Corn is called the "golden crop" not only because of its extremely high nutritional value. Corn can also play its role when paired with many foods. It can also be used in many ways, such as soup, stir-fry, etc. Let me introduce it to you below. How to eat corn, I hope it can help everyone.

Introduction to corn

Corn is native to South America and later spread to all over the world. It is now recognized as a "golden crop" all over the world and is used as a staple food in some areas. Corn has certain preventive and therapeutic effects on coronary heart disease, atherosclerosis, hyperlipidemia and hypertension. Mesoamerican Indians are less susceptible to high blood pressure due to their main consumption of corn.

Corn is a good health product among whole grains and a longevity food. People who regularly eat corn not only have a lower chance of developing hypertension and cardiovascular and cerebrovascular diseases, but also have a significantly lower risk of cancer than those who do not eat corn.

How to eat corn

1. Stir-fried

Pine nut corn

Ingredients: corn, pine nuts, red pepper, minced green onion, Sugar, salt.

Method:

1. Remove the seeds from the red bell pepper, wash them, and cut them into 1 cm diamond-shaped slices; peel and whisk the corn cobs, and peel off the corn kernels.

2. Heat a frying pan over high heat, sprinkle in raw pine nuts, turn down the heat to low and roast. Use a spatula to stir frequently so that the pine nuts are rolled and evenly colored.

3. When the pine nuts are roasted until they are all golden brown, spread them out on a large plate to cool.

4. Put water in the pot, bring to a boil over high heat, add the corn kernels, adjust the heat to medium and cook for 5 minutes, then take out and drain the water.

5. Heat the wok over high heat, pour in the oil, and when the oil temperature rises to 60% hot, first add the minced green onion and stir-fry, then add the corn kernels and red cabbage and pepper slices, and stir in Stir-fry some salt and sugar for a while.

6. Add about 1 tablespoon***15ml*** water along the edge of the pot, then cover the pot and simmer for 3 minutes.

7. Open the lid of the pot, add pine nuts, stir-fry over high heat and stir evenly.

Vegetarian fried corn terrine

Ingredients: a bowl of corn kernels, half a carrot, half a bowl of green beans, refined salt, and oil.

Method:

1. Peel the carrots and cut into small cubes, peel the corn and set aside.

2. Wash the green beans and blanch them in boiling water for one minute to remove the green smell.

3. After the oil is hot, add the carrots and fry for half a minute, then add the corn kernels and green beans. After frying evenly, add some water, cover the pot and simmer for a few minutes. Open the lid and stir-fry during the process. once to avoid smearing the bottom.

4. Add some salt to taste before serving.

Baked corn with egg yolk

Ingredients: 200 grams of cooked corn kernels, 2 cooked salted duck egg yolks, refined salt, custard powder, starch, flour, peanut oil.

Method:

1. Cook the raw corn, peel off the corn kernels, take three spoons of flour and put it in a container, add one spoon of custard powder and mix well, put the corn kernels in Inside, use chopsticks to turn the corn kernels evenly with a layer of flour.

2. Heat the frying pan over the fire, pour in half a pound of peanut oil, when the oil temperature is 60% hot, put the corn kernels into the hot oil, fry them quickly until golden brown, remove and control the oil.

3. Grind the cooked salted duck egg yolk into powder, put a small amount of oil in the wok, when it is 50% hot, fry the salted duck egg yolk in warm oil, add the fried corn kernels when it is slightly bubbling. , stir-fry a few times quickly and then remove from the pan.

2. Cook soup

Spare ribs and corn soup

Ingredients: spare ribs, corn, water, salt, dried bonito MSG, sesame oil.

Method:

1. Wash the ribs and blanch them in hot water to remove the blood, then pick them up, wash and drain them. Wash and cut corn into sections and set aside.

2. Put all the ingredients and seasonings into the inner pot, heat to boil, then reduce to medium heat and simmer for about 5 to 8 minutes. Cover, turn off the heat, put into the stew pot, and simmer for about 2 hours. Can be opened and served.

3. Grilled

Bacon grilled corn

Ingredients: corn on the cob, bacon, butter, salt, mustard.

Method:

1. Peel and shred the corn cobs, cut into sections, boil in salt water for 20 minutes, and drain.

2. Spread a layer of mustard evenly on the corn cob, then wrap it with two slices of bacon and place it on a buttered grill pan or oven tray.

3. Place the barbecue plate on the charcoal fire and bake for 15 to 20 minutes.

4. Juicing

Freshly squeezed corn juice

Ingredients: 4 sweet corns, 30 grams of sugar, 100ml of Sanhua evaporated milk or 1 bag of milk.

Method:

1. Peel the corn and remove the whiskers, wash and peel off the corn kernels.

2. Put the corn kernels into the pot, add an appropriate amount of mineral water, and then cook over low heat until the corn kernels are completely cooked, skimming off the scum on the surface.

3. Pour the cooked corn together with the soup into a blender and crush it. If you sift it through the flour, the texture will be better.

4. Finally, add Sanhua evaporated milk and sugar. If there is no evaporated milk, add 1 bag of milk. In addition, by poking two holes on the top of the evaporated milk, this "opening" method can be stored more easily than the traditional method, but it should be used up as soon as possible after opening.

Benefits of eating corn

1. Corn has the effects of regulating appetite, nourishing the lungs and calming the heart, clearing away dampness and heat, and benefiting the liver and gallbladder. Suitable for urinary tract infection, chronic nephritis, urinary tract stones, cholecystitis, hepatitis, spontaneous sweating and night sweats, hypertension, hyperlipidemia, chronic rhinitis, enteritis, etc.

2. Corn oil is a good medicine. Long-term consumption can lower blood cholesterol and soften arteries. It is an ideal cooking oil for patients with hypertension, coronary heart disease, obesity and the elderly.

3. Eating more corn can prevent the occurrence of hypertension, coronary heart disease, and myocardial infarction, and has the effect of delaying cell aging and brain function degradation.

4. Corn has significant appetizing, diuretic, and clearing dampness and heat effects, and is particularly suitable for patients with hypertension due to spleen deficiency and liver hyperactivity, and phlegm and turbidity.

5. Corn has the function of promoting intestinal peristalsis and preventing and treating constipation.

6. People who often eat corn not only have a lower chance of developing hypertension and cardiovascular and cerebrovascular diseases, but also have a significantly lower risk of cancer than people who do not eat corn. This is because corn contains more Rich in selenium and magnesium which have anti-cancer and anti-cancer effects.

7. Corn soup has a diuretic effect, especially for edematous obesity. If you wake up every day and feel that your feet, face and body are swollen, it means your metabolism is not good enough. Also, you usually go to the toilet less often than the average person, which makes you prone to edema. From this aspect, corn has a weight loss effect on women.