Introduction to this issue: Tips for choosing corn | Look at the 2 parts to pick plump corn, microwave for 5 minutes, the corn is super sweet and nutritious!
When making boiled corn at home, remember to add more of these two, the taste is soft, sweet and nutritious! To select super sweet corn (corn is also called corn), master 2 key points for identification, and visual inspection is reliable. You don't need to peel off the corn leaves to know whether the corn is sweet enough. Cooking corn on weekdays is nothing more than boiling, steaming and roasting, but heating it in the microwave for 5 minutes can yield delicious, bright and nutritious corn, which is about the same time as cup noodles and reheated lunch boxes.
Which of the following corns do you think is more delicious and sweet?
Which corn is more delicious?
To choose a delicious corn, the identification method is very simple. You don't need to peel the corn to know whether the grains of the corn are full and sufficient; whether it is super sweet and soft! These identification methods work regardless of whether you buy corn at the supermarket or in the market.
According to the picture to grasp 2 key points, to understand the identification method of selecting super sweet corn:
. See the bottom section.
Freshly harvested slices are white, but as times they dry out and turn light.
It is not recommended to purchase light brown corn as the sweetness also decreases over time after rent is collected.
When the sugar content is actually measured, the light brown-cut corn has 12% sugar, while the white-cut corn has a sugar content of 15.1%.
So A corn will be sweeter and fresher.
. See corn whiskers.
The whiskers of corn are the key points of identification, but is dark brown better or greener?
It is true that corn A is sweeter and tastier.
B The faster the corn must be in the growth rate, the more mature the corn is, the more mature the corn B is.
Peel off the corn leaves and observe that the mature corn A has grown well; the front end of the growing corn B has not yet grown.
Looking at corn kernel, the mature corn A is full; the growing corn B is not.
If the front-end grains are harvested in advance, the corn that is harvested in advance is not full enough. The front-end grains are not full at all, although the taste is sweet.
But the mature corn A tastes super sweet!
The 3 common methods of cooking raw corn are boiled, steamed and roasted, but the quicker, delicious and healthy method is to use a microwave oven to cook in only 5 minutes, without losing the of the corn Umami and nutrition.
Japan's * wild vegetable sommelier Toshiko Matsuoka suggested heating the corn in a microwave oven, the water content of the corn will be reduced, and the sweetness will not be lost.
The corn is heated in a microwave oven, the water content of the corn is reduced, the sweetness will not be lost, and the operation method is simple.
Please refer to the picture to learn how to heat corn in a microwave oven:
It only takes 5 minutes to cook corn in a microwave oven, without losing the umami and nutrition of corn.
. Wash the corn and wrap it in plastic wrap.
. Put wooden or bamboo chopsticks on the microwave plate to dry the corn.
. Heat for 5 minutes at 600W (medium-low heat).
. Remove the corn after heating and protect your hands with heat-resistant gloves.
. Tear off the corn skin.
. Break off the bottom to complete.
If the heated corn is hot, cut it 1-2 cm from the end of the corn.
Hold the tip of the corn whisker and shake it from side to side, the corn will fall off quickly.
Corn is heated in the microwave and retains more nutrients, such as potassium, vitamins B1, B6 and folic acid, than boiled . But the heated corn is too hot to be peeled immediately. Might as well cut off the end of the corn, then hold the tip of the corn whiskers and shake it from side to side, the corn will fall off quickly, without the need to slowly peel off the corn.
The heated corn is too hot to peel immediately, cut off the end of the corn, then hold the tip of the corn whisker and shake it left and right, the corn will fall off quickly.
*"Wild Vegetable Sommelier" specializes in vegetable management, and must know the variety, selection method, cooking skills and nutritional value of various fruits and vegetables. There is a special association responsible and must be certified by examination. The threshold for examination is not low.
Boiled corn seems to be a simple effort, but to make it sweet, plump, brightly colored and nutritious, in addition to adding a little soda, follow the following 5 steps to harvest delicious boiled corn.
Please follow the picture below to learn how and why:
. Peel off one or two leaves from the corn, keep the corn whiskers, and put them in cold water.
. Add a little edible soda
. Fry the corn with high heat for about 10 minutes.
. Add a pinch of salt when the corn is about to come out of the pan.
. After cooking, take out and drain the corn immediately, otherwise soaking will make the corn lose its flavor.
Compared with corn cooked without soda, (top) added soda and salt; (bottom) only boiled with water, the colors of the two are distinct.
The 3 major characteristics and reasons of adding small soda and salted corn:
. The color saturation of corn kernels is higher.
. Boiled corn is sweeter.
. The water after boiling corn is particularly yellow.
Reason:
is added to the edible soda, which can release the nicotinic acid in the corn, which is more easily absorbed and utilized by the human body.
Small soda helps to retain the vitamins B1 and B2 in the corn, preventing the loss of nutrients during boiling.
Add a little salt when boiling the corn, the sweetness of the corn will be stimulated, but only add salt when the corn is about to come out of the pot.
If you add salt to the corn at the beginning, the boiled corn will be dry and not full enough.
Boil the corn in one or two pieces of corn leaves together to help keep the water in the corn not easily lost, making the corn more tender and sweeter.
Put the corn in cold water, the water temperature and the temperature of the corn will increase together, so that the heat will slowly penetrate into the corn, so that the corn will be heated more evenly.
