Chinese Food
Baoguba (corn cake) with fried corn cake method
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This is a childhood memory. No addition. Soft waxy and sweet. You can try it if you like to eat corn.
Cooking ingredients
Cooking Steps
Step1:Wash the corn leaves and dry them in the ai
Step2:It's better to buy two-thirds of the old corn and one-third of the tender corn. The corn will not be too thin or too dry. Put it in the blender and break it. If you have a small mill at home, it will be more fragrant
Step3:The cooking machine will be rougher than the ground one, but it's just as delicious. After beating, add some white sugar (depending on your taste, if you don't add it, the corn itself will be sweet back). You can also add some corn flour or corn flour to the beat corn. Increase the viscosity of the corn cake, better package, and more glutinous when eating. Of course, it's ok if you don't add it
Step4:Take a piece of corn leaf. Put the scooped corn flour in the middl
Step5:It's like wrapping dolls. First close the two sides. Then fold the upper and lower sides. Tie them with a belt torn from a corn leaf
Step6:Steam in the steamer. Steam in the fire for 30 minutes
Cooking tips:1. If you make too much baoguba, you can steam it. When it's cool, put it in the freezer and freezer. When you want to eat it, take it out and steam it. 2. It's not recommended to choose the whole tender corn. It's too watery to be shaped easily. 3. Can also be fried to eat. In the third step of this recipe. Add sugar. Add a proper amount of whole egg liquid. Baba can not be thin. Can be set as the standard. After mixing, heat the oil in a small heat. Spoon it into the pot and fry for 1 minute. Turn over. Golden on both sides. It's very delicious with glutinous inside and crispy outside. There are skills in making delicious dishes.
