Corn residue edible processing methods

Crude grain taste is not particularly good, before doing so must be soaked in advance.

1

Corn residue date porridge

Materials: 70g of corn residue, 60g of jujube, auxiliary baking soda.

Practice: Wash the jujube with warm water for a while. Boiled in a pot, and then cleaned spare. Corn residue clean and jujube together into the electric pressure cooker, in a small amount of baking soda, cooking 20 minutes. 20 minutes later, corn residue jujube porridge is ready.

2

Corn residue cake

Materials: corn residue, yeast, an egg, salt, pepper, scallion, oil, water.

Practice: fine a little corn residue, with a little boiling water and placed at a temperature of about 37 degrees (and similar to body temperature), add the yeast and mix well placed for 1-2 hours, and then add an egg, salt, pepper, green onions and mix well. Pan oil, when the oil is hot, will be mixed with the material with the hand patted into a small cake, one by one into the pan frying, the bottom of the frying yellow, add a little water (almost to half a cake so high), cover and simmer, water evaporation is complete after frying over low heat until the bottom of the crispy can be out of the pan.