Each kind of food condenses some memories of rural people, just like the rice cooked by the mother has its own unique taste, and the rural bud grain has a different taste, and each population will have a different taste. It is made from locally grown corn and is a delicious snack. I still clearly remember that in the past, whenever the tender grain appeared, the family would always peel off the tender corn one by one, and then use the mill or the machine to crush it to make the grain.
In the countryside, when you are tired of eating refined grain, you always want to eat some coarse grains, and grain dumplings have become the first choice, so every household will do it. I remember that there are several ways to eat baogu rice.
The first, and the most common one when I was a child, corn porridge, in the current small bowl of fast food restaurants, has become a must-send item with millet porridge, but the cooking is rougher, more water, not as thick as their own cornmeal, millet slowly boiled so thick.
The second is to put it in a frying pan and fry it, according to your own taste, you can consider putting sugar or salt, and then fry until both sides are golden brown, the taste is also superb.
The third, which we often see on the streets of Chongqing now, is to crush the corn more, then mix it with flour, use a special container, and soon the fragrance will overflow.
Budgyu accompanied me through the monotonous and boring years of day after day. Corn flour, which was once hated to the extreme, has now become a fragrant feast in the grains, and corn flour can be seen everywhere in the corn, cornmeal, and cornmeal markets in the city. But there is still no taste of hometown, many years later, the hometown authentic old varieties of corn made of buds and millet can never disappear from memory, but added a unique thought!