Corn-noodles
By VicentaLakin
THE CORN PASTE IS RICH IN NUTRIENTS, WITH A VARIETY OF YELLOW AND WHITE CORN PASTE BY COLOUR. THE HIGH NUMBER OF CORN PASTE FOODS, WHICH IN THE UNITED STATES AND ITS STUDIES HAVE FOUND LARGE AMOUNTS OF PYROPHOSPHATE, SUB-OILIC ACID, CEREAL ALCOHOL, VITAMIN E, CELLULOSE, AMONG OTHERS, HAVE A VARIETY OF HEALTH EFFECTS SUCH AS HYPOTENSIVE PRESSURE, BLOOD RESIN, ARTERIAL SCLEROSIS, INTESTINAL CANCER PREVENTION, BEAUTY PIGMENTATION, AND AGEING, AND ARE DESIRABLE PRODUCTS FOR DIABETICS. COARSE FOOD IS OFTEN GOOD, SO IT IS ALSO AN IMPORTANT COMPONENT OF THE UPBRINGING。
Recipe Recommendations
- flour 200g
- corn flour 100g
- yeast 3g
- warm water 150g
- vegetable oil appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for Corn-noodles
1
Balancing powder
2
The yeast melts in warm water for a while
3
Pour yeast into flour and mix it with chopsticks. Status
4
It's fermented twice as big
5
The fermented pasta is divided into six big and six small
6
Take a little bigger agent and push it with your hand
7
Take a small agent and get a proper amount of vegetable oil
8
Put the oily little thing in the flat face. Move
9
Just wrap it up, but not all of it
10
Cold water in the pot. Vapour time, 20 minutes
11
When you're eating, take out the noodles and pick up the food you like