CornI have a great idea
It'll work if you don't make the main food
Although maize and rice and wheat are all herbal plants, maize has a “crushing” advantage over the other two crops in terms of high yields and short maturity. This is because maize is a “carbon fours” and rice and wheat are “carbon threes”。
This name is related to their photocosynthesis, where rice, wheat, and carbon dioxide react with organic compounds containing three carbon atoms in the synthesis molecules, but the catalytic enzymes produced in the process are also adsorbed to oxygen, affecting to some extent the efficiency of photocosynthesis。
After absorbing carbon dioxide, maize first synthesizes organic matter containing four carbon atoms, then photocosynthesizing it through secondary processing of aluminum cells, which eventually produces three hydrocarbons. During this process, no additional oxygen is adsorbed, allowing plants themselves to absorb more carbon dioxide, consume less water and energy and produce more. This increases the ability of maize to adapt to the environment and allows normal photocooperative use in low co2 concentrations。
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Although corn is now in the ranks of "gruel" foodAgricultureAreas still play a crucial role. Seeds of maize are not only for human consumption but also an important source of feed for livestock。
The maize plant is large and the corresponding “grass valley is higher than” and yields 0. 83 kg of straw per kilogram of corn produced. In the past, maize straws were used mainly as fuel, and are now used in a variety of ways, including fertilizers, fodder, base materials, raw materials, etc. After different treatments, such as maize straws can return to the fields as fertilizers and increase crop yields; after fermentation, organic matter in the straw can be converted into ingredients such as amino acids and sugar, which can be used as a gross feed to promote fattening of livestock; processed straws can also be used as a basis for feeding fungs and vegetables; and wood-rich fibres can be used to produce paper and man-made sheeting. Stitching as fuel is also gradually leaving the past form of direct incineration and becoming a feedstock for burning power generation or biogas。
So, while we may not eat corn directly now every day, the meat, eggs, dairy products, vegetables and fungus that we eat can all contribute corn。
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There's also a "grandma" of corn in its many functions, which is to provide sweetness to our "happy water"。
Many of the foods called “0 sugar” have a careful look at the table of ingredients with the word “gew sugar”, which is actually the abbreviation of fruit and lustamel from corn starch. It is a mixture of glucose and fruit sugar, which has advantages over sugar that are low-cost, long-conservation, high-sweetness, and easy to process, and therefore has been extensively replaced in industrial food beverages。
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How can you eat corn
Although maize is no longer a staple food, there is still a rich variety of eating methods everywhere. While the corn is fresh, the best way to eat it is by steaming or cooking。
Roast corn requires a clear charcoal stove to bake its most real taste, and some of the corn grains that come into contact with the flames are “flowering”, and the surfaces are roasted, but the corn grains are still tender inside, and the fragrance spread is even more glamorous. There is also a way of not peeling the leaves so that the corn grains can be burned and not too dry。
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The corn grains removed from the stick make both staple food and cooking. The whole corn porridge, which is called "big porridge" in the northeast, is usually boiled with red beans, with sauce, pickles, and refreshment. Sweet, juicy fresh corn grains are no less than green peas. They can make meat, make carrots, make pineapple, and mix meat with dumplings. They have special fragrance。
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Corn grinds, though not as plastic as flour, and can be made of fine food. The corn cover, which used to be the staple food in times of poverty, is now reduced to a diet. Corn paste cakes are usually rounded up on the casseroles and fish casseroles, and are rapidly condensed with hot air and more attractive when they are absorbed。
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In the south-west, the “sniffed valleys” are made of fresh corn grains, squeezed into strips, fertilized with corn leaf, and the fragrance of “breeds of the same roots” is distributed, soft and sweet。
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It is very difficult for maize flour to make noodles directly, and it is not until modern times that it can be used as a machine to compress the corn paste into a tenuous noodle, as it is much like a steel barbed wire, alias “steel noodle”。
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In the north-east, there was a simple corn paste, sour soup, which fermented the corn into slurry, dried the water, and softened the face, which placed the specially made multi-pore mold on the opener, pressing out the short and thick noodles. However, because the acid soup can be contaminated with coconut-toxic pseudosyncs during the fermentation process, producing lethal migulin, and high temperature boiling does not disrupt its toxicity, no food is now recommended。
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From the ancient american continent, corn is long carriedHistoryAnd the table for today. There is a modest vision in the sweets that deserve to be returned. What kind of surprise will it be to mankind in the future
