Corn is a kind of healthy food for the general public, but eating boiled corn alone is too monotonous. Here are some ways to eat corn.

cornmeal steamed buns

cornmeal and soybean oil are mixed at a ratio of 4: 1, about 5g * *, and the dough is kneaded with hot water of 7-8 degrees (because it is hot, you can stir it with chopsticks), and then it is kneaded evenly to make 1 steamed buns, which are put in a steamer and cooked in about ten minutes after seeing the hot air. This kind of steamed bread is soft and slightly sweet, fragrant and delicious. Can be served with stir-fried dishes as the main food.

corn flour paste cake

The materials used and the dough mixing method are the same as above. Put the pan on the fire, cook it with low heat, pour the base oil, make 6 slightly thick cakes and put them in the pot. After the firepower is increased, pour half a bowl of water, the height of which is about half that of the cake. Cover the lid immediately and the water will be dried up in about ten minutes. Then switch to a small fire and turn the pot to make the fire of the cakes in the pot even. When the bottom of the cake is crisp, take it out immediately and put it on the plate with the bottom up. The bottom is crisp and the top is soft, which has a unique flavor.

corn soup

about 1g of tender corn, one egg, and proper amount of water-borne fungus, cucumber and carrot. First cut the fungus and cucumber into pieces for use, and break the eggs. Put a large bowl of water in the pot (broth is better), add corn kernels, boil, skim off the floating foam, and put the broken fungus and carrot. After re-opening, add appropriate amount of salt, chicken essence, and hook the glass (thick rice soup). Add the egg white slowly when it is small, and stir it while putting it, so as not to make the egg flower into large pieces. Finally, add cucumber granules and order a little sesame oil.

Three-meter porridge

Use corn kernels, rice and coix seed in a ratio of 2: 2: 1 * * about 3g. After scouring, add water and bring to a boil. Then use slow fire to cook slowly, about 3-4 minutes, and the rice soup is thick.

corn dregs porridge

corn dregs are small grains added with corn, which are available in the market. Use 1 ~ 15g of corn residue, add appropriate amount of cold water, stir well, sit on the fire and boil, and then cook with low fire for more than ten minutes. Because corn dregs contain some corn flour, the porridge soup is very thick, and because the dregs are soft but still shaped after cooking, they taste unique.