Method Ingredients: canned corn kernels, custard powder, green pepper kernels, red pepper kernels, dry starch, refined salt, pepper salt, salad oil.

Making:

1, the corn kernels into the boiling water pot blanch water control, into the container with refined salt and mix and wait for use.

2, the corn kernels with custard powder, dry starch and mix well.

3, frying pan on the heat, ladle into the salad oil, when the oil temperature 70% hot, the corn kernels into the frying until crispy, pour into the leakage spoon to drain the oil.

4, frying pan back on the fire, put a little oil, into the green pepper grain, red pepper grain, pepper grain, corn grain upside down stir-fry well, start the pan into the plate is complete.

Features:

Crisp outside and tender inside, pepper flavor and salty taste.

Scrambled corn with salted egg yolk

Raw materials: 1 can of sweet corn, 2 salted duck egg yolk.

Practice:

1, put the sweet corn kernels in boiling water and let them get hot. Strain them out and drain them (make sure they are well drained!)

2, roll the glutinous rice flour evenly over the corn kernels.

3, put oil in a pot, heat it up (about 80%), put the corn kernels in and fry them crispy, then fish them out and drain the oil.

4, put a little bit of oil in the pan, put two salted egg yolks in it, scramble it, then put the corn kernels in it. Stir fry. Out of the pan.

Fried corn cakes

Main ingredients: cornmeal, eggs.

Side ingredients: milk, corn kernels.

Seasoning: baking powder, shrimp paste, cooking wine, sesame oil, small onions, cooking oil.

Practice:

1. Take a vessel, pour cornmeal, add the right amount of milk, two eggs, baking powder, a little water into a thin paste, add corn kernels and mix well;

2. Chop the small onions into a bowl, add shrimp paste, eggs, sesame oil and mix well to be used;

3. Sit in a pot and ignite the fire and pour in the oil, oil is hot and then add the eggs, scrambled out of the pan Put on a plate;

4. Sit in a pan, put a little oil, with a spoon will be corn paste one by one spread into a cake-like, fried and put on a plate in the pan, serving can be used to eat corn cakes rolled with eggs.

Pine Nut Corn

Materials: Sweet Corn Kernels, Pine Nuts (you can add as many as you like, :P), Diced Carrots, Peas (these two are just to look good, you can leave them out if you're too lazy to do so)

Seasoning: Salt, Chicken Seasoning

Preparation: 1. Add oil to the pan, and when the oil is warm (i.e., not yet smoky), add the pine nuts to sauté them. Then take the pine nuts out of the pan and drain the oil.

2. Add oil to the pan (if you have enough oil to fry the pine nuts, you can skip the new oil), add the corn and stir-fry with the other ingredients, and add salt and chicken broth (add sugar to taste, or leave it out because the corn is already sweet).

3. Pine nuts can be sprinkled on top of the corn after the corn is out of the pan, or can be poured into the pan when the corn is fried a flip.