Fresh corn began to be listed one after another. How much is the fresh corn in Weihai market? Where is my friend? Is fresh corn on the market? Is it expensive or cheap compared with the price in Weihai?
Delicious corn is delicious no matter how it is cooked, but it is not greasy. A few days ago, Gray shared several kinds of corn delicacies, such as fragrant corn juice, which everyone liked very much. Interested friends can read Gray's previous articles.
Today, I specially share three kinds of extremely beautiful and delicious corn Baba with my friends. It makes people have an appetite, tastes fragrant and slightly sweet, tastes soft and tender, nourishes the stomach and loses weight, and turns the original coarse grains into cakes that children love to eat.
Some friends will ask: Why is it called corn Baba instead of corn cake? At least that's what they call it in Weihai. I feel that many places call it that, so I won't delve into the reasons.
Black sesame version of corn Baba
Prepare ingredients: a fresh sweet corn with skin, 50 grams of glutinous rice flour, 20 grams of sugar, and a proper amount of black sesame seeds.
Specific practice: 1. First, peel off the corn and trim the peeled corn leaves for later use.
2. Then peel off all the corn kernels. You can cut the corn in half, or you can cut it into sections and break it by hand. You can also scrape off the corn kernels with a spoon or knife. You can use any convenient method.
3. Pour the corn kernels into a blender and mash them. Be careful not to add water. Don't hit it too lightly. It tastes better with a little corn residue. Then pour the corn syrup into a bowl, add glutinous rice flour and sugar and stir well.
4. After stirring, the corn syrup is a little thick but not too thick, and it feels a little fluid. Put the corn leaves under it and spoon them onto the corn leaves. Prepare a steamer, add water to boil, put the corn Baba into the steamer, adjust the bottom of the steamer to medium heat, and continue steaming for 20 minutes.
5, open the lid, sprinkle a little black sesame seeds on the corn Baba, which is not only better looking, but also sweeter to eat. The soft and sweet fragrance has the fresh fragrance of corn leaves, and there is no shadow of traditional coarse grains at all, which is a bit like cake snacks.
Self-raising flour corn Baba
Ingredients: one ear of fresh corn, 60g of self-raising flour, a little flour and glutinous rice flour, and a little sugar in the ratio of 3: 1. Self-raising flour can easily make puffed food, both cakes and cakes. )
Specific practice: the same is to break off the corn leaves, cut off the top and roots, clean them and put them aside for use. Peel corn kernels in your own convenient way, pour them into a blender and mash them into corn syrup.
Pour corn syrup into a bowl, add 60 grams of self-raising flour, and stir with chopsticks for a while. Mix flour and glutinous rice flour in proportion, and stir while adding. Be careful not to add too much. Gray suggested that it is better to be thin rather than thick, because tortillas will swell a lot when steamed in the pot.
Scoop out the corn paste with a spoon and pour it on the corn leaves. Corn leaves are rolled up and wrapped, a bit like zongzi. After the water in the pot is boiled, put the tortillas in the steamer and steam for about 20 minutes. The delicious corn cake is ready.
Jujube version of corn Baba
Preparation of ingredients: a fresh corn, a proper amount of glutinous rice flour, sugar15g, several large red dates cut in half, and the jujube stones removed.
Specific practices. Fresh corn is peeled and washed with the same shearing treatment. The next step is to mash corn. You can break off the corn kernels and beat them with a blender, or you can beat them directly with a grater.
Pour the beaten corn syrup into a container, add 15g sugar, and then add glutinous rice flour and stir. Add a little less glutinous rice flour and stir a few times. If it feels too thin, add more, it feels a little thick, so it's hard to stir.
Spoon the corn paste into the corn leaves, add half a big red date, put it in a steamer and add water to boil, then put the corn Baba in the pot, re-fire, and steam for/kloc-0.5 to 20 minutes.
Taste bud tips:
Today, I shared three courses of corn Baba with my friends, which were very delicious. The method is simple and easy to learn. There are three points to note.
1, fresh corn itself contains a lot of water, and a lot of juice will come out when pressed, so no extra water is needed.
2, corn paste does not need to be stirred too thick, just a little thinner, can not be made into dough like steamed bread, so the taste is too hard.
3. Glutinous rice and self-raising flour can be added to the corn paste, instead of just flour, so it tastes neither glutinous nor fragrant.