Accessories: 50 grams of starch (corn), 50 grams of starch.
Seasoning: salt 2g, monosodium glutamate 1g, vegetable oil 15g, butter 10g.
Practice of Jinsha corn kernels:
1.
Pouring corn kernels on starch and starch mixed powder;
2.
Frying in an oil pan with the temperature of 50% hot oil for later use;
3.
Boil the salted eggs, take out the yolk and beat them evenly with a blender;
4.
Boiled mung beans and peeled;
5.
Pour oil into the pan, heat the butter, then add the prepared salted egg yolk and fry until it just bubbles;
6.
Add salt and monosodium glutamate, stir well, add corn flour and sprinkle with green beans.