What are the practices of corn? How many homemade ways are there for corn?

Creamy corn. Ingredients: 250ml milk, 1 young corn, 5g butter, 5g sugar

Production method: 1. Peel off the skin of the tender corn, cut it into small round segments, and then cut it in half.

2. Pour the milk, corn pieces, butter and white sugar into the pot, bring to a boil over high heat, then turn to low heat and cook slowly for 10 minutes.

Comments: The usual way to eat corn is to boil it in water, this method of cooking with milk is very special, not only is there a faint milk fragrance on the corn, but the milk is also integrated with a little corn fragrance, eat corn and then drink milk, it is indeed a good way to be both intimate and comfortable.

Colorful corn soup.

Ingredients: 100g corn kernels, 30g ham, 3 shiitake mushrooms, 50g quick-frozen peas, 1 egg, 1 carrot, 30ml of water starch, 1 teaspoon (5g) of salt, 1 3 teaspoons (2g) of pepper, 1 teaspoon (5ml) of sesame oil

Method: 1. Wash the mushrooms and remove the stems, cut them into shreds with the ham, peel the carrots and cut them into small cubes.

2. Put the peas in a bowl and pour an appropriate amount of water to thaw. Crack the eggs into a bowl and stir into the egg mixture.

3. Pour an appropriate amount of hot water into the pot, put the corn kernels, shredded ham, shredded mushrooms, diced carrots and peas into the pot after boiling, turn to low heat and simmer for 10 minutes, then pour in water starch, change to high heat and boil again, pour in the egg liquid, and finally add salt, pepper and sesame oil.

Comments: The first taste is incomparably delicious, and then the slightest fragrance is refreshing, coupled with the gorgeous appearance, it is already difficult to suppress.

I found out today! Cooking corn used to be not delicious! Fragrant glutinous bought outside!

The family version of the **corn roast is delicious and good-looking.

I found out today! Cooking corn used to be not delicious! Fragrant glutinous bought outside!

Pine nut corn.

Ingredients: 50 grams of cucumber, 60 grams of pine nuts, 60 grams of carrots, 200 grams of corn kernels, appropriate amount of clear soup, 5 grams of salt, 3 grams of monosodium glutamate, appropriate amount of water starch, 6 ml of sesame oil.

Method: Wash the cucumber and cut it into small pieces; Wash the pine nuts, drain and fry until fragrant, wash the carrots and cut them into cubes. Put the clear soup in the pot, after boiling, add corn kernels, cucumbers, diced carrots, salt, monosodium glutamate, boil slightly, thicken with water starch, sprinkle in pine nuts and turn it over a few times, and then pour sesame oil out of the pot.

Corn fried meat floss.

Ingredients: 300 grams of corn kernels, 200 grams of meat floss, 5 grams of salt, 3 grams of chicken essence, 5 ml of light soy sauce, appropriate amount of color pumping.

Method: Wash the corn kernels and set aside. Heat the oil in a pot, add the corn kernels and meat floss to the pot, stir-fry for two minutes, add a little water and simmer for 5 minutes. Until the water is dry, add salt, chicken essence, light soy sauce, and stir-fry well.

Yogurt tortillas.

Ingredients: flour, corn flour, eggs, yogurt, raisins, longan.

Method:1Mix the flour with the cornmeal and mix well; Crack the eggs into the flour, pour in the yogurt and stir well to form a paste.

2.Chop some of the raisins and dried longan, pour into the batter and stir well.

3.Heat a non-stick pan over low heat, without pouring oil, pour in a spoonful of the prepared batter, cover the pot, and simmer for a few minutes. When the surface of the dough is slightly blistered and the color of the cake becomes golden, turn it over and simmer for another 1 minute.

Corn ham quiche.

Ingredients: 250 grams of all-purpose flour, 130 grams of boiling water, a pinch of salt, a pinch of sugar, 4 eggs, 20 grams of diced carrots, 50 grams of corn kernels, 20 grams of green peas, a pinch of minced shallots, 12 slices of ham, a pinch of salt.

Method:1Add boiling water to flour, sugar and salt to make hot noodles, knead the dough until smooth, let the dough rest for 30 minutes, and knead the crust into a round shape. After heating the pan, add the crust and fry until 8 minutes cooked, then remove from the pan and set aside.

2.In a bowl, mix the beaten eggs, diced carrots, corn kernels, green peas, chopped shallots and seasonings and stir well; Fry the ham slices and set aside.

3.Pour 2 of the egg mixture into a saucepan and fry over medium-low heat for 1 minute until the eggs are still slippery and medium-rare.

4.Cover with 2 medium egg crusts and cook over medium heat for 2 minutes until the crust is golden brown.

