There are many cooking methods, and steaming is one of them. Steamed food tastes soft and waxy, such as steamed corn. Steaming corn can be said to be a relatively simple method, and the nutrition of corn will not be lost during cooking. Corn needs to be soaked before cooking, so it tastes better.

1. Take off the beard on the sweet corn cob and clean the surface, because the corn inside is wrapped in a coat and very clean. Soak sweet corn in clear water for 1-2 hours, add appropriate amount of water to the rice cooker, then steam the corn cob in a steamer, and put some salt on the surface of the corn cob. As for why salt is put, it is to let the sweetness contained in corn come out during cooking. After boiling, steam for 15-20 minutes, and the corn steamed from the water will not lose any nutrition.

2. Remove the beard, peel and two ends of corn, wash and cut into sections; PS: Don't throw corn silk, you can boil water to drink. Put the sliced corn in the steamer. Put a proper amount of cold water in the pot and add eggs; PS: Put the eggs in cold water, put the corn steamer on the steamer, cover and steam 12- 15 minutes; PS: The size of the fire is different, and the steaming time is different. The steamed corn kernels are full, bright, sweet and delicious, and they are covered with honey when they are eaten.

3. Peel off the coat of the corn (leave a layer), wash it, add water to the steamer, put it on the steamer, put the corn on the steamer, cover the pot and steam for ten minutes. Don't open the lid in a hurry after turning off the fire, wait until the residual temperature in the pot dissipates.

4. Remove the skin, clean it, put some water in the pot, put the stick on the grate, cover the pot, steam for about 15 minutes, take out the corn and put it on the plate, and you can enjoy the sweetness of the corn.