Milk flavored corn juice(nai xiang yu mi zhi )

Milk flavored corn juice

Introduction:

"The nutritional value of milk is very high, and the minerals in milk are also very rich. In addition to the well-known calcium, there are many contents of phosphorus, iron, zinc, copper, manganese and molybdenum. The most difficult thing is that milk is the best source of calcium in the human body, and the proportion of calcium and phosphorus is very appropriate, which is conducive to the absorption of calcium. The amount of cellulose in fresh corn is 6-8 times that of milled rice and refined flour. It can stimulate gastrointestinal peristalsis and accelerate fecal excretion. It can prevent constipation, enteritis and bowel cancer. Make a healthy drink with fresh corn kernels and milk. It's fresh and sweet. It's delicious no matter whether it's cold or hot

Production steps:

Step 1: prepare materials.

Step 2: wash the corn and peel off the whole grain.

Step 3: pour the corn and sugar into the pot, add some water and cook for 10 minutes. 

Step 4: after the cooked corn is slightly cooled, pour it into the cooking machine with the boiling water, and then add a packet of milk. 

Step 5: grind corn milk like soybean milk.

Step 6: pour the corn syrup into the colander and filter out the corn juice.

Step 7: sweet and smooth corn juice.

Materials required:

Fresh corn: one

Milk: one pack

Water: moderate

Sugar: right amount

Note: 1: the best choice for corn is fresh sweet corn, the juice is richer than waxy corn, and the corn pulp is more delicate. 2: When cooking, be sure to cook, otherwise the corn juice will not be thick enough. 3: If you boil the corn, it will not only make it tender and smooth, but also make it smooth.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Nai Xiang Yu Mi Zhi