How do you make boiled corn at home? How do you cook corn at home?

Every time you cook porridge, wash the young corn and put it in the pot and cook it at the same time, there are no special requirements. Here's an introduction to the nutritional value of corn:

1.High available energy.

The metabolic energy of corn is the highest among cereal feeds. This is mainly due to the very low crude fiber in corn, only 2%; The nitrogen-free extract is as high as 72%, and the digestibility can reach 90%; Corn, on the other hand, has a high crude fat content, between to. Corn is an annual gramineous plant, also known as bud grain, cob, six grains, etc.

According to research, every 100 grams of corn contains 106 kilocalories, grams of fiber, protein, fat, carbohydrates, mineral elements and vitamins. The crude fiber contained in corn is 4-10 times higher than that of polished rice and refined flour. Corn also contains a lot of magnesium, which can strengthen the peristalsis of the intestinal wall and promote the excretion of waste products from the body.

The above ingredients and functions of corn are very beneficial to the first place. The flower ears of corn silk when the corn is ripe have a diuretic effect and are also beneficial to the **. Corn can be boiled into soup instead of tea, and can also be crushed and made into corn flour, corn cakes, etc.

The puffed corn flower is very large, which can eliminate the hunger of obese people after eating, but the calorie content is very low after eating, and it is also one of the best substitutes.

2.High linoleic acid content.

The linoleic acid content of corn reaches 2%, which is the highest content in cereal feed. If the proportion of corn in the diet reaches more than 50%, corn alone can meet the linoleic acid requirement of pigs and chickens (1%).

3.Protein.

The content is low and the quality is not good. The protein content of corn is about the same, and the amino acids are unbalanced, and the content of lysine, tryptophan and methionine is insufficient.

4.Minerals.

About 80% of the minerals are present in the embryonic region, and the calcium content is very small, about; Phosphorus is contained, but about 63% of it is in the form of phytate phosphorus, and the utilization rate of monogastric animals is very low. The content of other mineral elements is also lower.

5.Vitamin fat-soluble vitamins have more vitamin E, about 20mg kg, yellow corn contains more carotene, and vitamins D and K are almost none. Water-soluble vitamins contain more thiamine, less riboflavin and niacin, and niacin exists in a conjugated form.

6.Lutein.

The average lutein contained in yellow corn is 22mg kg, which is one of the characteristics of yellow corn, and it is of great significance for the coloring of egg yolk, shins, claws and other parts.

Oh, this one is very simple, just put water in the pot, then add salt, put the corn in and cook it.

First buy tender corn, then put water in the pot (pressure cooker), the water should be submerged in the corn, and then add fire to cook, first use high heat, wait for the water to boil with warm fire, if it is a pressure cooker for about 20 minutes, it can be cooked. A regular pot can be eaten in about an hour.

Get a few corns, peel off the skins, remove the corn stalks, and wash. Pour the water into the pot, put in the corn, the water should exceed the corn, boil, and when cooked, it can be served.

Put the corn in a pot and add water, the water should exceed the corn, and then cook.

I bought it and cooked it. Cook directly in the pot. Or peel into granules and cook directly.

1) Peel off the thick skin of the outermost side of the corn, leave the inner 2 layers of thin skin, keep the corn stalks, and wash them; 2) Put the corn in a pot, add water, cover the surface of the corn, bring to a boil over high heat, cover and cook for 8 minutes. 3) The ripening time of sweet corn and sticky corn is different, if it is cooked in the same pot, after boiling for 8 minutes, the sweet corn is sandwiched out first, and then continue to cook sticky corn for 2 minutes; 4) It is best to drain the boiled corn immediately, and do not soak it in the water in which the corn is boiled for a long time, otherwise the flavor of the corn will not be strong. The water left by boiling corn is a treasure, because there are corn stalks, drinking the water to clear heat and benefit the water, and it has a great effect on health care.

Put cold water in the pot first, put the corn in it, wait for the water to boil and change the heat to low for 20-25 minutes, and the corn is ready.

Different corn cooking time is also different, yellow sweet corn boiled all of a sudden, and then boiled for ten minutes to eat; If you boil waxy corn, it will take a little longer. Generally, the corn is all darkened.

Here's how to cook corn::

1.Remove the corn roots.

2.Peel off three or four leaves.

3.Put the corn in the pan and cook over high heat for 3-5 minutes.

4.Poke the corn with chopsticks until it is ripe and take it out, then cool for 1 to 2 minutes before peeling the husks.

Preparation materials stool height: 650 grams of corn, 1500 ml of water.

1. First prepare fresh corn and hull it, as shown in the figure below

2. Then remove the whiskers from the corn and clean it, as shown in the figure below

3. Add water to the pot, as shown in the figure below

4. Then put in the corn, as shown in the figure below

5. Cover and cook for 20 minutes, as shown in the picture below

6. Flip it in the middle, as shown in the figure below

7. Finally, take it out and put it on a plate and serve it on the table, as shown in the following jujube hail ruler diagram:

Summary. 1. First of all, don't "strip" the corn when boiling it, as it is easy to lose nutrients and the taste becomes dry. At least 2-4 layers of corn husks should be left, which can maintain the original moisture of the corn and make the taste more tender.

