How to make quick-frozen sweet corn to make it more sour and sweet? What is the contact number for quick-frozen sweet corn?

The key to making quick-frozen sweet corn sour and sweet is to use sour ingredients (such as tomatoes, pineapples, lemon juice) and mild sweeteners (such as honey, rock sugar) to balance the refreshingness of "sour" and the softness of "sweetness", while retaining the grainy texture of the corn itself to avoid the sour and sweet taste being too harsh. The following 3 methods cover hot stir-fry, cold food, and dessert. Each has different emphasis on sweet and sour levels, and the operation is very simple. What is the contact number for quick frozen sweet corn?

1. Quick hot dish: Stir-fried sweet and sour corn with tomato sauce (super fragrant with rice)

In this sweet and sour recipe, corn is wrapped in the rich and sour aroma of tomato sauce, with a moderate balance of salty and sweet. It is suitable as a side dish or as a side dish with rice, and can be prepared in 10 minutes.

Pretreatment: There is no need to completely thaw the quick-frozen corn. Rinse it with water for 10 seconds and drain (fry with a little ice so that the grains will not collapse easily); prepare 2 spoons of tomato sauce (preferably without added preservatives, the sourness is more natural), 1 spoon of white sugar, and a little salt.

Sauté the sauce: Heat 1 tablespoon of cooking oil in a pan, pour in the tomato sauce over low heat, stir-fry for 10 seconds until red oil comes out (do not burn it, it will become bitter), add 1 tablespoon of white sugar and half a teaspoon of salt, stir until the sugar melts to form a sweet and sour sauce.

Stir-fry to get the flavor: Pour in the frozen corn, turn to medium heat and stir-fry quickly for 2-3 minutes, until each corn kernel is coated with the sauce and the corn kernels become bright and slightly burnt, then turn off the heat.

Advanced version: Add 1 handful of diced ham or green beans for a sweet and sour taste with a salty aroma and a richer taste; if you like it more sour, squeeze the juice of half a lemon to increase the refreshing feeling.

2. Cold appetizer: pineapple corn yogurt salad (a must-eat in summer)

Combining the sweet and sour taste of fresh pineapple with the richness of yogurt, the corn kernels are crisp and tender, refreshing and relieving greasiness in one bite. It is suitable for breakfast or afternoon tea, no need to turn on the fire.

Pretreatment: Thaw the quick-frozen corn completely, boil it in cold water for 3 minutes until it becomes soft, remove it from the cold water (to keep it crispy), and drain the water; cut the pineapple into small pieces and soak it in light salt water for 5 minutes (to remove the astringency).

Mix and seasoning: Put corn and pineapple chunks in a bowl, add 100ml of original yogurt (thick version is better), 1 spoon of honey (adjust according to the sweetness, pineapple itself has sweetness, add less or no more), and mix gently.

Improve the taste: You can add 1 handful of raisins or cooked sesame seeds to increase the chewiness; put it in the refrigerator for 15 minutes. The sourness of the yogurt and pineapple will be more prominent, making it more appetizing.

Alternatives: If you don’t have pineapple, you can use mango or orange chunks instead; yogurt can be replaced with thick coconut milk to turn into a tropical-style sweet and sour salad.

3. Heart-warming dessert: Hawthorn corn syrup (warming up in autumn and winter)

Combining the acidity of hawthorn with the sweetness of corn, boil it into sugar water. It is sour and sweet but not greasy. It can also relieve greasiness and aid digestion. It is suitable for hot drinks in autumn and winter, and is loved by the elderly and children.

Pre-processing: Thaw the quick-frozen corn and cut it into sections (or use whole grains); soak the dried hawthorn in water for 10 minutes, wash and remove the core (to avoid astringent taste when cooked); prepare 3-4 rock sugar (adjust according to the acidity of the hawthorn).

Cook sugar water: Add 500ml of water to the pot, add corn, hawthorn, and rock sugar. Bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes until the corn becomes soft, the hawthorns are cooked sour, and the sugar water becomes thick.

Flavor upgrade: add 1 red date (pitted and sliced) to increase the sweetness level; simmer for 5 minutes before drinking. The sourness of the hawthorn will be more integrated into the sugar water, making the taste softer.

Tips: Those who are afraid of sourness can reduce the amount of hawthorn, or add 1 more rock sugar; those who like iced drinks can cool it and refrigerate it to make the sweet and sour taste more refreshing.

3 key tips for making sweet and sour dishes more palatable

Choose sour ingredients: Give priority to sour sources such as tomato sauce, pineapple, hawthorn, lemon juice, etc. They are softer than vinegar (such as white vinegar and mature vinegar), will not have a pungent sour taste, and can also increase the fruity aroma.

Sweetness: “It’s better to have less than too much”: corn itself is sweet, and pineapples and red dates are also sweet. When adding sugar, add a small amount first, and then add more after tasting to avoid overly sweetness covering up the sourness and turning it into “pure sweetness”.

Add "freshness-enhancing ingredients": add a little light soy sauce (about 1ml) when frying corn, add a little salt to salad, add 1 piece to sugar water