This dish is crispy, sweet and delicious, and easy to make.
Children especially like it.
raw material
2 bottles of canned corn kernels (fresh corn can also be used)
Production method:
1, first of all, open the corn kernels, and pay attention to safety when opening the lid to prevent cutting your hands.
2. Wash the pan and get angry, add a proper amount of water, pour the corn kernels into the strainer to control the purified water, and prepare for retting. The retting is a preservative to remove the corn kernels. When the water is slightly boiled, put the corn kernels in, boil them after boiling, and pour them out for about 10 second.
3. Wash the pan and heat it, then add a proper amount of clear oil, with a little more oil to prevent the oil from being too little and the oil temperature from spreading too fast. To lay the foundation for the next frying, we use the time of burning oil to mix the corn kernels evenly, first sprinkle a proper amount of custard powder, and then add raw flour to mix the corn kernels evenly, so that the corn kernels are slightly thicker, which is easy to shape.
4, the oil temperature in the pot is 220 degrees, and then pour it into the oil cylinder. At this time, check the bottom of the pot. If there are impurities, wash the pot with oil, pour the evenly mixed corn kernels into the pot, and then spread them into a circle with your hands. Gently press them with your hands. Don't push too hard when pressing, the bottom of the pot will burn your hands.
5. After spreading, touch a little water on your hands and wet the corn kernels. This operation is to make the corn kernels stick together, which is not easy to disperse when frying. Then the pot is ignited, slightly heated, so that the rice flour at the bottom of the pot is preheated and gelatinized, and then the hot clear oil is added. The action of refueling should be gentle. The oil should be poured in the middle first, and then a spoonful of hot oil is added until the tortillas float in the oil again.
6. Keep heating and frying in the pot. Corn kernels will explode in the middle of frying. Pay attention to safety. Fry for about 2 minutes. Take out the oil with a hedge, put the fried corn bran on the chopping board, cut it into triangles with a knife, and then put it on a plate. Squeeze ketchup or salad dressing on the corn bran to taste.
Production key:
1. Stir well the cornstarch. Let the water soak, so it won't come off easily.
2. The oil temperature in the pot should be 220 degrees, and the oil temperature should be 70% hot. If the oil temperature is too low, the corn flipping will not form.
3. During frying, corn kernels will explode and spill oil, so pay attention to safety.
The same method can also be used to bake potatoes and pumpkins.