1. raw material
2. Small fire refining lard
3. Add 200 grams of water to the cooking machine and then add fresh corn kernels to grind into a slurry
4. Filter out the corn residue
5. Put flour and corn flour in fresh corn steep liquor
6. Put eggs
7. Yeast
8. add sugar
9. Put baking powder
10. Put in the cooked lard
11. Stir in the same direction with bamboo chopsticks
12. Pour into a greased lunch box and leave to ferment for 40 minutes
13. Put in water in a pot, add raw corn cakes to a boil, turn to medium heat and steam for 15 minutes
14. Turn off the heat and steam for 3 minutes
Tips:1. If you don't have baking powder, you can put half and half of the yeast mate and baking soda. 2 The inside of the lunch box must be brushed with oil or it will stick to it. 3. The stirred corn paste should not be thin, otherwise it will not be formed, and the thinness and consistency is greater than or equal to yogurt-like. 4. I didn't weigh 200 grams of fresh corn kernels. I used a corn cob.
