Ingredient list: grain noodles (cornmeal) 2kg cold water 1L
Preparation method
1. Put the prepared cornmeal in a container, sprinkle water and stir evenly, make sure the cornmeal is moist, remember not to sprinkle too much water, be sure to stir evenly, there can be no unsweepled rice balls, set aside
2. Place the wooden steamer in a pot with water, and when the water is boiling, put the prepared cornmeal into the steamer
3. After seeing the hot gas on the steamer lid for about half an hour, the first process is completed, and the cornmeal at this time has been glued together to form a corn ball, and with 8 maturities, the corn ball can be taken out and put into the container
4. After completing the first process, the water in the pot is not enough for the use of the next process, at this time you can add water to the pot, and then sprinkle the corn balls to stir evenly, remember not to have unspored corn balls, this time the water is slightly more than the first time
5. Let the well-stirred corn balls sit for 10 minutes, see the water in the pot boil, and then put the evenly stirred corn balls back into the steamer basket
6. After about half an hour, you can eat delicious Guizhou Baogu (corn) rice
Precautions
Notice water vapor burns when removing the corn balls from the steamer in step 3
When stirring cornmeal, cornmeal can be moist, there is no gap between too much water cornmeal, water vapor cannot pass through the steamer basket, steaming is not cooked, and the corn rice steamed out of too little water is dry and stiff
The steamer mentioned in step 2 is not a steamer for ordinary steaming buns, if you use a normal steamer, it is best to put a layer of gauze on the bottom of the steamer to prevent corn kernels from falling into the pot
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