Put a little oil (peanut oil, butter is ok) into the pot first. When there are two flames in the stove, the firepower is the least. Then, grab at most two handfuls of corn kernels by hand (my hands are small and the corn kernels are slippery, so there are not many), so it is easy to burst completely. Then, immediately put in a spoonful of sugar (sugar, flour sugar, etc. ), it's already very sweet, or you can put less. Use chopsticks. Don't turn too far, because it is not easy to be heated. Slowly, you can see that some corn begins to explode after the sugar melts into a thin sample. Now cover the lid (preferably a transparent lid, you can see the inside), shake the pot and hear a crack inside. When the crackling sound begins to decrease, turn off the fire to the minimum, wait a moment (about 10 second) and pour it out immediately.
Then enjoy the food, haha.
Thanks to Sister @ Porridge Bag, she not only bought popcorn and corn for us, but also worked out the simplest and best way to teach us.
food
Popcorn 2 handfuls of corn (about 55g).
Appropriate amount of corn oil
3 tablespoons of sugar (about 45-55g).
Methods/steps
1
Put the corn in the pot.
2
Pour in vegetable oil, basically no corn.
three
Turn on medium heat, and after the oil begins to bubble, sprinkle sugar evenly.
four
Prepare the pot cover, and cover it quickly when the first corn in the pot bursts.
five
Change the fire to medium or small. After more than ten seconds of explosion, shake the pot away from the fire several times to make the corn in the pot evenly heated. Then put the pot on the tempering head, and then lift it up and shake it a few times every once in a while. At this time, if you think the pot is too hot, you can change the minimum fire. Don't lift the lid,
six
Shake away from the fire from time to time, and the sound of corn popping in the pot becomes less and less. When there is no sound at last, turn off the fire.
seven
Immediately pour the popcorn into the dustpan or drying net and let it cool fully.
eight
If you are not ready to eat immediately afterwards, you can put it in a sealed box and store it at room temperature after sealing.
end
early warning
1
Sister Fan was the first popcorn to pop and began to add sugar. Personally, I feel that my speed is not fast enough. Before I finished adding sugar, the popcorn burst and burned my little hand, so I added sugar drops first to see how to do it and what to pay attention to at last.
2
Try to choose a light pot, and the lid is preferably glass for easy inspection. The first pot is too heavy. When I shook the pot, I accidentally opened a crack in the lid. A corn popped out and a second bubble was born in my hand. Don't trust your paws too much.
three
Don't be superstitious about butter You can eat animal fat in moderation, but not too much. Caramel popcorn popped out of vegetable oil is as delicious.
end
Matters needing attention
1
Please choose a lighter pot with a lid (preferably a glass lid). I used a pan about 24 cm.
2
Don't add too much corn at a time, lest it explode unevenly and waste corn seeds.
three
Shake the pan so that the corn kernels are evenly heated and evenly coated with sugar and oil, so as not to burst.
four
Don't be curious about cooking the pot before you finish eating the corn, in case you get burnt.
five
There will be very little corn in each pot, which is normal and does not need to be entangled. If the amount is too large, it may be the cause of insufficient heating.