Rotating corn is one of the innovative dishes. The main ingredient is Jilin specialty corn, which is made by wire drawing process. The finished product has the characteristics of golden color, uniform paste hanging, crisp taste and palatable sweetness.

Ingredients: corn kernels 400g eggs 1 flour custard powder white sugar salad oil.

1. Wash and drain the corn kernels. Mix egg whites and wet starch, and stir well to make a paste. Spread a thin layer of flour on the corn roll, then put it into the paste and mix well.

2. Put the wok on the fire, pour in peanut oil, heat it to 70%, put the corn in one by one, and fry until golden brown. Leave 15g oil in the wok, heat it to 50% with low fire, release the white sugar, stir it with a spoon until it is golden and bubbling, then quickly pour in the fried corn, then turn the wok away from the fire hole, turn it over a few times, so that the sugar juice is evenly hung on the corn and put it on the plate.

Features: golden color, slender drawing, crisp and fragrant outside, tender and slightly sour inside, fresh and sweet hot food.

Key: Pay special attention to the heat. When frying sugar juice, the oil temperature should be controlled at 50% to 70% heat. If the firepower is too low, the sugar will not be shredded. Too much firepower is easy to stick to the pot and burn. So the operation should be very agile. When the sugar juice is stirred and fried into silk, immediately add the fried corn and turn it over a few times to make it stick to the sugar juice.