Corn soup,
How to make corn soup: Add sweet corn kernels to water and boil in a pot. After the water boils, add sugar. Keep testing the taste. When you feel it is sweet enough, put a Add the beaten eggs, stir evenly, put in the pot, add fresh cream to the bowl, the amount depends on personal taste, and then put it in the refrigerator. Sweet corn originally has a sweet milky flavor, and when combined with chicken nuggets and cream, its taste is enhanced. It is a good after-dinner dessert or cold drink.
Ingredients:
1000 grams of tender corn, 4 egg whites.
Seasoning:
10g rice wine, 750g clear soup, 1.5g refined salt, 1g MSG, 2.5g white sugar, 15g chicken fat, 75g water chestnut powder.
Preparation method:
(1) Shell the corn, wash it, add sugar and cook for about 20 minutes, take it out, cool it slightly, and scoop the corn with a stainless steel spoon. Beat the egg whites.
(2) Place the iron pot on the stove, add clear soup, rice wine, salt, monosodium glutamate, and corn. After boiling, use water chestnut powder to thicken it into a thin gravy, add egg white, and pour in chicken. Spread the oil evenly, remove from the pot and serve in bowls.
Features:
White and beige, waxy and fresh.
Cornmeal batter (it tastes good and is good for human health)
Cornmeal: Take a spoonful of cooking spoon and put it into a bowl and pour water (cold water). Stir well and make it thin. , pour water into the pot, how much water you add depends on how much your family drinks. After boiling, pour the stirred raw corn batter into the pot, and then boil it. If you want to put other things, you can Yes, cut the sweet potatoes into pieces, cook the sweet potatoes first, and add cornmeal when they are 8-9 ripe. (If you add too much water and too little cornmeal, it will be too thin. The water will be on top and the cornmeal will settle down below, which is not good to drink! If you add more cornmeal but less water, it will be too thick and not good to drink. Adjust it according to your own preferences.)
Egg yolk corn
Method:
Ingredients for making egg yolk corn: Main ingredient: one corn
Accessory ingredients: two cooked salted duck eggs, appropriate amount of salt
How to make egg yolk corn: 1. Steam the corn in a boiling water steamer.
2. Remove the seeds after taking them out.
3. Add a small amount of oil and salt to the corn kernels and mix well; grind the salted egg yolk into puree.
4. Put a pot on the fire, put a few drops of oil in the pot, heat it until it is warm, then add the corn kernels and fry for a while.
5. Add the egg yolk puree and stir-fry briefly until the corn kernels are evenly coated with egg yolk, then remove from the pot and serve on a plate.
Pine nut corn
Preparation method 1:
1. Boil the corn kernels for 4 minutes until they are eighty-mature, remove and drain. At the same time, turn on medium heat and fry the pine nuts in a wok until they turn slightly golden and fragrant, then drain them and dry them.
2. Heat the oil in the wok over medium heat, stir-fry the scallions until fragrant, then add corn kernels, diced bell peppers and pine nuts and stir-fry for 2 minutes. Add salt and white sugar. .
Preparation method 2:
Ingredients: two tender corn cobs, 100 grams of shelled pine nuts, green bell pepper, 20 grams of green onions, salt, MSG, oil
1. Peel off the corn kernels from the corn cobs, dice the green bell peppers, and chop the green onions.
2. Put water in the pot, cook the corn kernels and drain them. Heat the wok and put Heat the oil until it is six-mature, add chopped green onion and stir-fry until fragrant. Add the corn kernels, diced peppers and pine nuts to the pot separately. Add salt, add a little corn boiled water and cook for a while. Add a little sugar and stir-fry a few more times to thicken and rinse. Add oil, add MSG, and take out the pan.
Three diced corns
Ingredients:
1 bowl of corn kernels, 200 grams, 40 grams of green beans, 2 soaked shiitake mushrooms, 20 grams, 40 grams of diced carrots
Seasoning:
Salt 1/2 tsp stock 2 tbsp sugar 1/3 tbsp starch water 1/3 tbsp sesame oil 1 tsp
Preparation method:
1. Blanch the corn kernels, diced carrots and green beans in boiling water.
2. Heat the pot, add 2 bowls of oil and heat to medium temperature, put all the ingredients into the pot and pull out the oil.
3. Leave 1 tablespoon of oil in the pot, pour in the ingredients and seasonings, stir-fry evenly, add starch water to thicken, drizzle with sesame oil and serve on a plate.
Note: 1. This dish contains a variety of red, yellow, and green nutrients and is the best dish on the table.
2. Thicken with a little starch water to make the vegetables dry (it is better if there is no visible viscosity).
3. Add pine nuts to the dish to make pine nut corn.
4. At home, you don’t need to blanch it until half-cooked and add oil. Heat the oil in the pot, pour in all the ingredients and seasonings, and stir-fry evenly.
5. This dish can be served with four-color side dishes, rich in various nutrients and endlessly varied.
Corn ribs stew
Ingredients:
1 corn rib 500g carrot 1 celery 1 ginger slice 2 star anise 2 green onions 1 segment 1 leaf, 2 teaspoons of salt (10g), 1 teaspoon of pepper (5g), 1 teaspoon of wolfberry (5g)
Preparation method:
1. Peel off the corn skin, wash and cut into pieces Cut into 2cm wide sections. Wash the ribs and chop into 5cm long pieces. Peel the carrots and cut into thin slices. Wash the celery and cut into 5cm long pieces.
2. Put an appropriate amount of hot water into the pot, bring it to a boil, add the ribs, blanch them over high heat for 2 minutes to remove the blood foam, then take them out and rinse them repeatedly with clean water.
3. Put the ribs, green onion segments, ginger slices, star anise, bay leaves and wolfberry into the pot together, then pour in an appropriate amount of hot water, bring to a boil over high heat, then turn to low heat and cover slowly Simmer for 30 minutes, then add corn segments, carrot slices and celery segments, continue to simmer for 15 minutes, and finally add salt and pepper.
After eating the ribs, eat corn, then vegetables to match, and finally a nutritious and delicious soup stock. Paired with the staple food, it’s all there, it’s really impeccable.