How to eat corn better? You can choose to make these kinds of corn you like!
1. Golden corn
Materials: 250g sweet corn kernels, 35g glutinous rice flour, 70g corn starch, proper amount of water (about 50g), proper amount of sugar powder, 250g vegetable oil.
Practice:
1. Cut the fresh sweet corn into grains and prepare corn flour, glutinous rice flour and sugar flour.
2. Mix the glutinous rice flour, corn starch and corn grain, add a little water, and mix the corn grain to the surface to wrap the flour.
3. Put the oil in the pan and heat it to 80% heat, then pour out the oil for standby.
4. Spread the mixed corn grains in the pot, and then sprinkle some water on the surface by hand to make the corn grains stick together.
5. Use a small fire to fry the corn grains in the pot until they are set, and shake the pot to move.
6. At this time, pour in the oil slowly along the edge of the pot.
7. Next, pour in all the oil. The oil should not exceed the whole corn.
8. Keep the flour fried to the surface with medium or small fire turning from white to yellow. Pour the corn and oil into the leaky spoon, drain the oil, and then cut the pieces into plates. Sprinkle a little sugar on the plate.
2. popcorn
Materials: corn kernels, oil, sugar.
Practice:
1. Wash the small corn grains several times, drain them to dry or use the electric hair dryer to blow them dry quickly.
2. First pour in as much oil as the stir fry. When the oil is hot, put in the corn kernels and cover the pan. Turn on the small and medium heat, and soon you will hear the crackling sound in the pot.
3. In the middle of the process, you can lift the pot, press the lid of the pot, shake it for several times, and make it evenly heated. When the pot calms down, it will explode and turn off the fire. Open the lid of the pot, sprinkle the sugar evenly, and mix well with chopsticks.
3. Pine nut corn
Ingredients: a bowl of sweet corn, a small bowl of pine nuts, a small pepper, a carrot, a shallot, and a half spoon of salt.
Practice:
1. Cut all capsicum, carrot and shallot into diced corn.
2. Add oil in the pot. When the oil is 30% hot, put the pine nuts in the pot. Keep the fire low. The white pine nuts are slightly discolored. Drain the oil.
3. Start another pot, add the bottom oil, stir fry the chopped green onion and carrot at the same time, add the diced chili after the fragrance is stirred, stir for a few times, you can add the sweet corn and stir fry until it is cooked, add half a spoon of salt to taste, and dish out the pot for use.
4. Pour the prepared pine nuts into the plate and mix well.
4. Salt and pepper corn
Ingredients: 1 can of corn, 1 egg, proper amount of raw meal, a little salt and pepper, 1 shallot.
Practice:
1. Prepare all required materials.
2. Control the moisture content of corn grains, put them into a bowl, and put in an egg.
3. Add proper amount of raw meal, and put more of it properly, so that the corn grains are thick.
4. Mix well to make the corn evenly covered with egg liquid.
5. Add some oil to the pot, which is a little more than the stir fry. When the heat is 70% or 80%, pour in the corn kernels. Don't stir with the shovel immediately. Wait for about half a minute and then stir with the shovel.
6. Stir fry for a few times and stop for a while. Don't turn it all the time. When the corn is golden, turn off the fire. Sprinkle salt and pepper and green onion into the heat. Mix well.
Previous page 123 next page how to eat corn better? You can choose to make these kinds of corn you like!
5. corn soup
Materials: 1-2 corn, right amount of horseshoe powder (or raw meal), salt, chicken essence, water, oil, egg 1-2.
Practice:
1. Remove the corn grain and wash it for standby. Add water and stir the right amount of horseshoe powder for standby.
2. Add water to corn (soaked in corn flour) and mix with mixer for 3 times to make corn paste.
3. After the corn paste is stirred and boiled with water, add some salt, chicken essence and a little oil to taste.
4. Pour in the egg and stir it up, then add the horseshoe powder water and boil it again.
6. Corn vegetable meatball
Materials: 180g lean pork, 30g sweet corn, 20g carrot, 20g pea, 1 / 2 teaspoon ginger, 1 / 2 teaspoon salt, 2 teaspoons raw soy sauce, 1 / 2 tablespoon corn starch, 1 teaspoon sesame oil.
Practice:
1. Grind the ginger into a paste, cut the carrot into 2mm cubes, and cut the sweet corn into grains for use.
2. Cut the pork into small pieces and stir with a blender to make it muddy.
3. Put the minced pork into the salt, use chopsticks to stir the raw pork along the time direction, and add corn starch to stir until the meat mud is gelatinous.
