Main ingredients:

Corn 150g, egg 1, flour 25g.

Seasoning:

5 grams of raw flour, a little refined salt, 50 grams of sugar, refined oil.

The characteristics of honeycomb corn: the finished dishes are crisp and refreshing, sweet but not greasy, and are deeply loved by diners. You can sprinkle sugar to make it sweet, pepper and salt to make it salty, and you can also sprinkle pepper noodles and Chili noodles to make spicy honeycomb corn.

Teach you how to make honeycomb corn and honeycomb corn delicious.

Production method:

1, the corn is first bleached with clear water; Knock the eggs into a large bowl, mix them, add flour, corn flour and refined salt, knead them into dough, then add water (about 350g) to make a thin batter, and finally add corn kernels to the batter.

2. Put a wok with a diameter of 35cm on the fire, put it in a bowl, heat the refined oil to 60%, and put the flour paste in the left hand end. Take out the corn kernels in the batter with your right hand, first slowly sprinkle them into the oil pan to form a circle (dip and fry), and then pour a small amount of batter by hand while frying until the crispy layer accumulated in the pan forms a "honeycomb".

3. Control the oil temperature in the pot to 60% heat, dip the batter in the bowl with your right hand, then spread your fingers on the "honeycomb" in the pot, and repeat this for many times until the batter is spilled.

4. When the "honeycomb" in the pot is fried to crisp, remove and drain the oil. Later, move the "honeycomb" into the plate and sprinkle with sugar.

Ingredients: corn flour

Ingredients: corn kernels, eggs, red and green silk.

Production method: 1. Break 1 egg, add corn flour and beat into paste;

2. Put salad oil on the pot, pour corn paste when the oil temperature is 80%, and add corn kernels after molding.

Put the red and green silk in the pot.

How to make it: Pay attention to the oil temperature when frying. If the oil temperature is too high, it will explode; if it is too low, there will be no honeycomb.

The characteristics of this dish are crisp, fragrant and crisp.