1. Method of baking corn in the oven

First, you can peel the corn, put it in a pot, and add clean water to the corn. Remember to heat it with high fire. After boiling, cook it in medium fire for about 8 minutes, then remove it and drain it. When you choose, you'd better choose ordinary corn with golden color. If it doesn't exist in this season, then you can consider wiping off the excess water on the corn with a paper towel. Remember that you can also mix honey and water evenly to make honey water and brush it evenly on the corn. Air-dry a little, then you can brush the milk evenly on the corn. After 2 minutes, brush the melted butter evenly on the corn.

After brushing a liquid, let the corn dry naturally for a while, which will make it more tasty and the roasted corn will be sweeter. Put the corn on the baking net, put it into the oven and bake it at 22 degrees for about 3 minutes. 5 minutes before baking, take out the corn, brush the honey water all over again and continue baking for 5 minutes. In the process of baking corn, I remind you to remember to turn on the oven, turn it over several times, and brush honey water to make the corn more evenly colored. Corn brushed with honey water can be baked in a golden and slightly burnt color.

2. Nutritional value of corn

The nutritional components of corn are relatively comprehensive, generally containing 8.5% protein, 4.3% fat, 73.2% sugar, .22% calcium, 21% phosphorus and .16% iron, as well as carotene, vitamins B1, B2 and niacin, as well as sitosterol, lecithin, vitamin E, etc. The latest research points out that corn contains a cancer factor-glutathione. Glutathione contained in corn has anticancer effect, which can combine with many carcinogens in human body and make these substances lose carcinogenicity; Cellulose contained in corn is a kind of carbohydrate that can not be absorbed by human body, which can reduce the concentration of carcinogens in human intestine and reduce the accumulation of toxin-secreting humic substances in intestine, thus reducing the incidence of colon cancer and rectal cancer.

3. How to store corn

Fresh corn is stripped clean by vegetable sellers when it is bought. You'd better peel it yourself, leaving two or three layers will be better. Take a fresh-keeping bag and put the corn into the fresh-keeping bag. Be careful that the corn does not need to be cleaned. It can be kept fresh for a long time in the freezer. When you want to eat, take it out of the refrigerator and peel it first, then thaw it in water. After thawing, wash it and cook it in a pot. It tastes just like fresh corn. In the method of cooking corn, the corn is cooked (two coats can be left to increase the sweetness), cooled and dried, wrapped in fresh-keeping bags and frozen, and then steamed or boiled again when you want to eat.

How to choose corn

1. Appearance color: Generally, people buy it according to their own tastes. In the market, white corn is waxy corn, yellow corn is sweet corn, and there are also white and yellow corn, which are mainly different in sweetness.

2. Moisture: It is everyone's hobby to eat anything tender. You can dig the corn kernels with your fingers. If the moisture is too low, it means that the corn is still tender. You can see whether the corn kernels are full or flat, and you can also judge the moisture level of the corn.

3, the amount of corn kernels: In the market, some corn kernels are relatively few, and they are generally not delicious, and there is less water and sugar. If the corn kernels are arranged very neatly, And there are many particles, so it is generally relatively delicious.

4. Transparency of corn kernels: You can see with the naked eye whether the corn kernels are transparent. If they are transparent, they are relatively watery and tender, and will be delicious to cook. However, if they are opaque, it means that the corn is old. There will be little water and it won't taste sweet.

How to eat the corn well

1. Bake the corn, peel the cooked corn, put the corn kernels into the sieve, rinse them with clear water once to make the surface of the corn kernels moist, and then filter off the excess water. Put corn starch and glutinous rice flour into corn kernels and mix well, so that each corn kernel is evenly coated with flour. Put a little vegetable oil in the pot, turn the pot to spread the oil evenly on the bottom of the pot, then add the corn kernels, spread them out, and flatten the surface by hand until the corn is golden and crisp.

2. Pine nuts and corn are first oiled. Be extra careful in this step! ! Because pine nuts are very easy to paste! ! ! Add oil to the pot, and when the oil temperature is 3% hot, put the pine nuts into the pot. As long as the white pine nuts are slightly discolored, they should be quickly fished out and drained. Add base oil to another pot, stir-fry chopped green onion and diced carrot at the same time, add diced pepper after stir-frying for a few times, and then add sweet corn kernels to stir-fry. When it is cooked, add half a teaspoon of salt to taste, and serve. Pour the prepared pine nuts into a plate and mix well.