Maize is a social expert in cereals. When she loves to walk relatives, she is always not good at honesty and honesty on the acres of corn in her own family. She often appears on the ordinary table of the common people with some vegetables. Take a look at the half of the table that has occupied the table. Let's take a look!
Corn Cob: Better surface texture
Corn heads and corn cakes are the memories of many people. Before the 1980s, corn stalks and corn cakes were the staple food in many places.
Of course, many people now also make corncobs themselves at home, but this is not their head. The taste of pure cornmeal is rather thick and not very popular with everyone. Therefore, many people will add flour, milk, etc. to make a modified version of the head and eat more sweet and delicious.
Corn Mash: Confections made of cereals
Corn porridge can be used in a variety of ways, cornmeal, corn chips ... ... corn products using different processing methods, their blood glucose production index (GI) is different: cornmeal (coarse meal, porridge) GI 68, corn porridge (51.8), Corn flakes (78.5), boiled sweet corn (55), and processed corn starch with lower granularity were lower. For people with diabetes, try to choose a low degree of processing, with skin-like corn to make porridge, such as corn porridge.
Grab a broken corn and add brown rice, glutinous rice, millet, soybeans, red dates, and other ingredients, add cold water, a slow fire, delicious fragrance. One to increase its taste, and secondly complement the nutrition of beans and cereals to make up for the deficiency of lysine in corn.
Scrambled to the dish: full of gold on the dining table
Cucumbers, carrots, pine nuts, honey beans, and bright yellow corn make up this festive dish.
Of course corn eats more than just this dish, there are corn fried minced meat, tomato corn ribs soup, corn potato silk pancakes, green pepper fried corn, corn glutinous...
Boil corn: simple and convenient to eat
Waxy corn has a high content of soluble sugar, crude protein, and amylopectin, and it is relatively balanced. This is also consistent with the characteristics of waxy corn sweet and glutinous. Normal corn has a high content of amylose and crude fiber, and its soluble sugar, crude protein, and amylopectin content are relatively low. Therefore, the skin will be a bit hard, chewy, not so sweet, but fuller.
Take a whole stick, remove the corn leaves wrapped in the outside, and wait until the pot begins to smell attractive, you can use the chopsticks to insert the stick and happily lick.
However, when picking up corn, don't let go of the white corn germ that easily remains. Corn's endosperm contains unsaturated fatty acids and vitamin E. It is a small treasure in corn!
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