Corn tastes sweet, nutritious, rich in folic acid and potassium, as well as various vitamins and nutrients. Eating corn can prevent cancer, protect cancer, protect eyesight and regulate blood sugar.
The corn can be eaten in a variety of ways. It can be boiled, souped, and baked. There is a boiled corn, and to master these boils, the boiled corn is sweet, sweet, and nutritious.
After removing the corn from the freezer, it is not necessary to thawed and the outermost thick skin is directly peeled off, leaving the innermost two layers of thin skin. Rinse with clean water, put it in a pot, pour cold water, and never touch the corn surface. Cook with a thin coat to preserve a unique grain fragrance and make it easier to cook.
It is best to cook corn for 20-30 minutes before cooking. This can effectively preserve the vitamins of corn itself, and it tastes sweet and chewy. Different corns have slightly different cooking times. After the water is turned on, sweet corn (bright yellow) and old corn need to be boiled for another 8 minutes, and the sticky corn (white) is cooked longer, for at least 10 minutes without excessive emphasis on boiled and flowered.
After cooking, the corn needs to be clamped out and put into the drain to drain the water. When soaked in water for a long time, the taste of corn will fade and the taste will decrease.
When sticking corn and old corn, you can add a little salt to the water after it is opened, and cook it again. This will enhance the taste of corn and give it a hint of sweetness.
If you want to eat more nutritious boiled corn, you can add a little baking soda (food base) to the water while cooking. This is because corn is rich in nutrients niacin, but in general this component is more difficult to be broken down and absorbed by the body. With the addition of baking soda, the niacin in corn can be fully released and its nutritional value is higher.
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