Ingredients: 3 sweet corn 500ml fresh water 50 grams of sugar 10ml three flowers of evaporated milk
Directions:
1) Peeled and washed sweet corn, then use a knife to follow the corn cob, cut down the kernels of corn (Figure 2).
2) Pour the poured corn kernels into the pot, then pour in water, boil over high heat, skim off the froth, and change to medium-low heat to cook for about 10 minutes.
3) Pour the corn and soup into a blender (2 times if you can't pour it once) and blend until it is pureed.
4) Pass the pureed corn through a sieve, and use a spoon to press down on the pureed corn in the colander to strain out as much of the corn juice as possible.
5) Finally, add sugar to the corn juice and stir well.
Super nagging:
**It is recommended that you should preferably use sweet corn, as it has more water in it and is sweet, which reduces the amount of sugar and custard.
**If you don't have custard, adding milk is fine, the flavor is similar.
**Sweet corn has a very sweet taste, and for those who don't like sweets, it's perfectly fine to omit the sugar, but eggnog (or milk) is not recommended to be omitted,.
**If you are drinking it in summer, wait until the corn juice has cooled down completely and put it in the refrigerator before drinking it, it will taste better haha.
** own home in the pure corn played out of the juice, there is a strong corn flavor, more affordable than the restaurant to drink, mainly low-cost, cheap ha.