Corn pasta
By VicentaLakin
I'm not eating fast One of them is called "noodles," which is famous for the flatness of its leaves, but it's better to pack dumplings and steam buns, but the simplest is "stealing" — with fine corn paste and flour, evaporated in the pot, with its favorite sauce, delicious and healthy。
Recipe Recommendations
- noodle dish of 500
- fine cornmeal 150g
- flour 50g
- salt 1 teaspoon
- white sugar 2 tsp
- garlic 1 tablespoon
- rice vinegar 1 tablespoon
- sesame oil 2 tsp
- sour and salty
- steamed
- ten minutes
- simple
Steps for Corn pasta
1
Recognition - Noodles。
2
The pasta is cleaned and the water is slightly controlled
3
Put it in the bowl and add flour and corn flour
4
(b) A flat mix of each dish and powder
5
(b) Steaming pots, with a layer of edible oil on the cages; and steaming up and putting it in the field and steaming it for eight minutes
6
(b) Put all the sauce in the bowl and mix it into sauce
7
It's either on a steamed or on a table with it。Corn pasta Make Tips
1. The washed wild greens just need to be drained slightly; they don't need to be too dry.
2. Adding a little flour to the cornmeal can increase stickiness, giving the finished greens a soft and glutinous texture; using only cornmeal will make them a bit crumbly.
3. Use cornmeal, not cornstarch; the finer the better, as coarse cornmeal is difficult to steam thoroughly.
4. Do not overcook; 7 to 8 minutes is sufficient, otherwise the greens will change color.
5. The dipping sauce can be adjusted to your liking; a Western-style vinaigrette is also a good choice.