Corn quick vegetable paste cake

Five grains are for food. When I was a child, my mother often made us corn-based five-grain paste cakes. They are nutritious and delicious, and I have always remembered them. Especially when autumn is here, cabbage, Chinese cabbage leaves, fast vegetables, radishes, etc. have become fillings for grain paste cakes, which is also in line with current health preservation. The main ingredient, corn, enters the liver, kidney, and bladder meridians. It has many functions such as diuretic and swelling swelling, calming the liver and gallbladder, strengthening the spleen and dampness, regulating the middle and appetizing appetite, nourishing the lungs and calming the heart, clearing dampness and heat. It is a staple food that we can use all year round. Yiru's one is paired with soybean flour, rice flour, and fresh corn syrup. It is nutritious and delicious. Coupled with fast-vegetable eggs as stuffing, it is not only delicious but also nutritious. It is a good way to eat coarse grains. It is also a rural staple food that Yiru likes. It is also a weight-loss meal. Share it here with friends and hope everyone likes it!

Recipe Recommendations

soybean powder 80 grams
Quick dish 400 grams
eggs a
yeast powder 2 grams
onion appropriate amount
Jiang appropriate amount
pepper powder appropriate amount
salt appropriate amount
oyster sauce Half a spoonful less
soy sauce a spoonful
chicken essence appropriate amount

salty and fresh
other
three-quarters of an hour
ordinary

Steps for Corn quick vegetable paste cake

Corn fast vegetable paste cake ingredients-all kinds of flour.

Corn fast vegetable paste cake ingredient-sweet corn.

Beat the corn into pulp with a cooking machine or rub it into pulp with a brush for later use.

Add a little water to the corn syrup and stir well.

Make a nest of the powder and put the yeast powder in the middle. Beat eggs into a bowl and set aside.

Pour the corn syrup into it for minutes and stir.

Then knead the dough repeatedly until the dough is smooth.

Corn fast vegetables pasted with cake ingredients--fast vegetables.

Clean the quick vegetables into boiling water pot blanch water after cold water.

Cut the quick vegetables into pieces and squeeze dry the water, chop the green onions and ginger for later use.

Heat the frying pan, add a little oil, add the eggs and stir fry.

Put the chopped vegetables into the eggs and stir.

Then add all the seasonings and stir well.

The dough will be ready in about 30-50 minutes, and the inspection surface will be more than doubled.

Rub the dough repeatedly and exhaust it.

Then squeeze the dough into a uniform dose, and then knead it round.

Press the dough flat with your hands.

Then put the filling into the dough.

Then fold it together with both hands repeatedly.

Then use your hands to wrap them into balls.

Heat the pan and brush the oil, and add the wrapped dumplings.

Then press it flat with your hands into a slightly longer cake.

Then cover and simmer for 2 minutes, then add a little water, cover and simmer for 5-8 minutes.

The prepared quick dish paste cakes are taken out of the pot and served on plates.