Corn Grits
1.
5 cups of corn grits.
2.
Freshly made pumpkin soy milk. (A moderate amount of boiling water is fine. Iâm alone. If I canât finish drinking soy milk, I will scald the corn grits with soy milk.)
3.
Pour an appropriate amount.
4.
Use chopsticks to stir into a flocculent shape.
5.
Soy beans that have been soaked overnight.
6.
Put it in the grinding cup.
7.
Use the point-break function to beat them into coarse grains (you can press them into small grains with a knife). It doesnât matter if there are beans that are not beaten. They will taste better when they are cooked.
8.
Put the beaten bean dregs on top of the scalded corn grits.
9.
The green onion and ginger are ready.
10.
Rub the green radish into thin threads and set aside.
11.
Half a carrot is also shredded.
12.
Cut the coriander into one finger.
13.
Put green radish shreds, carrot shreds, and green onion ginger in the pot.
14.
Add coriander and season with appropriate amount of salt.
15.
Copy and mix by hand evenly.
16.
Take an appropriate amount, group into a round ball, press a small nest at the bottom, easy to cook.
17.
Put it on the drawer and steam on the drawer on cold water for 30 minutes.
18.
When the time is up, you don't need to braise this, just open the lid.
19.
Finished product.
20.
Finished product.
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