Who has a recipe about corn? What are the recipes for cooking corn

Corn rib soup, corn juice sago dew, appetizer corn cheese baguette slices, grilled corn kernel melon pasta salad, bacon cream sweet corn, etc. Preparation of corn rib soup: Ingredients: pork ribs, seafood mushrooms, shiitake mushrooms, corn root.

1. Chop the ribs and wash the surface. Put cold water in a pot, put the pork ribs in boiling water, boil for another 1 minute, remove and wash.

2. Cut the corn into 2-3 cm pieces. Cut off the roots of the seafood mushrooms, remove the stems of the mushrooms, and engrave a flower knife on the surface.

3. Put enough water in the pot again, add the pork ribs and bring to a boil, put the ginger slices and corn cubes into the pot, turn on high heat and bring to a boil, turn to low heat.

4. Cook until the ribs are crispy, then you can add milk, here is low-fat milk, no need to worry about high calories, put seafood mushrooms and shiitake mushrooms into the pot together. Put the goji berries in a pot and bring to a boil over high heat. Add salt to taste and sprinkle with chopped green onions.

Corn (Latin name: Zea Mays L.).) is an annual herbaceous plant of the genus Maize in the family Poaceae.

Ingredients: fruits, corn, dry starch, eggs.

Method 1: Cook the fruit corn and peel off the corn kernels;

2. Put the corn kernels in a bowl and pour the dry starch;

3. Beat in the eggs and stir well;

4. Pour a little oil into the pan, pour in the well-mixed corn kernels, and press it with a spoon;

5. Press and lay the corn kernels, add cooking oil again, fry over medium-low heat, and turn over carefully after the frying side is set;

6. Fry until golden brown.

Ingredients: a bowl of sweet corn, a small bowl of pine nuts, a pepper (small), a carrot (small), and a shallot.

Flavor: 1/2 teaspoon salt.

Method 1: Cut the peppers, carrots, and shallots into dices the size of corn kernels.

2. First of all, the pine nuts are oiled. Be extra careful with this step! Because pine nuts are easy to paste!

Add oil to the pot, wait for the oil temperature to be 3 hot, put the pine nuts into the pot, keep the heat low, keep your eyes wide, and observe while stirring, as long as you see that the white pine nuts have a little discoloration, you must quickly take them out and drain the oil. In this way, using the residual temperature, the pine nuts can be fried and crispy.

I used pine nuts that had been fried before, so there was no process diagram, and I was too nervous to take pictures at all.

3. Start another pot, add base oil, stir-fry chopped green onions and diced carrots at the same time, add diced chili peppers after stir-frying the fragrance, stir-fry a few times, you can add sweet corn kernels and stir-fry, until cooked, add half a teaspoon of salt to taste, put the dish out of the pot and set aside.

4.Pour the prepared pine nuts into a plate, mix well, and you can eat).

1. Peppers and carrots mainly play the role of color matching here, so basically you can pick a smaller one.

2. Although this dish does not add a little sugar, it is basically sweet and fragrant because of the sweet corn kernels and pine nuts. However, adding half or even 1 3 of the amount of salt used in stir-frying can make the dish taste fresher.

3. The reason why the pine nuts are finally mixed into the plate can better maintain their crispy taste.

Ingredients: 1-2 corn, appropriate amount of horseshoe flour (or cornstarch), salt, chicken essence, water, oil, 1-2 eggs.

Method 1Remove the corn kernels, wash them and set aside, add an appropriate amount of water chestnut flour and stir evenly for later use.

2.Add water to the corn (soaked in cornmeal) and repeat it with a blender about 3 times to form a corn paste.

3.After the stirred corn paste is boiled with water, add an appropriate amount of salt, chicken essence and a little oil to taste.

Corn rib soup.

Ingredients: 300 grams of small pork ribs, 1 corn, 1 carrot, green onion, ginger, cooking wine, salt.

Method 1Blanch the small ribs with cooking wine, change the corn and carrots to the knife, and set aside the green onion and ginger slices.

2.Bring all ingredients to a boil, bring to a boil, skim and simmer for another 60 minutes.

3.Finally, season and add a little vinegar to help better absorb calcium. Remove from the pan.

Corn shrimp balls.

Materials: 1160 grams of shrimp, 80 grams of ground meat on the hind legs, 40 grams of powder, 1 2 tsp salt.

2.40 grams of diced fatty meat, 20 grams of diced celery, 20 grams of diced carrots, 10 grams of chopped coriander.

3.160 grams of corn kernels, 40 grams of white flour, 1 tsp sugar, 1 2 tsp fresh chicken broth mix, 1 2 tsp pepper, 1 2 tsp sesame oil, 1 tsp lard.

Method 1After the shrimp is washed and the intestinal mud is removed, add the hind leg ground meat, Taibai powder, salt, mix by hand until it is sticky, then add seasonings and mix well, and finally add material 2 together and mix well, and then put the finished filling in the freezer and freeze for 20 minutes to help the filling coagulate.

