Boiled tender corn

Overview

Today is the end of summer. It means that it is the end of summer solar term. It is time to harvest in autumn. Tender corn is coming to an end in the Northeast. End of summer is the season when corn matures. Lysine in fresh tender corn is an essential amino acid for the human body. It can only be taken from food, and the content in other foods is very small. Therefore, fresh corn is one of the main sources of lysine. Therefore, there is still tender corn in the food during the summer heat. Grab the tail of the summer and eat it as soon as possible. If you don’t eat it, you will really have to wait until next year.

Tags

• home cooking
• quick dishes
• young corn
• baking soda
• salt

Ingredients

Steps

1. 1 This is young corn brought back from my brother’s house. It has no pesticides or chemical fertilizers. It is pure green food and tastes particularly delicious. The characteristic of old corn is that the more you chew it, the more fragrant it becomes. Of course you have to have good teeth. This time I cooked it with the skin on, leaving the inner corn husks and cleaning them.

   

2. 2 Put the washed tender corn into the pot and add an appropriate amount of water. Comparatively speaking, some of the tender corns I brought back this time were old and some were tender. I brought back a lot of tender corns. If you can’t finish all the tender corns, you can cook some and freeze them for winter consumption. I freeze some every year and keep them to satisfy my cravings in the winter. The old ones are no longer suitable for freezing and need to be consumed quickly.

   

3. 3 Add two tablespoons of salt, about 4~5g. The purpose of adding salt is to sweeten it. It is said that the saltier it is, the sweeter it is. I have never added it in the past because today's corn is a bit old and the sweetness has decreased.

   

4. 4 Add 2 square spoons of baking soda, about 3~4g. The purpose of adding baking soda is to promote the rapid cooking of the corn and to increase the flavor. Just like when we cook rice porridge, adding some baking soda can also promote the absorption of nutrients. But if it is very fresh and tender corn, I still do not recommend adding salt and baking soda. First of all, the original tender corn is the most delicious and delicious. Secondly, adding salt and baking soda also loses the soup of cooking corn. The soup is more nutritious and sweet and delicious. After adding salt and baking soda, this sweet soup is no longer drinkable.

   

5. 5 The tender corn is big and there is no suitable pot for cooking it. I still choose to cook it in a wok. The cooking time must be longer, and there is a lot of it cooked today. If you use a pressure cooker, you can shorten the time, but the really delicious thing is the tender corn cooked in an ordinary pot for a long time. It is best to have a large stew pot. Cover the pot, bring to a boil over high heat, and cook over medium heat for about 1 hour, depending on the size, age and tenderness of the corn. Old tender corn takes a little longer to cook.

   

6. 6 Take it out of the pot, peel off the corn leaves and take a look. The sweet and tender corn is cooked. It has a light salty taste and is very sweet. It is delicious for breakfast or supper.