It was too hot to cook, so I bought some ears of corn at the end of my morning play. When I went home to peel corn and cook corn, I remembered the life experience that Sister Wen told me.

Clean corn husks are stored in the refrigerator and spread on the grate as cage cloth when steaming steamed bread, so that the steamed bread has the smell of corn and there is no need to wash the cage cloth.

The corn bought this time is fresh and big, and the corn husk still has a clear fragrance. I picked some whole leaves and wanted to keep them. Suddenly, it was fantastic. Do you wrap jiaozi incense in corn?

A spoonful of glutinous rice and a few dates, washed and set aside. Fold the cleaned corn husk into a funnel shape. First put some glutinous rice, put a jujube, and then put some glutinous rice to squash it. If the leaves are folded three times and twice, it will be successful, so try to wrap five zongzi. Worried about rice leakage of zongzi, when cooking, zongzi is pressed under the corn, cooked in a pressure cooker for 20 minutes, and the corn and zongzi are cooked in one pot.

Have a corn, some pieces of beef and a tomato for lunch. For dinner, a cucumber, a corn and a corn-skin zongzi. Well, the cold zongzi is soft, waxy and sweet, with the smell of corn. Lao Zhang ate three in one breath and even shouted three times: "Not bad, not bad, not bad!"

Because the corn jiaozi is made temporarily, the glutinous rice has not been soaked before, and the taste of jiaozi is not very strong. In addition, the boiled dumplings with corn bags are not easy to crack and are easier to operate.

I believe that many foods are produced unintentionally or whimsically. Anyway, if you have nothing to do, you may have unexpected gains! Why don't you try?