Nutritious and delicious hot noodle corn cake
Overview
I have wanted to buy some soybean flour to make corn cakes for a long time. I happened to see it when I went to the supermarket today. I bought two kilograms. I have ready-made cornmeal at home. I immediately made steamed cakes. The cornmeal is delicious when it is hot. This is a true inheritance from my mother. I used to eat corn. When the pancakes were made, they were not as delicious as they are now. The white residue fell out after one bite, making it difficult to swallow. So my mother scalded the cornmeal with boiling water, woke up for an hour, and then made the corn pancakes. They tasted much better than before, and the white residue was gone. So now I am still continuing my mother’s practice.
Tags
Ingredients
Steps
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Prepare the corn flour
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Pour in boiling water and stir while stirring until there is no dry powder left in the cornmeal. A little wet is fine
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Beat the eggs
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Mix well
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Then pour in soybean flour and white flour
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Add sugar and yeast
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Mix it evenly. Don't make it too dry. It can be a little wet. Look at how sticky the batter I made is
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Cover the pot with a drawer cloth and don’t forget to add water to the bottom of the pot
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Pour the batter and spread it out. Because it is too sticky, use your hands to dip it in water and smooth it out.
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Cover the pot, heat it up to 30 to 40 degrees and let it ferment on its own. Don't pour it into the pot after it has risen in the basin, otherwise it will steam into dead noodles
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Prepare a few jujubes, wash them clean and set aside
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It seems that the hair is already on the edge. Don’t move once it is done, and go back as soon as you move.
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Insert a few jujubes, anyway, just to let the children eat more, just decorate it, it doesn't matter if the adults eat it.
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Turn on the heat and steam, it will be cooked in 10 minutes after opening the pot
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Needless to say, it is fluffy, you can see it, and it tastes particularly good.
