Making skills of corn flour Baba

This is a staple food in my hometown, called baogu steamed stuffed bun. At the end of spring this year, many small perilla seedlings appeared densely. Up to now, there are no tung leaves, so it is just right to use perilla leaves as the outer skin. Perilla leaves are made into skin, which can be eaten together with the skin. Perilla is very fragrant, and you can also uncover corn buns that you only eat inside. Perilla leaves contain a variety of nutrients, especially rich in carotene, vitamin B2 and vitamin C. Rich carotene and vitamin C help to enhance human immune function and enhance human disease resistance and disease prevention ability. Perilla leaves have the effects of relieving exterior syndrome, dispelling cold and regulating qi.

First, perilla corn Baba

Ingredients: 300g corn flour and 50g lean meat.

Accessories: salt, perilla leaf, onion and garlic.

Production process:

Perilla corn Baba has nine steps:

1. Wash and dry perilla leaves.

2. Mix corn flour and water into a thicker paste, which is too thin to wrap.

Step 3 add salt

4. Add chopped perilla leaves.

Step 5 add onion and minced garlic

6. In order to improve the taste, I added the cooked minced lean meat.

7. After stirring evenly, take a leaf of perilla, knead it into a similar corn ball, and wrap it.

8, shut up, don't put too much corn blank, too much can't be closed.

9. Wrap it in a steamer, put water on the pot and steam for 20 minutes. It tastes sweet and has a faint taste of perilla. If you eat it occasionally, it will be very greasy if you eat it often.