Method for making corn millet paste

Delicious breakfast corn paste my original method

The whole family always likes to eat corn and other foods, such as simple boiled corn cob, corn husk, salt and pepper corn, and then corn tortillas, corn tortillas, corn bumps, corn steamed bread, corn noodles, and corn paste made after grinding. Everyone likes it very much, which just caters to the idea of eating more whole grains in health care.

I woke up this morning and found that there was nothing delicious to do, and then I felt a little like eating corn paste. Only a bowl of rice and ready-made corn flour are left. I just want to make a rice and corn paste to eat. I guess I did it alone. I actually added the rest of the rice.

The loofah planted by parents at home is peeled and cut into small squares.

Put oil in a hot pan, stir-fry the diced loofah, add a proper amount of salt and stir-fry until it is flat, then add water, pour in rice and mash it into granules, then cover the pot and burn it. Prepare a proper amount of corn flour when boiling water, put it in a bowl, pour in a proper amount of water, and turn the corn flour into a paste for later use. The purpose of making corn flour paste is to avoid the graininess of raw corn flour when it is cooked into corn paste.

When the water in the pot is boiled, slowly pour in the melted corn paste and stir it quickly with chopsticks to make it quickly condense into corn paste. After stirring well, boil over high heat for a few minutes. This kind of corn paste will have better toughness and taste after cooking.

In this way, the corn paste is ready. A bowl of steaming corn paste can be eaten. Soft and fragrant, it melts in the mouth. It tastes really good! Corn is highly nutritious. Eating a bowl of this kind of corn paste in the morning can not only make you full, but also be delicious, and it can also supplement the necessary nutrition for the human body. What a good thing to kill two birds with one stone! Friends, help yourself.