Corn juice
By VicentaLakin
The nutritional value of milk is high, as is the abundance of minerals in milk, with high levels of phosphorus, iron, zinc, copper, manganese and molybdenum, except for calcium, which we know well. Most rarely, milk is the best source of calcium in humans, and calcium phosphorus is a very appropriate percentage for calcium absorption. New corn contains much cellulose, which is 6-8 times the volume of fine rice and face, and is characterized by an irritation of gastrointestinal creeping, acceleration of excreta excretion, prevention of constipation, enteritis, enteric cancer, etc. Fresh corn grains with milk, a healthy and nutritious drink, fresh, sweet, cold and hot, delicious
Recipe Recommendations
- fresh corn a
- milk a pack
- water appropriate amount
- white sugar appropriate amount
- milk fragrance
- cook
- ten minutes
- simple
Steps for Corn juice
1
Preparation material。
2
Corn washes and strips the entire particles。
3
Rushed corn and sugar into the pot and add an appropriate amount of fresh water for 10 minutes
4
After a little cooling of the cooked corn, a pack of milk is added to the pouring machine with the cooking water
5
It's like grinding soy。
6
Pour corn mashed into a spoon and filter out corn juice。
7
Sweet and smooth corn juice。Corn juice Make Tips
1: The best choice is fresh, tender sweet corn, which yields more juice than glutinous corn and produces a finer, smoother puree.
2: It must be fully cooked; otherwise, the ground corn juice will not be thick enough.
3: The most critical step is to cook the corn kernels before grinding them. If you grind raw corn kernels and then boil them, not only will there be a grassy taste, but the juice will never become thick, let alone smooth.