Fried corn residue

Main ingredients: 360g of corn residue, 160g of ordinary flour, appropriate amount of corn oil, appropriate amount of water or corn juice, 500g of sugar.

Method:

1. Add flour to corn residue and mix well.

2. Add water (or corn juice) and sugar and mix evenly to form a thick paste.

3. Brush a layer of corn oil into a small flat-bottomed frying pan, turn on a low heat, scoop out a spoonful of corn residue batter and turn the non-stick pan to spread the batter; fry until the surface is a little charred.

4. Turn over and fry until there are a few burnt spots. The cake is soft and sweet, crispy but not hard.

1. Corn dregs and rice

Ingredients: One pack of corn dregs and rice.

Seasoning: appropriate amount of green onion, a small amount of vegetable oil, and a small amount of salt.

Method: Use corn, chop green onion, and use the white part of green onion. Put less oil in the pot, add chopped green onions, sauté until fragrant, add corn kernels and rice and stir-fry. If the pot is a little dry, you can add some water, add salt, fry until cooked, and then take it out of the pot.

2. Dessert corn residue

Materials: corn residue, appropriate amount of olive oil, appropriate amount of starch, appropriate amount of sugar.

Method:

1. Prepare the ingredients, corn dregs, add about three spoons of milk, then add about four spoons of starch, carefully fold in the corn dregs so that they are all covered with corn dregs. For starch, heat the oil in a pan and spread the corn evenly in the pan. When the corn residue is fried until it becomes transparent and changes color, add the juice mixed with milk and starch to make the corn residue adhere to each other.

2. Gently shake the pot, try to make the bottom slide, pour in an appropriate amount of olive oil, turn up the heat, and fry the corn until the bottom is crispy. , when the surface becomes thicker, turn off the heat, take out the corn residue, cut it into small pieces, put it on a plate, and add an appropriate amount of sugar to eat.