Oven corn(kao xiang ban yu mi )

Oven corn

Introduction:

"Corn contains a lot of nutrition and health care substances, in addition to carbohydrates, protein, fat, carotene, corn also contains riboflavin and other nutrients. Experts compared the nutritional value and health function of corn, rice, wheat and other staple foods, and found that the vitamin content in corn is very high, which is 5-10 times higher than that of rice and wheat. I usually cook corn with water. I always feel that there is a drawback, that is, some nutrients will be decomposed into water in the process of cooking corn. I think my colleagues often talked about baking corn at home when I was a child. Why don't I use the oven to bake corn? I was looking forward to baking it once, but I didn't expect that the effect was really good. Huang cancan was sweet, because it was wrapped in tin foil, and there was no loss of water at all. "

Production steps:

Step 1: peel the corn cob coat, clean and drain

Step 2: wrap the corn cob in tin foil

Step 3: put the corn cob into the middle layer of the oven, turn the temperature to 180 degrees, heat up and down for 20 minutes

Step 4: "Ding", time is up

Step 5: after 20 minutes, put on gloves

Step 6: remove the corn cob

Step 7: put the corn cob in the baking tray

Step 8: remove the wrapped tin foil and see if Huang cancan is very attractive

Materials required:

Fresh corn: 1

Note: This is my first time baking. From the baking point of view, it is successful. It keeps the original flavor of corn. If I want to add flavor, can I marinate the corn cob in advance? Interested friends might as well try

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Kao Xiang Ban Yu Mi