When the corn is ripe, it is best to eat the brown rice sticks
Corn, no stranger, I believe many people have eaten. Corn oncoil cooked on the street, popcorn held by couples, etc. all have the shadow of corn, but do you know how corn, which is one of the world's staple foods, eats it? Today I will give you a good introduction to the corn rice method.
Corn rice is also called baogu rice, that when it comes to baogu rice, we have to grill the history of corn, corn is also an imported crop, it originated in Mexico, it is said that more than 10,000 years ago, traces of wild corn were found here. However, it was introduced to China during the Ming Dynasty, it is said to have been introduced to Guangxi in 1513, because of its abundant production and drought tolerance, in 1643, it spread throughout more than a dozen provinces in China. The appearance of the real Baogu rice was found in the Guizhou area during the Qing Dynasty, and the "Guizhou people like to eat Baogu rice" said.
Yellow corn, which is mostly genetically modified corn
Corn is very fond of light, especially drought-tolerant, but also easy to plant, basically every household in Guizhou planted corn, sown in March every year, harvested in August, June and July, it is the time when the sticks are on the market, corn is seasonally strong, afraid of cold, so basically are sown in the spring, harvested in the fall. Maize is not only drought tolerant, but also very productive. Ten pounds of seeds can be planted on three or four acres of land. In the autumn harvest season, at least about three thousand catties, for a family of three, three thousand catties of corn is at least enough to eat for 3 years. Therefore, corn is very popular in the countryside, because it can not only be eaten by people, but also can feed livestock, and it is one of the indispensable dependence of the people on food.
According to historical records, at the end of the Qing Dynasty, Guizhou was popular for baogu rice, and its dishes were mostly bean blossoms, with blistered salt blocks and sea peppers as dipping water. This is the early sour soup bun rice.
White corn, most of my hometown is based on this, and the difference between it and waxy corn is that it is transparent in white
After the corn harvest, the dried corn is packed in sacks and beaten with sticks until threshed. Select high-quality corn with full grains and translucent color and grind them into a fine powder.
The mill that processes cornmeal is called the dough machine in my hometown
To prepare the rice packet:
Step 1: Mix the cornmeal wet with water, the proportion of about one pound of grain noodles is about half a kilogram of water, and it is best to mix until it is slightly wet and the lump is the best.
You can wet the noodles with ancestral hands or with a spoon
Step 2: Find a steamer and spread the gauze in the steamer. Add water to the pot, put on a gauze steamer basket and set it on high heat until the steamer smokes (steam). Break up all the granules and put them in a steamer and steam for about 10 minutes. Uncover the lid of the pot and find that the steam inside is very refreshing, accompanied by the aroma of corn. Blow it, the smoke is thick and heavy, and the corn flour is millet-sized granules to complete the first steaming.
Steam the first bun rice
Step 3: Find a spacious container, such as a wash basin or the like, pour the corn rice steamed in the steamer into the container and scatter, then sprinkle one-third of the water of the first time, mix well, and then flatten the ball in one piece, ferment for about 5 minutes. (This step is to allow the steamed cornmeal to ferment again under the stimulation of cold water, and the sugar and aroma of the corn are stimulated))
Yellow cornmeal, the taste is relatively heavy, generally not recommended
Step 4: After 5 minutes, restart the pot to boil the water, and when the steamer smokes (the water boils, the steamer will smoke), the fermented corn rice will be scattered again, put into the steamer and steamed again for about 10 minutes. Turn off the heat after 10 minutes and the corn rice is ready.
The rice is cooked
The prepared Bun Gu rice exudes a sweet taste, the Bun Gu Rice is white and small particles, eat it while it is hot, it is soft, and then slowly chew it, and there is a hint of sweetness. At this time, with sauerkraut and chili water, my daughter can eat two bowls.
Teach everyone how to buy cornmeal:
Now the corn flour can be bought online or in the local small shop that sells Guizhou specialties, but when buying online, you must look at the merchants in Yunnan and Guizhou to be authentic, otherwise you may buy real corn flour, can only do the nest head, the corn flour that makes the rice is slightly coarser, and the hand feels grainy, and the corn flour is slippery, the same as the feel of flour. Secondly, cornmeal has two kinds of yellow and white, white taste is the best, yellow mostly belongs to genetically modified corn, the taste and texture are very different.
White bun grain noodles, the best choice for making bun grain rice, after making the bun grain rice color and flavor are complete
I went to the top once, and when I bought it, I found out it was corn flour. I couldn't eat it because I couldn't make a nest. The price is not expensive, about three pieces of a pound, a normal pound of grain noodles can make two to three pounds of rice, that is to say, a small amount of food for a family of three, at least enough to eat for a day.
There is no steamer at home, you can use the steamer of the rice cooker, spread the gauze to completely steam, very simple, but the novice must master the water when doing it for the first time, the water is less steamed, the water is too much to steam. The amount of moisture depends on the state of cornmeal in the container, and sees that all cornmeal has been drenched with water, and there is no dry cornmeal.
Waxy corn, all white, without any impurities
When you do it for the first time, how much water you use when you wet cornmeal for the first time must be remembered, sprinkle one-third of the water of the first time when you ferment it twice, and the second time more water will make the whole rice thinner and the taste will be bad. The first steaming until the rice is hard, the novice can use chopsticks to gently insert, if it is hard, it proves that it is cooked, can be fermented for the second time, if it is easy to insert it, it proves that it must continue to steam. Usually about 10 minutes, the rice is absolutely cooked.
Bao Gu Rice is one of the coarse grains, the calories are not very high, low fat, rich in more than a dozen trace elements and vitamins needed by the human body. Delicious and nutritious are good, and you can still be hungry when it is critical. One of the favorite staple foods of the rural people, in the countryside, they can not eat rice, but absolutely can not eat rice. This is also a food culture.
What else do you know about corn? Welcome to the comments section to leave the method you know!