2.Wash the corn kernels with water, blot the water with a kitchen paper towel, add 40 grams of white powder, mix well and set aside.

3.Divide the filling completed in method 1 into 12 parts, each serving is about 30 grams, shape it into a round ball by hand and wrap it with corn kernels, gently press it, complete 12 parts in order, put it in a steamer and steam it over high heat for 10 minutes.

Corn stewed pork ribs method:

Ingredients: 1 pork rib.

Chestnut to taste.

Corn 1 strip.

2 slices of ginger. Salt to taste.

Water to taste. Steps.

1. Prepare the required ingredients.

2. Blanch the pork ribs in a pot under cold water.

3. Rinse with cold water.

4. Boil water and boil the chestnuts for about one minute.

5. Peel while hot.

6. Wash the corn and cut it into pieces, and cut the ginger slices.

7. Put all the ingredients into the soup pot, bring to a boil over high heat, and change to low heat for 1 to 1 hour.

8. Add an appropriate amount of salt before eating.

9. A fragrant and delicious soup is ready, come and enjoy it with me.

Corn contains a large number of nutritional and health care substances, the vitamin content is very high, corn is the most nutritious value and health care effect of all staple foods.

Chestnut is a kind of health care product for nourishing and curing diseases, which has the function of nourishing the stomach and spleen, tonifying the kidney and strengthening tendons, and is also a good food for nourishing the spleen and kidney in winter. This health soup soup can strengthen the spleen and stomach, strengthen the muscles and bones, moisturize yin and dryness, and is a health tonic soup that is very suitable for winter.

Step 2 of the preparation of corn chestnut pork rib soup:

Step 1: Preparation.

The ingredients to be prepared are: pork ribs, chestnuts, corn, ginger, salt, chicken essence, oil, starch, and a pot of boiling water.

Rinse the ribs first and then soak them in water for another 10 minutes, soak out the blood in the ribs, it is best to change the water halfway, and then rinse them with water and drain them after soaking.

Step 2: Marine.

If you want to make the ribs more flavorful, marinate the ribs first, add a small amount of salt to the bottom taste, a small amount of chicken essence to make the freshness, 1 tablespoon of oil to make the ribs more oily, the taste will not be chai, 1 tablespoon of starch to make the ribs more smooth and tender, all after adding it all, stir evenly.

Step 3: Simmer.

Pour the marinated pork ribs into the pressure cooker, reserve a corner when pouring, and pour boiling water in the reserved place, so that the starch on the ribs will not be washed off when pouring boiling water.

Is it okay to add cold water without boiling water? Definitely not, if you add cold water, the starch on the ribs will dissolve in the water, so that the ribs lose the protection of the starch.

If you add boiling water, boiling water can make the starch immediately solidify and attach to the ribs, just like putting on a layer of protection for the meat on the ribs, with protection, the meat on the ribs is not easy to stew, and the moisture in the meat is not easy to lose, so the meat will be tender and delicious.

Put the ginger in, pour the corn and chestnuts in, and add half a spoonful of oil. Then press for 50 minutes.

-- Pine nut corn --

An ultra-classic corn home-cooked dish that is delicious and refreshing and never goes out of style.

Ingredients - 1 package of quick-frozen sweet corn kernels.

Quick-frozen green beans to taste.

Carrot 1/2 root.

2 tablespoons pine nuts.

1 2 tsp salt.

Method- Take out a package of quick-frozen sweet corn kernels to thaw, quick-frozen green beans are also thawed, if you use fresh sweet corn and fresh green beans, you need to cut the corn kernels with a knife, and then put them in a pot of boiling water for two or three minutes to cook and take them out, and then cool the water, green beans are the same. Peel the carrots and cut them into cubes about the size of corn kernels.

Heat a little oil in the pot, if you use raw pine nuts at this time, put in the pine nuts and stir-fry over low heat, then fry the carrots until they are broken, then add green beans and corn kernels and quickly stir-fry a few times, add salt and stir-fry evenly to taste. If you use cooked pine nuts, you can put them at the end.

Tip - Some dishes are heavily seasoned, while others need to be subtractive seasoning, and adding light soy sauce and sugar to this dish will ruin the freshness of the dish.

Milky boiled corn --

It's so delicious to cook corn! It's like taking a milk bath on corn, and the condensed milk-like smell is evocative.

Ingredients - a sweet corn.

Butter cubes. Pure milk in a carton.

Milk pot a.

Method-- Cut the corn into small pieces and set the size of your own, as long as the pot is large enough to make the whole one.

Pour the milk into the pan and cut a small corner of the butter cube. The size of the butter is also customized, and the final aroma is directly proportional to the amount of butter. I use butter with salt here, and it also has a special flavor!

Put the corn and boil, and if you want to be sweet, you can add some sugar.

It's almost cooked, you can collect the milk on high heat, don't collect the paste!

Insert chopsticks and serve! Pour the milk evenly over the corn and eat! It's delicious even when it's cold!

<> material. Ingredients: 2 corn, half a bowl of pine nuts, half a carrot.

