Sour corn
By VicentaLakin
It's probably called a stick in the northeast. Corn is a staple food material with a high nutritional value, 5-10 times the vitamin content of rice, wheat and many trace elements. Corn is rich in cellulose, which not only stimulates intestinal creeping and prevents constipation, but also promotes cholesterol metabolism and accelerates the discharge of intestinal toxins. I've been thinking about a couple of sour and corn noodles, but I don't care. This corn paste is a corn paste grown by farmers themselves, not gold corn, so it is not yellow。
Recipe Recommendations
- stir-fried coarse corn flour 50 grams
- sauerkraut 1 panel
- pepper to which various
- salt a little
- MSG a little
- oil a little
- water appropriate amount
- green onion appropriate amount
- sour and salty
- cook
- several hours
- simple
Steps for Sour corn
1
Put corn noodles in the pot, a little fire, turn them into a little yellow, turn off the fire, spread out the cold
2
It's sour. It's cut to shreds
3
Take 50 grams of cooked corn paste and add a proper amount of water
4
Smash it into thin ground. Stand by
5
There's a little oil in the pot, it's hot, it's pepper, it's smelly, it's fresh
6
It's sour, it smells good
7
Pour in the water, burn in the fire, turn in the fire, boil for a few minutes
8
I'll mix it and pour it into the corn
9
As long as the soup is thick, saps salt, smelly, evenly mixed
10
Let's go, let's go, let's goSour corn Make Tips
Cornmeal can be cooked without frying, but it tastes better when fried. Since sauerkraut is naturally quite salty, be careful with the amount of salt you add. Stir the cornmeal paste constantly once it is in the pot to prevent scorching and splattering.