A new twist on an old dish - corn tamales

Overview

A new twist on an old dish - Corn Dumplings. When making corn dumplings in the past, all I used were sugar cubes, but this time I used water chestnuts. The reason is that water chestnuts have the function of preventing acute infectious diseases. They are rich in nutrients and are a rare dual-purpose food. However, I also feel that the effect of saguaro does not seem to be as great as that of water chestnuts. Water chestnuts contain a large amount of protein, fat, crude fiber, carotene, vitamin B, vitamin C, iron, calcium, phosphorus and carbohydrates. There is nothing unique about the texture of dumplings made with sage, but if you use water chestnuts, the texture is different from sage. It is crunchy when you bite it, with a touch of sweetness, and combined with corn, the taste is even more unique. Because water chestnuts contain various nutrients, their therapeutic effects are also very good. They have detoxification, diuretic and other effects. Because water chestnuts grow in mud, more bacteria and parasites such as Fasciola brucei may be attached to the outside and inside. Therefore, they are not suitable for eating raw. They must be washed and cooked thoroughly before eating. In addition, cooked water chestnuts are sweeter. Water chestnuts are raw and cold foods, which are not suitable for people with spleen and kidney deficiency and blood stasis. The skin of water chestnuts contains a large amount of toxic substances, so water chestnuts cannot be eaten with the skin on.

Tags

• staple food
• home cooking
• corn
• cornstarch
• lee kum kee light soy sauce
• oil
• onions
• steamed fish drum oil
• water chestnut
• carrot
• salt

Ingredients

Steps

1. 1 Peel, wash and mince the carrots and water chestnuts, wash and mince the green onions, and chop the pork into puree

   

2. 2 Mix all the ingredients together, add an appropriate amount of steamed fish drum oil, cornstarch, salt, and oil, and mix well in the same direction with chopsticks (don’t add too much salt, because corn is the main ingredient, and water chestnuts are also sweet, so the salt only needs to be used to season and highlight the sweetness of corn and water chestnuts)

   

3. 3 (This is a step-by-step diagram I found. I can’t show it and take photos at the same time.) First, scoop an appropriate amount of filling into the middle of the dumpling wrapper

   

4. 4 Lift up both sides of the dumpling skin and pinch them tightly

   

5. 5 Then pull up the right side of the skin layer by layer and wrap it in the middle. There are about 4 pleats on one side

   

6. 6 After pinching the last pleat, pinch the corners tightly so that one side is completed

   

7. 7 The same is true for the left side. The skin on the side is lifted layer by layer and pinched towards the middle. There are also 4 pleats. At the end, pinch and close the seam

   

8. 8 In this way, the whole dumpling is completed~

   

9. 9 My favorite is the crescent-shaped dumplings. Let’s show a chubby back (>^ω^<) (After the dumplings are wrapped, put them on a plate, boil the water in the pot, put them in the pot over high heat for 15 minutes, and then you can eat)

   

10. 10 It has a very sweet taste, everyone who has tasted it knows it

    

11. 11 Make people linger d(╯﹏╰)bgu~~

    

12. 12 There isn't much pork in it, it's mainly vegetarian, because the baby who's losing weight can't afford it o(>﹏<)o

    

13. 13 Here’s an interesting picture (^o^)/

    

14. 14 Really cute (^o^)/

    

15. 15 One bite at a time, with jasmine dragon beads, your mouth is full of sweetness~~