Tips for Yunnan Corn Fried Rice

The so-called corn rice is known as corn rice. In the past, when the economy was underdeveloped, in some remote areas, such as Yunnan and Guizhou, many people used corn and rice as their staple food. In today's society, people living in cities seldom eat corn and rice. In fact, corn and rice are very good coarse grains. Eating some corn and rice properly is good for gastrointestinal health. Here are some ways to cook corn rice.

How to cook corn?

Put the prepared corn flour into a container, sprinkle water and stir evenly to ensure that the corn flour is wet. Remember not to sprinkle too much water and mix well. There should be no rice balls with uneven stirring for standby.

Put the wooden steamer in a pot filled with water. After the water boils, put the prepared corn flour into the steamer.

After seeing the hot air coming out of the steamer cover for about half an hour, the first process was completed. At this time, the corn flour has bonded together to form a corn ball. When it is 8% mature, you can take out the corn ball and put it in a container.

After finishing the first process, there is not enough water in the pot for the next process. At this time, you can add water to the pot, then sprinkle water on the corn balls and mix well. Remember that there must be no unmixed corn balls. This time there is a little more water than the first time.

Let the evenly stirred corn balls stand for 10 minute. After the water in the pot is boiled, put the evenly stirred corn balls back into the steamer.

After about half an hour, you can eat delicious Guizhou corn (corn) rice.

Matters needing attention

Pay attention to steam burns when taking corn balls out of the steamer in step 3.

When the corn flour is stirred, the corn flour may be wet. The corn flour with too much moisture has no gaps, and the steam can't pass through the steamer. Steamed corn flour has become dry and hard because of too little water.

The steamer mentioned in the second step is not a common steamer for steaming steamed bread. If an ordinary steamer is used, it is best to pad a layer of gauze at the bottom of the steamer to prevent corn kernels from falling into the pot.

operational approach

0 1 is made of corn residue, so before cooking this meal, you must grind the corn into corn residue.

Then take a proper amount of rice and corn residue, wash them, put them together in a pot, add three times more water than cooking, and cook them over high fire.

After boiling, pick up the corn residue and rice and steam them in a steamer.

Steam for about 20 minutes, and a bowl of hot Guizhou corn rice will be ready.