When cooking corn, don't cook it directly! Add more "two kinds", the corn is fragrant and sweet, and it is better than the bought

In the past few days, the vegetable market at the gate of the community is really lively, and it is overcrowded all day long. Many seasonal vegetables are on the market, including my favorite corn! Some time ago, it was still 5 for 10 yuan, and today I bought 7 for 10 yuan, all of which are fresh, and with a light pinch, the juice is running wild!

Corn is not only sweet and glutinous, but also rich in nutrition! Every 100 grams of fresh corn contains nearly 300 mg of calcium, which is equivalent to dairy products. Its vitamin content is 5-10 times that of wheat flour! There are also rich trace elements such as glutathione, magnesium and selenium, which are very helpful to human health!

Corn on the market is generally divided into two types, one is sweet corn and the other is waxy corn! The two are different. Waxy corn contains a little higher starch, which is more suitable for human body to absorb, and the blood sugar rises faster after a meal. Sweet corn has a higher moisture content, a crisper taste, and a lower starch content. It is suitable for food, vegetables, and side dishes!

Fresh corn is gradually on the market, Xiao Jian teaches you a few tips for selection!

1: First of all, the outermost leaves must be blue. This is the first criterion for fresh corn! If the corn husk is yellow, it means that it has been longer and must be stale.

2: Then, peel off a little corn husk, after exposing the flesh, gently pinch, if the water is full, it means it is fresh, if it can’t be pinched, it means that the time has been too long, it has dried out, or is long Don’t buy this one if you are getting old.

3: The last point is to smell the taste. After peeling the skin to reveal the flesh, smell the taste. Fresh corn has a delicate fragrance; and those that smell sour or other flavors indicate that the corn has deteriorated. No matter how cheap it is!

I don’t know if you have noticed that the boiled corn sold on the street or in the scenic area is very sweet and waxy, very delicious! How do they cook it? Why is it different for us to do it ourselves? In fact, there is a knack for it. Don't put the corn directly in the pot while cooking! Add more "2 kinds of ingredients", the cooked corn is fragrant and sweet, even better than the bought ones!

1: When cooking the corn first, do not "strip it all", at least leave 2-3 layers of corn husks, and do not remove the corn silk! When boiled in this way, it can protect the moisture inside from evaporating quickly, and with corn husks and corn whiskers, it can also increase the aroma. After cooking, the aroma will be stronger and the color will be better.

2: There is also the most critical point. Soak in clean water for 30 minutes before cooking. This will make the boiled corn more abundant in moisture and richer in flavor!

3: When cooking, you must remember to cook it under cold water! Because as the water temperature slowly rises, the cooked corn will not get old, and it will be sweeter and softer! If you use hot water directly, the starch in the corn will quickly coagulate, the taste will be much worse, and it may not be ripe.

4: If you just boil corn with clean water, it will definitely not be delicious! The correct way is to add some salt and baking soda in, because adding salt can make the corn taste sweeter, and baking soda can completely release the nutrients in the corn. Also, take it out immediately after cooking. Don't soak it in water for a long time, otherwise the aroma of corn will fade over time.

Generally speaking, the corn will be cooked in 8-10 minutes, the larger one can extend the cooking time appropriately! If you can’t finish it for a while after it’s cooked, you can wrap it tightly with plastic wrap one by one after it cools down, and put it in the freezer compartment of the refrigerator so it can be stored for a long time. Next time you eat it, cook it for 3-5 minutes.