Many people use the raw squeezing method when squeezing corn juice, and the resulting corn juice does not taste good. Today I recommend the cooked squeezing method. The corn juice produced is fragrant, sweet, and has a silky texture. Thick and delicious

1. Put the corn kernels in the pot, add water, boil, and cook for 10-15 minutes to cook the corn. This step is very important, because directly using raw corn to squeeze juice will have a green and astringent taste, which cannot be removed even if it is boiled later. This is also the shortcoming of using the raw corn juice method to make corn juice. The corn kernels must be cooked thoroughly. If the cooking time is not enough, the squeezed corn juice will separate from the residue and water, and it will not have that thick taste when you drink it.

2. Take out the cooked corn, put it in the wall breaking machine, add water, the ratio of corn to water is: 1:1.2, if you like to drink a little thinner, you can add more A little water.

3. Start the wall-breaking machine and use the soup button to make corn juice from the corn.

4. When the time is up, pour out the corn juice and you can drink it. The corn juice made is very thick, sweet and fragrant.

Notes:

(1) It is best to use sweet corn for corn, which has a strong sweetness and is tender. There is no need to add sugar after it is cooked, and it tastes sweet. When squeezing corn juice, don’t add too much water, 1:1.2 is enough.

(2) Directly using raw corn to squeeze juice will have a green and astringent taste, which cannot be removed even if it is boiled later. This is also the shortcoming of using the raw corn juice method to make corn juice. The corn kernels must be cooked thoroughly. If the cooking time is not enough, the squeezed corn juice will separate from the residue and water, and it will not have that thick taste when you drink it.