Traditional Chinese Corn: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Corn. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2898 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
corn riceAn artificial rice, corn rice. It is made from thin cornmeal with the skin and navel removed as raw material, which is stirred and expanded into light yellow translucent gel particles that look like rice. Corn rice is used to make dry rice, two-meter dry rice, and gruel. After people taste it, they think it is smooth, delicious, and tastes good. It reduces the bitterness of corn and is much more delicious than rice made from corn flour and corn husk. The successful development of corn rice has created a new way for China to process "artificial rice" and opened up a feasible new way for the consumption of corn. It will also lay the foundation for China's future development of corn nutritional rice and therapeutic rice suitable for the needs of the elderly, infants and patients.Since corn is a coarse grain, it has a bad taste, especially corn protein, which contains a bitter taste and people don't like to eat it. Therefore, the research on corn rice is of general significance for improving the quality of corn, implementing coarse and fine grain production, expanding the market of corn, and exploring the uses of corn. …
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Lei Cheng
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