Ingredients:

Corn kernels (canned corn is even better), milk, glutinous rice flour and corn starch 1:1

Practice:

1 water boiled corn kernels under the sugar to cook, after cooking, fished out of the cold water and drained

2 drained corn kernels into the glutinous rice flour and corn starch, add a bit of milk, and use your hands to grasp well not see the dry powder, the whole is a sticky state of moisture, not too wet, will not fall apart when frying

3 pot of oil, the amount of oil needs to be submerged in oil. sticky state of water, not too wet, frying will not be scattered

3 pot of oil, the amount of oil needs to be submerged in most of the corn kernels, heating to the full eye after pouring out 2/3 standby, the remaining 1/3 in the pot

4 pour into the corn kernels, use a spatula to make the corn kernels of a single kernel of pavement, spreading after frying on low heat for 3 minutes, it's too thick and very difficult to fry crispy

5 pour just 2/3 of the oil into the pot, turn on medium heat and fry for 3 minutes

5 pour just 2/3 of the oil into the pot, turn on medium heat and fry for 3 minutes in, turn to medium heat and fry for 3 minutes until golden and crispy, and then carefully pour the oil out of the pan, using the curvature of the pan will be corn branding slippery, do not flip will fall apart

6 with absorbent paper to dry a little bit of corn branding, sprinkled with some sugar, like salsa can be squeezed some