Old-fashioned cornmeal sticky cake method

Old-fashioned corn batter cakes are as follows:

Ingredients: 200g corn flour and100g millet flour.

Accessories: oil, sugar, baking soda 3g, egg 1.

Steps:

1. Mix corn flour and flour, add appropriate amount of water, sugar and dough, cover with plastic wrap, and naturally ferment in a warm place for more than 6 hours.

2. After the baking soda is melted with a proper amount of warm water, add it to the noodles and stir well, as long as it doesn't smell sour.

3. Beat in the eggs and mix well.

Don't stir the batter too thinly, or it will taste bad. If it is too dry, you can add some water.

5. Brush a thin layer of oil on the bottom of the pot, pour in the prepared batter and simmer. Pay attention to rotate the pan properly to keep the bottom of the pan heated evenly. It is best to use an electric baking pan to avoid burns.

6. Shake the pan. The pie in the pot moves, indicating that the bottom of the pot is cooked. If you are sure, lift the spoon and turn it over. Turn it over and cook. If you are not sure, turn it over with two wooden shovels.

7. Baked cakes are taken out of the pot and cut into pieces. This is the old-fashioned way of making tortillas. It doesn't use much material, and all it eats is mellow corn.