Steps/Methods
Corn rice
Ingredients: 2 cups of rice; 2 and a half cups of water; 1 corn (preferably sweet corn)
Method: Cut off the corn kernels and chop the corn cob in half.
Let’s talk about the rice cooker version first. It’s very simple. Just add rice, water, corn, and corn cobs and simmer normally. After simmering, add a small piece of butter.
Cast iron pot version: Wash two cups of rice, pour in two and a half cups of water and soak for 30-60 minutes.
Pour the soaked rice and water into the cast iron pot, stir with the lid open to prevent sticking, and keep the heat on medium throughout.
After the water boils, add corn kernels and corn cobs, cover and cook over low heat for 10 minutes. Turn off the heat and simmer for 15 minutes.
After simmering, add a small piece of butter.
Stir well and eat!
Milk Roasted Corn
Ingredients: 2 sweet corns; appropriate amount of butter; appropriate amount of sugar; a little salt; appropriate amount of crushed black pepper; appropriate amount of tin foil
Method : Wash the corn, cut into small pieces, put in a steamer and steam until half cooked.
Take it out and place it on tin foil, and brush it evenly with a layer of butter. Sprinkle one with black pepper and a pinch of salt and the other with some sugar.
Wrap the corn tightly with tin foil, and pinch the head and tail to form a candy shape. Bake in an oven preheated to 200 degrees for 10-15 minutes until fully cooked.
Jinsha Corn
Ingredients: fresh corn; duck egg yolk; corn starch; white sugar; salt; sunflower oil
Method: Shape the yolk of raw salted duck egg Take out and set aside. Steam in the steamer for about 10 minutes and then take it out. Cool the steamed salted egg yolk and crush into fine powder. Set aside. It is best not to heat salted egg yolk in a microwave oven, as it may cause the egg yolk to burst. (You can also use cooked salted duck eggs directly, the yolks will be slightly fishy). Two duck egg yolks are enough for two large corns. You have to adjust the amount of duck egg yolks for small corns, otherwise it will affect the appearance and taste of Jinsha corn
Peel off the corn kernels and steam them in a steamer
Pour the starch onto the corn kernels while they are hot
Let each corn kernel be evenly coated with starch. This is the key point to successfully coat the corn kernels with starch and fry them into crispy skin
Use a spoon or clay press to press the duck egg yolk into a puree
Put a little oil in a pan If necessary, bake at 70% heat
Sift out the excess starch from the corn kernels and add it to the pot
When the corn kernels are sieved out the excess starch and add it to the pot, don't rush to push it. Shape the corn kernels, then slowly turn them over until they are slightly brown, remove and drain the oil
Use the remaining oil on the wall of the pot to stir-fry the salted duck egg yolk over low heat
Use the remaining oil on the wall of the pot to fry the salted duck egg yolks
Stir-fry the salted duck egg yolk with the remaining oil on the wall of the pot over low heat until the salted egg yolk begins to bubble. Add an appropriate amount of salt, chicken essence and white sugar. (Don’t add too much salt, the egg yolk itself is salty)
The duck egg yolk has cooled slightly, and you can adjust the amount of egg yolk at this time
The golden sand corn is ready, brush it with a spoon The voice is so nice!
Corn tortillas
Ingredients: 25g corn flour (bought in the supermarket); 13g ordinary flour (low, medium and high flour), which I have made; about 30g milk (can be increased appropriately); 7g white sugar; 15g egg liquid (whole egg liquid)
Method:
Corn flour, sugar, egg liquid = mixed
40g white sugar; 120g corn oil ; One egg; 3g baking powder; 3g baking soda; a little black sesame seeds
Method: Mix cornmeal, baking powder and baking soda, sieve
Beat the eggs and mix with white sugar Mix the corn oil together and stir evenly, then pour it into the cornmeal
Divide the dough into several pieces, make them evenly distributed, knead them into small balls, flatten them, sprinkle with a little black sesame seeds, and put them into the baking tray
Preheat the oven to 140° for 15 minutes.
Corn roasting
Ingredients: corn; eggs; oil; dry starch; sugar
Method: steamed corn
peeled
Put two tablespoons of dry starch into the corn kernels, mix well
Add an egg, and you can add some sugar as appropriate.
Put a little oil in the pan, add the mixed corn kernels, and press with a spoon to spread.
Use a spatula to press and spread the corn kernels, add cooking oil again and fry over medium-low heat. Carefully turn over after one side is formed.
Out of the pan
Cut into the shape you like