Tools/materials: corn 6- 10, sea salt 3g, baking soda 3g, and clear water.

1. Peel the corn to only 1-2 layers, then cut off the excess corn stigma, and then rinse the corn twice with running water for later use.

2. Put a proper amount of water into the pot, then put all the corn, baking soda and sea salt into the pot, then cover a plate on the corn to keep each corn in the water, and finally cover the pot to cook the corn for 18 minutes.

3./kloc-Turn off the fire after 0/8 minutes. At this time, do not open the lid. Keep soaking corn for 10- 15 minutes before eating. To make the corn more fragrant, soak it for 3-5 hours first, and then cook it for 5 minutes at half heat.

Tips for cooking corn

1, when cooking corn, be sure to put some sea salt and baking soda, because "salty can bring sweetness", and sea salt contains no impurities, which can prevent corn from turning red. If there is no sea salt, you can use household edible salt instead. Baking soda is an alkaline substance, which can neutralize the sour substances cooked by corn and soften the starch at the same time, making corn more fragrant.

When cooking corn, be sure to cook more and stew more. For example, corn can be cooked after cooking 15 minutes or more, and cooked corn stew 10 minutes or more can make corn grains absorb more fragrance and make corn more fragrant.