Resep Olahan Jagung Kering

Resep Olahan Jagung Kering – , Jakarta Maize is a commodity that is abundant and easy to obtain in Indonesia. Known for its sweet taste, there are many preparations of corn that are popular among Indonesians, such as roasted corn, popcorn, corn pudding, corn bakwan, and corn porridge.

Corn porridge is a favorite dish that is often made by lovers of this sweet food. Not only because it tastes great, but also the way of preparing corn mash, which is considered very simple, is one of the reasons why many people like this menu.

Resep Olahan Jagung Kering

Corn porridge is a creamy porridge made from finely ground corn. Where the powder can come from white corn or yellow corn that has been around since ancient times. The large number of enthusiasts and the great popularity of this food made corn porridge an official Georgian dish.

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Made with ground cornmeal and cooked slowly with the addition of butter, cheese and delicious heavy cream, corn mash not only offers a sweet taste, but is also tangy and creamy in every spoonful. There are many ways to prepare corn porridge that can be followed and imitated from various countries with different flavor options according to the additional components involved in the making process.

The refined taste of corn porridge makes this dish suitable for adding various additional components such as chicken, shrimp, eggs, vegetables and pickled and fresh fruits for a variety of flavors. The following is a summary of how to make simple corn mash that is delicious and simple from a variety of sources, Wednesday (6/7/2022).

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1.  First heat and soak semolina. Place 4 cups of water, 1.5 cups of semolina, 2 dried bay leaves, and 0.5 teaspoon of salt in a large pot, then bring to a boil over high heat.

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3.  Prepare the butter and cheese. Cut 8 tablespoons of unsalted butter into 8 pieces and grate until you have 0.5 cup of Parmesan cheese.

4.  Cook semolina. Uncover and bring the semolina back to a boil over medium heat. Cook for 20 to 25 minutes, stirring regularly with a whisk and scraping the bottom so it doesn’t harden or burn.

5.  Finish the semolina. The grits are ready when most of the water has been absorbed and the semolina has thickened. Turn off the heat, remove and discard the bay leaf.

6.  Add the butter, cheese and 1 cup of cream, then mix until smooth and the food is ready to serve.

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The corn porridge that has been made can then be created in two variants according to your wishes, a sweet variant and a salty variant, depending on the additives or other ingredients that will be added to the previously prepared porridge.

After the previously made corn porridge is cooked, you can make it salty or sweet according to your wishes and taste. Cornmeal with a sweet variation can be made by adding tasty additions such as maple syrup, brown sugar, fruit, honey, cinnamon, nuts and seeds.

Some favorite combinations to try include banana, honey and toasted almonds, followed by berries and maple syrup or grapes with maple syrup and cinnamon.

In the meantime, for those of you who prefer salty and foreign flavors, here are some fillings or ingredients to add when serving corn porridge with simple spices you can find in the kitchen.

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Such as adding salt, black pepper, garlic powder, some hot sauce, sliced ​​meat, eggs, sausage, spring onions, tomatoes, peppers and various other vegetables. Some combinations to try include cheese, meat and scallions followed by a fried egg, sausage and chilli sauce, and you can also add meat with chilli sauce.

Corn porridge is also delicious served with a selection of additives and spices that give this menu a sour taste. For those of you who like sour and fresh flavors, you can add spices and toppings in the form of passion fruit, lemon, lime, pickled sop, tomato or star fruit that are suitable for combining with the taste. creamy of prepared corn mash.

For those of you who like dishes with a spicy taste, you can serve jadung porridge with additional spicy spices such as pepper, chili and paprika according to your taste.

Along with previously prepared corn porridge, you can also add chili sauce or other complementary side dishes with a spicy taste as a side dish.

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Corn porridge, popular among all groups and ages, can now be made from a mixture of currently popular toppings such as ice cream, boba, chocolate, but also sweet jelly that you can buy or make yourself at home.

This modern version of corn porridge is delicious served cold after being refrigerated or at room temperature.

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1. For satisfactory results, it is important to choose top-quality main ingredients, therefore it is advisable to buy high-quality corn grits as the basic ingredient for preparing corn porridge.

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2. In order to get a creamy and soft texture, it is recommended to use 6 cups of water for 1 cup of cornmeal when making it. At first, the mixture will seem too runny, but after cooking for a while, the cornmeal will absorb everything.

3. Use half water and half milk (regular or low-fat milk, whichever you have) to get a smooth texture. And always keep an eye on the liquid while it is boiling, because the milk can boil and burst during cooking.

4. Use a heavy pan with a thick bottom to cook grits. This is to avoid the bottom which could burn due to excessive temperatures.

5. When mixing with a food processor, often scrape the bottom of the bowl, because semolina collects at the bottom.

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6. Feel free to add more milk as needed while the semolina is cooking, as the semolina should look creamy and should turn easily. If the semolina starts to look grainy or if the edges start to look dark, that’s a sign to add more milk.

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BRI League 1 Persis Solo vs Bhayangkara FC results: Down 1-2, The Guardians sink further to the bottom of the standings. In this article, I will share a recipe for making morning corn that is simple, practical and of course delicious. However, before I get into the topic of discussion, I want to explain the origin of the corn plant.

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Maize is a group of cereals that originate from the American plains, and then Europeans spread through Asia and Africa via trade routes.

Historically, maize plants entered Indonesia around the 16th century. Indonesia ranks corn 2nd after rice as the most needed commodity.

In the Madura region, maize is used as a staple food. Maize plants can be classified into several divisions as follows:

Corn can also be divided into 2 types of flowers, namely male corn flowers and separate female corn flowers (dickline) on one plant (

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The male cornflower grows at the top of the plant as a bouquet, and the female cornflower is arranged in cobs.

In several countries such as Central and South America, maize is a staple food for people. Likewise in Africa and Indonesia.

Corn is also an important component for animal feed, in addition to serving as a staple food, corn can also be extracted for oil and processed into flour.

The first half of the corn plant’s growth cycle is the vegetative phase, and the second half is the generative growth phase. The morphological composition of corn plants consists of roots, stems, leaves, flowers and fruits.

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The root system of corn plants consists of 4 types of roots, namely main root, branch root, lateral root and hair root.

The function of this root system is a tool for absorbing water and mineral salts found in the soil, removing organic substances and useless compounds, and it also functions as a respiratory organ.

Corn plants that are mature enough will have adventitious roots emerging from the lower stem that can help support the plant so it can stand upright.

The stems of corn plants are segmented with the number of segments varying between 10-40 segments. Corn plants also usually do not branch.

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The leaves of the corn plant are perfect leaves where the leaves are elongated, there is a ligule between the midvein and the leaf blade.

Leaf veins are parallel to the parent leaf veins. Some leaf surfaces are smooth and some are hairy.

Each stoma is surrounded by epidermal cells that resemble a fan in shape. This structure plays an important role in the response to water shortage in leaf cells.

Male flowers grow most often at the top of the plant, in the form of a bouquet (inflorescence). The pollen has a strong smell and is yellow in color.

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Corn kernels differ in color, shape and endosperm content, depending on the type. When the corn kernels are yellowish in color, they can be shelled using a corn sheller.

Usually, corn pods are arranged in rows that are attached to each other or can be winding, and the number ranges from 8-20 rows of seeds.

In addition to being a basic food ingredient, corn starch, which is obtained from the floury seeds of corn, can be used as a substitute for wheat flour or tapioca flour.

Sweet corn is the most popular and well-known type of corn. Sweet corn is usually processed into grilled corn or consumed steamed.

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Sweet corn can be processed into various types of food. Corn kernels

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