Corn rice is made by grinding corn into corn powder with a stone mill (or a mechanical mill). After grinding, the corn husk is removed, and then the thinnest layer is removed with a fine sieve, and the remaining corn particles with average particle size are stored and can be used when cooking corn rice. When cooking corn rice, first soak corn flour in water, in order to remove a layer of corn residue floating on the water, so that the water can be drained and steamed into jiaozi. Corn rice is not cooked at one time. When the lid of jiaozi is filled with distilled water for the first time, lift jiaozi, gently pour jiaozi into the round dustpan (to avoid scattering), and then immediately put it into the jiaozi. Sprinkle rice balls evenly along the edge of the spoon and add some water. You'd better mash the rice balls into porridge. When the rice grains completely absorb the water just spilled, stir and scoop it in the Zhen, cover the Zhen, and let distilled water drip down the edge of the Zhen for a period of time, so that the corn rice can be eaten basically. It is said that because it is rich in cellulose, it has certain slimming and bodybuilding functions, which is conducive to enhancing the benign peristalsis of the digestive tract, thus effectively reducing the possibility of intestinal malignant lesions. In particular, corn contains a lot of amylopectin and lysine beneficial to human growth and development, which is incomparable to staple foods such as rice and flour.