Nutritional value Corn is the main body of cereal feed and the main energy feed in my country. Corn is highly palatable and has no restrictions on its use. Its nutritional properties are as follows: 1. High available energy. The metabolic energy of corn is 14.06MJ/kg, and the highest can reach 15.06MJ/kg, which is the highest among cereal feeds. This is mainly due to the fact that there is very little crude fiber in corn, only 2%; while the nitrogen-free extract is as high as 72%, and the digestibility can reach 90%; on the other hand, the crude fat content of corn is high, between 3.5% and 4.5% . Corn is an annual grass plant, also known as bract, cob, six-corn, etc. According to research, every 100 grams of corn contains 196 kcal of calories, 1.2 grams of crude fiber, 3.8 grams of protein, 2.3 grams of fat, 40.2 grams of carbohydrates, and also contains mineral elements and vitamins. Corn contains more crude fiber, which is 4-10 times higher than that of polished rice and flour. Corn also contains a large amount of magnesium, which can strengthen the peristalsis of the intestinal wall and promote the excretion of waste from the body. The above-mentioned ingredients and functions of corn are very beneficial to weight loss. The flower ears and corn silk when corn is mature have a diuretic effect and are also beneficial to weight loss. Corn can be boiled into soup instead of tea, or it can be crushed and made into corn flour, corn cakes, etc. The puffed popcorn is very large in size and can eliminate the hunger of obese people after eating. However, it contains very low calories after eating. It is also one of the substitutes for weight loss. 2. High linoleic acid content. The linoleic acid content of corn reaches 2%, which is the highest content among cereal feeds. If the proportion of corn in the diet reaches more than 50%, corn alone can meet the requirements of pigs and chickens for linoleic acid (1%). 3. The protein content is low and the quality is poor. The protein content of corn is about 8.6%, and the amino acids are unbalanced, with insufficient amounts of lysine, tryptophan and methionine. 4. Minerals About 80% of minerals are present in the embryo, and the calcium content is very small, about 0.02%; phosphorus contains about 0.25%, but about 63% of the phosphorus exists in the form of phytate phosphorus, which is used by monogastric animals The rate is very low. The content of other mineral elements is also low. 5. Vitamins: Among fat-soluble vitamins, there is more vitamin E, about 20mg/kg. Yellow corn contains more carotene and almost no vitamins D and K. Water-soluble vitamins contain more thiamine and less riboflavin and niacin, and niacin exists in a bound form. 6. Lutein The average lutein contained in yellow corn is 22 mg/kg. This is one of the characteristics of yellow corn. It is of great significance for the coloration of egg yolks, shins, claws and other parts. Recently, a study by the German Nutrition and Health Association showed that among all staple foods, corn has the highest nutritional value and health care effects. It can prevent heart disease and cancer. In this one-year study, experts compared various indicators of nutritional value and health care effects of corn, rice, wheat and other staple foods. It was found that the vitamin content in corn is very high, 5-10 times that of rice and wheat. At the same time, experts were surprised by the large amount of nutritional and health-care substances contained in corn. In addition to carbohydrates, proteins, fats, and carotene, corn also contains riboflavin, vitamins and other nutrients. These substances have great benefits in preventing diseases such as heart disease and cancer. Research also shows that the nutritional value of specialty corn is higher than that of ordinary corn. For example, the protein, vegetable oil and vitamin content of sweet corn is 1-2 times higher than that of ordinary corn; the content of "life element" selenium is 8-10 times higher; among the 17 kinds of amino acids it contains, 13 are higher than ordinary corn. corn. In addition, the moisture, active substances, vitamins and other nutrients of fresh corn are also much higher than those of mature corn, because the nutrient content of corn will decrease rapidly during storage. Contains 7 kinds of "anti-aging agents." Professor Lachmann, a famous German nutritionist who is responsible for this study, pointed out that among the more than 50 most effective nutritional and health care substances proven today, corn contains 7 kinds - calcium, cereals, etc. Thione, vitamins, magnesium, selenium, vitamin E and fatty acids. It has been determined that every 100 grams of corn can provide nearly 300 mg of calcium, which is almost the same as the calcium contained in dairy products. Rich in calcium, it can lower blood pressure. If you take in 