If you want to make corn cakes softer, waxier and sweeter, you must first choose yellow waxy corn cobs. Only when the raw materials are selected well, the corn cakes will be more delicious. Many people may have never eaten this kind of corn cake. In fact, it is a Yunnan specialty delicacy that is sweet, soft and glutinous and very delicious. You don’t need too many raw materials, you just need to use the famous local yellow waxy corn. If you think it’s not sweet enough, you can add some sugar appropriately. The making method is very simple.

First of all, we need to peel the corn kernels from the corn cobs. Here we recommend a special tool for peeling corn kernels. If you don’t have one, it is more convenient to just use a kitchen knife to peel it off. There is no need to peel it too carefully. If there are too many corn embryos, it will not taste delicate enough. After all the corn kernels are peeled off, put the corn kernels and water into a blender and mix. The ratio is about 5:1. The local yellow waxy corn in Yunnan is actually the best choice. The corn cakes made from this corn are very soft, waxy and sweet. The corn cakes made by many people are not soft and glutinous because they have not selected the corn well. They may have chosen some corn with more moisture. After the corn and water are completely mixed, the whole state will be like a paste. If you feel it is not smooth enough, you can beat it a few more times.

Pour out the beaten corn paste, and then add some white sugar to it. If you like sweet food, you can choose to add more. If you don’t like sweet food, it doesn’t matter. Corn itself contains No need to add additional sugar. After adding the sugar, be sure to stir evenly. Finally, add oil to the pan, pour in some corn syrup after the oil is hot, and fry both sides until golden brown. There is no way to complete it. In fact, you should pay some attention to this step. The first is the oil temperature. If the oil temperature is not hot enough, the corn paste will easily stick to the pan after it is put into the pan, and it will not take shape by then. Secondly, when frying corn cakes, you must use medium to small fire. If the fire is too high, it will easily burn.

In fact, the methods in some places are different. For example, some people like to add some glutinous rice flour when adding sugar. Some places make corn cakes in the form of strips, some places make them in the form of pancakes, some places choose to fry them, and some places choose to steam them directly in a pan. Even in Yunnan, there are generally a variety of practices, which are not particularly fixed. Chinese cuisine itself is extensive and profound, and everyone can choose according to their own taste.