Ingredients: 200 grams of canned corn kernels, 2 eggs, 50 grams of custard powder, 5 grams of white sugar, 35 grams of chocolate, 2500 ml of salad oil

Preparation method:

< p>1. Rinse the corn kernels with water, drain and set aside.

2. Crack the eggs into a bowl, beat them up, add starch, custard powder and water to make a slightly thin batter, then add corn kernels and mix well.

3. Take a wok, put it on the fire, pour in the salad oil and heat it until it is 40% hot, then pour out 1000 ml (for later use), and then pick up the bowl with the batter in your left hand ( (about 35 cm away from the oil surface), place your right hand on the edge of the bowl, spread your four fingers slightly apart, and slowly pour the batter into the oil along the edge of the pot in a circle, making it form a circle until it expands into a "honeycomb" in the pot. shape.

4. Pour the warm oil previously poured back into the pot to make the "honeycomb" float, dip and fry until golden and crispy, take it out, drain the oil and put it into a plate, sprinkle with sugar and Chocolate, ready.

Making keys:

1. Control the thickness of the batter. The prepared batter should not be too thick, otherwise it will easily agglomerate and fail to form a "honeycomb" shape; nor should it be too thin, otherwise the batter will easily disperse and be difficult to cohere into one body. The prepared batter should be slightly thinner than normal batter.

2. Oil temperature control. The oil temperature should be controlled at 30 to 40% hot. If the oil temperature is too high, the "honeycomb" will be fried easily; if it is too low, firstly, the batter will easily agglomerate and cannot expand rapidly, and secondly, it will not be able to explode into a "honeycomb" shape. This will cause the "honeycomb" to eat too much oil, resulting in a greasy taste.

3. The key to pouring the batter:

(1) In order to create a layered "honeycomb", you must not be impatient when pouring the batter into the pot. It must be poured evenly and slowly along the edge of the pot in a circular motion. Avoid pouring it all at once or pouring it down too fast, as well as uneven thickness, otherwise it will cause the batter to clump or not be fried thoroughly.

(2) To make the fried honeycomb corn crispy, when pouring the first round of batter, see it expand rapidly, then slowly pour the second round, repeat this several times, until it is The batter is poured.

4. Heat a wide amount of oil in the pot first, and then pour some out for two purposes: first, to prepare for the next step of adding oil. Because warm oil can better regulate the oil temperature, it will not cause the oil temperature to drop rapidly like adding cold oil directly, causing the "honeycomb" to eat too much oil and the taste will be too greasy. Secondly, pouring out the excess oil is to allow the expansion of the "honeycomb" to be constrained by the space in the pot, making it easier to shape.