1 gram of calcium every day, your blood pressure can be reduced by 9% after 6 weeks. In addition, the carotene contained in corn can be converted into vitamin A after being absorbed by the body, which has anti-cancer effects; plant cellulose can accelerate the excretion of carcinogens and other poisons; natural vitamin E can promote cell division and delay aging. , lower serum cholesterol, prevent skin lesions, and also reduce arteriosclerosis and brain function decline. Researchers pointed out that the progesterone and zeaxanthin contained in corn can fight eye aging. In addition, eating more corn can also inhibit the side effects of anti-cancer drugs on the human body, stimulate brain cells, and enhance human brain power and memory. Feeding value 1. Chicken corn is the most important feed ingredient for chickens. It has high energy value and is most suitable for meat. It is used for fattening chickens, and yellow corn has a good coloring effect on egg yolks, claws, skin, etc. In chicken compound feed, the amount of corn is as high as 50% to 70%. 2. Pigs: The effect of raising corn on pigs is also very good, but excessive use should be avoided to prevent the heat energy from being too high and increasing the backfat thickness. Since lysine is lacking in corn, lysine should be added to pig diets of any weight. 3. Ruminant animals: Corn has good palatability and high energy. It can be used in large quantities in mixed concentrates for cattle. However, it is best to use it together with other large bran feeds to prevent food accumulation and swelling.

High-lysine corn In order to solve the problem of poor corn protein quality, breeders in various countries are committed to cultivating high-lysine corn varieties. In the 1950s, the United States had bred high-lysine corn varieties such as Opaque-2 and Floury-2, with lysine content in their grains exceeding 0.5%. , the tryptophan content is above 0.2%. Our country has also introduced and tested the species, but failed to promote it on a large scale due to problems such as low yield, small grain test weight and price. However, a large number of experiments at home and abroad have proven that high-lysine corn can fully or partially replace soybean cake and is an important way to solve the shortage of essential amino acids. Extended value "Corn Love Fund" Logo Corn Love Fund: In order to support and promote the Chinese Red Cross Fund In 2006, with the support of Li Yuchun and the suggestions of many corns, the China Red Cross Foundation established my country's first special fund donated and named by fans - the "Corn Love Fund". This is the loving creation of Corn and a public welfare innovation of the China Red Cross Foundation. Different from other funds that must have a "deposit" guarantee before establishment, the "Corn Love Fund" started from zero yuan, setting a precedent for domestic foundations to start from zero, with the slogan "If there is love, there is hope, and if there is hope, don't give up." As a concept, we advocate "birthdays in spring and spring, angels receive red envelopes". Starting from March 19, 2006, all corn donations nationwide have been uniformly entered into the "Corn Love Fund", and the funds are earmarked for special use. The China Red Cross Foundation will announce the donation and funding status of this fund through the media at any time. It will be audited by the society every year and accepted at any time. Media scrutiny and questioning and inspection of corn. Medicinal use Recipe name "Chinese Life-Promoting Recipe" longevity food--maize (corn) Type Healthy recipe Sweet in taste and neutral in nature. It has the functions of regulating the heart and appetizing, nourishing the lungs and calming the heart, clearing away dampness and heat, benefiting the liver and gallbladder, and delaying aging. Modern research has confirmed that corn is rich in unsaturated fatty acids, especially linoleic acid, which contains more than 60%. It works synergistically with vitamin E in corn germ to reduce blood cholesterol concentration and prevent its deposition on blood vessel walls. Therefore, corn has certain preventive and therapeutic effects on coronary heart disease, atherosclerosis, hyperlipidemia and hypertension. Vitamin E can also promote human cell division and delay aging. Corn also contains a longevity factor, glutathione, which, with the participation of selenium, generates glutathione oxidase, which has the function of restoring youth and delaying aging. The selenium and magnesium contained in corn have anti-cancer and anti-cancer effects. Selenium can accelerate the decomposition of peroxides in the body, so that malignant tumors cannot be supplied with molecular oxygen and are inhibited. On the one hand, magnesium can also inhibit the development of cancer cells, and on the other hand, it can promote the