Accessories: corn starch 35 grams, glutinous rice flour 15 grams
Seasoning: 10 grams of sugar, vegetable oil in moderation
Practice
1, corn in a pot, add an appropriate amount of water, cooked.
2, after cooking the corn to dry until not hot, first use a knife to peel off a line, and then along the cut out of the seam will be peeled off line by line.
3. Loosen the corn kernels that are stuck together and prepare the cornstarch and glutinous rice flour.
4, put the peeled corn kernels into a leaky sieve, rinse it with water to moisten the surface of the corn kernels, and then strain off the excess water.
5. Mix the cornstarch and glutinous rice flour into the corn kernels so that the flour sticks evenly to each kernel.
6: Put a little vegetable oil into the wok, rotate the wok so that the oil evenly coats the bottom of the wok, then add the corn kernels from step (5), spread them out, and flatten the surface with your hands.
7: Fry the corn flakes over low heat until the bottoms of the corn flakes start to stick together, then pour in a moderate amount of oil, the amount of oil should be able to flood the surface of the corn.
8, then turn the heat to medium and fry for 3 to 5 minutes until the corn flakes are golden and crispy.
9, then pour out the excess oil, and then sprinkle the appropriate amount of sugar on the surface of the hot can be removed from the pot.
10, out of the pot will be placed on the kitchen paper to absorb the excess oil can be.