Boiled sticky corn

Overview

Sticky corn is a food with high nutritional value and can help digestion. It is alkaline and can neutralize gastric acid and help people with excessive gastric acid reduce discomfort. Sticky corn has the best taste when cooked, is simple, convenient, nutritious and healthy. Sticky corn is also called waxy corn. The nutritional content of its grains is higher than that of ordinary corn. It contains 70-75% starch, more than 10% protein, 4-5% fat, and 2% multivitamins. The grains contain more protein, VA, VB1, and VB2 than rice, and the content of fat and VB2 is the highest. Yellow corn also contains vitamin A (carotene) that is lacking in rice and wheat. The genetic function of the waxy corn wx gene is to change the type 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 its edible digestion is more than 20% higher than that of ordinary corn.

Tags

• snacks
• common dishes
• children
• old man
• autumn recipes
• fast food
• lunch
• sticky corn
• water

Ingredients

Steps

1. 1 Remove the outer shell and corn silk from the sticky corn you bought, and rinse it with clean water;

   

2. 2 Add water to the pressure cooker,

   

3. 3 Put in the grate to prevent the corn from sticking to the bottom of the pot;

   

4. 4 Put the corn in and continue to add water until the water covers the corn;

   

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

   

6. 6 The fragrant water-boiled sticky corn is ready to serve.