Boiled Tender Corn

Name: Boiled Tender Corn
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 Young corn; Some Shimizu

by Sea waves

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

After the beginning of autumn, this dish should be eaten as soon as possible. It will be gone after a few days. It is only enjoyable when it is cooked. It is often eaten for calcium and brain. It’s the season for autumn corn to go on the market again. Now it’s farmers in the suburbs that bring corn to the market. The price is still very cheap. Compared with summer, autumn corn not only increases the mature taste, but also increases the sweetness. This season The tender corn is irradiated by the autumn sun, making it sweeter and stickier. Simply boiled with water, it is unbelievably sweet, every bite is the taste of autumn. "

Ingredients

6 Young Corn
Some Shimizu

Boiled Tender Corn

1. The tender corn is peeled and the corn silk is removed. It can be cleaned without plucking. The corn silk boiled in water has the effect of lowering blood pressure and blood lipid.

2. Put the cleaned and cleaned corn in the pressure cooker, and put up to 6 corns in the small pot.

3. Add the right amount of water, you can add a little more water, the soup is very sweet.

4. This step is very important. Wash more tender corn leaves that are close to the corn, and cover them on top of the corn, so that the corn should not be exposed. The boiled corn is fragrant and the soup is sweet.

5. The pressure cooker can be set to tendon file or meat file. Turn on the switch and wait for the automatic completion.

6. After the automatic completion, wait for the automatic pressure reduction before turning on the pressure cooker, take out the corn leaves and throw them away, the tender corn is ready to cook.