It is often used as a coagulant in foods such as pudding. Ready-made pudding mixes contain cornmeal. A simple cornstarch pudding can be easily made in a double boiler with ingredients such as milk, sugar, cornstarch and flavor enhancers. Cornstarch is also used as a thickener in Chinese and French cuisine.
There are many other ways to eat cornstarch.
Eating Methods
◆Sweet Froth
☆Main Ingredients:
- Millet flour and cornmeal
- Peanuts, vermicelli, cowpeas, five-spice dried tofu, and spinach
☆Preparation:
-Mix the millet flour and cornmeal into a paste; boil the peanuts and cowpeas; wash the spinach; dice the five-spice dried tofu; and boil the vermicelli in water. ; and vermicelli noodles are whipped with water.
☆ Preparation:
-Start a big pot, put water in the pot, boil it and put in refined salt, star anise and other five spices.
-Pull out the spices after a little cooking, then put in the five-spice dried tofu, spinach and vermicelli, and when the water boils, pour in the corn paste immediately, stirring while pouring.
-Cover and cook for another 10 minutes, and when it opens, add the boiled peanuts and cowpeas, and some sesame oil.
-According to personal taste, you can add shredded seaweed, shrimp, etc. When eating, it is best to sprinkle a little pepper
◆Panan Corn Cake
☆ Preparation:
-Take a number of cornstarch, put it on the stove and steam it under the water for 20 minutes and then prepare it for use.
- Then take a pot of water, water and cornstarch ratio of 1:1, boil the water, while slowly pouring into the steamed cornstarch, while quickly stirring, need to pay attention to, this time to use a small fire, to prevent the pot of things burned.
- After that, pour the dough from the pot onto a cutting board and knead it while it's still hot, until it's firm.
- Then take a small piece, roll it out and flatten it with the palm of your hand.
-Heat a pan, put this one round cake in the pan, sprinkle a few drops of water, cover the pan with a lid and cook on medium heat for two minutes.
After the cakes come out of the pan, put some dried moldy vegetables on top of the cakes or spread some tofu milk on them to make them taste even better!
◆Sweets
☆ Preparation:
-Take 100 grams of cornstarch, add 10 grams of starch, sugar, sesame seeds, honey, and hickory powder, mix them together with boiling water, and then roll the dough into a cake shape and put it into the frying pan to deep-fry.
Fancy ways to eat cornmeal
The source of wealth - cornmeal bean paste dumplings
Materials: cornmeal 60G, flour 50G, 3 tablespoons of sugar, 80G of bean paste
Methods: 1, cornmeal, flour, sugar and warm water and dough, and then wake up for 10 minutes
2, the corn dough into a number of small portions, rolled round, rolled into small pieces of dough
3, in the dough into the appropriate amount of bean paste dough, wrapped into a dumpling shape
4, into the pot can be steamed for 15 minutes
Simple and easy to learn carrot corn cake
Raw materials:
1) carrots a carrots, two eggs, flour, cornmeal (yellow)
2) salt, chicken essence, small onions
Practice:
1) carrot shredded, small onions finely chopped
2) eggs, flour and water to make a batter, which can be added to the right amount of cornmeal, cornmeal and flour ratio of 1:2
3) add a good rubbed carrot shredded, salt, chicken essence, and small onions into the batter
4) Put a little oil in the pan, pour in the batter, just like spreading pancakes, and then flip a few times.
In fact, to make this kind of pancake, any kind of vegetables can be, such as: spinach, potatoes, carrots, etc., as long as you love to eat!
PS: Why add cornmeal to the batter?
Because cornmeal is a coarse grain, and simply using flour to make spreads is not very digestible to eat, especially if you have a bad stomach. Cornmeal can help with digestion. The use of coarse grains to lose weight has become a fashion, long-term use of coarse grains, both to meet the body's need for the most crude fiber, but also to provide the body with adequate nutrition, coarse grains have rightly become the first choice of urban women to lose weight. The carrot cake with cornmeal also has a different flavor, both the fragrance of corn and the sweetness of carrots,,:)
Cornmeal Nest?
