Sour corn syrup

Overview

I tasted this at a farmhouse and it was quite appetizing to drink in summer. I like to drink, so arrange it.

Peel off 2 fresh corns.
A small bowl of peeled corn kernels.
Crush it with a beater and filter it to make it more fine. Beat it out the night before, cover it and ferment naturally, and it will be slightly sour the next morning.
Put about 200 grams of water in the pot and bring to a boil. Stir the fermented corn syrup and slowly pour it in. Stir slowly until the paste is slightly transparent. Add 2 grams of salt to enhance the taste. If you like the original flavor, you can leave out the sugar. My elderly family likes sweetness, so I added about 2 tablespoons of sugar.
If you like it thicker, you can cook it a little longer. If you like it more liquid, you can add some boiling water and stir until there are no particles. The finished product looks very good, and the family can finish it in one meal. It is easy to digest, appetizing, and very simple to make.