Correct way to cook corn is as follows:

Tools/materials: 5 corn, rock sugar 3-4, a small half-spoon of salt, a small half-spoon of edible alkali, water, pot.

1, first of all, the corn the outermost layer of the old skin to peel off, leaving the innermost two layers of thin skin, so as to lock the corn fresh and sweet taste, of course, the corn whiskers should likewise stay, so that the corn cooked out of the corn will have the corn's original flavor.

2, with cold water to cook out of the corn will be more tender, taste will be better, to add a few rock candy, which will make the corn cooked out of more sweet and delicious.

3, add a small half-spoon of salt, and then add the right amount of edible alkali, mix well, put all the corn into the pot, cover the lid of the high-fire water boil, water boil after the turn to low heat, cook for another 15 minutes, time is up, do not stew, directly out of the corn.

Corn selection tips

1, look at the leaves: leaves tender green, no yellow leaves, no dry leaves, upright is relatively fresh; if it is wilted, it is said to be picked for a long time.

2, look at the fracture: if the fracture has a rust-like, certainly not fresh, if black, it is more indicative of this corn is a problem.

3, look at the cornhusk: exposed in the external cornhusk, is dry; slightly pull open a bit of bracts, see the inside of the cornhusk showing the inherent color (some green, some white), no wilting, it is relatively fresh.

4, look at the corn kernels: corn grains are not collapsed, full of light, gently pinched with a fingernail, able to splash water. If it is old, it will be shriveled and collapsed, the middle of the empty.

5, look at the soft and hard: old corn is very hard, we all like to pick a little tender, so to pull open some leaves to see if the corn kernels are soft and tender. With a fingernail gently pinch, bubbling pulp is relatively fresh.