Corn kernels 1 small bowl

3 salted egg yolks (cooked)

starch

How to make Jinsha corn kernels?

The frozen corn kernels bought are naturally thawed and then boiled in water, and the microwave oven is heated for two minutes. Control the water dry.

Stir in the starch while it is hot. Be sure to sprinkle starch while it is hot and mix well. Then let it stand for 5- 10 minutes. So that starch can be fully integrated into corn kernels. If starch does not completely wrap corn kernels, it will make the taste not crisp and soft.

Take the oil pan, put the right amount of oil, and after the oil temperature is 60% to 70% hot (chopsticks are bubbled around when put in the oil), put in the screened corn kernels. Gently stir with chopsticks. The amount of oil is less than corn kernels. The fire changed into a medium fire. Don't flip it halfway, just fry it until the chopsticks poke hard. Drain the oil and pour it out. Don't fry for too long. I didn't watch how long it was fried. I felt very fast, about 3-5 minutes. The key is that the chopsticks feel stiff when they poke the corn kernels.

When the excess oil is poured, just leave a little oil, never more. Even a little less than the above picture.

Pour in the crushed cooked salted egg yolk, and stir-fry it on low heat until it looks like the picture above.

Pour in the fried corn kernels and mix well. Mix well and turn off the fire. Always small fire.

The newly mixed Jinsha corn kernels in the pot are not crisp, but they will be crisp if they are cooled down a little. Sweet, salty and crunchy.