5.Spread the ham slices of 2 more over the quiche crust.

6.Roll up the corn ham quiche from the inside out with a spatula.

Corn pancakes.

Ingredients: 150 grams of fresh corn, 150 grams of flour, a pinch of peas, a pinch of shrimp, 1 2 cups of fresh milk, a pinch of corn oil.

Method: Wash and slice pumpkin, lettuce and fungus, blanch and set aside. Slice the garlic and ginger and cut the green onion into sections.

Put the bottom oil in the pot, stir-fry the pot with green onions and garlic slices, add pumpkin, lettuce and fungus and stir-fry for a while. Add refined salt, sugar, and monosodium glutamate and stir-fry to taste, then pour oil out of the pan.

Creamy corn soup with mashed potatoes.

Ingredients: Appropriate amount of fresh cream, 500g of milk, 1 can of corn kernels, appropriate amount of potatoes, 1 2 cans of corn sauce, 1 3 diced onions, 2 slices of bread, Brazil, 200g of water, appropriate amount of black peppercorns, 1 4 tsp of salt, 30 pieces of cream

Steps: Prepare the ingredients: corn kernels, corn sauce, milk, cut potatoes, diced onions, cream, select the reheat function, set the time for 40 minutes, then press Start Cooking, heat for about 5 minutes, add the cream, and then add the diced onion and stir-fry.

Step 2: Add milk, water, corn sauce, put in the potato pieces, cover the pot and simmer for 25 minutes, open the lid and take out the potatoes to cool, we add the corn kernels, and then cover the pot. After mashing the potatoes, add the cream, salt and black peppercorns and mix well.

Step 3: Open the lid of the pot after the prompt sounds, add the mashed potatoes to the bowl, pour in the corn soup, and finally drizzle with whipped cream, sprinkle with brazil, add slices of bread, and the mellow and rich corn and potato soup is easily completed. Delicious milky corn soup with mashed potatoes is ready.

Features: The aroma of milk, the smoothness of potatoes, and the crispy slices of bread baked, which are super delicious.

Potato Nutritional Value:

1.Spleen and dampness:

Potatoes contain a lot of starch, protein, B vitamins, vitamin C, etc., which can promote the digestive function of the spleen and stomach. Potatoes contain a small amount of solanine, which can reduce gastric juice secretion, relieve spasms, and have a certain therapeutic effect on stomach pain;

2.Wide bowel laxative:

Potatoes contain a lot of dietary fiber, which can widen the intestines, help the body excrete and metabolize in time, prevent constipation, and prevent the occurrence of intestinal diseases;

I found out today! Cooking corn used to be not delicious! Fragrant glutinous bought outside!

The family version of the **corn roast is delicious and good-looking.

Corn and carrot soup: Ingredients: 200 grams of corn, 150 grams of carrots, a pinch of salt.

Method: Peel and wash the carrots and cut them into cubes; Cut the corn into sections. Put the pot on the heat, add the carrots, corn and some water.

Simmer over high heat until carrots and corn are cooked and rotten, season with salt.

Stir-fried pork with taro: Ingredients: 80 grams of pork, 50 grams of taro, 50 grams of asparagus, 10 grams of corn kernels, 10 grams of diced carrots, appropriate amount of soy sauce, broth, salt, 2 cloves of garlic.

Method: Cut the pork into small pieces, peel the taro and cut it into small cubes, put it in an oil pan and fry it until the surface is slightly golden brown, take out and drain the oil. Remove the coarse fiber from the asparagus and cut it into small pieces for later use.

Stir-fry the garlic until fragrant, add pork and taro and stir-fry for a while, add soy sauce and stock and continue to cook until the soup thickens, then add asparagus, diced carrots and corn kernels and stir-fry until soft, add salt to taste.

Fried corn with green peppers: Raw materials: 2 corns, appropriate amounts of green peppers, red peppers, salt, sugar, and oil.

Method: Break off the corn on the corn cob, you can also save trouble with ready-made corn kernels, wash and set aside, guess the green peppers, red peppers wash and cut into small cubes for later use. Heat the wok, add the oil, and when it is hot (smoking) until 8 is hot, add the corn kernels and stir-fry well, and stir-fry until the corn kernels are slightly charred on the surface.

Add green peppers and red peppers and stir-fry for half a minute, add salt and sugar to taste.

Corn pork rib soup] Delicious method.

Ingredients: 400 grams of pork ribs, 1 corn, 1 carrot, 4 taro, appropriate amount of green onion and ginger, 2 teaspoons of cooking wine, and 1 teaspoon of salt.

Steps] 1. Clean the fresh pork bones with warm water.

