Speaking of sticky corn, I believe many friends have eaten it. When the sticky corn is not fully ripe, they break off the corn cob and cook it. It tastes sweet. There are several different colors of sticky corn, and the common ones are white and yellow. Because of its high edible value, it is becoming more and more popular, and many friends like it very much. So what is the nutritional value of sticky corn?

Although sticky corn is coarse grains, its nutritional value is not lower than that of flour and rice. Except the contents of starch and calcium are slightly lower than those of rice, the contents of protein, fat, phosphorus, iron and B vitamins are higher than those of rice. Let's talk about how to do it.

1. For the corn cooked in the morning, peel a plate of three corns.

2. Add a proper amount of water to the pot and cook the corn in the pot with cold water until it is dry.

3. Dry the cooked corn, add two spoonfuls of sugar and stir well.

4. Add half a measuring cup of flour and mix well.

5. Corn kernels are coated with flour.

6. Add oil to the pot and heat it up a little more than usual.

7. Add corn kernels and stir fry.

8. Put a handful of black sesame seeds and mix well.

9. See if it looks good, and you can turn off the fire if it crackles.

10. Crispy sweet corn is ready. Let's make dinner.