Corn Cake

Friends who love gourmet food must have eaten corn cake, which is very delicious. Today I will tell you how to make it:

Corn Cake Introduction

Coarse grains mainly include corn, millet, black rice, sorghum, oats, buckwheat, wheat bran and various dry beans, such as soybeans, green beans, adzuki beans, mung beans, etc.

Coarse grains are rich in insoluble cellulose, which helps to ensure the normal functioning of the digestive system. They can also reduce the risk of high blood pressure, diabetes, obesity, and cardiovascular and cerebrovascular diseases. Medical research shows that cellulose helps to resist a variety of diseases such as gastric cancer, intestinal cancer, breast cancer, and ulcerative enteritis. However, we should eat coarse grains, but we should not eat too much. Excessive consumption of "coarse" grains will affect the body's absorption of protein, inorganic salts, and certain trace elements.

I have seen a program about scientific cooking before, which ranked the cooking methods from the most scientific to the least scientific: steaming - boiling - frying - baking - frying. Since whole grains have so many benefits, and the corn cake I will talk about below uses the most scientific cooking method, why don't you hurry up and try it if you are a science-minded and greedy person?

Corn cake ingredients

2/3 cup corn flour 1/4 cup all-purpose flour

4 eggs 2 lemons

1/3 cup sugar 1/5 stick butter

Baking powder

How to make corn cake

1. Put eggs and lemon in a bowl, beat with a mixer at high speed for 5 minutes until the egg liquid is no longer visible, then add sugar (if you like it sweeter, add 2/3 cup) in three times while stirring at high speed and beat until it becomes white and thick, then add butter and beat for another 2 minutes

2. Sift the mixed flour into the beaten egg mixture three times and stir gently from top to bottom with a rubber spatula.

3. Pour into a steamer lined with wax paper, steam for 15 minutes, remove the wax paper when it is slightly cool, and cut into pieces for consumption. Store the remaining steamed cakes in a sealed plastic box and heat them in the microwave for 20-25 seconds before eating. If the weather is cooler, you don't need to put them in the refrigerator if you can't finish them within two or three days.

Corn recipe recommendation: Vegetable corn oatmeal porridge

Introduction

A healthy and nutritious breakfast porridge. A few days ago, winter just came. The climate is relatively dry, people's activities are reduced, heat energy consumption is large, and the body's immunity is reduced. Therefore, many diseases such as stomach problems are prone to occur or worsen in this season. Therefore, health care is very important, and drinking porridge can strengthen the spleen and warm the stomach and nourish the body to resist the cold, which has many benefits.

Materials

50g rice residue 30g rice

30g glutinous rice 20g cornmeal

20-30g instant oatmeal corn kernels

Peas and carrots

broccoli

practice

1. Wash the cornmeal, soak it the night before, and wash it again the next day before using it to cook porridge. Put cornmeal in a small bowl, add appropriate amount of warm water and mix it into a paste

2. Take a pot, put in the washed rice and the corn residue that has been soaked overnight, add enough water, put the pot on the fire and boil it over high heat. After boiling, pour in the cornmeal, stir it with a spoon to prevent lumps. Then turn to low heat and simmer slowly.

3. When the porridge is cooked until the rice is blooming, add the diced vegetables. Vegetables that are not easy to cook can be put in first.

4. When the porridge boils again, pour in instant oatmeal and cook for a while

5. Turn off the heat when all the ingredients are cooked. You can add a little salt to taste when drinking, or you can add nothing.