Second, fruit corn is relatively old, with a finger to press the corn kernel, will not come out of the water, and also not soft, then in the cooking time will take a longer time, after boiling, at least need to cook half an hour, only then cook out of the fruit corn will be sweet and delicious.
Third, the above is based on the usual pot, but we choose to cook fruit corn with pressure cooker, then the cooking time will be very different, with pressure cooker to cook corn is not so long, if the corn is not old, pressure cooker as long as the pressure can be turned off the fire for five to eight minutes, and so the pressure is back off, the fruit corn has been cooked.
Problem 2: fruit corn steamed or boiled eat good corn used to steam! Fruit boiled, the general fruit is not necessary to steam to eat.
Question three: fruit corn steamed how to do very like to eat corn on the cob, now the new varieties and out of glutinous corn, fruit corn, purple corn. Still the most i like to eat this fruit corn, especially sweet, moisture, crunchy, easy to chew, playing corn juice when the dregs are also relatively small. Good teeth of the elderly is also suitable for eating Oh!
Ingredients
3 main ingredients fruit corn cobs auxiliary lye 1 tsp water
Steps
1. corn cobs peeled
2. put into the pressure cooker, add the right amount of water, soak corn cobs can be added 1 tsp of lye. 3. cover the lid, plus the valve, the water valve to turn on the fire for 10 minutes, and then stew for 20 minutes.
4. Cooling, so that the pressure inside the pressure cooker to reduce the pressure, and then go to the valve to open the lid, remove can be.
Tips
The binding niacin contained in corn is not easily absorbed by the body, so be sure to add an appropriate amount of lye (also known as soda ash, soda) when cooking, so that it is conducive to the body's absorption, utilization.
Question 4: How to steam fruit corn how to do how to do delicious Main Ingredients
Fruit corn 3
Auxiliary Ingredients
Adequate amount of fresh water
Steamed fruit corn practice steps
1. Fruit corn to peel the skin and corn husk cleaned clean
2. Steamer to receive the appropriate amount of fresh water
3. Wash the corn into the pot
4. open the pot and steam for 8 minutes
5. Steam Hello
6. very sweet ah
Tips
put in the water to cook can also be, but I personally think that cooking is not as delicious as steaming
Question 5: Fruit corn cooked must be eaten up leaf to eat immediately, the root category to eat the day, seafood must be eaten the same day
Question 5: Fruit corn cooking must eat up leaf to eat immediately, root category to eat Finished, seafood must be eaten at the end of the meal or will produce harmful substances
In addition to the leaves in the pot should be quickly fried, nutritional retention of the best
carrots can be added a little vinegar can be a carotene to let more carotene out
Problem six: how long does it take for the fruit corn to steam with a steamer how long the main ingredient fruit corn on the cob 3 auxiliary ingredients lye 1 tsp. water in moderation steps 1. corn cob peeled 2. Inside the pressure cooker, add the right amount of water, immersed in the corn cobs can be, in the addition of 1 small spoon lye. 3. Cover the pot, plus the valve, water on the valve turn 10 minutes off the heat, and then simmer for 20 minutes. 4. Cooling, so that the pressure inside the pressure cooker to reduce the pressure, and then go to the valve to open the lid, remove can be.
Question 7: Should the corn be steamed or boiled I was planning to cook some tonight, if it is old corn, it is recommended to boil it, and tender sweet corn steamed can be eaten.
Well, baked is the most flavorful~
Question 8: Is the fruit corn good? Sanya City, Hainan, will start this year to promote the super sweet one fruit corn in the province. Super sweet one is by the China Agricultural University Professor Song at the same time after many years of cultivation. He has been to Hainan many times to add generation, selection of excellence. Recently, the National Corn Improvement Center and Hainan South Seed Base Co. held a sweet corn observation and tasting. Sweet corn is more resistant to disease and can be picked in only about 80 days. Sweet corn is crisp and flavorful when eaten raw, with less dregs, and can be made into canned food. The development of sweet corn has just started in China. Last year, Nanshong planted more than 70 acres of sweet corn with success. According to the Hainan Provincial Department of Agriculture, sweet corn is expected to become another force in Hainan's winter vegetables.
Question 9: How to burn fruit corn delicious? 1. After eating garlic, drink a glass of milk, milk protein will react with garlic, you can effectively remove the garlic flavor. However, when drinking milk, pay attention to small mouth and slow swallowing, so that the milk in the mouth to stay a little longer, and the best drink warm milk, so the effect will be better. 2. In addition, there are some simple and easy methods, can also reduce the garlic flavor. For example, after eating garlic, chew some peanuts, walnuts or almonds and other protein-rich foods, so that the pungent peptide in garlic "propylene sulfide" and protein combination, you can make the mouth of the garlic taste removal; gargle with vinegar or wine can also reduce the taste of garlic. 3. Apple on garlic: it is said that when eating garlic, with the apple effect is excellent, because in the apple to lighten the odor of garlic at the same time, garlic can also help the human body to absorb the vitamins of the apple. 4. Lemon: acidic, slightly bitter flavor, with the efficacy of the body, quench thirst, dispel heat. Can be in a cup of boiling water, add some mint, while adding some fresh lemon juice to drink, can remove the garlic flavor. 5. Pomelo: acidic, cold taste, with digestion, spleen, aromatic deodorant effect. Eating fresh pomelo petals, can go to the stomach in the bad gas, eliminate the bad taste in the mouth, and, pomelo also has the effect of detoxification of alcohol. 6. Hawthorn: Hawthorn is sour in nature, slightly sweet and flat in taste, brought to be boiled with rock sugar has the effect of dispersing blood stasis and eliminating stagnation, clearing stomach and removing bad breath. If it is in a similar office place, after the work meal with colleagues to share a small bottle of hawthorn canned food fellowship and deodorization, is also a good choice.