excretion of waste from the body, which is also important for preventing cancer. The glutamic acid contained in it has certain brain-building functions. A study by the German Nutrition and Health Association shows that among all staple foods, corn has the highest nutritional value and health care effects. It can prevent heart disease and cancer. In this year-long study, experts compared various indicators of nutritional value and health care effects of corn, rice, wheat and other staple foods. It was found that the vitamin content in corn is very high, 5-10 times that of rice and wheat. At the same time, experts were surprised by the large amount of nutritional and health-care substances contained in corn. In addition to carbohydrates, proteins, fats, and carotene, corn also contains riboflavin, vitamins and other nutrients. These substances have great benefits in preventing diseases such as heart disease and cancer. Research also shows that the nutritional value of specialty corn is higher than that of ordinary corn. For example, the protein, vegetable oil and vitamin content of sweet corn is 1-2 times higher than that of ordinary corn; the content of "life element" selenium is 8-10 times higher; among the 17 kinds of amino acids it contains, 13 are higher than ordinary corn. corn. In addition, the moisture, active substances, vitamins and other nutrients of fresh corn are also much higher than those of mature corn, because the nutrient content of corn will decrease rapidly during storage. Corn is a good health product among whole grains and is very beneficial to human health. Vitamin B6, niacin and other ingredients in corn have the properties of stimulating gastrointestinal motility and accelerating stool excretion, and can prevent and treat constipation, enteritis, intestinal cancer, etc. Each 100 grams of corn contains: 85 grams of protein, 4.3 grams of fat, 72.2 grams of sugar, 1398.4 kJ of energy, 22 mg of calcium, 120 mg of phosphorus, 1.6 mg of iron, vitamin B1B2, vitamin E, provitamin A (carotene) , niacin and trace elements selenium, magnesium, etc.; its germ contains 52% unsaturated fatty acids, which is 4-5 times that of polished rice flour; corn oil is rich in vitamin E, vitamin A, lecithin and magnesium, etc., and contains up to 10% of linoleic acid. 50%. Corn is rich in vitamin C, etc., which has longevity and beauty effects. The nutrients contained in the corn embryo tip can enhance human metabolism and adjust nervous system function. It can make the skin tender and smooth, inhibit and delay the occurrence of wrinkles. Corn has the effects of regulating appetite, lowering blood lipids and lowering serum cholesterol. Mesoamerican Indians are less susceptible to high blood pressure due to their main consumption of corn. When eating corn, you should eat all the embryonic tips of the corn kernels, because many of the nutrients of corn are concentrated here. Corn is better eaten when cooked. Although cooking causes the corn to lose part of its vitamin C, it obtains higher antioxidant activity with more nutritional value. ★Corn can produce carcinogens after becoming moldy, so moldy corn must not be eaten. Corn is an annual grass plant, also known as bract, cob, six-corn, etc.

According to research, every 100 grams of corn contains 196 kcal of calories, 1.2 grams of crude fiber, 3.8 grams of protein, 2.3 grams of fat, 40.2 grams of carbohydrates, and also contains mineral elements and vitamins. Corn contains more crude fiber, which is 4-10 times higher than polished rice and refined noodles. Eating corn (the staple food) regularly will lead to malnutrition and is harmful to health. If you eat it as a snack, since corn is a coarse grain, it will naturally help gastrointestinal motility and is beneficial to health. As for losing weight, it will definitely have little effect. Therapeutic value: The seeds of the grass herbaceous plant maize. Also known as jade sorghum, royal rice, royal wheat, jade wheat, corn, and corn. It is cultivated all over our country. Harvest mature fruits in summer and autumn, thresh the seeds and dry them in the sun; they can also be used fresh. [Performance] Sweet in taste and neutral in nature. It can regulate the body, strengthen the stomach, and be a diuretic. [Reference] Contains protein, fat, starch, calcium, phosphorus, iron, vitamins B1, B2, B6, niacin, pantothenic acid, carotene, quercetin and other ingredients. Corn oil is rich in multiple unsaturated fatty acids. It is an inhibitor of cholesterol absorption and has a certain effect on lowering plasma cholesterol and preventing coronary heart disease. [Use] Used for spleen and stomach deficiency, loss of appetite, reduced diet; stagnant water and dampness, difficulty in urination or edema; hyperlipidemia and coronary heart disease. [Usage] Decoction, cook, or grind powder to make porridge, etc. [Additional Recipes] 1. Corn and prickly pear soup: 30g of corn and 15g of prickly pear. Add water to decoction or drink as tea. This product is compatible with prickly pear and has the effects of strengthening the stomach, digesting food and clearing away heat. It is especially suitable for people with weak spleen and stomach, indigestion, reduced diet or diarrhea, as well as those with summer heat. 2. Corn tea: 30g corn, 15g corn silk. Add appropriate amount of water and make decoction instead of tea. Both corn and corn silk have diuretic effects, but corn silk has the stronger effect, so they should be used together. Mainly used for chronic nephritis, edema, and dysuria. 