2. Cornmeal steamed dumplings are particularly delicious, but people in the north like to eat the filling, sauerkraut and oil know how to do cornmeal is the best match.
3. According to personal preference to make filling, I only say cornmeal dumplings cornmeal.
4. Cornmeal with flour, there must be some flour or else, cornmeal made dumplings, very soft.
5. Packed large stuffed steamed dumplings, steamed on the pot can be eaten.
6. Cornmeal cake with the same as the dumplings, but must put more flour, fermentation.
7. The only way to make it more delicious.
8. cornmeal noodles can do corn soup, fruit or vegetable soup can be, the fruit or vegetables cut into fine dice, if it is to add vegetables, diced vegetables first fried (add diced meat or diced ham taste will be better), and then add water to boil, cornstarch beforehand with water to melt, slowly poured into a boiling pot, pouring while stirring, the viscosity of their own hold, add salt, seasoning, after the boil can be eaten better! do, cornmeal with flour and water, soften into a noodle egg, put in the pasta machine to make noodles into the pot can be.
9. cornmeal oatmeal porridge main ingredients: cornmeal (yellow) 100 grams of auxiliary ingredients: oatmeal 50 grams of practice: the oatmeal porridge rinsed, put into cold water to soak for 2 hours, fished out and drained, put into a pot, add the right amount, cook until the rice grains bloom.
10. Cornstarch with cold water, mix well, dilute corn paste slowly poured into the oatmeal, with a spoon constantly stirring.
11. When the corn paste boils, change to a small fire and simmer for 15 minutes, can be served.
12. yam cornmeal porridge ingredients: yam 20g, cornmeal 100g production method: the yam into powder.
13. Cornstarch with cold water into a paste, add into the yam powder to mix well.
14. Then the yam, cornstarch with the aluminum pot, with medium heat to boil, and then with the fire can be cooked for half an hour.
15. Corn flour steamed bread main ingredients: cornstarch, flour, sugar, yeast practice: flour, cornstarch, sugar, yeast, add water and knead into a dough, fermentation 1-2 hours (depending on the season or room temperature).
16. Knead the buns and put them in a steamer for another 10 minutes, light the fire and steam for 15-20 minutes after the water boils.
17. Corn Wo Wo Wo head with ingredients: corn flour glutinous rice flour sugar hot water practice: 500 grams of corn flour, glutinous rice flour 50 grams.
18. 50 grams of sugar, hot water.
19. Corn flour, glutinous rice flour with hot water and sugar and kneaded into a dough, under the agent with a hand kneaded into the shape of a nest, on the cage steamed into.
20. Rose pot frying ingredients: egg starch flour fried sesame paste cornstarch vegetable oil sugar rose sauce practice: 3 eggs, 100 grams of starch, 150 grams of flour, fried sesame paste 50 grams, 210 grams of cornstarch, 800 grams of vegetable oil (consumed about 80 grams), 250 grams of sugar, rose sauce 25 grams.
21. (1) the starch over a fine wicker sieve, add flour and eggs, with 100 grams of water into a paste.
22. And then the paste slowly down into the boiling water (about 300 grams) frying spoon, stirring into chunks while down, and pour it into a pre-oiled flat plate, press into a cake about 2 cm thick.
23. Cake cooled and cut into 1 cm wide, 4 cm long strip, rolled in cornstarch, that is, "pot fried".
24. (2) with a frying spoon to the vegetable oil to 7% heat, the pot fried piece by piece into the oil, fried to the surface of the pot when the fish out, the third and then a handful of fried in the oil was golden brown when the whole fish out to control the oil.
25. (3) 100 grams of clear into a clean frying spoon, and then add sugar, rose sauce, burned over low heat, and keep stirring, the juice bubbles when off the fire, down into the fried pot fried, then turn and sprinkle sesame seeds, so that sesame seeds and sugar sauce are attached to the pot fried into.
26. Norwegian fruit pudding Ingredients: plum preserves sugar cornstarch lemon juice salt cinnamon powder a little practice: the plum preserves plus 300 grams of cold water soaked overnight, the next day in the pot to cook for 20 minutes, remove the kernel and leave the juice to stay preserves to be used.
27. Add 300 grams of cold water in another pot, put sugar and salt and cinnamon to boil, then mix a little cold water and cornstarch into a slurry, slowly pour into the boiling water, stirring constantly.
28. Mix the cornstarch with the juice of the dried fruit, dried fruit meat and lemon juice, put it in a bowl and cool it down, then send it to the refrigerator.
29. Serve directly without pouring out the contents of the bowl.