Health benefits
Corn: activates blood circulation and removes blood stasis
Ingredients
Corn ( One ) | Milk ( 50ml ) |
Condensed milk ( one scoop ) | Flour ( About 80 grams ) |
Granulated sugar ( 10g ) |
How to make corn cakes
1.Put the corn Peel it off, put it in a food processor, add a little water, and beat into corn syrup.
2.Add a spoonful of condensed milk to the beaten corn syrup.
3.Add 50ml milk.
4.Add 10 grams of sugar.
5.Add flour and stir evenly to form a thick paste.
6.This is what I stirred.It is very thick, but it can be scooped up quickly with a spoon.Just flow.
7. Pour a little oil into a non-stick pan and heat it up.
8. Scoop a spoonful of corn paste into the pot and make it into a cake shape.Turn off the heat and slow down.Slow fried.
9. After the bottom is colored, turn it over and fry the other side.Be sure to use medium-low heat, otherwise the skin will be burnt., the inside is not yet cooked.Fry until there is no fluidity when touched with a spatula.
10.Put it on the plate and eat.If you like it sweeter, you can drizzle honey on the surface or Condensed milk and jam are both fine.
Tips
1.The size of each corn is different, so add the flour slowly and stir while adding it until the corn paste becomes sticky.
2.When frying corn cakes, you must use a non-stick pan, otherwise they will stick so much that you will be unable to eat them.
3.If you like a rich milky taste, you can replace the milk with cream, which will taste better.
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