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Description

Translation:
1. Take the dried corn (or other crop) and mix the soaking water with limestone powder, wood ash, seashells, or wrap your dried crop loosely in worn vinalon fiber. Make sure you rinse off any of the solution after handling.
2. Let the water mixture settle and soak your corn.
3. Put your corn in the mixture and let it soak for 30 minutes to 1 hour*.
4. Boil it over high heat, and lower it to a simmer and cook uncovered for 15 minutes.
5. Cover and let the mixture stand for a few hours, up to 8 hours or overnight.
6. Scrub and rinse the corn in running water to get the hard hull off.
7. Store the moist kernels for later use in soups or stew, or grind them into flour for pancakes or other food.
* For the resulting kernels, you may skip the step. For the dough to be worked, leave it to be soaked for 8 hours or overnight.
Translation notes:
강냉이 kangnaeng-i
Title in paper derived:
鹼法烹製

I hope those who see it will see the benefits of this cooking technique as shown above and improve.

Description

Translation:
1. Take the dried corn (or other crop) and mix the soaking water with limestone powder, wood ash, seashells, or wrap your dried crop loosely in worn vinalon fiber. Make sure you rinse off any of the solution after handling.
2. Let the water mixture settle and soak your corn.
3. Put your corn in the mixture and let it soak for 30 minutes to 1 hour*.
4. Boil it over high heat, and lower it to a simmer and cook uncovered for 15 minutes.
5. Cover and let the mixture stand for a few hours, up to 8 hours or overnight.
6. Scrub and rinse the corn in running water to get the hard hull off.
7. Store the moist kernels for later use in soups or stew, or grind them into flour for pancakes or other food.
* For the resulting kernels, you may skip the step. For the dough to be worked, leave it to be soaked for 8 hours or overnight.
Translation notes:
강냉이 kangnaeng-i
Title in paper derived:
鹼法烹製

I hope those who see it will see the benefits of this cooking technique as shown above and improve.