4. Add peas, carrots and corn. Use chopsticks to mix the vegetables into the meat paste. Add sesame oil and mix well.
5. Mix the ground meat into meatballs by hand and place them on the plate.
6. Boil the water on the steamer, put on the meatballs, and steam with the lid on the steamer for 20 minutes.
7. Mushroom and corn congee
Ingredients: rice, corn, carrot, mushroom, ham.
Practice:
1. Wash and soak rice for more than 1 hour, wash and cut carrot into small pieces. Mushrooms and ham are also diced.
2. Put some salad oil in the rice, and put in the mushroom seeds at the same time, and then start cooking.
3. After boiling, put in carrots and corn, and stir while cooking.
4. When it feels like it's going to be ready (about 20 minutes), put in the ham.
5. After boiling again, sprinkle in scallion and season with salt.
8. Corn pearl ball
Ingredients: corn, beef stuffing, potatoes, pepper noodles, fennel powder, onion powder, ginger powder, salt. Corn oil.
Practice:
1. Soak the glutinous rice in advance and cook the corn for standby.
3. Chop the corn, add pepper noodles, fennel powder, onion powder, ginger powder, salt and corn oil together with the meat stuffing and mix well. When mixing, keep stirring in one direction.
3. Put the meat in a ball. The glutinous rice is put in the bowl, and the meat balls are rolled with glutinous rice.
4. Slice the potatoes and put them in the bowl.
5. Put the glutinous rice balls on the potato chips, put them in the pot, and steam for 15 minutes.
Previous page 123 next page how to eat corn better? You can choose to make these kinds of corn you like!
9. Baked corn with salted egg yolk
Materials: 300g sweet corn kernels, 3 salted egg yolks, 100g raw meal (potato starch), proper amount of oil
Practice:
1. Steam salted egg yolk over high heat for 10 minutes until cooked.
2. Use a spoon to crush the steamed salted egg yolk into fine powder.
3. Pour out the canned sweet corn, drain the water, pour the raw meal on the corn grain, and mix well.
4. Let each corn grain be evenly stained with starch, pay attention not to make adhesion between corn, and sieve off the excess starch.
5. Put oil in the pot, a little more, probably no more than the amount of corn grains. Heat it to 70% heat, fry the corn grains until golden brown, remove and drain the oil.
6. Put the bottom oil in the pot again and heat it. Pay attention that the fire is not too big at this time. Pour in the salted egg yolk and stir fry.
7. When the salty yolk bubbles, pour in the fried corn and stir fry.
10. Corn Chicken antler
Ingredients: 200g chicken breast meat, 100g corn (fresh), 5g ham, 125g egg white, 1g monosodium glutamate, 2G salt, 10g starch (broad bean), 3G shallot, 30g lard (refined), 3G ginger.
Practice:
1. Chop the chicken breast and put it into a bowl.
2. Add 150 ml egg white, monosodium glutamate, scallion, ginger powder, refined salt, wet starch and chicken soup to the chicken antler, and mix well.
3. Wash the tender corn, grind it into a antler in a bowl, and filter out the juice with a spinning cloth.
4. Pour the corn syrup into the chicken bowl and mix well.
5. Cut the cooked ham into green bean sized dices.
6. Place the wok on the high fire, put the cooked lard into the wok until it's 50% hot, put the Corn Chicken mashed into the wok, stir fry for half a minute with the spoon, wait for the mashed paste to coagulate and mature, then dish up the wok and sprinkle the diced ham.
11. Corn ribs and lotus root soup
Materials: 1 section of lotus root, 2 pieces of corn, some spareribs, some oil, salt, onion and ginger, chicken essence.
Practice:
1. Wash and cut lotus root and corn into sections, prepare spareribs in advance, and chop onion and ginger.
2. Heat oil and stir fry onion and ginger. Add 2 bowls of water to boil.
3. Put the lotus root, corn and spareribs in the pot and heat for about 20 minutes.
4. When the corn is ripe, season it with salt and chicken essence.
12. Corn, egg, rice pancake
Ingredients: sweet corn, egg, rice, chili powder.
Practice:
1. Peel the sweet corn.
2. Put a little oil in the pot, stir fry the corn kernels until they are discolored and broken, and then put them out.
3. Beat the eggs, put salt, black pepper, white pepper and chili powder in the egg liquid, and mix well with rice.
4. Put in corn and mix well.
5. Brush the pan with oil.
6. Scoop up a spoonful of rice and egg liquid, open fire and fry in high fire.
7. The bottom of the cake is shaped and can be shaken and turned inside the pot.
8. Continue to fry the other side.
9. Turn it over again, and fry it slowly with a small fire according to the degree of tenderness you like. At this time, finish it with a small fire.