[How to cook frozen corn?

】 _How to cook_How to cook

[How to cook frozen corn?
】 _How to cook_How to cook

Corn is a very delicious food, especially boiled corn. Many people like it very much.

However, in the winter, because there is no fresh corn, people usually eat frozen food, and the taste is definitely not as good as fresh corn.

Generally speaking, frozen corn is used for stews, and other methods are not suitable.

So, how to cook frozen corn?

There are two types of quick-frozen corn, one is cooked quick-frozen corn, and the other is unripe corn. Cook 5 boiled water to boil it and pull it for at least 20 minutes.

If it is cooked quick-frozen corn, in order to ensure the taste and taste, cook it with boiling water 3?
5 minutes, then tasting, should have the sweetness and aroma of this sweet corn variety, crispy and refreshing.

Raw corn is best cooked in a cold water pot. It can almost thaw after boiling. If you open the water pot, cook it for at least 20 minutes.

Reference materials: storage and selection of quick-frozen corn: refrigerated: The refrigerated temperature should be below -18 ℃, and the relative humidity should be 95-98%.

The temperature fluctuation range of refrigerated storage shall not exceed ± 2 ℃.

Selected sensory indicators: color is light yellow or golden yellow; grain size is uniform, no broken grains, obviously neat; no filaments, bracts and other impurities; no frost phenomenon in the package.

When storing cooked corn, just put the cooked corn in a fresh-keeping bag, seal the bag tightly, and put it in the freezer of the refrigerator for one week.

Next time you want to eat, heat it in the microwave or boil it for a few minutes.

Many people are accustomed to keeping cooked corn in the freezer when storing it.

But corn stored in this way can easily become lumpy.

This is because the nutrient that accounts for a large part of corn is starch, and the main component of starch is sugar. The sugar content of a corn is about 65%.

Foods high in sugar are prone to simmering.

Therefore, it is not easy to simmer the ripe corn when it is kept at a temperature low enough.

When raw corn is stored, the thick skin of the corn should be peeled off first, leaving only two or three layers of cartilage.

No need to choose corn beard, no cleaning, just put it into fresh-keeping bag or plastic bag, seal it, and put it in the freezer of the refrigerator.

In this way, corn can be stored for six months without deterioration, and always fresh and unchanged.

When you want to eat, take out the corn, wash it and put it in the pot.

Pour in water, cook over high heat, and cook for about 10 minutes.

It should be reminded that frozen corn does not need to be thawed in advance; when boiling, do not add water after boiling.