How to make sticky cornmeal

Sticky corn is a common variety of corn. Its characteristic is that it has a soft and glutinous texture. Cornmeal made from sticky corn tastes very good and can be used to make many foods. For example, you can make cornmeal pancakes by adding an appropriate amount of white flour, fermenting it, and then adding an appropriate amount of white sugar. When adding water, use half hot water and half cold water. This kind of hot water not only helps fermentation, but also makes the leavened pancakes taste better.

Corn tortillas

Ingredients: cornmeal, white flour, corn kernels, pecan kernels, milk, white sugar, yeast powder, oil. Method: 1. Put half cornmeal and half white flour in a basin 2. Add corn kernels 3. Add some pecan kernels. (This is not necessary. My dad made it for me. The leftover pancakes from making Western pastries are all put here, otherwise they will go rancid when it gets hot.) 4. Add a teaspoon of yeast powder 5. Stir evenly with chopsticks, then add a tablespoon of sugar 6. Pour in milk while stirring with chopsticks 7. Stir into a batter that is not too thin, cover and let ferment. (I made it the night before and baked it the next morning. I like the dough to rise for a long time so that it has a bit of over-fermented sour taste, especially corn tortillas, which taste especially good with a bit of sour taste) 8. After it has risen, stir it evenly again, heat the oil in a frying pan, scoop the batter with a spoon and put it into the pan to spread into a pancake 9. Fry until both sides are cooked

Corn and multi-grain noodles in clear soup

Ingredients: 150 grams of fine cornmeal, 300 grams of flour. Method: 1. Boil the fine cornmeal with 200 grams of boiling water. After cooling, add the flour and form a dough. If it is hard, add some water. Sugar for 20 minutes. Then divide the dough into pieces. 2. Boil water in a pot. After the water boils, use a noodle press to press the noodles into strips. Put the noodles into the boiling water while pressing them, stirring them with chopsticks every time you add them to prevent them from sticking together. 3. The cooking method is the same as dumplings, add water three times. 4. After taking out the noodles, pour in the vegetarian broth with salt, add vegetables and sliced ​​eggs, and sprinkle with chopped green onions. 5. It is very vegetarian, without any oil, but the taste is really good. It is especially suitable for eating during festivals and for cleansing the intestines at ordinary times. 6. Look at the pasta machine I use, it is very simple but very easy to use. Tips 1. Cornmeal does not absorb water, so you must add water slowly when kneading the dough. Don't add too much, otherwise the noodles will be sticky. 2. If you want the corn noodles to be more chewy, rinse them with cold water again after cooking. 3. This is a good way to eat whole grains in a delicate way. It’s really good for the body. 4. I am lazy and use a noodle machine. If you don’t have one, you can roll it by hand or buy ready-made noodles and cook them.

Nutritional value of sticky corn

Let’s talk about it from the perspective of medicinal properties. Corn is sweet and flat in nature, and is good for the stomach. It has the effects of strengthening the spleen and stomach, and promoting diuresis and eliminating dampness. From the perspective of dietotherapy, corn has many functions, such as appetizing, promoting bile secretion, laxative, diuretic, softening blood vessels, delaying cell aging, and preventing and fighting cancer. It has a healthy effect on hypertension, hyperlipidemia, atherosclerosis, constipation, etc. Moreover, eating more corn is good for preventing obesity, a "rich disease".

Speaking of your sticky rice corn, this type of corn is also called glutinous corn. The taste is a bit sticky and chewy. Compared with ordinary corn, glutinous corn has a higher protein content and is rich in various vitamins, such as vitamin A, vitamin B1, etc. The starch molecular weight of glutinous corn is more than ten times smaller than that of ordinary corn, and is easier to be absorbed and digested by the human body. It is not high in calories and can be eaten frequently.