2. The corn kernels should not be too dry. A little moisture can make each corn stick with starch, and a little glutinous rice flour can be added to wrap the corn bran that you made.

3, the frying process must be turned on a small fire, otherwise it is easy to paste the bottom.

4. Cook the sweet corn in water, remove the water and peel it into grains. Mix the corn kernels with the dry starch, knead and stir a few times so that each corn is covered with powder. The whole corn kernel is sticky and moist, and the surface of the corn kernels should not be too dry, so that it will not fall apart when frying. Pour a little cooking oil into the pan, gently shake the pan body to make the oil soak evenly at the bottom of the pan, and turn on a small fire. Pour in corn kernels coated with corn starch and gently spread them out with a shovel. Then fry for about three to five minutes with low fire, so that the corn grains are stuck together into a whole cake. Then pour in cooking oil without ingredients, and the amount of oil should not exceed corn kernels. Turn to medium heat, raise the oil temperature, and fry for three minutes until the corn kernels are golden and crisp.