The traditional way of eating corn is nothing more than cooking. In fact, there are many healthy and delicious cooking methods for corn. After reading the special recommendation of Sunshine Life Editor, we can make new tastes that satisfy the whole family.
Grind corn
Materials:
Corn kernels 1 bowl 200g mung beans 40g pickled mushrooms 2 20g diced carrots 40g
Seasoning:
Salt 1/2 teaspoons broth, 2 tablespoons sugar 1/3 tablespoons starch water 1/3 tablespoons sesame oil 1 teaspoon.
Production method:
1. Blanch the corn kernels, diced carrots and green beans with boiling water.
2. Add 2 bowls of oil to the pot and heat to medium temperature. Pull all the materials out of the pot and pick them up.
3. Leave 1 tbsp oil in the pot, pour in the materials and seasonings, stir-fry evenly, add starch water to thicken, pour in sesame oil, and serve.
Note: 1. This dish bag contains red, yellow and green nutrients and is the best dish on the table.
2. thicken the vegetables with a little starch water to dry (non-sticky is appropriate).
3. Add pine nuts to make vegetables, which is pine nut corn.
4. At home, you don't need to blanch half-cooked Sichuan food, but pull the oil first. Just put all the materials and seasonings into the pot and stir them evenly.
This dish can be four colors in principle. It is rich in all kinds of nutrients and changes endlessly.
Egg and corn soup
Materials:
Canned corn 1 60g, 2 eggs, canned mushrooms 40g, starch 5g, milk100g, clean mushrooms and cooking wine 20g, fresh peas 20g, refined salt 4g, onion ginger1g.
Production method:
1. Soak fresh peas in hot alkaline water, take them out and cool them in cold water;
2, the wok is hot, add oil with onion, ginger and cooking wine;
3. Pour peas, mushrooms and winter bamboo shoots, simmer on low heat, add water, pour corn, eggs, milk and salt, and add starch after boiling.
Milk tortillas
Materials:
2 egg yolks, flour 100g, 2 fresh corns, 40g cream (softened at room temperature), and appropriate amount of water, salt or sugar (salty and sweet).
Production method:
Mix all the ingredients together and stir well to make a paste. It can be fried in a pot or baked in an oven. If it is in the oven, the plates should be covered with tin foil or buttered.
If there is not enough water in the corn, add some water to make it paste. Pour the batter into the baking tray and put some butter on it.
Corn oyster
Production method:
Step 1: Prepare materials, a small bowl of corn kernels (about 100g), a clove of garlic, three leeks, an egg and some flour (I used about 3 tablespoons).
Step 2: Chop the leek and garlic, then put them in the bowl of corn kernels and knock in the eggs.
Step 3: Add some salty soy sauce and salt, stir well, add one tablespoon of water and three tablespoons of noodles, and stir until thick, as shown in the figure. In fact, this ratio is not very strict, as long as it is stirred into a paste, it can be formed, but it can't be too thick.
Step 4: Heat the pan, put a little oil and turn down the heat. Scoop it into the paste and spread it out slightly with a shovel.
Step 5: fry the bottom until it is beautiful golden yellow, turn it over with a shovel and chopsticks (because it is a small cake, it is easy to turn it over), fry the other side, drain it with a paper towel (in fact, there is not much oil, you can do it without draining), and everything will be fine after frying.
Note: 1) As for corn, you can cut the corn kernels from the corn cob yourself. But I think it's too much trouble. It's all made of melted frozen corn or canned corn.
2) Regarding the ingredients, if there is no leek, you can also use shallots instead, which is also delicious. You can also add chopped pepper and coriander, all of which are good.
3) Regarding the paste, if you are inexperienced in cooking for the first time and don't know whether the consistency is appropriate, you can fry one first, then adjust it according to the appearance and taste of the finished product, add water and mix the noodles.
4) This thing is "out of line". I only used the above materials and made nine cookies at a time. So, be careful not to make too much mess at once.
Lycium barbarum chicken soup and corn soup
Materials:
50-100g of tender corn kernels, 0/5g of medlar/kloc-0, and one egg. Chicken soup depends on the number of people
Production method:
Steam or crush tender corn kernels and cook them in chicken soup. Add Lycium barbarum, cook for 5 minutes, hook starch, use egg liquid, season and serve.
