1, 2 fresh sweet rice and 30g dry starch. Cleaning fresh corn, boiling in water for 10 minute, taking out, cooling, and removing corn kernels for later use;

2. Pour the dry starch into the corn kernels and stir well. If you feel very dry, you need to add a little water to fully coat the corn kernels with starch;

3. Take a pot, heat it, put a little oil in the bottom of the pot, pour in corn kernels and flatten it;

4. Fry slowly for 5 minutes. Do not push. You can gently shake the pot, pay attention to observation, and be careful that the bottom of the pot is burnt or unevenly heated.

5. fry until the shape does not come loose, then pour in oil, not tortillas. On medium heat, heat the oil to 70% heat, about 3-5 minutes, and fry the tortillas until golden and crisp. Turn off the fire, pour out the oil, sprinkle with sugar, and take out the pan and plate.