"Bun rice is enough for my mother at that time. At that time, there was no extra rice. You can eat rice with corn residue for a few more days, and you should save some rice to eat. Generally, there is less rice and more corn residue. My dad doesn't eat corn rice now. He said he had enough before! "
material
Ingredients
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250 grams of corn residue
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200 grams of rice
ingredients
Boiled water
120ml
The practice of rice with corn in Guiyang
1.
The corn residue bought in the supermarket is even and beautiful in color, but it has no fragrance. This is our own yellow corn, which is harvested, dried and ground. It has different sizes and smells like corn.
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2.
Put more water in the pot than cooking porridge (mainly it can be mixed with rice soup again), boil the rice until white spots can be seen in the middle of the rice grains (when we say raw rice, it is not fully cooked), and drain the water (this water is rice soup, so add less water at the beginning if you want to drink sticky points) for use.
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3.
Corn residue can be wet with cold water for many times and less.
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4.
Steam corn residue on the pot 15 minutes. Steamed, poured into a larger pot, mixed with 120ml boiling water twice, and left for10min.
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5.
Pour the cooked raw rice and mix it with corn residue.
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6.
Steam in the pan for 20 minutes. Steam it for a long time.
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7.
Delicious Guiyang baogu rice
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Guiyang baogu rice finished product map
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knack for cooking
My own ground corn flour is coarse, fine and powdery, which makes it delicious and fragrant with corn. Taobao: There is corn flour ground by my own family in Benweiju.