Problem ten: taro is steamed or boiled The nutritional value of taro is very high, the starch content in the tubers up to 70%, both as food, but also to do vegetables, is suitable for both young and old nourishing products, autumn complementary vegetarian a treasure. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponins and other ingredients. Motherland medicine believes that taro is sweet, pungent, flat, into the intestines, stomach. It has the effect of benefiting the stomach, broadening the intestines, laxative and dispersing knots, tonifying the liver and kidney, and adding essence and marrow. It is useful in the adjuvant treatment of dry stools, goiter, scrofula, mastitis, insect bites and bee stings, intestinal worms and fetish blocks, acute arthritis and other conditions. However, it should be noted that it should not be rubbed or applied to healthy skin, otherwise it will cause dermatitis. Once occurred , available ginger juice can be gently scrubbed.
Taro practice is very much, salty and sweet, a thousand variations, but the most famous, no better than the Teochew taro mud.
People think the practice of taro mud is very troublesome, in fact, very simple: buy a large taro steamed, about an hour, take out. Cut into thick slices, the right hand will be the body of the four-party chopper on the taro slices, the left hand will be the body of the knife to pressure a drag, taro into powder, add sugar to fry, that is, taro mud.
The most common taro puree has white fruit and golden melon taro puree. The former is to peel the white fruit to the heart of the sugar boiled in water and placed on top of the taro puree. The so-called golden gourd taro puree is the taro rubbed mud, put aside, cooked with a small golden gourd, peeled, incised, selected with the tip, can be used as a cover, into the taro puree can be.
To eat expensive, can do bird's nest taro mud. With the above method to do a good job of taro mud, put into a glass pot, another cooking sugar water bird's nest, add into the glass pot, taro mud quality thick, will not dissolve, at this time, is a look, is a two-layer, above the white, below the purple, is very beautiful.
To eat cheap, with white fungus instead of bird's nest, equally delicious, I believe the nutrition is not much worse.
What? The taro puree you made is not good?
This is the first time I've ever seen a taro ball in my life, and I've never seen one.
Other:
1. Stop itching: pour some vinegar in the hands, rub and then peel, taro can not hurt you. However, if there are unhealed wounds on the hands, you can not use this method.
Peeled taro touched the water and then touch the skin, it will be more itchy, so, taro do not have to wash first to peel, and keep your hands dry, you can reduce the occurrence of itch.
If accidentally touching the skin when itchy, apply ginger, or baked on the fire for a few moments, or soaked in vinegar water can stop itching.
2. Selection: the body shape is proportional, pick up the weight of light, that is, less water; cut to the flesh of fine white, that is, the texture of the loose, which is the top grade. And pay attention to the appearance do not have rotten points, otherwise cut must have corruption, in addition can also observe the taro incision, incision juice if presenting powder, meat flavor Q delicious; if presenting liquid, meat is not so fluffy.
3. Seasoning: taro, is a temperament stubborn plant, he is "oil and salt", cooking, in the not yet burned through before, remember not to seasoning, otherwise, no matter whether the first salt or sugar, will make the taro prematurely absorbed seasoning, and not easy to soften, and even more hard it!
4 taro edible methods are many, boiled, steamed, simmered, baked, roasted, burned, fried, braised can be. The most common practice is to cook or steam taro dipped in sugar to eat; taro barbecue meat or taro cut into diced pieces, and corn mixed with porridge. It should be noted that taro contains more starch, once can not be eaten, eat more than the disadvantages of stagnant gas, raw food is slightly toxic.
First, mung bean paste stuffed taro (warmly recommended)
Ingredients: taro 400g mung bean paste 4 spoons
Practice: taro peeled and cut
on the pot of water steam 25-30 minutes until cooked through;
taro into the container, pounded with a spoon into the mud;
Taro mud
Put half a bowl of water in the pot, add the mung bean paste, change the heat to low, use chopsticks to break up the mung bean paste into a paste, and pour it over the taro meatballs that have been made.
Cold food, hot food can be, sweet and soft
Second, taro cake
Preparation
Taro peeled, diced, add a little salt, put in a pot of water steamed, and then poured into the rice milk and mix well. The first thing you need to do is to choose the best way to make the best use of your time and money. Bacon and Langkawi respectively cut into pieces, and dry shrimp with the pot burst incense, and discretionary salt, sugar, etc. Seasoned, stir-fried with the rice paste, taro grains together with the mixture, removed from the cake basin, and then placed in a pot of water to steam under water. And in the cake on the surface of coriander, green onions, fried sesame seeds and cooked oil.
Third, the second practice of taro cake
You can also diced taro, boiled, mashed (do not need to be too crushed), plus glutinous rice flour, sugar, kneaded into a dough (if dry, add boiling water, scalded glutinous rice flour is more sticky). Then, roll the dough in batches into small strips 1.5cm in diameter, and then cut the strips into thick 1 ....... >>