Since the reform and opening up, the country has become richer and richer, and its life has been greatly improved from eating corn, wheat, and sorghum grains to mainly rice. However, some people eat white rice, big fish and big meat every day, feel a little tired, and want to return to the basics, thinking of the corn rice they once ate.
So, how to make corn rice, so that it can be delicious and easy to digest? Now let's introduce the method we once did in Tunbao.
First, soak the corn
Select the corn that is not half rotten and moldy, kick off the impurities, and soak them in clean water for three hours. When soaking, it should be turned frequently to allow the grain corn to be evenly affected by water.
Second, crush
The soaked corn is drained and crushed. Crushing tools used to have stone mills and mounds, and now there are shredders. For example, with a crusher, to adjust the pulverized particles, always make the corn particles and rice particles the same size.
Third, screening
After the corn is broken, the particles are large and small, and it is necessary to select and classify at this time. Proceed with a sieve. There are three kinds of sieves, large, medium and small. First use a large sieve to filter out the crushed corn husks for the first time, and then use a second sieve to filter the fine corn particles. To make corn rice, it is used on a second sieve.
Three, cook
There are two ways to make corn rice. The first is called "rice". Boil a pot of water, pour the corn kernels in, stir every minute, until the fingers are beaten, it feels just a little hard in the middle, then pour into the basket to drain the water, and then rush from the basket into the rice dumplings to steam the atmosphere, before it is cooked. When steaming rice, it is best not to remove the lid of the pot to avoid the appearance of sandwich rice. The second method is called "dividing meals". Stir in corn kernels and steam them in rice dumplings. Seeing the atmosphere coming, scoop the water down from the top and cover the lid. When the atmosphere comes up again, pour water again. Repeat this twice, and when the atmosphere rises again, you can divide the meal. Pour the half-cooked corn rice into the koshiki water, cover the pot and let it absorb the koshiki water. About half an hour, the corn rice can absorb the water, and then pour into the rice bowl to steam until two minutes after the arrival of the atmosphere, the corn rice is successful.
The corn rice produced by this is exactly the same softness as the rice, and the corn has a strong flavor and a very good taste.
In fact, the corn flour sifted down by the second sieve can also be used to make corn rice, but only the second method can be used to "divide the rice". When eating, because it is too powdery, it will stick to chopsticks, so when people eat this corn rice, they will knock the bowl with chopsticks and make a clanging sound. Because the elderly can't stand the dust, they often love to cough, and people joke about eating corn rice and calling it "gunpowder guns".
Corn rice is rich in fiber and rich in nutritional value. Some people say that the current human strength is not as great as before, and it is because of eating rice. Eat corn rice, if you have fermented shredded sauerkraut and seasonal beans, then you must eat an extra bowl.