How to make fried corn tortillas

I like to eat fried corn tortillas. Today I will tell you how to make them:

Introduction to Fried Corn Tortilla

The soft, glutinous and sweet taste of ordinary corn tortillas is preserved, and the sweet and fresh aroma of corn is always so pleasing. The full taste of corn kernels gives this fried corn tortilla a more attractive taste. You can bite into the corn kernels one by one, and you will immediately sigh that this is a real corn tortilla~~

Fried corn tortilla ingredients

200g corn kernels 70g cornmeal

50g flour and water as needed

Green peppers and oil

A little sugar and baking soda

Fried corn tortilla recipe

1. Hold the cooked and cooled corn in your left hand, and insert the chopsticks in your right hand along the gaps between the corn kernels.

2. Use your right hand to break the corn kernels to the right and they will fall out. Put the corn kernels into a blender and add appropriate amount of water to blend.

3. Mix cornmeal and flour evenly

4. Add appropriate amount of water, scoop the batter from bottom to top with your hands, then cut and mix

5. Pour the stirred corn kernel paste into the batter

6. Add 1/2 spoon of oil, some sugar, and a pinch of baking soda

7. Use your hands to scoop up the batter from bottom to top, then cut and mix until it is evenly mixed.

8. Pour oil into the frying pan, and when the oil temperature rises, scoop a spoonful of batter with a spoon

9. Pour into the pan and spread into small pancakes. Fry over low heat

10. Wash the green pepper and cut it into small triangle pieces

11. Press the green pepper into the center of the pancake

12. Fry until the edge of the pancake is somewhat transparent, lift it up and turn it over to fry until the bottom is golden brown. Fry it for a while until both sides are cooked.

Tips

1. When mixing the batter twice, use the folding technique instead of stirring in circles, so as to minimize the appearance of bubbles.

2. Adjust the amount of sugar according to personal preference. Adding baking soda can make the dough more fluffy and soft.

3. When one side is fried, the pancake is about 70% to 80% cooked. After turning it over, fry it for a shorter time. Control the time well to avoid burning it.

4. When adding water to the batter, add it little by little. It should not be too dry or too thin.

5. Corn kernels can be replaced with quick-frozen or canned ones.

Corn recipe recommendation: small fish pancakes

Introduction

The ingredients of the pancake are the same as those of the steamed bread, but it is not steamed in a pot, but made by sticking it on the edge of the pot. The bottom of the pancake has a layer of crumbs, and the fragrance of the small fish makes it even more delicious!

Materials

Cornmeal flour

Small yellow croaker and soybean

Yeast onion

Ginger and Sichuan Peppercorns

Star anise bean paste

practice

1. Mix cornmeal, white flour and soybean flour in a ratio of 20:10:3. Add yeast water into warm water and mix well. The amount of water should be about half of the amount of flour. (The proportion of flour can be adjusted according to your taste. The pancakes with soybean flour are more nutritious. If you don't have it, you can leave it out.)

2. Slowly pour the warm water mixed with yeast powder into the flour and mix evenly with chopsticks.

3. Knead the flour into dough and let it ferment in a warm place for two hours

4. Remove the fins of the small yellow croaker, cut open the abdomen, remove the internal organs, remove the gills, and clean it.

5. Wipe the processed small yellow croaker dry with kitchen paper, apply a layer of starch evenly, and shake off the excess flour for later use.

6. Put a little oil in the pan, put the fish in the pan, fry over medium heat until the bottom is golden brown

7. Turn over and fry the other side until golden brown on the bottom.

8. Take another large pot, put onion, ginger, pepper, star anise, and the fried fish in it; (You can also use oil to sauté the onion and ginger and then add the fish, but I think it is healthier to use less oil, so I just stew it directly)

9. Mix the bean paste with warm water and pour it into the pot to cover the small yellow croaker; (the bean paste can be replaced with sweet bean paste, yellow bean paste or Northeast soybean paste)

10. Roll the cornmeal dough into a ball and stick it to the side of the pot. Bring to a boil over high heat and cook over medium heat for 20 to 30 minutes.