As summer approaches, the golden brown of corn is always irresistible. However, in addition to the traditional way of boiling, there is also an innovative cooking method to make the corn taste last longer, and you can enjoy the taste of the corn all year long with a one-time preparation!

Ingredients for the preparation:

Corn, salt, chopped green onions

Steps:

30. Now is the time for a large number of tender corn to be on the market, and today I will share with you a delicacy made of tender corn. We can make 0 to 0 at a time, and we can eat it for a year without going bad. First we use a knife to make a circle on the bottom of the corn, leaving some intact corn husks, then cut off the top part and wash it for later use.

20. Next, use a wiping board to wipe out the rice milk, you can also use a knife to cut the corn kernels, and then use a food processor to beat it into rice milk, I have a total of about 0 corns today, wipe two large pots.

3. Then we simply season the rice milk, add an appropriate amount of salt, sprinkle a little chopped green onion, and do not need too much seasoning to maintain the original flavor of the rice milk. If you don't like chopped green onions, you can also leave them out and stir well.

20. Bring the water to a boil and pour it into the pot, which will quickly set the rice milk. Then spread the corn leaves and pour in two spoonfuls of corn syrup. The use of corn leaves allows for maximum preservation of the original flavor of the corn bales. Steam on high heat for 0 to 0 minutes, then turn off the heat and serve.

5. Corn bales made with fresh corn syrup are absolutely delicious, so be sure to try them once. The excess can be frozen in a plastic bag or vacuum sealed after cooling, and it will not spoil after being stored for a year. It can be eaten directly by steaming or microwaving.