Black Corn Milk Drink
by Food·Color
Favorite
Difficulty
Easy
Time
15m
Serving
2
Two black glutinous corns were gnawed, and one was left. To be honest, although the black waxy corn is sweet and glutinous, the skin is relatively tough and not easy to chew, and it is proportional to the degree of tenderness. After two, it became a leftover.
It suddenly occurred to me that the corn milk juice tastes quite good, so it is better to match it with milk to find a way out for the leftovers. So the black corn is steamed in a steamer, threshed, and beaten into milk. In fact, it can be used directly without steaming, but the vacuum is very strong and not very good for threshing. After steaming, the corn kernels become soft and it should be easier to thresh.
A bowl full of corn kernels turns into a paste with milk, thick and smooth, with the aroma of corn but different from the sweetness of sweet corn. . . "
It suddenly occurred to me that the corn milk juice tastes quite good, so it is better to match it with milk to find a way out for the leftovers. So the black corn is steamed in a steamer, threshed, and beaten into milk. In fact, it can be used directly without steaming, but the vacuum is very strong and not very good for threshing. After steaming, the corn kernels become soft and it should be easier to thresh.
A bowl full of corn kernels turns into a paste with milk, thick and smooth, with the aroma of corn but different from the sweetness of sweet corn. . . "
