1, sweet corn boiled, about five minutes, cooked and then removed and let cool. Use a knife to take off the corn kernels against the cob.

2, the corn kernels are separated and placed in a sieve, the surface of the corn kernels with water to rinse wet, a little shake, shake off excess water.

3. Mix the corn kernels with the dry starch so that the corn kernels are coated with the starch.

4. Heat half a bowl of oil in a wok, pour it out, turn down the heat, and leave a little oil in the wok at this point.

5, pour the corn kernels, the back of the hand can be gently corn kernels flattened, and then fry on low heat for three to five minutes or so, so that the corn kernels are sticking together into a whole piece of cake.

6, this time to add just after the heating pour out of the oil, the amount of oil to be no more than corn kernels. Turn to medium heat to raise the oil temperature, fry three minutes until the corn kernels are golden and crispy.

7, turn off the fire, with a spatula to help pour out the oil in the pot, like to eat sweet on some coarse sugar.

8. Prepare kitchen paper on the plate, put the corn brand on it to absorb the excess oil, and then put it on the plate.

Tips :

1, the surface of the corn kernels must be coated with dry starch, so the surface of the corn kernels can not be too dry, need to have some moisture in order to be coated with starch.

2, corn kernels into the pot spread flat, can not move, otherwise it will be scattered. You can hold the whole pan and shake it gently.

3, the corn should be cooked beforehand, so that the raw corn flavor can be removed. Don't pour out the water for cooking corn, you can drink it as a beverage, or you can use it to cook rice or add other things to make a drink to drink.

4, you can also replace the dry starch with a mixture of glutinous rice flour and dry starch, the specific proportion of dry starch and glutinous rice flour ratio of 3:1, because glutinous rice flour is sticky, so it is easy to stick to the surface of the corn kernels after moisture, into the pot can also increase the viscosity between the corn kernels.

Ingredients : 200 grams of corn kernels, 300 grams of milk, 80 grams of sugar, 4 egg yolks, 250 grams of light cream, a little salt, 100 grams of corn kernels (for toppings), 10 grams of sugar (for toppings).

Methods :

1, according to the instructions of the ice cream machine, put the ice bucket in the freezer, -5 ℃, frozen for more than 8 hours.

2, the ingredients of the two parts of the corn blanched in water and fished out.

3, 100 grams of corn and 10 grams of sugar in which to mix together, after which put into the refrigerator chilled standby.

4, the remaining 200 grams of blanched corn kernels, milk and salt mix, beat into juice and sieve, save the sieved milk corn juice.

5, mix the egg yolks and sugar and stir well, mix with the corn juice and sieve.

6, the previous step of the sifted liquid poured into a small saucepan, low heat heating, stirring constantly, so that the custard thick, if you can use your finger in the custard dip the back of the spoon to draw a clean line, on behalf of the ice cream liquid production is complete.

7. Wait for the ice cream mixture to cool completely, pour in the whipped cream, stir well, and put it into the freezer for 3-4 hours.

8. Pour the cooled ice cream liquid into the ice cream maker and start running. When the ice cream becomes thick, pour in the whole corn from step 3. The finished product made by the ice cream machine is very soft, if you want to dig the ball to eat, you need to put the ice cream into the freezer again to freeze.

Tip: To cool the ice cream mixture in step 7, it is best to turn off the heat and put the pot into ice water to cool the ice cream mixture quickly, otherwise the residual heat of the pot will continue to heat the ice cream mixture and form lumps.

Materials : 2 egg yolks, 80g of milk, 80g of light cream, 30g of granulated sugar, corn kernels, 8 tart skins.

Methods :

1, strain the egg yolks, sprinkle with granulated sugar, add light cream and milk, stir well.

2, the ready-made tart crust into the mold, need to be thawed at room temperature in advance.

3. Put the corn kernels into the tart crust and pour the tart liquid into the crust, eight minutes full.

4. Preheat the oven to 220 degrees and bake in the oven for 20 minutes or so, until the surface of the tart is baked out of a slight charred spot.