This phenomenon is also feasible in other foods, such as rice and soybeans. The principle is the same. The outer skin wraps the inner core, expands when heated, and bursts to the limit to form popcorn. Corn can burst into popcorn because it has a delicate balance between the moisture inside and the dry outer layer. The outer layer of corn pericarp cells is hard and the permeability is relatively poor, while the inner layer cells are soft and contain some water. When corn kernels are heated, the water inside turns into steam. Corn can burst into popcorn because there is a sleepless balance between the moisture inside and the dry outer layer. The outer skin cells of corn are hard and have relatively poor permeability, while the inner skin cells are soft and contain some water. When corn is heated, the water in it will turn into steam.

There is a film around the corn. After high temperature heating, the water inside the corn began to evaporate and its volume expanded rapidly, but the external film tried to prevent it from expanding, which led to the increasing internal pressure of the corn. Finally, the outer membrane couldn't hold up, burst open and became popcorn. Popcorn is children's favorite, especially when watching movies. Popcorn and coke become standard items when watching movies. Adults also like this kind of food very much. Because corn is rich in vitamins and trace elements, and rich in dietary fiber.

Generally, corn can't be made at home. If you want to make popcorn from ordinary corn kernels, you have to use a popcorn machine. But most families don't have it, so we need to use corn specially, which is one size smaller than ordinary corn, also called small corn. Some of them are planted in rural areas. This kind of corn will turn into popcorn when it is heated slightly in a common vegetable pot. Popcorn, commonly known as popcorn, is mainly used for popcorn. The ears and grains of popcorn are smaller than those of ordinary corn, and the grains are basically composed of horny endosperm, which is dense, hard and transparent, and expands and ruptures at high temperature. Popcorn kernels are rich in protein, cellulose, starch, inorganic salts and vitamins, such as VB 1, VB2, etc.

Heat the pan, add a little oil, put the butter into small pieces and stir-fry the corn. Cover the popcorn when it comes out. The small fire kept shaking the pot until no popcorn popped out. Turn off the fire and shake the sugar quickly.