3. Corn paste: 30~60g of corn flour. Boil water in a pot and then sprinkle it in. Stir evenly into a thin paste. When cooked, add sesame oil, green onions, ginger, and salt to taste. This product has the effect of lowering blood lipids. It can be used by patients with hyperlipidemia, hypertension, and coronary heart disease. How to eat corn? Ingredients for triple corn: 1 bowl of corn kernels, 200 grams of green beans, 40 grams of green beans, 2 soaked mushrooms, 20 grams of diced carrots, 40 grams of seasonings: 1/2 tsp of salt, 2 tbsp of stock, 1/3 tbsp of starch, 1/3 tbsp of sesame oil 1 How to make a small spoon: 1. Blanch corn kernels, diced carrots and green beans in boiling water. 2. Heat the pot, add 2 bowls of oil and heat to medium heat. Put all the ingredients into the pot and pull out the oil. 3. Leave 1 tablespoon of oil in the pot, pour in the ingredients and seasonings, stir-fry evenly, add starch water to thicken, drizzle with sesame oil and serve on a plate. Note: 1. This dish contains a variety of nutrients in red, yellow and green, and is the best dish on the table. 2. Thicken with a little starch water to make the vegetables dry (it is better if there is no visible viscosity). 3. Add pine nuts to the dish to make pine nut corn. 4. At home, you don’t need to blanch it half-cooked and add oil first. Heat the oil in the pan, pour in all the ingredients and seasonings, and stir-fry evenly. 5. This dish can be served with four-color side dishes, rich in various nutrients and endlessly varied. Ingredients for egg corn soup: 160 grams of canned corn, 2 eggs, 40 grams of canned mushrooms, 5 grams of starch, 100 grams of milk, 25 grams each of clean mushrooms and cooking wine, 20 grams of fresh peas, 4 grams of refined salt, 1 green onion and 1 ginger each gram. Preparation method: 1. Soak the fresh peas in hot alkaline water, then take them into cold water and soak them cool; 2. Heat the wok, add oil and stir-fry the onion, ginger and cooking wine; 3. Pour in the peas, mushrooms and winter bamboo shoots, and stir-fry for a while. After simmering, add water, pour in corn, eggs, milk and salt. After boiling, add starch to thicken. Ingredients for milky corn tortillas: 2 egg yolks, 100g flour, 2 strips of fresh corn, 40g cream (soften at room temperature), appropriate amount of water, salt or sugar (add salt for salty ones, sugar for sweet ones) Production method: All materials Mix together and mix evenly into a paste. You can fry it in a pan or bake it in the oven. If you use the oven, the plate should be lined with tin foil or coated with butter. If there is not enough water in the corn, add appropriate amount of water to make a paste. Pour the batter into the baking pan and put some butter cubes on top. Corn oyster preparation method: Step 1: Prepare the ingredients, a small bowl of corn kernels (about 100 grams), a clove of garlic, 3 leeks, an egg, and some flour (I used about 3 tablespoons). Step 2: Chop the leeks and mince the garlic, then put them into the bowl of corn kernels and crack in the eggs. Step 3: Add some umami soy sauce, salt and mix well. Add a tablespoon of water and 3 tablespoons of noodles, and stir into a paste. The consistency is as shown in the picture. In fact, this ratio is not very strict. It only needs to be stirred into a shapeable paste, but it should not be too thick. Step 4: Heat the pot, add a little oil and turn to low heat. Spoon in the batter and spread it slightly with a spatula. Step 5: After the bottom side is fried to a beautiful golden brown, use a spatula and chopsticks to turn it over (because it is a very small pancake, so it is easy to turn it over). After the other side is also browned, place it on a paper towel. Drain the oil (actually there is not much oil, you can not drain it) and fry everything. Note: 1) Regarding corn, you can cut the corn kernels from the corn cob with a knife. However, I find it troublesome, so I always use melted quick-frozen corn or canned corn. 2) Regarding the ingredients, if you don’t have leeks, you can use spring onions instead, which is also delicious. You can also add some chopped chili, chopped coriander, etc., all good.

