Sieve corn seeds to remove dust, sand and debris, wash them with clear water, then put them into a jar, add clear water (water submerges corn for 3 ~ 5 cm), and soak them in a greenhouse for fermentation. After 7 ~ 8 days, the corn seeds will ferment and turn sour, and white foam will appear on the water surface, which is used to crush the seeds, and the seed coat is easy to peel, indicating that the fermentation is good.

2. Pulping filtration

Take the fermented corn out of the jar, rinse it with clean water for 2 ~ 3 times, remove the sour taste, brush it with clean water mill, and put it on the fermented corn for wet grinding. The ground water-flour slurry is filtered with gauze to remove corn husks. Put the corn starch slurry in a jar, and after it is clarified and precipitated, remove the clear water floating on it, and it can be used as glutinous rice noodles (also called soup noodles).

3 drying

The noodles filtered by water mill can be directly made into noodles, or they can be smashed into small pieces, put on a flat plate, dried in the sun, and then stored in a cool and dry place.

4. making the scorpion

It is a noodle food made of fermented corn starch noodles. The processing method is different from rolling noodles. Generally, a small amount of it is eaten with a (soup set) on the fingers. If it is processed and sold, it can be modified with a small meat grinder, and a perforated piece can be added to make the noodles squeeze out of the meat grinder into strips, which are leaked into the pot, cooked in boiling water, and then cooled in cold water. After cooling, it can be sold directly in plates, or dried and then sold. This food can be eaten in soup and fried, with simple eating method, convenient eating and low price (per 500g 1.50 yuan). It is both economical and practical, and it is really a delicious food on your table.