Corn is our family life, often eat the food, especially in the summer, corn is our essential delicious. For fresh corn, there are a variety of ways to eat, the most common method is to cook the corn; in addition to the corn seeds can be peeled off and fried to eat, or with young corn porridge, these meals are very nutritious and delicious.

But to say that the most convenient, trouble-free way to eat, or will be the corn directly with water to eat; we only need to peel the skin of the corn, and clean can be directly under the pot to cook. In the process of cooking corn, to make the corn sweet and savory, you can put the following things when cooking corn.

To increase the sweet taste of corn, the most direct way, is in the water after the boil, to the pot into the right amount of sugar; to be completely dissolved sugar, and then into the corn began to cook. During the boiling process, the sweetness of the icing sugar water will fully penetrate into the corn kernels, making the corn more sweet.

In this process, when adding rock sugar, you should add it according to your personal taste. If you add too much icing sugar, it will make the corn too sweet and lose its flavor.

The timing of adding baking soda is the same as adding rock sugar, are in the water after boiling, wait until the baking soda is completely dissolved, only to be able to put the corn into the pot. After adding baking soda, baking soda can make the corn contains niacin, release more fully. At the same time can also avoid the loss of vitamin B1 in the corn, lock the nutrients of the corn, so that the taste of the best state.

When adding baking soda, as with icing sugar, you need to add the right amount. If you add too much, it will also destroy the taste of the corn and make it appear salty and alkaline.

When cooking corn, in addition to adding the two substances mentioned above to promote the corn to become sweet, there is a most simple way to lock the sweetness of corn. That is to keep the corn innermost leaves, along with the leaves of a piece of water to cook; so that the sweetness of the corn can be well locked in the corn, reduce the loss of nutrients into the water.