How to make corn breakfast cakes

Step 1

Crush the corn kernels, wash and dry them.

Step 2

Wheat flour paste: Add glutinous rice flour to cold boiled water to form a thicker paste, add an egg, stir, and add a small amount of soup to taste.

Step 3

Corn kernels: Stir-fry the corn kernels in a hot pan until dry. Add oil and stir-fry until each corn kernel is fully coated in oil and becomes shiny. shape. Then add some salt, some sugar, some chicken powder, some pepper, and stir-fry until completely cooked. At this point, you can taste it. If it tastes a little salty but still has the corn flavor, it's OK.

Step 4

Stir the fried corn kernels and flour batter. Then heat the pan and add oil. After the oil is hot, turn on low heat, spoon in the corn flour batter, and shape it into a round shape, making it as beautiful as possible. Fry until the ground of the cake has formed and you can fry the second side. Basically, it will be golden on both sides, and the skin will be a little crispy when you press it.

Cooking tips for corn breakfast cakes

1. First, drain the water from the corn, so that it will dry out faster inside. 2. When preparing the flour paste, add water first, otherwise the egg liquid and flour will clump together, and it will be difficult to mix evenly when adding water later. 3. In addition to stir-frying the corn kernels to make the corn fragrant, seasoning is also very important. It doesn’t matter if the taste is stronger, because the flour paste has no taste and will be neutralized after stirring. 4. When frying tortillas, try to cook them as slowly as possible so that the surface is crispy but not burnt, golden and the flour is fully cooked.