Health benefits
Corn: appetizer
Ingredients
Corn ( 1 root ) | Sugar ( 1 spoon ) |
Flour ( 100g ) | Milk ( 1 bag ) |
How to make milky corn cakes
1.Shuck corn into kernels
2.Put it into a food processor, add an appropriate amount of water and squeeze it into a puree (it doesn’t matter if you don’t have a food processor, just grind it into pieces with a grater, but it won’t be as delicate but the taste will be the same)
3.Add appropriate amount of milk and sugar to form a batter
4. Brush the pan with oil, heat the oil and put it into the heart-shaped mold (the mold needs to be oiled to make it easier to release), and pour the batter Pour into the mold and fry over low heat until the surface becomes golden and hard
5.
Flip to the other side, and it will be ready to serve when both sides are golden brown.It will be soft and glutinous and super delicious.A beautiful peach blossom welcomes the arrival of spring.
Tips
1.The consistency of the batter should be such that the poured batter flows in a columnar shape.2.Fry over low heat until there are no burn marks on the surface, which will look better, but it will be slower.3.Pour it directly into the pan vertically without a mold and spread it into a cake naturally, but the batter should be thicker.4.The mold should be oiled to facilitate demolding.
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