Culms erect, usually unbranched, basal nodes with aerial strut roots. Leaf sheaths with transverse veins; ligule membranous, leaf blades flattened and broad, linear-lanceolate, base rounded auriculate, glabrous or blemish-pilose, midvein stout. Caryopsis globose or oblate, exposed beyond glumes and lemmas at maturity, its size varying with growing conditions. Monoecious and dioecious, flowering and fruiting in the fall.
Question 2: the practice of corn dregs, corn dregs how to do delicious, corn dregs do porridge to drink,
first boil water, and then the corn dregs of the water to the just boiled pot, stirring evenly, and so on the boil a few minutes on the edible
Question 3: corn dregs of the eating process steaming taste: sweet taste of the main material corn dregs 360g, ordinary flour 160g, corn oil moderate amount, the main material corn dregs, corn oil, corn oil, corn oil and other ingredients. 160g, corn oil moderate, water or corn juice moderate, sugar 500g production process 1. Yu Xiang corn dregs in the addition of flour, mix well 2. add water (or corn juice) and sugar mix well, into a thicker paste than the price. 3. flat pan skillet brushed with a layer of corn oil, turn on the heat, scoop a spoonful of corn dregs batter rotating non-stick pan, so that the batter is spread out flat; fried to the surface of the surface of the point of burnt spots, then turn over, fry until a small amount of burnt spots The texture of the dish is fluffy and sweet, crispy but not hard. Process Steaming Taste: Sweet Main Ingredients cornmeal (yellow) (300 g), auxiliary ingredients yeast (10 g) Seasoning sugar (150 g) baking soda (3 g) Preparation Technique 1. put the cornmeal into a pot, add yeast and the right amount of warm water, mix well and leave to ferment. 2. when the surface is fermented well, put in the sugar, baking soda kneaded well, a little bit molasses for a while. 3. the cage drawer lined with a wet drawer cloth, the molasses cornmeal Pour the molten cornmeal into the drawer, spread it flat, and steam it over a high flame for about 15 minutes. 4. Put the steamed cake on a plate, let it cool, and cut it into 6-cm-square pieces. The texture of this cake is soft and fluffy, sweet and savory. Ingredients: fragrant rice, black rice, jade corn residue, water Preparation 1. ingredients: Thai fragrant rice, Thai black rice and corn residue. 2. rice into the rice cooker container, wash twice with water, pour the appropriate amount of warm water. 3. soak the rice for 30 minutes. 4. cover the lid of the rice cooker, press the button to cook rice, power on, can be. 5. cooked, power off, served in a bowl, you can enjoy the beauty of the Health Tips ① for high blood pressure, high blood pressure, coronary heart disease, high blood pressure, high blood pressure, high blood pressure, high blood pressure, high blood pressure, high blood fat, coronary heart disease, arteriosclerosis. ② to pay special attention to the freshness of the corn, to avoid eating corn flour moldy carcinogenic aflatoxin. Cornstarch can lower blood lipids, effectively prevent and lift vascular sclerosis, and round-grained rice with food can improve its nutritional value, play a "complementary role. This porridge is fragrant and refreshing, often eaten beneficial. process cooking taste: fresh flavor main ingredients cornmeal (yellow) (100 g) auxiliary ingredients oatmeal (50 g) production process 1. oatmeal porridge is washed clean, soaked in cold water for 2 hours, fished out and drained, put into a pot, add the right amount, cook until the rice bloom. 2. cornstarch with cold water, mix well, dilute the corn paste slowly poured into the oatmeal porridge, stirring with a spoon constantly. 3. when the corn paste boiled, change to a small fire simmering 15 minutes, can be eaten. Cook for 15 minutes. Craft Shengjian Taste: Original Main Ingredients Starch (corn) (200g) Side Ingredients Wheat flour (60g) Eggs (400g) Seasoning Sugar (60g) Baking Powder (1g) Peanut Oil (50g) Preparation Technique 1. Put the cornstarch and flour into a pot, add sugar, egg mixture and water and stir well to form a thick paste, put in the baking powder and mix thoroughly. 