1, golden corn flipping

Cut fresh sweet corn into granules, and prepare corn flour, glutinous rice flour and sugar powder. Mix glutinous rice flour, corn starch and corn kernels, add a little water, and mix the corn kernels until the surface can be coated with flour. Put oil in the pan and heat it to 80% heat. Pour off the oil for later use. Spread the mixed corn kernels flat in the pot, and then sprinkle some water on the surface by hand to make the corn kernels stick together.

Put the corn kernels in the pot and fry them on low heat until they are solidified, and shake the pot as a whole. At this time, the previously burned oil was slowly poured out along the side of the pot. Next, pour in all the oil, and the amount of oil should not exceed the whole corn kernel.

Continue to fry with low fire until the powder on the surface turns from white to yellow. Pour corn husk and oil into a colander, drain the oil, and then cut into pieces and put them on a plate. Sprinkle some powdered sugar on the plate.

2. popcorn

Wash Xiaoyu rice several times, drain it or dry it quickly with a hair dryer. First pour in as much oil as cooking. When the oil is hot, dry the corn kernels and cover the pot. Turn on a small fire, and soon you will hear the crackling of the pot. You can lift the pot halfway, press the lid tightly and shake it a few times to make it evenly heated. When the pot gradually calms down, it will explode and turn off the fire. Open the lid, sprinkle sugar evenly, and stir well with chopsticks.

3. Pine kernel corn

Cut all peppers, carrots and shallots into corn-grain-sized dices. Add oil to the pot. When the oil temperature is 30% hot, put the pine nuts into the pot and keep the fire low. The white pine nuts will change color slightly and drain the oil.

Add base oil to another pan, stir-fry chopped green onion and diced carrot at the same time, stir-fry a few times, then add diced pepper, and then add sweet corn kernels to stir-fry. After cooking, add half a teaspoon of salt to taste and serve. Pour the prepared pine nuts into a dish and mix well.

4, salt and pepper corn kernels

Get all the necessary materials ready. Dry the corn kernels and put them in a bowl and beat an egg. Add the right amount of raw flour, you can put more appropriately, so that the corn kernels have a heavy feeling. Stir well, so that corn kernels are evenly covered with egg liquid. Add the right amount of oil to the pot, slightly more than cooking. When it is 70% to 80% hot, pour in corn kernels. Don't stir with a shovel immediately, wait for about half a minute and then stir with a shovel.

Stir fry a few times and stop for a while. Don't keep turning it. Turn off the heat when the corn kernels are golden yellow, sprinkle with salt and pepper and chopped green onion while they are hot, and mix well.

5. Corn soup

Wash corn, remove grains, and mix with water. Mix corn with water (soaked in corn flour), and repeatedly stir with a blender for about 3 times to form corn paste. After the stirred corn paste is boiled in water, add some salt, chicken essence and a little oil to taste. Pour in eggs and stir well, then add water with horseshoe powder and boil again.

6. Corn and vegetable balls

Ginger is ground into paste, carrots are cut into 2mm cubes, and sweet corn is cut into grains for later use. Cut the pork into small pieces and mash it with a blender. Add salt to minced pork, stir with chopsticks in the direction of time, add corn starch and stir until the meat paste is gelatinous. Add peas, carrots and corn kernels, mix the vegetable kernels into the meat paste with chopsticks, add sesame oil and mix well.

Squeeze the ground meat into meatballs by hand and put them on a plate. Boil water on the steamer, put the meatballs on it, cover the pot and steam for 20 minutes.

7. Mushroom corn porridge

Wash and soak rice for more than 1 hour, and wash and cut carrots into small pieces. Mushrooms and ham are also cut into small pieces. Put some salad oil in the rice, add mushrooms at the same time, and then start cooking. After boiling, add carrots and corn kernels and stir while cooking. When you feel almost cooked (about 20 minutes), add the diced ham. After boiling again, sprinkle with chopped green onion and season with salt.

8. Corn Pearl Pills

Soak glutinous rice in advance and cook corn for later use. Chop corn, add pepper powder, fennel powder, chopped green onion, Jiang Mo, salt and corn oil, and mix well. When mixing, keep stirring in one direction. Ball the meat into balls. Put the glutinous rice in a bowl and roll the meatballs on the glutinous rice. Potato chips, potato chips in the bowl. Then put the dumplings on the potato chips and steam them in the pot for 15 minutes.

