Corn kernels can be made into a rich cuisine to eat, today we introduce this cuisine called crispy corn kernels, this cuisine is a special way to make, while eating the flavor is also very unique, the following is a detailed description of the process of the preparation of the food.

A, crispy corn kernels

Materials:

Old corn

Sugar

Practice:

1. old corn washed, put the sugar in the water and boiled on high heat to medium heat to cook on the half an hour, to the corn is slightly soft can be ignored inside the hard heart

2. will be boiled corn kernels drained after water Put into the refrigerator frozen overnight

3. will be frozen corn kernels thawed and dried

4. dried corn kernels under the frying pan can be crispy

Two, crispy corn kernels

1, ready to corn kernels.

2, clean corn into the pot to cook through.

3, fish out of the pot to drain, add starch, stir with chopsticks so that each corn kernel is sticky enough starch.

4, the pan into the amount of canola oil, not over the corn kernels on low heat fry until golden crispy on it.

5, crispy corn kernels are ready.

Three, the practice of crispy corn

1. corn broken into grains

2. add flour sugar and a small amount of water and mix well

3. pinch it into a small ball

4. flattened into a pan frying to (add a small amount of oil in the pan)

5. frying until golden brown can be.

Four, crispy corn

1: First open the can and pour it to water (slightly dry a little), at the same time take a pot to burn hot (this point is very critical or it will stick to the bottom of the) and then pour in 3 bowls of oil and slowly burned on a low flame

2: Take a larger pot to the cornstarch, custard (as long as the majority of shackle hooks) and Li dry corn to the inside of the even mix (until no corn are wrapped in corn). (until no corn is coated with flour) take a leaky spoon to mix the corn out to delete the excess flour

3: this time the oil is also well boiled (they can not be sure if you take a corn under the oil immediately floated up to indicate ok) to find a clean pot (dry water) to pour out the hot there is a little bit of oil left in the pot to corn into the pot to the hand to spread it (usually 1-2 corn thickness) into a cake shape, on the fire (). Burning side point hot oil) and so that the cake is basically set line (burning time to constantly shake the pot to prevent sticking to the bottom) pour all the hot oil to open the fire burning (at this time the tortilla has floated up miles) like fries as much as frying a break breaks and so the cake has a little bit of discoloration is to use a spatula to feel the surface of the corn there is no hardness, hard if you turn off the fire immediately so that it is in the oil to put 10 seconds to use the funnel fishing (there is no leakage of the spoon can be) with 2 spatulas, but be especially careful) out of the top of the oil Li drop point on the done 4: cut small loaded pots sprinkled with a little sugar you can eat a mile (this thing to eat by heat).