material
2~3 fresh corn, appropriate amount of white sugar according to personal taste, about 50G glutinous rice flour, and milk: if you like, it can be used instead of water, and a small amount can be used.
method of work
1, carefully peel off the corn husk of fresh corn, wash and drain, and set aside.
2. Peel off the kernels of corn, wash them, put them into a blender and paste them. (If it's not easy to handle, you can add a little water, or if you like milk flavor, add a little milk without water.)
3. Put the beaten paste in a container, add glutinous rice flour and sugar, and stir well.
4. Put the mushy corn paste in the pre-washed corn husk with a spoon, with or without a corn husk on it. Then put it in a steamer and steam it for 15 minutes.
Practice 2, farmer's corn cake
material
Ingredients: 500g of tender corn.
Seasoning: custard powder 30g, refined flour 50g, corn flour 50g, baking powder 5g, white sugar 50g and melted lard 50g.
method of work
1, remove leaves from tender corn (leaves are reserved), peel off the corn kernels, wash them, and stir them into paste in a blender;
2. Take out the stirred corn paste, add 50 grams of custard powder, corn flour, baking powder, white sugar, melted lard, refined flour and cold water, stir well, knead into strips, wrap them in tender corn leaves, steam them in a cage for 5 minutes until cooked, and then take them out and plate them.
Practice three, Yuanyang corn Baba
material
Raw materials: 400g of fresh green corn, 50g of corn flour, 50g of glutinous rice flour and 50g of seasoning sugar.
method of work
1, peel off the green corn leaves for later use, twist the corn kernels into a paste, add corn flour, glutinous rice flour and sugar, and stir evenly;
2. Wrap the prepared corn paste with corn leaves and steam it on fire, which is called corn Baba;
3. Fry the steamed corn Baba in the pan until both sides are golden. This is called fried corn Baba, and put two kinds of Baba in the plate.
Special tips
Don't make corn paste too thin.
Featured introduction
Steamed corn Baba is fragrant and slightly sweet; The fried corn Baba is crispy outside and soft inside, sweet and delicious.
Practice 4,
material
Corn, sweet potato 400g, glutinous rice100g, 5 fresh zongzi leaves, 50g white sugar, salt1g, 2 tbsp cooked lard.
method of work
1, clean the glutinous rice, add enough water to soak for 2 hours. Filter out the excess water so that the water in the bowl is flush with the glutinous rice.
2. Put the glutinous rice into the steamer, wash the sweet potato and put it into the steamer, and steam for 30 minutes on high fire until the glutinous rice and sweet potato are cooked.
3. After taking it out, mix 25g of white sugar into the glutinous rice, while stirring, repeatedly press the glutinous rice with a rice spoon to make the glutinous rice more sticky.
4. Peel the sweet potato, mash it into mud, add lard, salt and 25g white sugar, and stir well to make stuffing.
5. After dipping your hands in water, take a little glutinous rice and arrange it into a small cake, put a proper amount of sweet potato in the center of glutinous rice, then wrap the glutinous rice and arrange the shape.
6. Put the sorted glutinous rice balls on the leaves of rice dumplings, roll them up and wrap them, make glutinous rice cakes and put them in a steamer.
7. Boil the water in the steamer on high fire, put the steamer into the steamer and steam for 5 minutes on high fire.