Fresh corn began to be listed one after another, our Weihai market fresh corn a piece of more than a dollar, friends where the place, fresh corn began to market? Compared with the price in Weihai, is it expensive or cheap?
Fresh and fragrant corn, I feel that how to do it is delicious, how to eat can not eat tired. A few days ago, Lei Ge shared several kinds of corn delicacies such as fragrant corn juice, a small fire, everyone likes it very much, interested friends can read Lei Ge's previous articles.
Today, specially for friends to share 3 kinds of very beautiful and delicious corn soup method, looking at it makes people very appetizing, eating it is fragrant and slightly sweet, the taste is soft and tender, both full stomach and stomach and weight loss, but also the original coarse grain into a cake that children like to eat.
Some friends will ask: Why is it called corn cake and not tortilla? At least in Weihai is called this way, I feel that many places are called this way, the reason should not be deeply investigated.
<h1 class="pgc-h-decimal" data-index="01" > black sesame version of corn</h1>
【Preparation ingredients】: 1 fresh sweet corn with skin, 50 grams of glutinous rice flour, 20 grams of sugar, and an appropriate amount of black sesame seeds.
【Specific method】: 1, first peel off the outer skin of corn neatly, peel off the corn leaves to prune, clean and set aside.
2, and then peel off all the corn kernels, you can cut the corn in half or cut into sections by hand to break the grains, you can also use a spoon or knife to scrape the corn kernels, which method you can use.
3, corn kernels into the mixer, beaten into corn puree, pay attention not to add water, do not beat too delicate, a little with a little corn residue, eat better taste. Then pour the corn syrup into a bowl, add glutinous rice flour and sugar and stir well.
4, after mixing, the corn slurry is somewhat thick but not too thick, a little can flow feeling, corn leaves pad at the bottom, with a spoon to scoop onto the corn leaves. Prepare the steamer, add water to a boil, put the corn in the steamer, adjust the bottom of the pot to medium heat, and continue steaming for 20 minutes.
5, open the pot lid, sprinkle a little black sesame seeds on top of the corn, so that not only looks better, but also tastes sweeter, soft glutinous sweet fragrance with the fresh aroma of corn leaves, there is no shadow of traditional coarse grains, a bit of cake snack feeling.
<h1 class="pgc-h-decimal" data-index="02" > spontaneously pollinated corn</h1>
【Preparation ingredients】: a spike of fresh corn, 60 grams of spontaneous flour, according to the ratio of 3:1 to prepare a small amount of flour and glutinous rice flour, a little sugar. (Spontaneous flour can be easily made into puffed foods, making both pastries and cakes.) ）
【Specific method】: The same is to break off the corn leaves, cut off the top and roots, wash them and set aside. Peel off the corn kernels in your own way, pour them into a blender and beat them into a corn slurry puree.
Pour the corn slurry into the bowl, add 60 grams of spontaneous flour, stir with chopsticks for a while, the flour and glutinous rice flour are mixed in proportion, while adding while stirring, feel viscous on it, pay attention not to add too much, Rego recommends that it be thin and not thick, because corn corn is steamed out on the pot, it will swell a lot.
Use a spoon to scoop out the corn paste and pour it on the corn leaves, the corn leaves are rolled and wrapped, somewhat similar to the appearance of rice dumplings, after the pot is boiled, the tortillas are put into the steamer, and then continue to steam for about 20 minutes, and the fragrant cornbread is ready.
<h1 class="pgc-h-decimal" data-index="03" > jujube version of corn</h1>
【Ingredient preparation】: 1 piece of fresh corn, just a suitable amount of glutinous rice flour, 15 grams of sugar, several large red dates cut in half to remove the date kernel.
【Specific methods】. After the fresh corn is peeled off, it is washed with the same shear treatment. The next step is also to beat the corn puree, you can break the corn kernels down and beat it with a blender, or you can beat it directly with a grafter.
Pour the beaten corn slime into the container, add 15 grams of sugar, and then add glutinous rice flour to stir, glutinous rice flour should be added a little less to stir a few times, feel too thin and then add some to stir, feel some thick, stir up laborious on it.
Scoop the corn paste into the corn leaves with a spoon, place half a large red date on top, pour water into the steamer and bring it to a boil, put the corn paste into the pot, restart the heat, and steam for about 15 to 20 minutes.
<h1 class="pgc-h-decimal" data-index="04" > taste bud tips:</h1>
Today for friends to share the 3 corn dumplings, very good looking and very delicious, the method is simple and easy to learn, there are the following 3 points to pay attention to.
1, fresh corn itself contains a lot of water, when crushed will come out a lot of juice, no need to add additional water.
2, corn paste does not need to be stirred too thick, a little thin is good, can not be made into steamed bun like dough, that taste is too hard.
3, corn paste can be added to the glutinous rice and spontaneous flour, can not simply use flour, eat not sticky and fragrant.