Steps for drying corn silk

In the countryside, farmers grow a lot of corn. The whole corn is a treasure, especially the corn silk, which is also valuable. However, after the corn is just picked, the corn silk is relatively fresh and contains a lot of moisture. If you want to preserve the corn silk for a long time, you must dry the corn silk. First, you should place the corn silk in a well-ventilated place. You can use a sand net to cover the corn silk to prevent the breeding and spread of mosquitoes. Let me tell you the specific steps below.

After drying, place it in a well-ventilated place to prevent insects. Can:

1. Dig a few holes at home, put up a few wooden racks and put the corn on them. Be careful to prevent rain and moisture.

2. If it is corn kernels, put them in bags and place them in a dry and well-ventilated place. Pay attention to insect prevention.

3. If it is in large quantities, you can just put it in a warehouse with good ventilation.

Uses of dried corn:

After drying, threshing. Corn cobs, also called corn buds, can be used to add fire. The whole corn kernels removed by the thresher can be directly fed to pigeons and chickens.

There are two types of crushing, one is coarse particles. One is powder. The coarse grains are called bangzhaer. One corn kernel can be broken into 4 to 6 pieces. This thing is a magic tool for making porridge! It tastes superb when mixed with other grains. It’s called bangzhaer porridge and it’s the official match for eating pie. The powder is called cornmeal. You can also make porridge, it tastes good. But cornmeal is usually not cooked with other grains to make porridge, it is just pure cornmeal porridge. It is delicious just to drink it with pickles and pickled vegetables. My appetite is poor in summer, but I can always drink a bowl of cornmeal porridge with sugar. When making noodles, add a little corn flour to the white flour. The taste will be much richer and the color will turn golden yellow. You can also steam steamed bread. Few people make pure cornmeal steamed bread nowadays. The taste is too rough and scratches the throat...it becomes sweet if you chew it for a long time.