9. Salted egg yolk _ corn

Steam salted egg yolk over high fire 10 minute until cooked. Crush the steamed salted egg yolk with a spoon and grind it into fine powder. Pour out the canned sweet corn, drain the water, and pour the raw flour on the corn kernels and mix well.

Let each corn grain be evenly stained with starch, and be careful not to cause adhesion between corn, and screen out excess starch. Put a little more oil in the pot, probably less than the amount of corn kernels, heat it to 70%, add corn kernels and fry until golden, remove and drain the oil.

Reheat the bottom oil in the pot. Be careful not to burn excessively at this time. Add salted egg yolk and stir fry. After the salted egg yolk bubbles, pour in the fried corn and stir fry.

10, corn and chicken

Chop the chicken breast into pieces and put it in a bowl. Add egg white, monosodium glutamate, chopped green onion, Jiang Mo, salt, wet starch and chicken soup150ml, and stir well. Wash the tender corn, put it into a bowl and grind it into velvet, and filter out the pulp with fine gauze. Pour the corn syrup into the chopped chicken bowl and stir well. Cut the cooked ham into diced mung beans.

Put the wok on high fire, add cooked lard and heat it to 50%, then put the mixed chopped corn and chicken into the wok, spread it out with a spoon and fry it for half a minute. When the paste is solidified and mature, take it out of the wok and eat it with diced ham.

1 1, corn ribs and lotus root soup

Wash lotus root and corn, cut into sections, prepare ribs in advance, and chop onion and ginger. Stir-fry shallots and ginger in hot oil, add 2 bowls of water and bring to a boil.

Put lotus root, corn and ribs in a pot and stew for about 20 minutes. After the corn is cooked, season it with salt and chicken essence.

12, corn, eggs and rice pancakes

Peel sweet corn. Put a little oil in the pot, stir-fry the corn kernels, and then change color and break. Serve. Beat the eggs, add salt, black pepper, white pepper and Chili powder to the egg mixture, and add rice and mix well. Add corn kernels and mix well. Brush the pan with oil. Scoop a spoonful of rice and egg liquid and fry it over high fire. The bottom of the cake is shaped and can be shaken and turned over in the pot. Continue to fry the other side. Turn it over again, and you can fry it slowly with a small fire according to your favorite tenderness. This time, you can use a small fire.

13 cream corn soup

Onion is diced into 1 cm. Peel the potatoes and cut them into cubes 1 cm square. Wash the ham with water and cut it into 0.5 cm square dices. Wash the fresh shrimp and cut into pieces. Put the soup pot on medium fire and melt the butter in the pot; Add onion and stir-fry until soft, about 2 minutes; Add flour and stir-fry together, and stir-fry until it is paste, which takes about 2 minutes. Cover the pot and cook for 20 minutes on low heat, stirring a few times to avoid sticking to the pot. After the potatoes are soft and rotten, add corn and cook for 10 minutes. Add shrimps and cook for 10 minute.

14, soybean milk corn pudding

Beat the egg yolks and whole eggs first and set aside. Heat soybean milk to 40℃, then add egg liquid and fine sugar, stir evenly in the same direction with an egg beater, then sieve twice, then add corn sauce and stir evenly. Pour the pudding liquid into the cup, cover it with plastic wrap, and steam it in a rice cooker for 12 minutes.

15, cornmeal wowotou

Put glutinous rice flour, corn flour and sugar into a pot, mix them evenly, add a little water to the mixed flour, make the flour into dough, and let it stand for 15 minutes. Divide the kneaded dough into small dough with an average weight of about 40 grams.

Put the dough in the palm of your left hand and knead it into a small nest. Brush a thin layer of oil on the steamer, and steam the kneaded steamed bread in the steamer for 10 minute.

16 yogurt tortillas

Mix flour and corn flour evenly; Beat the eggs into the flour, then pour in the yogurt and stir well to make a paste. Chop some raisins and dried longan, pour them into the batter and stir well.

Heat it in a non-stick pan with low heat, pour in a spoonful of prepared batter, do not pour oil, cover it, and simmer for 1 2 minutes. When bubbles appear on the surface of the cake and the color of the cake turns golden, turn it over and stew it 1 min.

