Two sweet corn (the net weight of corn kernels is about 300g after cooking).
Four tablespoons of dry starch (about 40g).
Appropriate amount of sugar
How to bake golden corn?
Boil sweet corn in water for about five minutes.
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After the cooked sweet corn is taken out and cooled, the corn kernels are removed with a knife stuck to the corncob, so that the removed corn kernels will stick together and need to be separated into grains by hand.
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Put it in a sieve, wash the surface of corn kernels with water, and gently shake it twice to remove excess water.
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Mix corn kernels and dry starch evenly so that the surface of corn kernels is covered with a layer of starch. (The surface of corn kernels should not be too dry, it needs to be wet, otherwise it will not be covered with starch. )
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Heat half a bowl of oil in the pot and pour it out.
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Turn down the fire and leave some oil in the pot.
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Pour in the corn kernels and spread them gently with the back of your hand. Then fry for about three to five minutes on low heat, so that the corn kernels stick together into a whole cake. Don't move the corn kernels when frying, or they will come apart. You can pick up the whole pot and shake it gently)
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At this time, add the oil that has just been poured out after heating, and the amount of oil should not exceed the corn kernels. Turn to medium heat, raise the oil temperature, and fry for three minutes until the corn kernels are golden and crisp.
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Turn off the fire and help pour the oil out of the pot with a spatula.
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If you like sweets, sprinkle some coarse sugar, prepare kitchen paper on the chopping board, put corn on it to absorb excess oil and put it on the plate.
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skill
1. The surface of corn kernels must be covered with dry starch, so the surface of corn kernels should not be too dry, and it needs to be wetted to cover the starch. Don't move after the pan is leveled, or it will spread out. You can gently shake the whole pot.
2. I make it from fresh sweet corn on the market, usually from canned corn grains in restaurants, which will taste better.
Cook the corn before cooking, so as to remove the fishy smell of raw corn. Don't pour out the water for cooking corn, you can drink it as a drink. It can also be used for cooking or adding other things to make drinks.
4. Many people say that this will fail, because tortillas are difficult to form and easy to spread. Then there is a way to change the dry starch into a mixture of glutinous rice flour and dry starch, and the specific ratio is 3: 1. Because glutinous rice flour has good viscosity, it is easy to stick to the surface of corn kernels after wetting, and it can also increase the viscosity between corn kernels when put into the pot.