Chinese Food
Cream corn cob
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It's corn season again. My favorite corn. I think a lot of people are like me. I love KFC's cream corn cob very much. There was a time even when I was possessed. Every time I went to KFC, I would order it. I often went to buy only corn cobs. Do you have wood?. Later, when I met a junior high school student in KFC who was working in the summer, I asked her for a lot of coupons for cream corn cobs. She said, this is the boiled corn with some margarine. What's delicious. At that time, it was thundering. Margarine is what we usually call vegetable cream. It contains a lot of trans fatty acids
Cooking ingredients
Cooking Steps
Step1:Dry corn after washin
Step2:After cutting, put in a proper amount of water. No corn.
Step3:Put in a small amount of white sugar.
Step4:Put in the cut butter.
Step5:Turn the heat down and cook the corn slowly.
Step6:Until the juice is collected. So the corn is soft and waxy.
Step7:The real sweet corn is the bright yellow corn with neat grains, smooth and flat surface. The ordinary yellow corn is arranged irregularly and the grains are convex and concave. The real sticky corn is the white corn with neat grains, smooth and flat surface, while the ordinary white corn is irregular. The corn grains are uneven.
Cooking tips:I've tried the formula of 50g butter. It's very fragrant after the juice is collected. But the old pig groaned. It's a little greasy. So I tried it several times. I feel that 30g is the most delicious. I don't need to collect too much juice when I collect it. In this way, the greasy God won't be completely attached. It's delicious enough. The other advantage of keeping a little juice is that the corn won't blow dry. There's also a little bit to keep it moist. Just like KFC's corncobs are packed in plastic bags to keep moisture. There are skills in making delicious dishes.