17 corn ham omelet

Add flour, sugar and salt into boiling water to make instant noodles, knead the dough until smooth, wake it for 30 minutes, and then knead the dough into a round cake crust. When the pan is hot, add the crust and fry for 8 minutes, then take it out of the pan for later use.

Take a bowl and mix the broken egg liquid, diced carrots, corn kernels, green peas, shallots and seasonings evenly; Then fry the ham slices for later use.

Pour the mixed egg liquid in 2 into the pot and fry for 1 min until the egg liquid is still in a sliding state for 5 minutes.

Cover omelet crust in 2 and fry for 2 minutes on medium heat until the crust is golden yellow. Then split the ham slices in two and spread them on the egg roll skin. Roll up the corn ham omelet from the inside out with a spatula.

18, steamed corn cake

Mix corn flour, common flour, baking powder and sugar first. Dig a hole in the middle and put the dry yeast in the middle. Pour an appropriate amount of water, let the yeast dissolve first, then continue to add water, while stirring with chopsticks, so that the flour can fully absorb water.

Noodles should be slightly thinner and become slightly liquid batter. Brush a layer of oil in the high-temperature cooking-resistant container to facilitate demoulding.

Pour the stirred batter into it, sprinkle with raisins, medlar and red dates (the raisins and medlar should be soaked in soft water in advance, and the red dates should be cut into small pieces), cover with plastic wrap and put in a warm place for fermentation to double the size. Remove the plastic wrap, steam in a pot with cold water and steam over high fire for 30 minutes. After taking out of the pot, let it cool slightly, demould and cut into pieces.

19 corn cola cake

Steam the potatoes in a steamer until they are soft. Peel off the skin while it is hot and press it into mud. Add fresh chicken crystals to mashed potatoes and mix well with ground meat, chopped green onion and sweet corn kernels. Take a proper amount of mashed potatoes, knead them into small round cakes, and evenly wrap them with bread flour. Heat the oil pan to 180℃ to 190℃, and fry the potato cake in the oil pan until golden.

20, corn sparerib soup

Blanch the small row with cooking wine, change the corn and carrot into knives, and slice the onion and ginger for later use. Boil all the ingredients in a pot, skim off the foam after boiling and stew for another 60 minutes. Finally, seasoning from the pot and a little vinegar can better help the absorption of calcium. Take it out of the pot.

2 1 corn shrimp balls

After washing the shrimps to remove the intestinal mud, add the minced meat of hind legs, white powder and salt, and beat them by hand until they are thick. Then add seasoning and mix well. Finally, materials 2 are added together and thoroughly mixed. Then put the prepared stuffing into the freezer for 20 minutes to help the stuffing solidify.

Clean the corn kernels with clean water, use kitchen paper towels to absorb water, then add 40 grams of white powder and mix well for later use. Divide the prepared stuffing into 65,438+02 portions, each portion is about 30g, knead it into a ball by hand, wrap it with corn kernels, gently press it to complete 65,438+02 portions in turn, and steam it in a steamer for 65,438+00 minutes.

22. Coconut corn shrimp cake

After washing the shrimp, remove the head, shell and internal organs and pat it into mud with a knife. Mix shrimp paste with seasoning, chopped green onion, Jiang Mo and corn kernels to make shrimp paste. Take a proper amount of shrimp paste, knead it into a ball, roll it with a layer of shredded coconut, and then flatten it into a cake.

Heat the oil pan to 120℃, add the shrimp cake, fry it slowly over low heat and turn it over in time. Deep-fry the shrimp cake until the surface is golden, remove and drain the oil.

23. Corn seaweed rolls

Peel kiwi fruit and cut into thick strips; Wash lettuce; Drain the corn kernels, blanch the fresh shrimps and shell them for later use. Take a piece of seaweed and spread it evenly with kiwi strips, lettuce and corn kernels. Roll it tightly into strips, then seal it with mayonnaise, and repeat this step until the materials are used up. Then roll up the seaweed, cut it into pieces or arrange it diagonally.

24. Fermented corn balls

Prepare materials. Mix glutinous rice flour and corn flour, stir with chopsticks, and add warm water at the same time. When you see a dough, knead the flour into a smooth and soft dough by hand.

