Corn grits salty corn grits
Overview
Suddenly, I really want to eat the salty corn grits made by my mother. I haven't had it in many years. I asked my mother how to make it, and I gathered the ingredients and steamed a pot myself. It's the taste of childhood😍It really gets more and more delicious the more you chew it, it has a unique flavor when dipped in chili sauce or minced garlic, and served with porridge or glutinous rice in the morning.
Tags
Ingredients
Steps
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handfuls of corn grits.
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Freshly beaten pumpkin soy milk. (An appropriate amount of boiling water will do. I was alone and couldn’t finish the soy milk, so I used soy milk to boil the corn grits.)
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Pour appropriate amount.
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Use chopsticks to stir into a fluffy consistency.
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Soybeans soaked overnight.
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Place in grinding cup.
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Use the click function to break the beans into coarse grains (you can also press them into small grains with a knife). It doesn't matter if there are unbeaten beans, they will taste better when they are cooked.
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Place the beaten bean dregs on top of the blanched corn grits.
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Onions and ginger are ready.
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Finely grate the green radish and set aside.
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Also grate half a carrot into shreds.
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Cut the cilantro into finger-sized pieces.
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Put shredded green radish, shredded carrot, green onion and ginger in a basin.
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Add coriander and season with appropriate amount of salt.
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Mix evenly with hand.
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Take an appropriate amount and form it into a round ball. Press out a small nest at the bottom to make it easier to cook.
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Place on the drawer and steam over cold water for 30 minutes.
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When the time is up, there is no need to simmer this, just open the lid.
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Finished product.
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Finished product.