Sam sun corn soup
Materials:
50- 100g of tender corn kernels, 25g of fresh diced shellfish, 25g of diced ham, 25g of diced cooked chicken and proper amount of starch. Chicken soup depends on the number of people
Production method:
Steam the tender corn, put it in chicken soup, cook it with fresh diced shellfish, diced ham and diced chicken for 5 minutes, coat it with starch, and serve after seasoning.
Sweet butter and honey corn
Production method:
1. Soy sauce corn is cut into sections, and the head can be cut off to look good.
2. Put it in a small pot, add a thick piece of butter, a proper amount of honey and a small amount of water.
3. Cook together, cook together. Stir and turn the corn in the middle. When the bubbles in the pot don't disappear and start to sizzle, you can take the corn out and put it on the plate.
4. Keep the juice burning until it is thick and pour it on the corn in the plate!
Steamed eggs with pearls skillfully made from corn kernels
Materials:
Canned corn kernels 1 2 cans, boxed tender tofu 1 box, 2 eggs, water1bowl.
Seasoning:
65438+ 0/2 tsp salt, a little white pepper.
Production method:
1, take a deep dish, dice tofu, add it and sprinkle with corn kernels.
2. Add water to the eggs and mix well. Pour into a plate, transfer to a steamer and steam on high heat 1 min, and then steam on low heat for 7 minutes.
Reminder:
You can also steam eggs in a rice cooker. Put 1 glass of water in the inner pot. If the lid is not completely covered, don't be afraid to steam out the honeycomb eggs.
Milk flavored corn
Materials:
Milk 250ml tender corn 1 root butter 5g sugar 5g
Production method:
1. Peel the tender corn, cut it into small round segments, and then cut it in half.
2. Pour the milk, corn pieces, butter and sugar into the pot, and then turn to low heat and cook slowly 10 minute.
Comments:
The usual way to eat corn is to cook it with clear water. This method of cooking with milk is very special. There is not only a faint smell of milk on corn, but also a little smell of corn in milk. Eating corn and drinking milk is really a good idea.
Binfen corn soup
Materials:
Corn kernels 100g ham 30g mushrooms 3 quick-frozen peas 50g eggs 1 carrots 1 starch 30ml salt 1 teaspoon (5g) pepper 1/3 teaspoons (2g) sesame oil 1 teaspoon (5ml).
Production method:
1. Wash mushrooms, remove pedicels, shred ham, peel carrots and dice them.
2. Put the peas in a bowl and pour some water to thaw. Beat the eggs into a bowl and stir them into egg liquid.
3. Pour an appropriate amount of hot water into the pot, add corn kernels, shredded ham, shredded mushrooms, diced carrots and peas after boiling over high fire, turn to low heat and cook slowly for 10 minute, then pour in water starch, boil over high fire again, then pour in egg liquid, and finally add salt, pepper and sesame oil.
Comments:
The first taste of beauty is unparalleled, and then the fragrance is refreshing, and it is difficult to suppress the gorgeous sale.
Corn sparerib pot
Materials:
Corn 1 sparerib 500g carrot 1 celery 1 ginger 2 octagonal 2 green onions 1 fragrant leaves 1 salt 2 teaspoons (10g) pepper 1 teaspoon (5g) wolfberry/kloc.
Production method:
1. The corn is peeled and washed, and then cut into small pieces with a width of 2cm. Wash the ribs and cut them into 5 cm long pieces. Peel carrots and cut them into thin slices. Wash celery and cut into 5 cm long pieces.
2. Put a proper amount of hot water into the pot, after boiling, discharge the ribs, simmer for 2 minutes on low fire, remove the blood foam, then take them out and rinse them repeatedly with clear water.
3. Put the ribs, green onions, ginger slices, star anise, fragrant leaves and medlar into the pot together, then pour a proper amount of hot water, turn to low heat and cover for 30 minutes, then add corn slices, carrot slices and celery slices, continue to cook for 15 minutes, and finally add salt and pepper.
Comments:
Eat ribs first, then corn, then vegetables to match, and finally a nutritious and delicious soup. With the staple food, you have it all. Impeccable.
Tricolor corn salad
Materials:
Quick-frozen peas 100g sweet corn kernels 100g red pepper 1 cucumber 1 crab stick 5 pine nuts, 2 teaspoons (10g), 2 tablespoons of white vinegar (30ml), oil 1 tablespoon (/kloc-0)
Production method:
1. Wash the red pepper, remove the seeds, and cut it into cubes 1cm square with cucumber. Thaw the crab stick and cut it into diagonal dices.
