12 delicious ways to make whole grain corn,

Xiaobiao Food

2015-05-16 · Well-known creator in the field of food

Corn has the functions of regulating the body and appetizing, nourishing the lungs and calming the heart, clearing away dampness and heat, benefiting the liver and gallbladder, and delaying aging. Corn also contains nutrients such as riboflavin and vitamins. These substances have great benefits in preventing diseases such as heart disease and cancer. Here are 12 delicious ways to make corn, you can do it yourself and learn it in no time!

1. Pine nuts and corn

Ingredients: corn, carrots, peas, pine nuts.

Method:

1. Use a knife to cut off the kernels of fresh corn, dice the carrots, and set aside peas and pine nuts;

2. Water in the pot After boiling, add a little oil and salt, add peas and cook for seven or eight minutes, remove and set aside, add corn kernels and cook for two or three minutes, remove and set aside, mince green onions and set aside;

3. Add oil to the pot. After heating, add chopped green onion and stir-fry until fragrant, diced carrots and stir-fry evenly. Add peas and corn kernels and stir-fry for two minutes;

4. Add salt and mushroom essence to taste, add pine nuts and stir-fry evenly. Can.

2. Pepper corn kernels

Ingredients: 300 grams of fresh corn, 100 grams of green pepper, 15ML of olive oil, 10 dried Sichuan peppercorns, 30ML of water, and appropriate amount of salt.

Method:

1. Wash and drain the fresh corn and set aside for later use; wash the green pepper and cut into small cubes for later use;

2. After the oil in the pot is heated to 70% heat, add garlic slices and dried Sichuan peppercorns and stir-fry until fragrant, then add corn kernels and stir-fry evenly, add water; simmer until the corn becomes soft and the water in the pot dries up;

3. Add green pepper, stir-fry till raw, add salt to taste. This dish is refreshing and delicious. It is the best accompaniment to white porridge and is suitable for summer consumption.

3. Olive oil corn fruit salad

Ingredients: 1 apple, 1 kiwi, 1 sweet corn, blueberry jam

Method:

1. Add water to the pot, add sweet corn, add a little salt, and cook the corn.

2. While cooking corn, let’s deal with other ingredients.

After washing the apples, scoop out the pulp with a baller and soak the pulp in light salt water. In the same way, scoop out the kiwi pulp and set aside.

3. After the corn is cooked, take out the kernels and pour them into a large bowl together with the apple pulp and kiwi pulp. Add 1 tablespoon of olive oil and mix well.

4. Spread the blueberry jam into the mixed salad and serve.

Apple pulp is prone to oxidation and discoloration. Soaking it in light salt water can prevent the apples from turning yellow and darkening.

When cooking corn, add a little salt to make the cooked corn sweeter.

4. Yam, corn and burdock stew

Ingredients: corn, wild yam, burdock, crab mushroom, red dates

Method:

1. Peel the wild yam and cut into hob pieces for later use.

2. Wash the burdock, use a knife to scrape off the skin on the surface of the burdock, and then cut with an oblique blade for later use.

3. Wash the corn and cut into pieces for later use.

4. Cut off the roots of the crab-flavored mushrooms and wash the red dates and set aside.

5. Wash the ginger and pat the whole ginger slightly with a kitchen knife for later use.

6. Pour a little olive oil into the pan and lightly stir-fry the wild yam. Then pour it into an earthen pot, add burdock slices and ginger knots, add enough water, bring to a boil over high heat, adjust to medium heat and simmer for 3 hours.

7. After simmering for 3 hours, add corn chunks, crab-flavored mushrooms, and red dates and continue simmering for 1 hour.

8. Finally, season with salt, mushroom essence, and a little pepper. OK!

5. Diced bamboo shoots and corn in tomato sauce

Ingredients: Peel and dice two tomatoes, blanch the bagged bamboo shoots and drain, mince garlic, onion, sweet corn kernels, salt , sugar, vegetable oil, chopped dried basil.

Method:

1. Add oil to the pot, add minced garlic and onion and saute until fragrant;

2. Add diced tomatoes and stir-fry until thick; < /p>

3. Add a small amount of chopped basil and mix well;

4. Pour in the diced bamboo shoots and corn, and stir frequently to avoid sticking to the pan. Add a tablespoon of vegetarian oil, an appropriate amount of salt, and sugar to taste;

5. When the diced bamboo shoots and corn are cooked, add water starch to thicken the sauce and serve.

6. Corn and winter melon vermicelli soup

Ingredients: corn, winter melon

Accessories: sweet potato vermicelli

Seasoning: sesame oil, salt

Method: Boil the corn and cut it into sections, add winter melon and sweet potato vermicelli in the corn soup, add salt, wait until the sweet potato vermicelli is cooked and the winter melon becomes transparent, then put out two drops of sesame oil. .

7. Steamed corn cake

Ingredients: 100g corn flour, 100g plain flour, 40g fine sugar, 2g baking powder, 4g yeast powder, appropriate amount of water (more water than normal flour for making steamed buns) A little more), raisins, wolfberries, and red dates.

Method:

1. Mix cornmeal, plain flour, baking powder and sugar together;

2. Make a hole in the middle and place the dry yeast Center;

3. Pour an appropriate amount of water, let the yeast dissolve first, then continue to add water, stir with chopsticks while adding, so that the flour can fully absorb the water;

4. The noodles should be mixed It needs to be slightly thinner to become a slightly fluid batter;

5. Brush a layer of oil in a high-temperature cooking container to facilitate demoulding;

6. Mix well Pour the batter into it, sprinkle with an appropriate amount of raisins, wolfberries and red dates (the raisins and wolfberries should be soaked and dried in advance, and the red dates should be cored and cut into small pieces). Cover with plastic wrap and leave in a warm place to ferment until doubled in size;

7. Remove the plastic wrap, steam over cold water in a steamer over high heat for 30 minutes;

8. After taking it out of the pot, cool slightly and remove from the mold and cut into pieces.

8. Oyster sauce, corn and bean skin

Ingredients: leftover mung bean skins, red bean skins, sweet corn kernels, green bean kernels, and vegetarian oyster sauce.

Method:

1. Pinch off the remaining water from mung bean skins and red bean skins, put an appropriate amount of oil in the pot, heat it up, pour in the double bean skins, stir-fry over high heat, and then stir-fry them. part of the water;

2. Add sweet corn and green beans, and stir-fry a few more times;

3. Pour in an appropriate amount of vegetarian oyster sauce, continue to stir-fry over high heat, stir well, and serve Can.