3) Regarding the paste, if you have no experience making it for the first time and don’t know whether the consistency is suitable, you can try frying it first, then adjust it appropriately according to the appearance and taste of the finished product, add water and noodles. 4) This thing is very "excellent". I only used the ingredients mentioned above and made 9 small cakes in one ***, so be careful and don't make too much paste at once. , it would be too much to make. Corn soup with wolfberry chicken juice Ingredients: 50-100 grams of tender corn kernels, 15 grams of wolfberry, one egg, chicken soup depends on the number of people. Preparation method: Steam or crush the tender corn kernels, add them to the chicken soup and cook them thoroughly. Add the wolfberry and cook for 5 minutes to absorb the starch, add egg drop, season and serve. Three Fresh Corn Soup Ingredients: 50-100 grams of tender corn kernels, 25 grams of diced fresh scallops, 25 grams of diced ham, 25 grams of diced cooked chicken, appropriate amount of starch, and chicken soup depending on the number of people. Preparation method: Steam the tender corn till it becomes mashed, then put it into the chicken soup with fresh bedding, diced ham and chicken and simmer for 5 minutes to absorb the starch, season and serve. Preparation method of Sweet Butter Honey Candied Corn: 1. Cut the soy corn into sections. You can pinch off the head and tail to make it look better. 2. Put in a small pot, add a thick piece of butter, an appropriate amount of honey, and a small amount of water. 3. Cook together, cook and cook. Stir and flip the corn halfway through. When the bubbling in the pot does not subside and starts to sizzle, you can remove the corn and put it on a plate. 4. Keep the juice and continue to cook until it becomes thick, then pour it onto the corn on the plate! Ingredients for steamed pearl eggs made from corn kernels: 1/2 can of canned corn kernels, 1 box of boxed soft tofu, 2 eggs, 1 bowl of water. Seasoning: 1/2 tsp salt, a little white pepper. Preparation method: 1. Take a deep plate, cut the tofu into cubes and sprinkle with corn kernels. 2. Beat eggs with water, pour into a plate, move to a steamer and steam over high heat for 1 minute, then reduce heat to low and steam for another 7 minutes. Reminder: You can also use an electric pot to steam eggs. Put 1 cup of water in the inner pot. If the lid of the pot is not completely closed, you don't have to worry about steaming honeycomb eggs. Milky Corn Ingredients: 250ml of milk, 1 tender corn, 5g of butter, 5g of white sugar. Preparation method: 1. Peel off the outer skin of the tender corn, cut into small rounds, and then cut in half. 2. Pour the milk, corn segments, butter and sugar into the pot, bring to a boil over high heat, then reduce to low heat and simmer slowly for 10 minutes. Comments: The usual way to eat corn is to boil it in water. This method of cooking it in milk is very special. Not only does the corn have a faint milk fragrance, but the milk also has a little fragrance of corn. After eating the corn, drink the milk. , it is indeed a good way that is both considerate and comfortable. Ingredients for colorful corn soup: 100g corn kernels 30g ham 50g mushrooms 3 quick-frozen peas 1 egg 1 carrot 30ml water starch 1 teaspoon salt (5g) 1/3 teaspoon pepper (2g) 1 teaspoon sesame oil (5ml) Preparation method: 1 . Wash the mushrooms, remove the stems, and cut into shreds together with the ham. Peel the carrots and cut into small cubes. 2. Put the peas in a bowl, pour in appropriate amount of water to thaw. Crack the eggs into a bowl and stir into egg mixture. 3. Pour an appropriate amount of hot water into the pot, bring to a boil over high heat, add corn kernels, shredded ham, shredded mushrooms, diced carrots and peas, turn to low heat and simmer for 10 minutes, then pour in water starch, turn to high heat and bring to a boil again Then pour in the egg liquid, and finally add salt, pepper and sesame oil. Comments: The first taste is extremely delicious, and then the fragrance is refreshing. Coupled with the gorgeous appearance, it seems that it is hard to restrain yourself. Ingredients for corn ribs stew: 1 corn rib, 500g, 1 carrot, celery, 1 ginger slice, 2 star anise slices, 2 green onion segments, 1 bay leaf, 1 slice salt, 2 tsp salt (10g), 1 tsp pepper (5g), 1 tsp wolfberry (5g) ) Preparation method: 1. Peel off the outer skin of the corn, wash it, and cut it into 2cm wide pieces. Wash the ribs and chop into 5cm long pieces. Peel the carrots and cut into thin slices. Wash the celery and cut into 5cm long pieces. 