Corn bean noodles
By VicentaLakin
It is not obvious that the home-grown traditional nests, which are at the bottom of the fertilization, do not use sugar and the entrances are soft and sweet, unlike the hard ones that are common on the market, and are very good. I have never eaten such a nest in the field, and even at home, there are not many people who can do it now。
Recipe Recommendations
- cornmeal 500 grams
- soy noodles 500 grams
- baking soda 5 grams
Steps for Corn bean noodles
1
Prepare material, corn and soy noodles. The corn paste has to be grainy。
2
It's hot. It's not too much water. It's hot. This is the key step. It's hot as it looks. This is the key step I haven't learned yet。
3
Small sodas open with warm water and add to the burning face。
4
Scratch a noodle without pursuing smooth. 20 minutes to wake up。
5
Steaming pots and cooling water, and the cages, and grandmas like to make them with cabbage leaves. There is also a large leaf in the home country, which is used to make pots, known as “dry food leaves”, which has not been seen for years. It's the right size, it's in a bun, it's the bottom, it's the base, it's the steam pot. Don't pursue surface smoothness. It's rough. It's smooth, it's got a hard skin and a bad taste。
6
The pan opened fire and the water exploded for another 20 minutes. Turn off the fire, wait three minutes to open the lid and the nest is evaporated. It's a little bigger than before the pot, and the bottom nest will disappear, and the entrances will be soft and delicious, and, despite the absence of sugar, it tastes like a natural sweet. It's hard when you're in the market。
7
It's beautiful under the light。
8
A close-up, you can see the soft structure. See that crack, the nest in front of the pot? It's a perfect mix of pickles, casseroles, stew and sauce。