Then, put a little butter, sugar, two egg yolks, milk, condensed milk.

And then, put the flour and mix well.

Finally, put a little oil, low heat cooking.

1. small half bowl of corn (refrigerated), microwave for half a minute, to half-cooked, standby;

2. Bright brand butter, I used 1/3 of the block, microwave for 1 minute, to the half-liquid;

3. take two egg yolks, beaten;

4. a small amount of milk (about 90 ml) and condensed milk;

5. 3 tablespoon sugar (my family spoon, huh);

6. flour moderate (for you, I used the milk powder spoon measurements, about 5-6 tablespoons);

7. the above things into a large container and mix well

8. pan in a little oil, low heat

Raw Materials:

Canned Corn 250 grams.

Seasoning:

250g of Eagle Corn Flour, 10g of Custard Powder, 15g of Lemon Juice, 150g of Water, 1000g of Salad Oil, 20g of Sugar, 10g of Hawthorn Cake Pieces, 10g of Chocolate Pins.

Methods:

(1) Stir the eagle cornflour, custard powder, lemon juice and water into a paste, and mix it well with the corn that has been stirred into the paste.

(2) the pan into the salad oil, burned to seventy percent of the heat will be adjusted to the corn syrup through the funnel all poured into the pot (pouring corn syrup, the left hand to take the funnel, the right hand to take the corn syrup containing the pot, pouring the left hand, right hand at the same time, along the center of the pot in one direction), to be all the corn syrup is poured out, low heat deep-frying for 1.5 minutes to the stereotypes of the corn will naturally float into a pancake-like brand, and then use high heat! Dip and fry for 2 minutes until you touch the surface with a spoon and the surface hardens, then pull out and control the oil.

(3) Place the cornflakes on a plate and sprinkle sugar, hawthorn cake and chocolate pins on top.

The key to making it:

1, when you put the seasoned corn into the pot, the temperature of the oil in the pot must be 70% hot.

2. If you are using canned corn, you must control the water before mixing it into the slurry.

Crispy Nutritious Corn Flakes

Ingredients: canned corn (frozen corn needs to be thawed), cornstarch.

Methods: corn filtered dry water, add cornstarch mixing pot of hot oil and pour off the hot oil, and put a small amount of cold oil, corn evenly in the pan fluttered into a round on the medium heat cooking, pour off the oil halfway through the air to a 180-degree turn. Fry the other side (never drain off the oil and then turn oh, safety first) to crispy can be burned. Cut into pieces and sprinkle with sugar.

Golden corn brand

Raw materials: 300 grams of corn kernels, peanuts, red and green silk.

Seasoning: cooking oil, salt, monosodium glutamate, sugar, cornstarch.

Making: choose high-quality corn kernels, put peanut kernels, red and green silk, dry cornstarch, refined salt, monosodium glutamate, sugar and mix well. Frying pan

Burned to sixty percent heat into the oil sliding pan, and then the corn kernels poured into the pan, spread into a round shape, and then the rest of the oil poured into the jade

Milk branding stereotypes that is, cut the knife into a plate.

Features: golden color, crunchy, sweet and delicious.

Nut corn brand

American sweet corn 250 grams, peanut kernels, starch, egg white, refined salt, monosodium glutamate, sugar, condensed milk, lettuce, red cherries, refined oil.

Practice:

Peanuts fried, crushed; starch, egg white, refined salt, monosodium glutamate, sugar, condensed milk into a paste, and into the crushed peanuts, the U.S. sweet

corn, in the pan and cook into a pancake shape, and then cut into a diamond-shaped plate with red cherries, lettuce garnished with both.

Pearl corn brand

Raw materials: American sweet corn 250 grams. Cucumber 200g. Starch, salad oil.

Practice: put the corn and cucumber silk into the container and mix well, put the starch and mix well (feel sticky) and then pour into the funnel, press

shaped into a cake. Put it in 3% hot oil and fry it. Change the knife, then you can serve.

You can also go to the supermarket to buy this kind of food cans

The production method of corn brand is very simple, I asked the unit cafeteria master, the following is the way he told me:

1. Starch and water into a paste, and then into the corn brand (cooked).

2. Heat the pan and pour in the oil, not too much oil, in order not to stick to the pan for good.

3. When the oil is 5 into the heat of the corn kernels poured into the pan, spread into a cake, this time the fire must be small, suitable for the formation of tortillas.

4. To the tortilla stereotypes can be out of the pan, in the sugar can be put.