Tender Corn Custard
1.
The tender corn is peeled and washed, and the corn must be cleaned for later use. This corn is home-grown sticky corn, especially fresh, it’s a lot of pulp.
2.
Grate three corns with a wire grater, beat in eggs, add eggs as appropriate, if there is a lot of corn syrup, you can add 1 egg or not, add appropriate amount of salt, green onion, allspice, and pepper and mix well
3.
When picking corn, pay attention to leave some young leaves close to the corn, remove the corn silk, and clean it repeatedly for later use.
4.
Add a proper amount of water to the steamer, put on the steamer, lay out the corn leaves first, put a few more corn leaves to prevent leakage, and then use a small spoon to scoop out the prepared corn egg paste, pay attention to filling each corn leaf slowly , Then cover the pot and bring to a boil on high heat. Steam on medium heat for about 10 minutes.
5.
The corn egg custard is ready to be steamed
6.
Take out the pan and serve.
Tips:
The choice of fresh and tender corn, pay attention to when buying corn, it is best to choose seven or eight mature, too tender, too much moisture, too old, the starch in it increases, and the protein decreases. Pick corn, you can pinch it with your hands. It is pulpy and white in color. It can be steamed or boiled and eaten with the best taste and nutrition. Too much pulp is too tender. If there is no pulp, it means that the corn is old and tastes bad when cooked.
