Corn, also known as corn, corn, corn sticks. Corn contains a lot of carbohydrates, proteins, fats, carrots, riboflavin and other nutrients, is the health care products in coarse grains. Chinese medicine believes that corn is sweet and sweet, with appetizers, spleen, dehumidification, diuretic, blood pressure, promoting bile secretion, increasing blood thrombin, and accelerating blood coagulation. Indications diarrhea, indigestion, edema and so on. There are many ways to eat corn, such as corn grits can be made of corn, can be burned to eat, you can cook and so on. Among them, the nutritional value of boiled corn is very high. In the following, I will introduce how to make the nutritional value of boiled corn without losing it.
How can I cook corn without losing nutrition? The most common is the following method:
1. Peel off the thick skin of the outermost layer of corn, leaving only the innermost two layers of thin skin, and clean and remove the corn stalks.
2, put raw corn into the pot, add water, water to the surface of the corn, after the fire boiled, add salt, cover and cook for about 8 minutes.
3, due to the different maturity of sweet corn and sticky corn, if the same pot boiled, boiled for 8 minutes, the first sweet corn clipped out, and then cook for 2 minutes sticky corn. That is, stick corn for 10 minutes and sweet corn for 8 minutes.
4, the cooked corn is best to immediately clip out the drain water, do not soak in corn water for a long time, otherwise the taste of corn is not rich.
Another is to use an autoclave to cook corn. Generally, 3-5 minutes after the pressure cooker safety valve can be boiled.
Well, if you cook the corn according to the above method, the nutritional value of boiled corn can be kept to the maximum. The above is the introduction of how to maintain the nutrition of boiled corn, hoping to help you.
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