Take a piece of dough, knead it into long strips, and then cut it into small pieces with a knife. Knead them into small balls. Pour the distiller's grains into the pot and add 1.5 times of water (a bowl of distiller's grains and a bowl of half water). After the fire boils, turn to medium heat to keep the pot boiling, and pour in the small round. Cook until all jiaozi floats on the surface, add a spoonful of sugar and stir to melt.

25. Corn sorbet

Put all the ingredients in the pot and fire until the sugar melts. Turn on a small fire and stir until the water boils. Put into a mold, cooling, refrigerating in a refrigerator, and taking out when eating.

26. Corn omelet

Mix flour and corn flour, add eggs and chopped green onion. Add salt and pepper and stir gently. Heat the oil in a pan, pour in the batter and spread it into pancakes. Fry on medium and small fire until one side is set and then turn over. Fry until the golden cakes on both sides are cooked, and cut into pieces when eating.

27. Beef tenderloin with corn, garlic and black pepper

1 slice garlic, 1 slice ginger and 1 slice onion are all chopped and mixed together, and the remaining garlic is sliced and fried to golden brown. Grab beef with soy sauce, soy sauce, cooking wine and black pepper until it is gelatinous, then add a small amount of sesame oil and cornflour, and then grab it evenly.

Blanching corn and string beans, adding some oil and salt when blanching, pouring corn and string beans, boiling the water and taking out the filtered water; Add oil to the hot pot, then pour in the tenderloin, stir fry quickly until it is half cooked, and set aside without washing the pot; Stir-fry beef tenderloin in oil, add ginger, onion and garlic, pour in corn and green beans when fragrant, stir-fry a few times, add refined salt, a little sugar, cooking wine and white pepper, quickly and evenly put it in a pot, and put it on a plate. Put the tenderloin in the middle, and then pile the fried garlic slices on the tenderloin.

28. Heart-shaped milk corn pea cake

Blanch the corn and peas for two or three minutes until they are cooked. Put peas and corn in a bowl, add sugar and eggs and mix well. Add the right amount of flour and milk, stir while adding, not too much, and stir into batter.

Put a little oil in the pot and turn on a small fire to preheat it slightly. Put it in a heart-shaped mold, pour in the batter and fry it slowly over low heat.

29, tomato fried corn

Wash and dice tomatoes; Wash and drain sweet corn kernels for later use. Heat vegetable oil in a wok, add diced tomatoes and stir fry, add salt and sugar and stir fry. Serve. Heat the oil in the pan, add the sweet corn kernels and stir-fry until fragrant. Pour in the fried diced tomatoes, stir-fry evenly over high fire, add salt and sprinkle with chopped green onion.

30. Corn jujube cake

Put the corn flour into the pot. Prepare an appropriate amount of hot water. Pour hot boiled water on the cornmeal several times. Stir corn flour and hot water with chopsticks into soybean-sized dough bumps without dry powder. Grab a handful of pimples with your hands and gently knead the dough to make it delicate. Prepare a microwave container with a layer of oil paper inside.

Grab a proper amount of prepared corn flour at the bottom of the bowl with your hands and press it back and forth with your hands. Let the cornmeal spread evenly at the bottom of the bowl. Wash jujube with clear water, remove the core and tear it into small pieces. Grab a proper amount of red dates and spread them evenly on the corn flour.

Grab a proper amount of prepared corn flour at the bottom of the bowl with your hands, and press it back and forth with your hands to make the corn flour evenly spread on the red dates. Grab a proper amount of red dates and spread them evenly on the corn flour. Then grab a proper amount of prepared corn flour at the bottom of the bowl by hand, press it back and forth by hand to make it evenly spread on the red dates, and so on, one layer of corn flour and one layer of red dates until all the materials are used up.

The bowl of the microwave oven is covered with plastic wrap. Put the bowl in the microwave oven and heat it for 8 minutes with high fire. After the microwave oven stops working, take out the bowl and stick it on the surface of corn flour with chopsticks. If the chopsticks can be taken out smoothly and the corn flour does not stick to the chopsticks, it means that the tortillas are cooked.

Buckle the tortillas upside down on the chopping board, and press them with a wet cloth in your hand to shape them. Take a wet cloth and oiled paper, cut the tortillas into your favorite shapes with a knife and put them on a plate.

Introduction to corn:

Corn is millet, also known as corn, corn cob, corn and so on. It originated in Central and South America, and was an important food crop in the world during the Ji Min period. It was widely distributed in the United States, China, Brazil and other countries.