What are the delicacies made from corn? Crispy corn Ingredients: 200g corn, appropriate amount of blending oil, appropriate amount of corn starch, 1 egg.

Method: 1. First, wash the pre-selected corn with clean water and dry it, then sprinkle a layer of corn starch on the surface of the corn.

2. Let the starch coat each corn evenly.

3. Add some egg liquid and mix well.

4. Cover each corn kernel with egg liquid.

5. Then sprinkle another layer of cornstarch prepared in advance on top and spread it evenly for later use.

6. Pour more oil into the pot. When the oil temperature reaches level 5, fry the corn until crispy on the outside and cooked on the inside. Remove it and put it on a plate. You can sprinkle some sugar on top when eating.

Ingredients for yogurt tortillas: yogurt (200g), flour (50g), cornmeal (50g), egg (1), raisins (30g) Method: 1. Pour flour and cornmeal into a large bowl, stir with chopsticks and mix well

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2. Pour the yogurt into the flour, then beat in the eggs.

3. Mix the batter thoroughly.

4. Pour the chopped raisins into the batter and mix evenly.

5. Heat a non-stick pan over low heat without pouring oil. Pour in a spoonful of the batter, cover the pan, and simmer over low heat for 2 or 3 minutes until the surface of the dough solidifies and the color of the cake becomes golden.

6. Turn over and simmer for another 1 or 2 minutes.

Three cups of corn, chicken Ingredients: half a three-yellow chicken, 1 corn, 20 ml of cooking oil, 80 ml of rice wine, 30 ml of soy sauce, 5 g of ginger, 5 cloves of garlic, appropriate amount of nine-layer pagoda Method: 1. Prepare the materials.

Wash the three-yellow chicken and cut into small pieces.

Cut corn into small pieces, slice ginger, and peel off garlic.

2. Pour cooking oil into the pot, add ginger and garlic and sauté until fragrant.

When the ginger and garlic are sautéed until slightly charred, add the chicken pieces.

3. Stir-fry the chicken until it changes color.

Pour in soy sauce and stir-fry until coloured.

4. Pour in rice wine.

Add corn, bring to a boil over high heat, and simmer over low heat for 20 minutes. 5. Turn up high heat and stir-fry to reduce the juice.

Add the nine-layer tower and stir-fry evenly.

Yam, corn, stir-fried diced chicken Ingredients: yam (250g), corn (150g), chicken breast (250g) Method: 1. Wash the chicken breast, peel it, cut into cubes, add a little cooking oil and mix well.

2. Wash the corn and break out the corn kernels.

3. Peel and cut the yam into small pieces, and soak in a small amount of water to prevent it from turning black.

4. Heat oil in a pan. When the oil is 60% hot, add diced chicken.

5. Stir-fry until it changes color, then add 1 teaspoon of sugar and stir-fry evenly.

6. Add 1 teaspoon bean paste and stir-fry evenly.

7. Add diced yam and corn kernels, continue to stir-fry until evenly mixed, add a little water, and cover the pot. 8. Bring to a boil over high heat and then turn to medium-low heat.

Cook until the juice is reduced and then serve on a plate.

Jinsha corn kernels Ingredients: salted egg yolk (appropriate amount), corn kernels (appropriate amount), starch (appropriate amount) Method: 1. Wash the corn kernels, mix with dry starch, and then use a sieve to remove excess starch.

2. Steam the salted egg yolk, crush it and set aside.

3. Put enough oil in the pot.

4. Cook until 7 or 8 layers are cooked. Add corn kernels and fry for 2 or 3 minutes. Remove and drain the oil.

5. Take another pot and put a little oil.

6. After heating, add the crushed salted egg yolk and stir-fry slowly over low heat.

7. Stir-fry until the salted egg yolk starts to bubble, then add the corn kernels and mix well.

Ingredients for corn fried rice: red rice (250g), corn kernels (30g), green beans (30g), diced cucumber (50g), diced carrot (50g), egg (1) Method: 1. Red

Rinse rice with mineral water, up to 2 times.

Soak in mineral water for 30 minutes.

2. Cook the rice with the soaked mineral water. After cooking, simmer for 30 minutes before uncovering.

3. Peel, wash and dice the cucumber. Peel, wash and dice the carrot.

Beat the eggs.

4. Heat the oil pan, add chopped green onions and saute until fragrant.

Then pour in the egg liquid and stir-fry.

5. Add corn kernels, diced cucumbers, and diced carrots and stir-fry together.

6. Stir-fry until the carrots are shiny, then add the rice and press it with a spatula to spread it.

7. Add salt and white pepper and stir well before serving.