Baked milk-flavored corn Some friends cook or steam the corn before frying it. I think it's best to cook it after steaming. I think steaming is the cooking method with the least loss of nutrition. Let's share with friends a method of making milk-flavored corn bran.
Making tutorial milk-flavored corn flipping
Features: golden color, rich milk flavor, sweet taste and fresh flavor.
Need ingredients
Ingredients: 2 fresh corns.
Ingredients: 25 grams of corn starch, 25 grams of glutinous rice flour, 25 grams of milk powder, appropriate amount of salt, more edible oil and appropriate amount of fresh milk.
~ ~ ~ Start making ~ ~ ~
Step 1, remove the skin and whiskers from the corn, cut it from the middle, steam it in a pot, take it out and cool it, peel it off one by one and put it in a bowl.
Step 2: Add milk powder, corn starch, glutinous rice flour and a little salt into the bowl, and pour in a proper amount of fresh milk and stir well. Don't pour too much, just let the corn kernels be covered with all kinds of flour.
Step 3, pour a little more cooking oil into the pot, turn to low heat after heating with strong fire, turn the handle of the pot to make the oil evenly spread over the bottom of the pot, and pour the mixed corn kernels into the pot. (It is best to use a flat-bottomed non-stick pan)
Step 4, gently flatten with a spatula so that the bottom of the pot is covered with corn kernels. Fry slowly for about 8 minutes on low heat. Do not turn the corn during frying, but turn the pot handle to let the hot oil flow, so that the corn grains at the edge are heated evenly.
Step 5, after the corn is shaped, pour in the edible oil flush with the corn and fry slowly with low fire. After the corn is fried to golden brown, it can be served out and put on a plate. Spread the kitchen paper on the plate, drain the oil more when you take out the corn with a colander, and then put it in the plate, so that the paper can absorb the excess oil again, so that it won't feel too greasy when eating.
Step 6: Finally, carefully cut the oil-absorbed corn with a knife and put it on a plate for eating.
Making skills of "milk-flavored corn bran" 1, it is best to choose fresh sweet and crisp corn when choosing corn, which is the best for making corn bran. Because it is sweet and fragrant, there is no need to add seasonings such as sugar.
2. Adding glutinous rice flour to corn kernels can enhance the viscosity between corn kernels and will not spread out when frying.
3. Don't turn the corn kernels when they are not shaped, or they will spread out.
4. Although fried foods are drained and sucked off a part of the oil, they will feel bored if they are eaten too much, so it is a good choice to add some ketchup to neutralize them.