Boiled Sticky Corn

Name: Boiled Sticky Corn
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 Sticky corn; Some water

by Smile

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Sticky corn is a kind of food with high nutritional value, which can help digestion. It is alkaline and can neutralize stomach acid and help people with hyperacidity to reduce discomfort. Sticky corn has the best cooking taste, is simple and convenient, and is nutritious and healthy.

Sticky corn is also called waxy corn. The nutrient content in its grain is higher than that of ordinary corn. It contains 70 to 75% starch, more than 10% protein, 4 to 5% fat, 2% multivitamins, and grain protein. , VA, VB1, VB2 are more than rice, fat and VB2 content is the highest, yellow corn also contains rice and wheat and other lack of vitamins (carotene). The genetic function of waxy corn wx gene is to change the types and properties of waxy corn endosperm starch. The molecular weight of waxy corn starch is more than 10 times smaller than that of ordinary corn, and the food digestion is more than 20% higher than that of ordinary corn. "

Ingredients

5 Sticky Corn
Some Water

Boiled Sticky Corn

1. Remove the husk and corn silk from the purchased sticky corn, and rinse with clean water;

2. Add water to the pressure cooker,

3. Put in the grate to avoid the corn sticking to the bottom of the pan;

4. Put the corn in, and continue to add water, the amount of water should be less than the corn;

5. After breathing, press for 15 minutes, turn off the heat, and simmer,

6. The fragrant boiled sticky corn can be cooked out of the pot.

Tips:
The boiled sticky corn is especially fragrant when eaten while it is hot. The rest can be frozen and stored, and it can be heated thoroughly before eating.