How long does it take to cook corn?
We often encounter such a situation, feeling very hungry, to buy corn and eat on the roadside stalls. In fact, the roadside corn has lost a lot of nutrients because it has been cooked for too long, and dietary fiber is relatively large. How long does it take to cook corn? Xiaobian introduces you.
1. Take out the corn from the freezer, do not need to thaw, directly peel off the outer thick skin, leaving the innermost two layers of thin skin. Then rinse with clean water, put it into the pot, then pour cold water, not the surface of the corn. Cook with a thin cloth to preserve the next unique grain fragrance and make it easier to cook.
2, boiled corn is best soaked in advance 20-30 minutes, and then cooked with fire. This can effectively preserve the vitamins of corn itself, and it tastes sweeter and chewy. Different corn cooking time will vary. After the water is opened, the sweet corn (bright yellow) and the old corn need to continue to cook for 8 minutes, and the sticky corn (white) cooks longer, for at least 10 minutes. Do not overemphasize the cooking and flowering. After cooking, clip the corn out and put it on the drain to drain it. Because soaked in water for a long time, the taste of corn will be lighter and the taste will be reduced.
3. When boiled sticky corn and old corn, you can add a little salt to the water after it is opened and cook it again. This will increase the taste of corn and give it a sweet taste. If you want to eat more nutritious boiled corn, you can put a little baking soda (food alkali) into the water when cooking. Because corn is rich in nutrients niacin, but in general this component is more difficult to be broken down, absorbed by the body. With the addition of baking soda, the niacin in corn can be fully released and the nutritional value is even higher.
4, there is a pressure cooker to cook corn. Usually it takes three to five minutes to boil after the pressure cooker is opened (safety valve vents).
It should be reminded that it is necessary to bring skin when cooking corn. Many people peel off the skin when they buy corn and peel the corn stalks clean. However, it is not scientific. It is best to use skin when cooking corn. Because the skin of the outer layer can protect the moisture in the corn from evaporation, it maintains its taste. Soups made with corn bran and corn stalks are called "Longxu Decoction" and are suitable for diabetics and people with hypertension.
Color varieties: black corn iron, old corn slimming wonderful
In the past, corn that could be seen on the market was nothing but yellow and white. Today, purple, black, color, etc. are emerging. At the same time, there are a lot of new varieties, which are unheard of. What is the difference between them? Because the varieties of pigments contained are not the same, different colors of corn have slightly different nutritional values.
Compared with white corn, purple corn has more anthocyanins, which can resist oxidation and anti-aging; yellow corn contains more abundant carotene and zeaxanthin, which can maintain healthy vision; black corn contains iron, zinc, Calcium, phosphorus, etc. are several times that of other corn. Its high melanin content stimulates cellular activity, reduces serum cholesterol, prevents arteriosclerosis, and hypertension. At the same time, black corn has high Vc content and plays an important role in the metabolism of sugar and protein in human body. It can promote the formation of intercellular substances and is also effective for iron-deficiency anemia.
On the palate, sweet corn is sweet and delicious, and the fruit-based sweet corn can be eaten like fruit. The sweet corn protein, vitamins, selenium, etc. are all higher than the ordinary corn; the glutinous corn citron has high protein content; the old corn has high crude fiber content and is a good choice for weight loss and diabetics.
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