Corn kernels (instant canned corn tastes better), milk, glutinous rice flour and corn starch 1: 1.

Exercise:

1 After the water is boiled, add sugar to the corn kernels and cook. After cooking, scoop it up and drain it with cold water.

2 Add glutinous rice flour and corn starch to the drained corn kernels, and add a little milk. You can't see dry powder with your hands. The whole corn kernels are sticky and moist, not too wet, and will not come loose when fried.

3. Pour oil into the pot, and the amount of oil is less than most corn kernels. Heat until the corn kernels are full, pour out 2/3 for use, and the rest 1/3 is in the pot.

4 Pour in the corn kernels, smooth the corn kernels with a shovel, and fry for 3 minutes on low heat. It's too thick to be brittle.

Pour just 2/3 of the oil into the pot, turn to medium heat and fry for 3 minutes until golden and crisp, then carefully pour out the oil in the pot and turn the corn out by the curvature of the pot to avoid falling apart when it is turned over.

6 Dry the corn with oil-absorbing paper for a while, sprinkle some marshmallows, and squeeze some if you like salad dressing.