Dried cooked corn can be used to make popcorn, but the popcorn is not as big as the popcorn of raw corn, and the texture is firmer. Just like you can make popcorn by drying rice, the popcorn is not as big as the popcorn from uncooked rice, and the texture is firmer.

Common popcorn is made by putting corn, ghee, and sugar into a popcorn machine. The principle of popcorn is to put an appropriate amount of corn (or rice) into the popcorn pot and seal the top lid.

Put the popcorn pot on the stove and rotate it continuously to heat it evenly, and then you can pop delicious popcorn. This is because during the heating process, the temperature in the pot continues to increase, and the pressure of the gas in the pot also continues to increase.

When the temperature rises to a certain level, the rice grains will gradually soften and most of the water in the rice grains will turn into water vapor. Due to the high temperature, the pressure of water vapor is very high, causing the softened rice grains to expand.

But at this time, the pressure inside and outside the rice grains is balanced, so the rice grains will not explode in the pot.

When the pressure in the pot rises to 4-5 atmospheres, the top cover of the popcorn pot is suddenly opened. The gas in the pot expands rapidly and the pressure decreases quickly, making the pressure difference between the inside and outside of the rice grains larger. As a result, the high-pressure water vapor in the rice grains also expands rapidly, popping the rice grains instantly and becoming popcorn.

Extended information:

Popcorn is an ancient puffed food. Hundreds of years ago, "necklace" greedy people immigrated to this "New World" as early as in Europe. Previously, Indians living on this continent were popular in eating popcorn.

After Columbus returned to Europe, he described vivid scenes of Indian children in the "New World" stringing popcorn into necklaces and selling them on the streets. It was also the Indians who taught the new European immigrants how to plant and roast corn.

A historian also discovered popcorn eaten by ancient Indians 5,000 years ago in a cave in New Mexico, USA. However, due to the limitations of the "craft" at the time, the taste was far inferior to that of popcorn. Contemporary popcorn is just crunchy.

Modern inventors have designed an electric cooker for families who like to eat popcorn. It is said that it only takes 10 minutes to pop a large pot of popcorn. Many local TV stations in the United States often broadcast common knowledge on how to pop popcorn, and also introduce various new flavor popcorn methods.

Reton Bahar, an expert who frequently appears on TV screens and calls himself the "Popping Corn King," has become a household name in the United States. through".