Egg yolk corn method

Ingredients: 300 grams of corn kernels

Ingredients: 3 cooked salted duck egg yolks, 100 grams of corn starch, 1000 grams of salad oil (Actual consumption is about 80 grams), a little refined salt.

Method:

1. Wash the corn kernels and set aside.

2. Put the corn starch into a basin, then add the corn kernels, stir and mix. Mix well and set aside. Note, no water was added. Crush the cooked salted duck egg yolk with a spoon until it becomes crumbly and set aside.

3. Place the wok on high heat, add salad oil, and when the oil is 70% hot, add corn kernels and fry. After about two minutes, remove the corn kernels, control the oil, and serve on a plate. Then clean the wok, add 30 grams of salad oil, then add salted egg yolk and corn kernels, stir-fry and mix well. After one minute, when you feel that the corn kernels are gradually drying up, add an appropriate amount of refined salt, stir-fry again, then remove from the pot and serve.

Note: The oil temperature should not be too high at this time, because the corn has already been fried once to prevent it from being fried too dry and causing the corn to become old.

Ingredients: sweet corn, 3 salted egg yolks.

Method:

1. Take 3 salted egg yolks, add a little cooking wine, steam for 10-15 minutes, crush the egg yolks and set aside.

2. Put a small amount of oil in the wok, pour in the sweet corn and stir-fry, pour in the salted egg yolk, and add an appropriate amount of salt to taste.

Ingredients: 1 can of sweet corn kernels, 2 salted duck egg yolks.

Method:

1. Boil the sweet corn kernels in boiling water and let them get hot. Take it out and drain it (be sure to drain it thoroughly!)

2. Roll the glutinous rice flour evenly on the corn kernels.

3. Put oil in the pot, heat it (about 80% heat), put the corn in and fry until crispy, then take it out and drain the oil.

4. Put a little base oil in the pot, put two salted egg yolks in, stir-fry, and then add the corn. Stir well. Remove from the pan.

Method 2 for egg yolk corn:

Ingredients: 1 can of sweet corn kernels, 2 salted duck egg yolks.

Method:

1. Boil the sweet corn kernels in boiling water and let them get hot. Take it out and drain it (be sure to drain it thoroughly!)

2. Roll the glutinous rice flour evenly on the corn kernels.

3. Put oil in the pot, heat it (about 80% heat), put the corn in and fry until crispy, then take it out and drain the oil.

Method 2 for egg yolk corn:

Ingredients: 1 can of sweet corn kernels, 2 salted duck egg yolks.

Method:

1. Boil the sweet corn kernels in boiling water and let them get hot. Take it out and drain it (be sure to drain it thoroughly!)

2. Roll the glutinous rice flour evenly on the corn kernels.

3. Put oil in the pot, heat it (about 80% heat), put the corn in and fry until crispy, then take it out and drain the oil.

4. Put a little base oil in the pot, put two salted egg yolks in, stir-fry, and then add the corn. Stir well. Remove from the pan.

1. Wash the corn kernels and set aside.

2. Put the corn starch in a basin, then add the corn kernels, stir well and set aside. Note, no water was added. Crush the cooked salted duck egg yolk with a spoon until fine and set aside.

3. Place the wok on high heat, add salad oil, and when the oil is 70% hot, add corn kernels and fry. After about two minutes, remove the corn kernels, control the oil, and serve on a plate. Then clean the wok, add 30 grams of salad oil, then add salted egg yolk and corn kernels, stir-fry and mix well. After one minute, when you feel that the corn kernels are gradually drying up, add an appropriate amount of refined salt, stir-fry again, then remove from the pot and serve.

Note: The oil temperature should not be too high at this time, because the corn has been fried once to prevent it from being fried too dry and causing the corn to become old.