Steamed corn hot water or cold water?

Steamed corn is usually steamed with cold water. With the increase of water temperature, corn will gradually mature from the outside to the inside, and the sweet and soft taste of corn will be gradually stimulated. If steamed with hot water, the corn will be raw and the taste will be reduced.

It belongs to the genus Zea of Gramineae, also known as corn, corn cob, corn, pearl rice, etc. Originated in Central and South America, it is an important food crop in the world and widely distributed in the United States, China, Brazil and other countries. Compared with traditional food crops such as rice and wheat, corn has strong drought resistance, cold resistance, barren resistance and excellent environmental adaptability. Corn has high nutritional value and is an excellent food crop.

The vitamin content in corn is very high, which is 5- 10 times that of rice and wheat. Among all staple foods, corn has the highest nutritional value and health care function. Corn is rich in riboflavin and other nutrients, which is very beneficial to human body. It is worth noting that the nutritional value of special corn is higher than that of ordinary corn, and the nutritional components such as water, active substances and vitamins of fresh corn are much higher than those of old corn.