Corn flour and soybean flour mixed in the ratio of 4:1, its about 500 grams, with seventy to eighty degrees of hot water and noodles (because of scalding, can be stirred with chopsticks), a little cooled and kneaded, made into 10 small nests, put in the steaming pot, see the heat in about more than ten minutes to be cooked. This kind of nest is soft and slightly sweet, fragrant and delicious. It can be eaten with stir-fried vegetables as a staple food.
Cornmeal pancakes?
The materials used and the method of flour mixing are the same as above. Sit in a pan on the fire, heat on low heat, pour oil, make 6 oblong thick cakes, yard in the pan. Increase the heat to high, pour half a bowl of water, the water height is about half the thickness of the cakes, immediately cover the pan with a lid, about 10 minutes the water will be drained. Switch to low heat and rotate the pan to even out the heat in the pan. When the bottom of the pancake is crispy, remove it immediately and plate it bottom-side up. The bottom is crispy, the top is soft, and the flavor is unique.
Corn Soup?
Tender corn kernels about 100 grams (can buy tender corn steamed and peeled kernels, you can also buy canned.) First of all, the fungus, cucumber cut into pieces to be used, egg beaten. Put a large bowl of water in the pot (broth is better), put the corn kernels, boil, skim the foam, put the fungus, carrot crushed grain. After boiling again, add salt, chicken essence, thickening glass (thick rice soup). Small open that is Xu Xu into the egg, while putting the side stir, do not make the egg flower into a large area. Finally, put the cucumber grain, point a little sesame oil that is complete.
Three rice porridge?
With corn kernels, rice, barley, to 2:2:1 than they **** about 300 grams, panned and then add water, high heat boiling. Then change to a slow cooking fire, about 30 to 40 minutes, rice soup thick that is made.
Corn residue porridge?
Corn residue is processed from corn into small grains, commercially available. With 100 to 150 grams of corn dregs, add the right amount of cold water and stir, sit on the fire and boil, and then cook with a small fire for ten minutes that is. Because of the corn residue contains some corn flour, so the porridge soup is very thick, but also because the residue is softened after cooking, but still forming, eat up the unique flavor.
Reference:
Rice porridge is almost ready when you add a bit of cornmeal.
When the rice porridge is almost ready, add some cornmeal and stir it while adding, it is very delicious and the color is nice.
Cornmeal paste, add some green leaves, a little salt.
Cornmeal and a little white flour evaporated cake.
Make hot cornmeal steamed dumplings.
Frying cornmeal omelettes with eggs, duck eggs, quail eggs and goose eggs.
Tomato and cornmeal soup with white flour lumps
A.1, boiled
2, plus green pepper tomato foam, and minced meat stir-fried together, almost up to the pan is to put a few pieces of green onion.
3, put a little and rice cooking is also good. This flavor is also very good oh!
4, cut into sections and ribs stew.
5, roasted corn.
6, there is another way to eat, first boil the corn, and then dry it, when you want to eat in the take out, stewed in a pressure cooker, it is like eating fresh corn.
7, the last one is to peel off the corn, put in the sun to dry, and so want to eat is used to fry, like fried melon seeds, eat up crunchy. It's like popcorn before it's fried.
8, have thought of a kind, and the above kind, peeled down and dried in the sun, to eat is used to stew pig's feet, is also very delicious Oh!
9, the last is popcorn.
These are all my side of the eating method Oh! 6 - 8 kinds are can be saved for a long time, you can eat corn all year round.
II. This question I have already said above, it is possible. It is to put a little and rice when cooking is also good. This also tastes good oh!
three. Wheat is supposed to be able to be cooked and eaten without grinding it into flour, called wheat something rice, as if my parents had eaten it.
Like regular flour is milled with the wheat's outermost layer of brown stuff ground off, just to make the flour whiter. I don't know if you've ever had that kind of flour? That is, the grinding of the flour is not the layer of brown things ground off, and then use this black black flour to do the wheat poop, eat up a very fragrant wheat flavor, very special, generally can not eat, only to plant wheat farmers can eat, very nostalgic about that flavor.