Glutinous rice tortillas

Glutinous rice tortillas

Introduction:

"The reason for making this cake is that the glutinous rice and corn from my hometown are too old. After eating one that morning, my cheeks are sore for a few days. What should I do? When I get up in the morning, I'm going to cook corn, but I peel them one by one. They're too old to throw them away. It's a pity. I think I used old corn to make a cake before. I used sweet corn at that time, so I made it sweet. This time, the glutinous corn is not very sweet, so I made it salty. It's a surprise that the corn that can't chew is much softer and waxy because of the addition of glutinous rice. It's just right to match with a porridge. "

Production steps:

Materials required:

Glutinous rice and corn: appropriate amount

Glutinous rice: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh