1, put the low flour into a mixing basin, add water and mix well, then add eggs and corn residue and mix well;
2. Put 1 in the refrigerator and sober up for half an hour; 3. put a little salad oil in the pot, heat it over medium heat, put a spoonful of batter and spread it into dough. When the surface is dry, turn over and fry until golden brown.
4. Pour in black syrup or honey while it is hot.
Ingredients: corn flour, self-raising flour.
Accessories: bean powder, carrot, white radish, shredded onion, coriander, medlar and lily.
Seasoning: salt, chicken essence, honey, baking soda. Cooking method:
1. Mix corn flour, soybean flour and white flour at the ratio of 7: 2: 1, add a little baking soda and salt, add water and mix well, add chopped green onion, chopped parsley, shredded white radish and shredded carrot and mix well;
2. Sprinkle a little oil on the baking tray, put the mixed noodles one by one, fry until one side is solidified, turn it over and brush it with oil, cover it and stew for a few minutes.
Exercise 3
material
Ingredients: corn flour
Accessories: glutinous rice flour, corn kernels, raisins, eggs and milk.
Seasoning: sugar, peanut butter, butter.
Cooking method
1, stir corn flour with hot water, add glutinous rice flour and stir evenly, add eggs and milk and stir evenly, then pour corn flour and stir into a flowable batter for later use;
2. Pour the corn paste into the pot and fry until one side is brown, spread peanut butter and sprinkle with corn kernels and raisins.
Exercise 4
Hushpuppy
Ingredients: corn flour, soybeans and flour.
Accessories: sugar, baking soda, milk
Put corn flour: soybean: white flour in a pot according to the ratio of 5: 1: 1;
Add appropriate amount of sugar and baking soda;
Adding warm milk and flour in batches;
And form a smooth dough;
Heat the pot, add a little oil and brush the oil evenly at the bottom of the pot;
Put a proper amount of corn dough into the pot;
Add a proper amount of water and cover the pot;
When the steam comes out of the pot, uncover the lid two minutes later, turn to low heat, and slowly fry until the bottom of the pot is golden, then the pot can be taken out.
Hot, delicious tortillas are ready, hot, and you can smell the milk.
Put corn flour (called corn flour in the northeast) and white flour into a basin and mix well.
Put the yeast powder into a bowl and pour in warm milk (just warm, not too hot, so as not to burn the yeast to death. It can also be melted with warm water.
Pour yeast (it doesn't matter if there is more yeast powder, it can speed up the fermentation) and milk into a basin and stir well, then add 25 grams of white sugar (slightly sweet, you can add it according to your own preferences) and stir well.
The stirred batter is sticky and has slight fluidity. Cover the mixed batter and put it in a warm place for fermentation. Time depends on temperature. I put it in the sunshine on the windowsill, and it will ferment in about half an hour.
When there are bubbles on the surface of the batter and the batter expands slightly, it will ferment.
When you stir the batter with a spoon, you can see that there are many bubbles, as shown in the figure. This state is just right. If you forget that the fermentation time is too long and it tastes sour, you can pinch a pinch of edible alkali with your fingers and put a little hydration into the batter to neutralize the sour taste of the batter.
Heat the pan and put a thin layer of cooking oil. Spoon the fermented batter into the pot with a small spoon and gently push it around with the back of the spoon to form a round cake. You can make several cakes at a time, but there must be gaps between the cakes to avoid adhesion. You can also put more batter at a time to make a cake as big as a pot, and cut it into pieces after cooking, which is easier to eat.
Fry both sides with a little oil until golden brown. The inside of the cake is soft and porous. When you make breakfast, you can put cheese or jam on it, which is very delicious (you can make a big plate of tortillas about 15~ 18, with a diameter of about 6~7 cm).