Seasoning: salt, monosodium glutamate, starch 1 teaspoon.

Method. 1. Wash the corn and break the corn kernels along the row; Add a little water to the starch to make water starch; Chop the carrots into cubes.

2. Pour an appropriate amount of oil into the pot, cook until it is 70% hot, then pour in the diced carrots and stir-fry for one minute.

3. Then pour in the pine nuts, change to medium heat and stir-fry quickly until the color of the pine nuts turns slightly yellow.

4. Immediately pour in the corn kernels, stir-fry over high heat for two minutes, add salt, monosodium glutamate and starch, and wait for the starch to solidify slightly.

<> material. Half a corn root, 1 pound of pork ribs, half a carrot, broccoli, sugar, five-spice powder, soy sauce, salt.

Method. 1. Cut the corn in half, then change the knife into four pieces, and cut the carrots in the same way.

2. Blanch the broccoli and remove it for later use. Blanching leafy greens with a small amount of salt will make them greener.

3. Cut the ribs into small pieces.

4. Put the pork ribs in cold water (add enough water, don't add water at the end), skim off the foam after boiling, and add soy sauce (add dark soy sauce or light soy sauce according to personal taste.) You don't have to be too rigid about other people's ways to cook, just like what you like), add an appropriate amount of sugar and five-spice powder.

5. After boiling, change to low heat and cook for about 10 minutes, add carrots and continue to cook for 5 to 8 minutes, add corn and continue to cook for about 10 minutes, and dry the soup.

Corn also contains a longevity factor--- glutathione, which produces glutathione oxidase with the participation of selenium, which has the function of restoring youth and delaying aging. So how does corn make it delicious? The following is the information I have compiled for you about how to cook corn deliciously, I hope it will be helpful to you.

Corn cooking is delicious Recipe 1: Corn ribs and chestnut soup

Ingredients: 1 pork rib, 2 corn, 200g chestnut, 50g tea tree mushroom, 3 red dates, a little salt.

Recipe preparation. Drop the prepared ribs into the water to remove the blood.

2. Pour 2500ml of water into the pot and boil the pork ribs to make the soup white (the amount of water is according to personal preference).

3 After boiling the pork ribs, start to add corn, chestnuts, 10 minutes later, add tea tree mushrooms, and red dates, and after 30 minutes, open the lid and add a little salt, and you can get out of the pot!

4 The spleen and stomach are all done.

Corn cooking is delicious Recipe 2: Home-cooked steamed corn tortillas

Ingredients: 300g of pork belly, appropriate amount of corn, appropriate amount of carrots, appropriate amount of water chestnut. Excipients: appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of egg white, appropriate amount of sugar.

Recipe preparation. 1. Materials.

Pork belly, corn, carrots, water chestnuts.

Wash and set aside. 2. Chop the pork belly with a knife into minced meat.

A hard job.

3. Dice corn, carrots and water chestnuts.

Chop small together.

4. Chop the minced meat.

5. Chop the minced meat.

Pour in peanut oil, sugar, egg whites, cooking wine, salt.

6. Stir clockwise with chopsticks for 3 minutes until it is strong, grab the meat filling with your hands, and beat it repeatedly in a large basin until the meat filling is gelatinous.

7. Put the minced meat on a plate and press the minced meat flat with your fingers.

8. Sprinkle some corn on top of the meatloaf.

Place in a steamer.

9. Cover and steam for 10 minutes, turn off the heat, wait for two or three minutes, then open the lid and take out the meatloaf.

Sprinkle some chopped chives on top.

Tips: Pork belly is chosen.

The steamed texture of the meatloaf is more moisturizing.

Corn cooking is delicious Recipe 3: Milky corn on the cob

Ingredients: corn, milk, 4 sugar corn, 250g milk1 tablespoon sugar.

Recipe preparation. 1. Wash the corn, add water and milk, put a spoonful of sugar, and cook in a rice cooker for 15 minutes.

Corn cooking is delicious Recipe 4: Corn and mushroom stew

Ingredients: 2 corn, 1 handful of corn stalks, fresh mushrooms, a small handful of dried mushrooms, a small handful of fungus, and more than a dozen wolfberries.

Recipe preparation. 1. Choose fresh corn with husk and other ingredients.

2. Set aside the corn. Brown corn stalks are picked out and set aside.

3. Soak dried mushrooms, fungus and wolfberries in water.

4. Cut the corn into cubes.

5. Slice fresh mushrooms.

6. Add water to the corn silk and boil for about 5 minutes until the soup turns yellow, then filter out the juice and set aside.

To prevent the corn stalks from falling out in the pan, you can use a thin thread to tie the corn stalks together first.

7. Put corn nuggets, fresh mushrooms, dried mushrooms and fungus into the pot together, bring to a boil over high heat, cook for another 20 minutes on low heat, add corn silk juice and wolfberry, cook slightly, add salt to taste.

8. You're done.

Tips: Both fungus and wolfberry can help lower blood sugar, blood pressure and other health effects.