2. Put an appropriate amount of hot water into the pot, bring it to a boil, add the ribs, blanch them over high heat for 2 minutes to remove the blood foam, then take them out and rinse them repeatedly with clean water. 3. Put the ribs, green onion segments, ginger slices, star anise, bay leaves and wolfberry into the pot together, then pour in an appropriate amount of hot water, bring to a boil over high heat, then reduce to low heat and cover and simmer slowly for 30 minutes, then put Add corn segments, carrot slices and celery segments, continue to cook for 15 minutes, and finally add salt and pepper. Comments: After eating the ribs, eat corn, then vegetables to match, and finally a nutritious and delicious soup stock. Paired with the staple food, it’s all there, it’s really impeccable. Ingredients for tri-color corn salad: 100g frozen peas, 100g sweet corn kernels, 1 red pepper, 1 cucumber, 1 crab stick, 5 pine nuts, 2 teaspoons (10g), 2 tablespoons white vinegar (30ml), 1 tablespoon oil (15ml), 1/2 teaspoon salt ( 3g) 1/3 teaspoon of white pepper (2g) Preparation method: 1. Wash the red pepper, remove the seeds, and cut it into 1cm square dices together with the cucumber. Thaw crab meat sticks and cut into diagonal cubes. 2. Add an appropriate amount of hot water to the pot. After boiling, add the quick-frozen peas and simmer for 2 minutes until cooked. Take them out and rinse them with cold water. Drain and set aside. 3. Put the boiled peas, sweet corn kernels, diced cucumber, diced red bell pepper, diced crab sticks and pine nuts into a bowl, add white vinegar, oil, salt and white pepper, stir well.

Comments: Using Western methods and Chinese ingredients, this colorful, refreshing, delicious, convenient and simple salad can definitely add a lot of surprises to your dining table. Fruit corn salad ingredients: corn kernels (fresh corn cob kernels or canned corn can be used), lettuce, cherry tomatoes, cheese seasoning: olive oil, black pepper Preparation method: 1. Put the corn kernels into the pot and add a small amount of salt Bring to a boil over high heat. 2. Wash the lettuce and tear it into small pieces. 3. Split the cherry tomatoes in the middle and shred the cheese. 4. Add corn kernels, cherry tomatoes, lettuce leaves and cheese with olive oil and black pepper and mix well. Three-color corn Ingredients: Corn shoots, asparagus, carrots Seasonings: Butter, salt Preparation method: 1. Wash the carrots and cut them into wide strips. 2. Put the processed asparagus into the pot and cook, remove and drain. 3. Add butter to the frying pan, fry the corn shoots until golden brown, then add asparagus and carrots and stir-fry, season with salt and serve. Corn ribs soup Ingredients: corn, pork ribs Seasonings: green onion, ginger Preparation method: 1. Chop the ribs into chunks, of any length. 2. Peel and shred the corn, and cut into small pieces. 3. Cut green onion into sections and slice ginger. 4. Pour water into the casserole, put the ribs into the pot (if you want the ribs soup to be fresher, you can drop two drops of vinegar in the water), put the green onions and ginger (one or two slices are enough) into the pot together, and drip in Add a little white wine and light the fire. When the water in the casserole boils and blood foam floats up, remove the blood foam, then add the corn and cook together. 5. After cooking, remove the green onion and ginger slices, and add a little salt to taste. Bacon Grilled Corn Ingredients: Corn cobs, bacon, butter Seasonings: Salt, mustard Production method: 1. Peel and shred the corn cobs, cut into sections, boil in salt water for 20 minutes, and drain. 