Recipe Introduction This dish is a newer one. The corns coated with salted egg yolk are more golden and crispy in taste. They are both beautiful and delicious, and are suitable for children to eat.

Material

350 grams of corn kernels, choose plump corn kernels, 3 cooked salted duck eggs, 100 grams of soy flour, 300 ml of vegetable oil (actual consumption 100 ml), 300 ml of water

practice

1. Shape the yolk of the salted duck egg and take it out for later use.

2. Set the steamer to high heat, put the salted egg yolk into a small bowl, place it on the steamer and steam for about 10 minutes, then take it out. Crush the steamed salted egg yolk into fine powder and set aside.

3. Blanch the corn kernels and immediately take them out to cool and set aside.

4. Sprinkle the bean flour on the blanched corn kernels and mix evenly so that each corn kernel is evenly coated with a layer of bean flour, and discard the excess bean flour.

5. Set the pot to medium heat, add vegetable oil, and when it reaches 70% temperature, add corn kernels, stir-fry and fry until golden brown, remove and drain the oil.

6. Leave 25 ml of oil in the pot, heat it up to 30% temperature over low heat, pour in the salted egg yolk powder and stir-fry evenly. When the egg yolk bubbles, add the fried corn kernels, stir-fry until evenly mixed. Coat each corn with salted egg yolk and serve.