2. Corn silk does not need to be removed completely, just remove the dry part, corn silk as a medicinal and edible ingredient, put it in water and cook it together, which is of great benefit to our body.

How to cook corn.

1. First of all, don't "strip" the corn when boiling it, as it is easy to lose nutrients and the taste becomes dry. At least 2-4 layers of corn husks should be left, which can maintain the original moisture of the corn and make the taste more tender. 2. Corn silk does not need to be removed completely, just remove the dry part, corn silk as a medicinal and edible ingredient, put it in water and cook it together, which is of great benefit to our body.

3. In addition, remember to pot under cold water, and the corn matures from the outside to the inside during the process of slowly heating, and the taste is particularly tender. When cooking, adding salt and baking soda is the key; Table salt can make corn sweeter, and baking soda can completely release the nutrients in corn. 4. When boiling corn, you need to cook it for 15 minutes on medium and high heat, and if the cooking time is too long, the corn kernels will lose moisture and the taste will deteriorate.

Corn is rich in nutrients and rich in a variety of vitamins, if you boil corn in water, such as vitamin B3 is not easy to release, eating such corn for a long time will suffer from leprosy disease, that is, niacin deficiency. Eating alkali can help release vitamin B3, so be sure to add it. At the same time, baking soda can also make corn soft and waxy, increasing the flavor of corn itself.

The trick of cooking corn is delicious, everyone has to try it after reading it.

The best way to boil corn is to peel off the outermost thick skin, leaving the innermost layer of 2 thin skins. Rinse with clean water, put in a pot, and pour cold water over the surface of the corn. Cooked with thin clothes, it preserves a unique grain flavor and is easier to cook. The details are as follows:

1. Soak for half an hour.

It is best to soak corn for 20-30 minutes before turning on high heat to cook. This can effectively retain the vitamins of the corn itself, and it tastes fragrant and chewy.

2. After the water boils, boil for another 8 minutes.

After the water is boiled, sweet corn (bright yellow) and old corn need to be boiled for another 8 minutes, and sticky corn (white) should be boiled for a longer time, at least 10 minutes, without overly emphasizing boiling and flowering.

3. Clip it out immediately after cooking.

After cooking, you need to clip the corn out and drain it in a drain. If soaked in water for a long time, the flavor of corn will fade and the texture will also decrease.

4. Corn with salt is sweeter.

When boiling sticky corn and old corn, you can add a little salt to the water after boiling and then continue to cook. This enhances the texture of the corn and gives it a hint of sweetness.

Notes:

1. Keep the corn silk and corn husk. When buying corn, many people will directly remove all the corn whiskers and corn husks, thinking that this can reduce the weight, in fact, it is not recommended that you remove the corn whiskers and corn husks, the correct way is to tear off the hard skin on the outside of the corn, retain the two layers of tender skin inside, and then leave the corn whiskers, so that the cooked corn will be sweeter.

2. Simmer for a few more minutes. After the corn is cooked, many people may be in a hurry to open the lid, thinking that they can eat the corn in this way. In fact, it is best to simmer the corn for a few more minutes after it is cooked, which will make the corn taste better, and the boiled corn will be softer, more tender, and more nutritious.

It is recommended that the corn be simmered for about five minutes after it is cooked, and the corn at this time is the best.

People's Daily Online - It turns out that there are so many tricks to boiling corn!

Corn is nutritious is something that people on the earth know, but what people on the earth may not know is that among the various nutrients contained in corn, there is something called nicotinic acid. It helps the body to maintain the normal function of the nervous system, digestive system and **. Niacin deficiency may cause some symptoms such as confusion, auditory hallucinations, and visual hallucinations; There is also angular cheilitis, glossitis, and leprosy on **.

Eating more whole grains is our main way to get niacin. The content of niacin in corn is much higher than that of other coarse grains.

And adding such a little baking soda can double the release of nicotinic acid in corn. At the same time, baking soda can also help retain vitamins B1 and B2 in corn and avoid nutrient loss.

Steps:1Wash the corn and break it into small pieces and put it in a pot, add an appropriate amount of water, **.

2.Add a small amount of baking soda to the boiled corn. The amount should not be too much, a little bit will do, otherwise there will be an alkaline smell.

3.After the water boils, continue to cook for another 5 minutes, then turn off the heat and let it simmer for a while before removing.

You now know how to cook corn on the cob delicious! To boil corn, put some baking soda!

Teach you how to cook corn to taste best.

Don't boil corn directly in water, teach you a trick, it's delicious and nutritious.

This is done with corn fried chicken.

Since learning to do this, the status of the family has improved significantly.

There are tips for boiling corn, and the boiled corn is nutritious and delicious!