How to make fresh corn and how to make fresh corn delicious

If there is a family with children, you can get the corn kernels, put them in water and steam them, add a milkshake after they are cool, mix them well, and give them to the children to eat.

Sweet tortilla ingredients: fresh corn, sugar, flour (the last two can be replaced by milk powder), an egg Method: 1. Add 2 tablespoons of white sugar and a spoonful of water to the corn kernels, and break them with a blender, pay attention to patiently remove the impurities in the corn, otherwise it will affect the taste; 2. Don't whip it too much, you can leave some small particles to improve the taste, pour out the corn paste, mix in 2 and a half spoons of flour, stir well, you can feel that the corn paste is starting to become viscous, and there is resistance when stirring; 3. Add another egg to increase the fragrance.

At that time, I remembered that there was no white sugar, and white sugar is best whipped with corn, which is easy to taste, but please master it according to your own taste and the sweetness of corn, whether it is used as a breakfast or afternoon snack, it should not be too sweet, and you can taste the original fragrance of corn when it is lighter; 4. The stirred corn paste should be slightly thick, and it should not be scattered when frying in the pan, you can try to fry one first, if it feels thin, add some flour, but don't do more, we are not spreading pancakes; It is better to fry in a frying pan, pour a layer of bottom oil, heat the corn paste, try to form a round cake, and slowly fry one side over low heat; After one side turns yellow, then gently turn it over, and fry the other side; 6. When you are about to get out of the pot, you can pour out the excess oil in the pot, and bake it slightly in a dry pan and over high heat, so that the excess oil inhaled during the pancakes will be spit out, and it will not be too greasy when eating.

Corn can be eaten all year round in this way.

Ingredients for milky corn juice: 500 ml of milk, 2 sweet corns, 5 grams of sugar, 200 ml of water.

Method. 1. When the ingredients are ready, cut the washed sweet corn into sections, and cut off the corn kernels with a knife along the corn cob.

2. Pour the corn kernels into the pot, then pour in water, and the amount of water is enough to submerge the corn kernels.

3. Bring to a boil over high heat, switch to low heat and cook for 8-10 minutes, turn off the heat.

4. After cooling slightly, pour the corn and water into a blender and whip it into a corn paste.

5. Sift the beaten corn paste, because it will be slower to sift it thicker, and press the corn juice out with a spoon.

6. Add milk and a small amount of sugar to the filtered corn juice, stir, pour it into a cup, hot drink or refrigerate.

Ingredients for corn rib soup: 500 grams of pork ribs, 300 grams of corn (fresh), 5 grams of ginger, 5 grams of shallots, and 5 grams of salt.

1. Wash the pork ribs, cut the corn into pieces, slice the ginger, and prepare the whole town in the green onion section.

2. Put the ribs in cold water and bring them to a boil, turn off the heat and remove the ribs after boiling, and wash off the foam.

3. Wash the pot and put in cold water again, add the pork ribs and corn together, add ginger slices and green onions.

4. Cover the pot and bring to a boil over high heat, turn off the low heat and press for 15 minutes.

5. Turn off the heat and wait for the pot to deflate, open the lid and add an appropriate amount of salt to taste according to the taste.

Unpack it and boil it directly in water.

1. Prepare a bag of vacuum-packed corn.

2. Remove the plastic packaging on the outside and remove the corn silk that has not been cleaned.

3. Bring the orange to a boil with water and add corn.

4. Cover the pot and keep it on medium heat for about 10-15 minutes.

5. Turn off the heat and take it out, let it cool before eating. Suspicious socks.

Steps. Prepare the required materials.

Wash and peel the fresh corn into corn kernels, and cut the ham into small cubes.

Bring water to a boil in a pot and add chopped ginger.

Then pour in the corn kernels.

Once boiling, skim off the foam from the surface with a small spoon and cook for another 10 minutes.

Add the diced ham and cook for another 5 minutes.

Then add salt to taste.

Add pepper and chicken bouillon.

Beat the eggs and pour them into the corn broth.

Stir while pouring the egg wash to allow the eggs to form egg drops.

Sprinkle chopped green onions before cooking.

Can make pine nut corn:

1. Stuffy oak ingredients: 400 grams of corn kernels, 100 grams of shelled pine nuts, 1 red pepper, 1 green pepper, 2 chives.

2. Seasoning: 15 grams of cooking oil, 1 teaspoon of refined salt, 3 teaspoons of sugar, 1 teaspoon of monosodium glutamate.

3. Dice the chili peppers and mince the chives.

4. Put the corn kernels into boiling water and boil for 4 minutes until they are eight ripe, then remove and drain.

5. Heat the wok over medium heat until warm, add pine nuts and stir-fry until slightly golden brown and fragrant. Shake the pan frequently or stir-fry with a spatula to avoid uneven color.

6. Put out the fried pine nuts and spread them in ** to cool.

7. Pour oil into a wok, heat over medium heat, first stir-fry the chives to bring out the fragrance, then add corn kernels and diced chili peppers and stir-fry for 2 minutes, add refined salt and sugar, stir-fry evenly, add monosodium glutamate, pine nuts and stir-fry evenly and put them on a plate.

Fresh corn to leave some of the fresh leaves of the bud rice in the manuscript pot, fill the water and start to boil, first high heat, then low heat, generally boiled to an hour after the first silver filial piety turned off the fire and the pants can be eaten, very good and sweet.

It can be used to make soup, pork ribs or keel, you can also put some carrots to stew together, or you can keep a few buds and steam corn in water.

Sweet tortillas.

Ingredients: fresh corn, sugar, flour (the last two items can be replaced with milk powder), an egg.

Method: 1. Add 2 tablespoons of sugar and 1 spoonful of water to the corn kernels, break them with a blender, and pay attention to patiently remove the impurities in the corn, otherwise it will affect the taste;

2. Don't whip it too much, you can leave some small particles to improve the taste, pour out the corn paste, mix in 2 and a half spoons of flour, stir well, you can feel that the corn paste is starting to become viscous, and there is resistance when stirring;

3. Add another egg to increase the fragrance. At that time, I remembered that there was no white sugar, and white sugar is best whipped with corn, which is easy to taste, but please master it according to your own taste and the sweetness of corn, whether it is used as a breakfast or afternoon snack, it should not be too sweet, and you can taste the original fragrance of corn when it is lighter;

4. The stirred corn paste should be slightly thick, and it should not be scattered when frying in the pan, you can try to fry one first, if it feels thin, add some flour, but don't do more, we are not spreading pancakes;

It is better to fry in a frying pan, pour a layer of bottom oil, heat the corn paste, try to form a round cake, and slowly fry one side over low heat;

After one side turns yellow, then gently turn it over, and fry the other side;

6. When you are about to get out of the pot, you can pour out the excess oil in the pot, and bake it slightly in a dry pan and over high heat, so that the excess oil inhaled during the pancakes will be spit out, and it will not be too greasy when eating.