Corn Crisps

Overview

I learned this from my mother. In my hometown dialect, it is called Guotaner, which is a shortbread made of cornmeal. It is very fragrant.

Two parts of cornmeal and one part of all-purpose flour.
Add the bean dregs left over from the morning (you can omit it) and add the sugar.
Add a little water to make a paste (just a little thinner) and let it sit for about ten minutes.
Put a little oil in a non-stick pan.
Add a ladle of batter, don't turn it yet, wait for it to set before turning it.
Fry a thin slice until both sides are golden brown and the edges are slightly charred.
Let cool for a while and eat.
Very thin and very rich in corn flavor.