2. Put a proper amount of hot water into the pot, boil it, add quick-frozen peas, blanch for 2 minutes until cooked, take out, shower with cold water, and drain the water for later use.
3. Put the boiled peas, sweet corn kernels, diced cucumbers, diced red peppers, diced crab sticks and pine nuts into a bowl, add white vinegar, oil, salt and white pepper, and stir well.
Comments:
This salad is rich in color, fresh and delicious, convenient and simple. It is made of western-style methods and China raw materials. It can definitely add many small surprises to your dining table.
Fruit corn salad
Materials:
Corn kernels (fresh corn cob or canned corn), lettuce, cherry tomato and cheese.
Seasoning:
Olive oil and black pepper
Production method:
1. Put the corn kernels into the pot and add a little salt to boil.
2. Wash the lettuce and tear it into small pieces.
3. Separate the cherry tomatoes from the middle and shred the cheese.
4. Mix corn kernels, cherry tomatoes, lettuce leaves and cheese with olive oil and black pepper.
Tricolor corn
Materials:
Corn shoots, asparagus, carrots
Seasoning:
Butter, salt
Production method:
1. Wash carrots and cut them into wide strips.
2. Cook the processed asparagus in a pot, remove and drain.
3. Add butter to the wok, stir-fry the corn shoots until golden brown, then add asparagus and carrots, stir-fry and season with salt.
corn and spareribs soup
Materials:
Corn and ribs
Seasoning:
Onions and ginger
Production method:
1. Cut the ribs into pieces with any length.
2. Peel and shred the corn and cut it into small pieces.
3. Cut the onion and slice the ginger.
4. Add water to the casserole, put the ribs in the pot (if you want the pork ribs soup to be fresher, you can drop two drops of vinegar in the water), put the onion and ginger (not too many slices) together in the pot, drop a little white wine, light it, remove the blood foam after the casserole water floats, and then add corn to cook together.
5. After cooking, take out the onion and ginger slices and add a little salt to taste.
Bacon roasted corn
Materials:
Corn cob, bacon, butter
Seasoning:
Salt and mustard
Production method:
1. Peel the corncob, shred it, cut it into sections, cook it in salt water for 20 minutes, and drain it.
2. Spread mustard evenly on the corn cob, then wrap two slices of bacon and put it in a buttered barbecue tray or tray in the oven.
3. Bake the barbecue plate on a charcoal fire 15 ~ 20 minutes.
Soft Jinsha corn
Materials:
A can of sweet corn, green beans (peas) 100G, a red bell pepper, salted egg yolk 10, a little ginger slices and a little cooking wine.
Production method:
1, drain the canned sweet corn for later use. Cut the red bell pepper into small pieces, fry it in a pan without oil, and dry it.
2. Cook salted egg yolk in microwave oven and press it into powder (as fine as possible) for use.
3. Wash and drain the green beans, evenly coat them with a thin layer of raw flour, and fry them in a 60% hot oil pan until the surface is slightly wrinkled.
4. Leave the bottom oil (less oil) in the pot, put the ginger slices in the pot, pinch them out and throw them away. Add a little cooking wine to salted egg yolk and stir-fry until the sand turns over. Then add corn kernels and green beans and stir-fry until cooked. Finally, add the sweet pepper kernels, stir well and take out the pot. I don't add salt because of the salted egg yolk, but you can try it when cooking. If it is almost salty, add some salt.
Sweet corn pancake
Materials:
Canned corn kernels, imported dry raw flour about 30G.
Seasoning:
Sugar or salt and pepper
Production method:
1. About 30 grams of raw flour.
2. Open the can, pour out the corn kernels and drain the water.
3. Mix well with raw flour.
4. Heat the pan, pour out the hot oil and smooth the corn by hand.
5. Put the pot on the fire, add a little hot oil, gently shake and turn the pot with your hands, and let the tortillas solidify without touching the pot.
6. Pour in more hot oil and fry for 5-6 minutes.
7. Pour the oil so that the corn will fry. For the sake of beauty, you can change the knife and reinstall it. It is recommended to sprinkle some cheese, which tastes better. )