Boiled sticky corn(shui zhu zhan yu mi )

Boiled sticky corn

Introduction:

"Sticky corn is a kind of food with high nutritional value, which can help digestion. It is alkaline, which can neutralize stomach acid and help people with too much stomach acid to reduce discomfort. Sticky corn has the best cooking taste, and it is simple, convenient, nutritious and healthy. Sticky corn, also known as waxy corn, contains 70-75% starch, more than 10% protein, 4-5% fat and 2% multi vitamins. It has more protein, VA, VB1 and VB2 than rice. The content of fat and VB2 is the highest. Yellow corn also contains vitamin A (carotene) which is deficient in rice and wheat. The genetic function of waxy maize Wx gene is to change the types and properties of endosperm starch. The molecular weight of waxy maize starch is more than 10 times smaller than that of common maize, and its edible digestion is more than 20% higher than that of common maize. "

Production steps:

Step 1: remove the skin and whiskers of the sticky corn and rinse it with clean water;

Step 2: add water to the pressure cooker,

Step 3: put in the grate to avoid corn sticking to the bottom of the pot;

Step 4: put the corn in, continue to add water, the amount of water should not exceed the corn;

Step 5: after adding gas, press for 15 minutes, turn off the heat and simmer,

Step 6: Boil sticky corn in fragrant water and you can get out of the pot.

Materials required:

Sticky corn: 5

Water: moderate

Note: cooked sticky corn, while hot to eat, especially fragrant, the rest can be frozen, heat through before eating.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: Original

Chinese PinYin : Shui Zhu Zhan Yu Mi