As soon as it gets cold, I crave this noodle. It’s layered, fluffy and chewy, and hotter than steamed buns!
It's cold in the sky, and I'm craving this noodle. It's layered, fluffy and chewy, and hotter than steamed buns! This cornmeal thousand-layer pie is very simple to make, as long as you have cornmeal, flour, carrots, sausage and scallions, you can easily make it. It's also a fermented dough pie, which is quite easy to digest, especially for seniors and children. It's tastier than steamed buns!
Recently, when I went back to my hometown, I saw my mother had processed a lot of cornmeal, so I took some home. Since I brought cornmeal home, my family has used it to make delicious food for three or two days. After repeatedly making food with cornmeal, I came up with a new way to eat it, adding carrots, scallions and sausage to make a fragrant, fluffy cornmeal thousand-layer pie. It's layered, fluffy and chewy, and has a faint cornmeal aroma. It's a main course, tastier than steamed buns and dumplings!
Cornmeal thousand-layer pie
This food is eaten in our family three times a week. It's clearly layered, fluffy and chewy. Everyone in the family loves to eat it. Cornmeal is a common ingredient in our family. Although it's quite cheap, it's very nutritious. It contains many nutrients. Most people call cornmeal a health food. It's better to eat some food made with cornmeal every day than to take calcium tablets or vitamin C!
Prepare a small amount of diced carrots, diced sausage and chopped scallions. Place these three ingredients in a bowl. Prepare 200g cornmeal, first scald it with hot water, then stir into a dough. Let it cool down before adding 300g flour, 5g yeast, 5g sugar and appropriate amount of warm water to mix into a dough, then knead into a dough and let it ferment until it doubles in size.
After fermenting the dough, take it out and expel the air, then divide it into 2 doughs. Take out one dough and knead it into a thin dough skin, spread it in the steamer with a damp cloth, brush a layer of edible oil on it, then sprinkle a layer of salt, take out the other piece of dough, divide it into pieces of equal size, spread each piece into a round cake and lay it on the dough skin, brush a layer of oil and sprinkle a layer of salt. The last piece of dough, brush a layer of oil, first sprinkle a layer of sesame seeds, then wrap the bottom dough skin into a fold, cover it with the small dough skin, put it on a cold pot and let it ferment for 10 minutes, then open a big fire to boil, and then steam for 20 minutes before taking it out.
This is the recipe for cornmeal thousand-layer pie, and here are a few points to note: First, use hot water to scald the cornmeal to release its aroma. Then add flour, carrots and other ingredients to make a dough and ferment until it doubles in size. Second, remember to brush a layer of edible oil and sprinkle a layer of salt between each dough skin, so it's both fragrant and clearly layered. Third, remember to ferment twice, about 10 minutes is enough.
If you have cornmeal at home, I suggest you make something to eat, because this food is really fragrant and tastier than oil cakes, steamed buns and dumplings!
