How to make corn dry food

Northeastern people, who are very knowledgeable about food, often develop very distinctive local foods, such as sweet and sour pork, pork stewed with vermicelli, and big pot stew. A lot of food is grown in the fertile land of Northeast China, such as corn. The corn produced in Northeast China is sweet and soft. People in Northeast China are accustomed to calling corn "baomi" and have researched many ways to eat corn, such as corn cakes, corn dry food, corn pancakes, etc. The following is a method of making corn dry food. You can try to make some and taste it. It is very delicious.

Dry food is a general term for the staple food that people in some places carry with them, such as steamed buns, flower rolls, corn dry food, etc. In the past, people were very poor and living conditions were very difficult, and there were not as many fast foods as there are now. People would bring some dry food with them when they went out to do business. Dry food is easy to store and convenient to carry, and is very popular among people. Below are some methods of making Northeastern specialty corn dry food. You can learn to make them, they are delicious.

1. Method 1

1. Remove the leaves of the tender corn and keep the clean, larger leaves without holes.

2. Wash the corn leaves and drain the water

3. Prepare the board

4. Use a grater to rub the corn kernels into pulp.

5. Chop the garlic into small pieces

6. Beat the eggs, add pepper powder, salt and chopped green onion

7. Stir evenly and set aside

8. Put the stirred corn pulp on the corn leaves. The corn leaves should be larger and without holes. 9. Put about a spoonful of corn pulp with a cooking spoon on one leaf. Boil water in a steamer, put the raw dough in and steam for 12 minutes.

2. Method 2

1. Use a grater to grate the corn. When buying corn, choose the kind with a little bit of pulp, not too old or too tender.

2. Add salt, oil and a small amount of MSG. (You don’t need too much oil, as it will be too thin) Use the right amount of seasoning and you can taste it yourself.

3. Wash the broken corn leaves. The corn you buy from the supermarket may not have leaves, so you can use basil or not.

4. Wrap the mixed "stuffing" with leaves

5. Put it in the steamer. About twenty to thirty minutes.

3. Method 3

1. Corn: Be sure to choose sticky corn. I live in Anhui, where this kind of corn is more abundant. It’s my first time buying it, and luckily it’s quite sticky. The corn leaves should also be kept. The leaves should be inside and clean. No need to wash them.

2. Use this to grate the corn and add a little salt and sesame oil. Add chopped green onions according to personal taste (this is my first time making it, I plan to add a little mayonnaise next time). I personally feel that if there is too much stuff, it will cover up the aroma of the corn itself.

3. Use a spoon to place the corn paste on the corn leaves and wrap them up. It is best to cover them with a layer of flour as well. Steam! You can use a steamer for about 20 minutes. I use an electric rice cooker, and I steam corn together with the rice.

4. It has a glutinous texture. Personally, I think it would taste better if yellow sticky corn was used. It looks appetizing and has the aroma of corn.

4. Method 4

1. Peel fresh corn

2. Pick out the corn leaves and keep them, wash them and use them later.

3.Put the washed corn leaves evenly in the pressure cooker and add a little water.

4. Grate the corn with a grater

5. Place the rubbed corn evenly on the corn leaves, not too thick.

6. Put everything in the pressure cooker

7. Cover the pot and press the cooking button. The pressure cooker starts working until it stops automatically. Unplug the power supply and wait for the valve to drop automatically.

8. Steamed and crystal clear