2. Pour the corn paste, smooth, into a thickness of about 1.5 cm pancake, plus the cover, frying with a small fire, until the cake out of the flavor, color yellow, turn over and fry until the cake is cooked, out of the pan, cut into small pieces, can be eaten. Processing technology with Yu Xiang corn dregs to make sugar thinning: formula corn dregs 100 kg, amylase 400 to 500 grams, 200 grams of calcium chloride. Process corn → cleaning → crushing → peeling, de-embryo → crushing → washing → soaking → cooking (liquefaction) → fermentation (saccharification) → filtering → boiling → filling operation points 1. corn sugar preparation of powdered corn as raw materials, after cleaning and de-embryo, crushed with a crusher to remove the corn skin and embryo, and then crushed into a small rice-sized corn kernels. 2. washing, soaking to take 100 kg of maize brown with Amalgamate 200 grams of amylase, 200 grams of amylase, 200 grams of amylase, 200 grams of amylase, 200 grams of amylase, 150 grams of water. 200 grams of amylase, 200 grams of calcium chloride were melted with warm water, poured into the soaking tank, mix well, soak for 2-3 hours. 3. Boil in a large pot add 100 kg of water, and then boil the water. Remove the soaked corn sugar from the soaking tank and pour it into the boiling pot for boiling. Continue to heat to boiling, cook for another 30-40 minutes, then stop heating, in the process of cooking need to keep stirring to prevent the paste pot. 4. Fermentation Add about 90 kg of cold water to the pot, stir well, wait until the temperature of the corn paste to 60-70 ℃, add the amylase that is pre-melted with warm water (add 200 grams in the winter, add 300 grams in the summer), stir well, and then transfer the corn paste to the Fermentation tank. Fermentation at 60 ℃ for 2-3 hours. 5. Filtering fermentation is completed with a fine cloth bag will be squeezed and filtered, filtered that is ...... >>
Question 4: very hard corn dregs how to do delicious do sub-ballast porridge, first soak in water for 1-3 hours, and then use the pressure cooker to cook for 15 minutes, simmer for 20 minutes
Question 5: corn dregs fried meat how to do delicious This is a very tasty dish, especially under the rice dishes, practice is also very simple, the trouble is to eat when you want to use the spoon to scoop into a bowl and then eat, I every time I do ding ding! Whenever I make ding ding dishes, I prepare a spoon and serve it with the ding ding dishes. This does not have to struggle to clip those small ding ding, some chopsticks are not good, half a day can not clip a small ding ding, especially the dolls, like to eat ding ding dishes, but chopsticks are not good enough to look at the effort to clip the ding ding, it is really rich in expression, my daughter is , over time I have developed, all ding ding dishes, the plate must have a spoon. Corn has a toned stomach, lungs and heart, clearing dampness and heat, liver and gallbladder, delaying aging and other functions. Corn has the highest nutritional value and health benefits among all staple foods. The vitamin content in corn is very high, 5-10 times that of rice and wheat. Corn contains a large number of nutritional health substances. Corn contains carbohydrates, proteins, fats, and carotenoids. Corn also contains nutrients such as riboflavin and vitamins. These substances are very good for the prevention of heart disease, cancer and other diseases.
Sizing and refrigerating the pork puree with wine, cornstarch and oyster sauce for about 15 minutes.
Wash and cut the bell pepper into small pieces.
Heat the oil in a frying pan and add onion and ginger.
Put in the pork puree and stir fry.
Add less oil.
Stir fry the bell pepper.
Add the corn kernels and stir fry for a while.
Then pour in the pork puree and add some sugar.
Pour some soy sauce.
Sprinkle some salt to taste.
Pour on the Mrs. Luck Chicken Bouillon.
Finally, thicken with water starch.
