Fried tacos

1

corn paste: soy noodles: white noodles in the basin at a ratio of 5:1

2

Add appropriate sugar and small soda

3

It's all right to add warm milk and noodles, and smooth noodles

4

(a) Hotten the pot, add a little oil, and fill the bottom of the pot with an even amount of oil

5

(b) Placing appropriate amounts of corn paste flat in the pot

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A proper amount of water to cover the pan cover

7

When the water in the pot comes up, in two minutes, the cover will be lifted and turned into a small fire, and you can get out of the pot slowly to the bottom

8

It's hot, it's hot, and it smells like milk。

The ratio of the flour mixture is crucial. Mix cornmeal, soybean flour, and wheat flour in a 5:1:1 ratio. Adding soybean flour when mixing the dough will make the corn cakes softer and fluffier. Add sugar according to your personal preference. Use one teaspoon of baking soda; do not add too much. Use warm milk when mixing the dough, as it helps the baking soda activate more quickly. Add water until the dough is no longer sticky to the touch. There is no need to let the dough rest. Add a small amount of oil directly to the pan to prevent the corn cakes from sticking. Add an appropriate amount of water while frying. This not only helps the cakes cook through more easily but also makes them softer and fluffier. When frying, you can either uncover the pan two minutes after the steam rises, or listen for the sound of the water inside drying up before uncovering. Then, reduce the heat and fry slowly until the bottom is golden brown.