Corn Spare Ribs Soup

1. Spare ribs into boiling water to blanch the blood foam, corn cut a small section

2. Put the spare ribs and corn into the pot and add water to boil for one and a half hours

3. Out of the pot when sprinkled with a little salt; do not need to put other seasoning, the time of the soup is suitable for their own pots and so on

Corn brand

1. pot of boiling water, put the corn kernels cooked

2. fish up the cooked corn kernels over cold water

3. put the corn starch and sugar in the corn kernels and mix it well, if it is too dry can be slightly put a little bit of water

4. put the corn material into the mold compacted, low-fire frying molding

5. small fire frying corn, another pot of boiling hot oil

6. Corn brand fried golden brown, take off the mold, fish up and drain the oil

Egg Corn Soup

Materials:

Canned corn 160 grams (personally think that the ordinary corn kernels in fact, can also be), 2 eggs, canned mushrooms 40 grams, 5 grams of cornstarch, 100 grams of milk, net mushrooms, 25 grams of wine, fresh peas 20 grams, canned mushrooms, 5 grams of starch, 100 grams of milk, net mushrooms, 25 grams of wine. 20 grams of fresh pea grains, 4 grams of refined salt, green onion, ginger 1 gram each.

Methods:

1, fresh peas into the hot alkaline water to soak a little, fished into the cool water to soak cool;

2, frying pan is hot, add oil with onion, ginger, cooking wine sauté pan;

3, pour peas, mushrooms, mushrooms, asparagus, a little bit of chowder, add water, pour the corn, eggs, milk and salt, open the pot and add starch to thicken the pot can be

Corn oysters

Corn oysters

Corn oysters

Corn oysters

Corn oysters

Methods:

Step 1: Prepare the ingredients, a small bowl of corn kernels (about 100 grams), a clove of garlic, 3 leeks, an egg, a number of flour (I used about 3 tbsp).

Step 2: Chop the leeks, mince the garlic, and then, put them in the bowl of corn kernels and crack the egg in.

Step 3: Stir in a bit of fresh soy sauce, salt, add a tbsp of water, 3 tbsp of flour, and whisk into a paste that thickens as shown in the picture. In fact, this ratio, the requirements are not very strict, as long as stirred into the paste can be formed, but not too thick.

Step 4: Heat a wok, add a little oil, and reduce the heat. Spoon in the paste and use a spatula to flatten it out a bit.

Step 5: Once the bottom side is nice and golden brown, use a spatula and chopsticks to flip it over (because it's a very small pancake, it's easy to flip it over), and then put the other side on a paper towel to drain off the oil (there's not much oil in it, so don't drain it off).

Note: 1) For the corn, you can cut the kernels from the cob with a knife, but I use melted frozen corn or canned corn.

2) Regarding the toppings, if you don't have chives, you can use small green onions instead, which are also delicious. You can also add some chopped chili, chopped cilantro or whatever, it's good.

3) about the paste, if the first time to do inexperienced, do not know whether the consistency is appropriate, you can first fry a try, and then according to the finished product look and taste, adjust the amount of water and flour.

4) this thing is very "out of the count", I only used the above mentioned that point of the material, a **** made 9 small cakes it, so, be careful it, do not get too much of the paste at once, out will be too much

Sweet butter and honey corn

Method of production:

1. p>1. Cut the corn into segments, you can pinch the head to remove the tail in order to look good.

2. Put it in a small saucepan with a thick slice of butter, a good amount of honey and a little water.

3. Cook together, cook and cook. Stir and flip the corn halfway through. When the boiling pot bubbles will not subside, began to nuisance sound, you can fish out the corn on the plate.

4. Leave the juice to continue to burn, burn to thicken, pour to the plate of corn on the

Corn kernels coquettish Pearl Steamed Eggs

Materials:

Canned corn kernels 1/2 cans, boxed tender tofu 1 box, 2 eggs, 1 bowl of water.

Seasoning:

1/2 tsp salt, pinch of white pepper.

How to make:

1. Take a deep dish, dice the tofu and sprinkle with corn kernels.

2. Beat the egg with water, pour it into the dish, transfer it to a steamer and steam for 1 minute over high heat, then lower the heat and steam for 7 minutes.

Reminder:

Steaming eggs can also be used in electric pots and pans, put 1 cup of water in the pots and pans, the lid is not completely covered tightly, you do not need to be afraid of steaming out of the honeycomb eggs

Milk corn

Materials:

Milk 250 ml of young corn 1 Butter 5g Sugar 5g

Preparation:

1. Peel the skin of the young corn, cut into small round pieces, then cut into small round pieces. Cut into small round pieces and then cut in half.

2. Pour the milk, corn, butter and sugar into a pot, bring to a boil over high heat, then turn down to low heat and cook slowly for 10 minutes.

Comments:

The usual way to eat corn is to cook it in water, this way of cooking it in milk is very special, not only is there a light milky aroma on the corn, but the milk also incorporates some of the corn's aroma, so it's really a good way to eat the corn and then drink the milk, which is a good way to be both sweet and cozy. 100g sweet corn kernels 100g red bell pepper 1 cucumber 1 crabstick 5 crab rods 2 teaspoons pine nuts 2 tablespoons white vinegar (30ml) 1 tablespoon oil (15ml) 1/2 teaspoon salt (3g) 1/3 teaspoon white pepper (2g)

How to make it:

1. Wash the red bell peppers and remove the seeds, then slice them with the cucumber into 1cm cubes. Thaw the crab meat stick and cut into diagonal dices.

2. In a pot of hot water, boil and add frozen peas, blanch for 2 minutes until cooked, remove and rinse with cold water to cool, drain and wait for use.

3. blanch the peas, sweet corn kernels, cucumber diced, red pepper diced, crab meat stick diced and pine nuts into a bowl, seasoned with white vinegar, oil, salt and white pepper, mix well.

Review:

This colorful, refreshing, and easy salad made with Western-style ingredients can definitely add a lot of surprises to your family's table.

Tricolor corn

Materials:

Corn shoots, asparagus, carrots

Seasoning:

Butter, salt

Methods:

1. Wash the carrots and slice them into wide strips.

2. Cook the processed asparagus in a pot, strain out and drain.

3. Add butter to the skillet and saute the corn shoots until golden brown, then add the asparagus and carrots and stir-fry together, season with salt and serve