What is the practice of corn juice in the restaurant?

When many people squeeze corn juice, the corn juice made by raw squeezing method is not delicious. Today, I recommend the ripe pressing method to everyone. The corn juice made is fragrant and sweet, silky in taste, thick and delicious.

1, put the corn kernels into the pot, add water, boil, and cook for 10- 15 minutes, and cook the corn. This step is very important, because using raw corn juice directly has a green smell, and even if it is cooked later, that smell can't be removed, which is also the disadvantage of using raw pressing method to make corn juice. Corn kernels must be thoroughly cooked. If the cooking time is not enough, the squeezed corn juice will be separated from the residue and water, and it will not have that thick taste.

2. Take out the cooked corn, put it in high-speed blender and add water. The ratio of corn to water is 1: 1.2. You can add more water if you like to drink a little thinner.

3. Start high-speed blender and make corn juice with thick soup key.

When the time is up, pour out the corn juice and you can drink it. Corn juice is thick, sweet and fragrant.

Precautions:

(1) Sweet corn is the best corn, which is sweet and tender. When it's done, it tastes sweet without adding sugar. Don't put too much water when squeezing corn juice, just 1: 1.2.

(2) Using raw corn to juice directly will have a green taste, and even if it is cooked later, the taste will not be removed, which is also the disadvantage of using raw squeezing method to make corn juice. Corn kernels must be thoroughly cooked. If the cooking time is not enough, the squeezed corn juice will be separated from the residue and water, and it will not have that thick taste.