Stir-fry a couple of times and it's OK.
Question 6: How to make delicious rice with corn residue Main Ingredients
Rice
450g
Corn residue
120g
Auxiliary Ingredients
Water
Moderate amount
Steps
1.
2. Wash the rice, corn residue poured into the rice cooker.
3. Add an appropriate amount of hot water.
4. Press the cook button, the button jumps up, and then simmer for ten to twenty minutes.
5. Do a good job of corn residue rice.
6. Rice in a bowl can be served.
Question 7: What do you make with corn dregs? Corn cakes.
Corn residue, two eggs, the right amount of flour
Production:
1, the ready-made corn residue cooled by adding the right amount of flour, basically to make the corn residue looks to present a thick paste
2, add two eggs after the paste consistency will be some relief, so it is just right. Then add the right amount of sugar and mix well, do not let the surface there are separate small dry bread pieces
3, the pan is hot ding smear a layer of oil on the surface of the pan, we can begin to spread the cake.
The most important thing to do is to be patient, and make sure you turn off the live slowly. At this time, it is best not to walk away, so as not to scorch the tortilla.
The combination of corn juice and tortillas is a great way to brighten up your family's day if you're on the breakfast table somewhere. Although it seems to be a single, but on this deep use of food, fine processing of hard work will be praised, fully realized corn juice and tortillas double harvest. Not to mention the fact that they are both nutritious and flavorful! The tortillas made in this way are fresh and sweet and refined, and have a getaway-inducing texture!
If time permits, you can also mix the corn residue into the fermented flour to make another flavor of corn cakes, but must remember to add the right amount of edible alkali in the fermented flour oh. This will make the corn cake will be fresh, sweet and crispy, and have a different flavor.
Production:
1, the ready-made corn residue cooled and added the right amount of flour, basically to make the corn residue looks like a thick paste
2, add two eggs after the paste consistency will be some relief, so that it is just right. Then add the right amount of sugar and stir hard to mix well, do not let the surface there are separate small dry bread pieces
3, the pan is hot, wipe a layer of oil on the surface of the pan, we can begin to spread the cake.
The most important thing to do is to be patient, and make sure you turn off the live slowly. At this time, it is best not to walk away, so as not to scorch the tortilla.
The combination of corn juice and tortillas is a great way to brighten up your family's day if you're on the breakfast table somewhere. Although it seems to be a single, but on this deep use of food, fine processing of hard work will be praised, fully realized corn juice and tortillas double harvest. Not to mention the fact that they are both nutritious and flavorful! The tortillas made in this way are fresh and sweet and refined, and have a getaway-inducing texture!
If time permits, you can also mix the corn residue into the fermented flour to make another flavor of corn cakes, but must remember to add the right amount of edible alkali in the fermented flour oh. This will make the corn cake will be fresh, sweet and crispy, with a different flavor.
Problem 8: corn residue rice recipe Main ingredients
Corn residue
50g
Fragrant rice
150g
Auxiliary ingredients
Water
Moderate
Steps
1.
2. Soak corn residue in hot water for 10 minutes.
3. Put the two ingredients together and wash them well.
4. Put in the right amount of water, put into the rice cooker.
5. Cover the lid, press the switch, the rice cooker works automatically.
6. 30 minutes later, the healthy rice is ready.
7. Beautiful, and delicious.
Tips
Like to eat corn residue can put more.
Question 9: corn residue porridge, corn residue porridge how to do delicious, corn residue porridge with electric pressure cooker to cook well, make the rice porridge and thick and time-saving, fine residue 2 minutes, big residue 5-8 minutes to get it done, to ensure that you eat 2 big bowls.
Question 10: How to make porridge with small corn residue is delicious Corn residue is not boiled, is to eat this texture, the northeast side of the large chirp porridge has a small half of a corn grain so big that.
Simmering porridge for a longer time on the sticky, to stir more, otherwise easy to pot pot.