Ingredients: 2 handfuls of corn kernels (100 grams), 10 grams of butter or olive oil, 2 tablespoons of sugar.

Method:

1. Add butter to the pot and heat over low heat;

2. Add corn kernels, cover with lid, turn on high heat and press with one hand Hold the lid, hold the wok with the other hand and shake it constantly (about 1 cm away from the fire), you can hear the crackling sound in about 1 minute;

3. Hear the crackling sound. After the sound is heard, turn to low heat, continue to hold the lid with one hand, and lift the wok with the other hand and shake it continuously for about 3 minutes. The sound gradually becomes smaller, and when the sound almost disappears, you can open the lid;

4. You can see that the corn kernels have been popped into popcorn. Immediately add two spoons of sugar, then stir with a shovel. When the sugar melts and touches the popcorn, turn off the heat. The sweet popcorn is done.

There are three types of popcorn, one is corn-popped, the second is rice, and the third is millet. Common popcorn is made by putting corn, ghee, and sugar into a popcorn machine. ?

The principle of popcorn is to put an appropriate amount of corn (or rice) into the popcorn pot, seal the top cover, and then put the popcorn pot on the stove and keep rotating it to make it evenly heated. You can pop delicious popcorn. This is because during the heating process, the temperature in the pot continues to rise, and the pressure of the gas in the pot also continues to increase.

When the temperature rises to a certain level, the rice grains will gradually soften and most of the water in the rice grains will turn into water vapor. Due to the high temperature, the pressure of water vapor is very high, causing the softened rice grains to expand.

But at this time, the pressure inside and outside the rice grains is balanced, so the rice grains will not explode in the pot. When the pressure in the pot rises to 4-5 atmospheres, the top cover of the popcorn pot is suddenly opened. The gas in the pot expands rapidly and the pressure decreases quickly, causing the pressure difference between the inside and outside of the rice grains to increase, causing the high-pressure water vapor inside the rice grains to also It expands rapidly and pops the rice grains instantly to become popcorn.