Is that why it's called waxy corn?
a full-bodied waxy corn. I quickly boiled the corn and put it in the freezer.^^*
6 serving
Within 60 minutes
팬이맘
Ingredients
  • Corn
    30pack
  • Salt
    6TS
  • New Sugar
    30g
  • Water
Cooking Steps
STEP 1/12
Peel the waxy corn.
STEP 2/12
However, the consistent and full of eggs is the glutinous corn.
STEP 3/12
Now I'm sorting out the ragged corn beard
You can just put it in.^^*
STEP 4/12
So that the corn is submerged
You have to pour water to make the corn delicious.
I admit to the point where it's fluttering
STEP 5/12
Add 6 tablespoons of salt to the water.
STEP 6/12
I put in a new sugar instead.
30g in a bag, about 4 large spoons of light.
STEP 7/12
Wing chikit!!
with a lid on a bucket
Finally, the waxy corn sat on the gas stove.
When you open the lid when you boil corn, it smells fishy.
It's going to be a total failure~~LOL
STEP 8/12
I put it on the gas stove and boiled it for about 40 minutes.
High heat at first
When it starts to boil, medium heat
It's chewy and ripe yellow waxy corn
As it cooks, the color of waxy corn gets better.
STEP 9/12
You guys are supposed to look more cold.
It's going to be so good if you boil it with a cauldron
I'm sad
STEP 10/12
I'm draining 30 waxy corn.
It's plentiful.^^*
I'm thinking about adding more soup
I passed because the corn was so cold.
STEP 11/12
I'll put five in each bag
STEP 12/12
I'm going to put the corn in the freezer.^^*
If you melt it at room temperature whenever you want to eat it
It stays the same.
Doesn't it look delicious just by looking at the sticky waxy corn?
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