2. Add water to the pot and add cooking wine to blanch to remove the smell.

3. Because it was boiling soup, I washed it again with warm water.

4. Put the cleaned pork bones into the pressure cooker.

5. Put in the carrot cubes after the knife has been changed.

6. Pour in the taro pieces and corn segments.

7. Add water.

8. Pour in cooking wine and green onion and ginger.

9. Set the simmering mode to the pressure cooker.

10. When it comes out of the pot, add salt to taste.

Tips: 1. Many people can't look down on boiling soup with pressure, but in fact, for professional women, this is a very convenient and convenient way to do it, and it is very simple to look at the fire.

2. After the taro is cooked, the color is a little difficult to see, but in fact, it does not delay eating, and the taste is delicious and delicious.

The nutritional value of pork ribs is as follows: 1. Ribs are rich in protein and fat, providing high-quality protein and essential fatty acids for the human body, which can supplement the nutrients needed by the human body.

2. When people reach middle age, microcirculation is disordered, and collagen and other components in pork ribs can dredge microcirculation, thereby improving aging symptoms and playing an anti-aging role.

3. Pork ribs are rich in calcium, which can maintain bone health and prevent bone sparseness and bending of the base.

4. Pork ribs stewed soup can nourish yin and moisten dryness, nourish essence and replenish blood, and is suitable for people with insufficient qi and blood and cold physique.

The carotene contained in corn can be converted into vitamin A after being absorbed by the body; Corn also contains niacin, which is much higher than rice. Niacin plays an important role in the metabolism of proteins, fats, and sugars. The selenium and magnesium contained in corn have anti-cancer and anti-cancer effects.

Eat it directly or break the corn kernels and steam them with eggs.

I just set up the first hall today! In the past, it was not delicious to cook Zhiyin corn! Fragrant glutinous bought outside!

Ever since the travel bank learned to do this, the status of the family has obviously improved Iwazhen cover.

Don't boil the corn and eat it.

Corn vegetable meatballs.

Ingredients: 180 grams of lean pork for 3 minutes and 7 minutes, 30 grams of sweet corn kernels, 20 grams of carrots, 20 grams of peas, 1 2 tsp minced ginger, 1 2 tsp salt, 2 tsp light soy sauce, 1 2 tbsp cornstarch, 1 tsp sesame oil.

Method:1Grind the ginger into puree, cut the carrots into 2mm cubes, and cut the sweet corn into cubes for later use.

2.Cut the pork into small pieces and puree with a blender.

3.Add salt to the ground pork, stir the light soy sauce with chopsticks in the direction of time, add corn starch and stir until the meat puree is gelatinous.

4.Add the beans, carrots, and corn kernels, mix the vegetable grains into the meat puree with chopsticks, add sesame oil and mix well.

5.Mix the ground meat by hand and squeeze it into meatballs and place them on a plate.

6.Boil water on the steamer, put the meatballs on the pot, add the lid and steam for 20 minutes.

Shiitake mushroom polenta.

Ingredients: rice, corn kernels, carrots, shiitake mushrooms, ham.

Method:1Wash and soak the rice for more than 1 hour, wash the carrots and cut them into small pieces. Shiitake mushrooms and ham are also cut into small pieces.

2.Add some salad oil to the rice and add the shiitake mushrooms at the same time and start cooking.

3.Once boiling, add the carrots and corn kernels and stir while cooking.

4.When you feel like you're almost ready to boil (about 20 minutes), add the diced ham.

5.Once the pot is boiling again, sprinkle in chopped green onions and season with salt.

Ingredients: 2 corns.

Salt to taste. The simple way to eat corn.

Plane the corn and wash it, put the water in the high-pressure rice cooker to cover the corn a little more, press the cooking button, put some salt, and eat.

Preparation of pine nut corn.

1.Peel the sweet corn and beat it in the microwave for 2 minutes, then peel off the kernels; Peel and wash the carrots and cut them into small pieces; Finely chop the green onions.

2.Heat vegetable oil in a wok and stir-fry with chopped green onions until fragrant.

3.Put the carrots and corn in a pot first, put a little water, about two tablespoons, and stir-fry over medium heat for 4Finally, pour in the pine nuts, add salt, sugar, and sesame oil, and sprinkle chopped chives to garnish after serving.

Ingredients: corn (2 pieces), milk (240ml), condensed milk.

1. Cut the corn into two sections with a knife.

2. Add 240ml of milk, 240ml of water, 2 spoons of condensed milk, and the sweetness is subject to personal preference.

3. Bring to a boil on high heat, low heat for 20 minutes, and turn the corn twice halfway.

4. Soak for 30 minutes, the corn is fully soaked in flavor and lukewarm.

5. Just put it on a plate.