow, so I used a higher lid and seared on medium heat for 5 minutes. For pots with relatively high heat, you can use low heat to prevent burning.

6. After frying for 5 minutes, the fillings are cooked and the cake at the bottom has been shaped. Open the lid and continue frying over medium heat (you can fry over low heat if the heat is high). This will prevent the dish from collapsing. The water can also prevent the pancakes from burning.

7. Continue to bake for about 5 to 10 minutes. You will obviously see that the edges of the pancake have shrunk. Use a shovel to pry open a corner and take a peek. The bottom will be golden. If not, continue to bake until it is golden. Fry until the bottom is golden.

8. After baking, use two spatulas to reach the bottom of the pancake and take it out.

9. Cut into small pieces and enjoy. The cornmeal pancakes stuffed with chives and eggs are made in this way. The leek fillings on top are green and delicious, and the corn pancakes on the bottom are burnt and crispy. It is so fragrant when you take a bite.

I was at home alone at noon, baked one and ate it thoroughly. I baked one for my husband that night and ate it without leaving any bite. We who don't usually like to eat cornmeal all feel that it is so delicious. How can cornmeal be so delicious?

I strongly recommend everyone to try it. I believe you will fall in love with it. It is low-fat, nutritious and satisfies cravings. It is a must-have food for fat loss.