2. Spread an even layer of mustard on the corn cobs, then wrap with two slices of bacon and place on a buttered grill pan or oven tray. 3. Place the barbecue plate on the charcoal fire and bake for 15 to 20 minutes. Soft Golden Sand Corn Ingredients: One can of sweet corn, 100G of green beans (peas), one red bell pepper, 10 salted egg yolks, a little ginger slices, a little cooking wine. Preparation method: 1. Drain the canned sweet corn and set aside. Cut the red bell pepper into small pieces and sauté briefly in a pan without oil to dry out the moisture. 2. Cook the salted egg yolk in the microwave and press it into powder (as fine as possible) and set aside. 3. Wash and drain the green beans, evenly coat them with a thin layer of cornstarch, and fry them in a 60% hot oil pan until the surface becomes slightly wrinkled. 4. Leave the bottom oil in the pot (less oil), add the ginger slices to choke the pot, remove and throw them away. Add the salted egg yolk and a little cooking wine and stir-fry over low heat until it becomes sandy. Then add the corn kernels and green beans and stir-fry until cooked. Finally Add bell pepper dices and stir-fry evenly, then serve. Because of the salted egg yolk, I don’t add salt. However, you can taste it when making it. If you feel it is almost salty, add an appropriate amount of salt. Corn Roasting Ingredients: One can of corn kernels and about 30G of imported dry cornstarch. Seasonings: sugar or salt and pepper. Preparation method: 1. About 30 grams of cornstarch. 2. Open the can, pour out the corn kernels, and drain the water. 3. Mix well with cornstarch. 4. Heat the pot, pour out the hot oil, and smooth the corn with your hands. 5. Put the pot on the fire, add a little hot oil, and gently shake and turn the pot with your hands to make the tortillas solidify and not stick to the pot. 6. Pour in more hot oil and fry for 5-6 minutes. 7. Pour out the oil and the corn will be fried. For the sake of beauty, you can change the knife and put it on the plate. (It is recommended to top it with some cheese for a more fragrant taste.) Burrito Burrito [Taste]: Crispy and delicious [Ingredients]: Cornmeal, flour [Ingredients]: White sugar [Process]: Mix equal amounts of cornmeal and flour. Add an appropriate amount of white sugar and water to make a paste, then put it into the wok several times and press it into a pancake shape. Slowly turn it over a slow fire and bake it on both sides until both sides are golden brown before eating. This kind of pancake is more delicious than those made with pure flour. It is crispy and has the sweet flavor of corn. Corn Hair Cake Corn Hair Cake [Taste]: soft and delicious [Main Ingredients]: Fine cornmeal, flour [Ingredients]: White Sugar [Process]: Mix the cornmeal and flour evenly, add an appropriate amount of white sugar, use warm water to make a paste, and then After fermentation above 15 degrees, beat into a paste, put in a steamer and spread out, steam for 20 minutes and then eat. This kind of steamed cake is soft, delicious and easy to digest, and is very popular among the elderly. Other knowledge 1. The grains contain about 73% starch, 8.5% protein, and about 4.3% fat; they contain more vitamins (thiamine, riboflavin). Corn kernels are mainly used for food and feeding, and can be cooked, ground into powder or made into puffed food. Industrially used to make alcohol, beer, acetaldehyde, acetic acid, acetone, butanol, etc. The syrup made from corn starch is colorless and transparent, with high fructose content. It can be made into candies, pastries, breads, jams and beverages. The cob can be used to make furfural; the stalk can be used to make paper and sound insulation boards; the bract leaves can be made into handicrafts. The seeds can be used as concentrate feed. The stems, leaves and fruit ears harvested during the wax ripening period are good silage for livestock, especially dairy cows. The nutritional value and digestibility when fed are higher than barley, oats and sorghum. Since corns of various colors can transfer pollen to each other, when the wind is strong, two adjacent corn fields will pollinate each other, resulting in an ear of corns of multiple colors. Sometimes, rainy or windy days after corn blooms will affect the pollination of corn, resulting in missing kernels and under-full fruits.