6. Put the broken egg yolk into the original pot and stir-fry until fragrant. Stir-fry
7. Put the fried corn kernels in and stir them a little to remind the apple ~~ 1. Suck up the corn kernels as much as possible, so it is easy to get raw flour. I'm actually a little lazy this time, so the raw flour didn't stick much. 2. The oil must be heated before the corn kernels are fried, and the time does not have to be delayed for a long time. 3. Stir-fry the salted egg yolk on low heat to make the corn kernels stir-fry quickly ~
Ingredients: starch (flour I use), salad oil (peanut oil I use), salt, sugar and monosodium glutamate.
Exercise:
1, add a little water to the corn kernels (it is advisable not to accumulate water at the bottom of the bowl), so that the water and the corn kernels can be fully mixed, and then stir continuously while adding flour (don't use chopsticks, just knock on the bowl by hand and let them stir themselves), so that each corn can be evenly stained with raw flour as far as possible, and the excess raw flour can be dumped. 2. Put the oil in the pot. When the oil is 50% hot, add corn kernels, fry until golden brown, and take out the oil control. 3. Leave the bottom oil in the pot, add the egg yolk and stir fry, then add the carrot foam and the fried corn kernels and mix well. After turning off the fire, add salt, sugar and monosodium glutamate. Load the plate. Note: the oil temperature should not be too high, otherwise the corn kernels will be fried.