Corn cakes
Overview
People in Yunnan call corn Baogu. They pound the corn kernels into a slurry, add an appropriate amount of sugar, mix well, and then wrap it in Baogu leaves and steam it to make Baogu Baba. It is one of the foods that has accompanied us since childhood. Of course, I also love to eat it now. During the season of eating rice dumplings, people sell rice dumplings on the street every day. The fiber content in corn is very high, which has the characteristics of stimulating gastrointestinal motility and accelerating fecal excretion, and can prevent and treat constipation, enteritis, intestinal cancer, etc.; the vitamin E contained in corn can promote cell division, delay aging, lower serum cholesterol, prevent skin lesions, and can also reduce arteriosclerosis and brain function decline; corn contains high glutamic acid, which can promote brain cell metabolism and has certain brain-building functions. Corn fat also contains more vitamins, which is beneficial to preventing cell oxidation and aging, and is also beneficial to intelligence. In addition, the fatty acids in corn fat are mainly unsaturated fatty acids such as linoleic acid and oleic acid, which are also nutrients beneficial to intellectual development. For teenagers, eating fresh corn regularly is very beneficial to intellectual development.
Tags
Ingredients
Steps
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Prepare some corn and corn leaves.
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Use scissors to cut off the narrow tail of the corn leaves, then wash them to dry and set aside.
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Use a knife to peel off the kernels.
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Put the shaved grains into a stone mortar and pound them into a paste.
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Put the pounded rice paste into a large bowl, add appropriate amount of sugar and stir.
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Take one corn-breading leaf and tear it into small strips to make a rope. Take another corn-breading leaf and scoop in a spoonful of corn-breading mud.
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Fold the leaves containing the rice mud in half, left and right, up and down, and then tie them up with a rope. Wrap all the corn paste one by one.
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Put the wrapped glutinous rice paste into a steamer and steam over high heat for twenty minutes.
