How to make golden corn kernels

Corn kernels are very popular because they taste great and have many benefits for the human body, such as improving immunity, regulating the stomach, lowering blood lipids, lowering blood pressure, and beautifying the skin, etc. There are many ways to cook corn kernels. They can be stir-fried with other ingredients, used to make soup, porridge, etc. Here is a detailed introduction to the recipes of golden corn kernels.

1. Ham and Golden Corn Chowder

Material

Blog: Original ham strips, 1/2 cup golden cornmeal, 1/2 onion, 20 grams of unsalted butter, a little black pepper, a little thyme

practice

1: Blog Munich original ham uses a multi-stage low-temperature stirring process, supplemented by gradual heating to lock in the delicious taste and present a fresh and chewy taste. Golden corn flour is golden corn ground into powder. It is usually found in stores that sell groceries or local produce.

2: Chop ham and onion into small cubes.

3: Heat oil in a pan (add butter).

4: Sauté onion and ham until fragrant, then set aside. Cook the onions until they are slightly translucent.

5: Bring another pot of water to a boil, add golden cornmeal, cook over low heat, stirring while cooking. Cook until cooked through and soft. (Corn flour still has some small particles, it is not ground very finely.)

6: Add the fried ham and onion, continue cooking until the onion is soft, season with salt and serve. Sprinkle with thyme and black pepper.

2. Golden Corn Egg Fried Rice

Material

2 to 3 bowls of rice, 1 corn, 2 eggs, a little carrot, a little oil, a little salt, and appropriate amount of pepper and salt (black and white pepper).

1: Ingredients preparation: corn, carrots, eggs

2: Cut the corn in half and cut the corn into pieces. (This method of cutting corn kernels is safer)

3: Dice the corn and carrot, and season the eggs with a little salt.

4: Add oil to a hot pan, add diced carrots and fry until cooked, then add corn kernels, add appropriate amount of salt and stir evenly, cover the pan and simmer on low heat for five minutes (without adding water).

5: Add egg liquid and corn kernels and stir-fry.

6: Add rice and other ingredients in the pot and stir-fry, add pepper and salt powder (black and white pepper) and mix well.

7: Complete Golden Corn Egg Fried Rice

3. Golden Corn and White Mushroom Porridge

Material

Pork shoulder bones (for soup), half a can of corn, half a can of tuna, a pack of white mushrooms, 2 eggs, a few cloves of garlic, 1.5 cups of raw rice (rice measuring cup), 9 cups of water (rice measuring cup), some salt, some coarse black pepper

practice

1: I use a Tatung 10-person rice cooker. Wash the rice first, then add water to the inner pot at a ratio of 1:6 (if you want to increase or decrease the amount, just follow the 1:6 ratio) and 1 cup of water in the outer pot (regardless of the amount of rice in the inner pot, the outer pot should have 1 cup of water).

2: Rinse the pork shoulder bones and put them into the inner pot (it doesn't matter which part you use, as long as it's suitable for making soup, the purpose is to make the soup taste good) *If you don't want to use pork, you can use stock cubes, but natural ones are better after all~

3: Put the garlic into the garlic press, press it into the inner pot, and sprinkle some salt into the inner pot to make it easier to absorb the flavor. At this time, you can press the switch to cook, and continue to prepare the ingredients during the remaining stewing time.

4: Wash the white mushrooms and set aside. Then beat two eggs in a bowl and stir them to make egg drops later. Prepare canned corn and canned tuna, and store the remaining amount in the refrigerator (do not put the canned food directly into the refrigerator)

5: Check to see if the rice cooker has become quieter and emits less smoke. If so, it means the water in the outer pot is almost finished and the porridge in the inner pot is about to boil. Quickly open the lid to check. If it is already boiling, pour the egg liquid in and stir with chopsticks to form egg flowers.

6: Then add the white mushrooms and stir evenly with chopsticks to allow the mushrooms to soak into the porridge. After covering the pot, pour 0.5 cups of water around the edge of the lid to allow it to seep in, then press the switch.

7: Wait for 10 minutes after the rice cooker pops up to allow the porridge to soften and absorb water. After opening the lid, pour in corn and tuna, and season.