Tips for frying your own popcorn and adding sugar: Wait until the corn kernels in the pot first pop before adding sugar to the popcorn. Do not put it in early, as the oil and sugar will burn quickly when heated. , you can put as much as you like, but be sure to cover the pot completely after placing it, otherwise they will all fly out of the pot.

Spread butter and corn kernels on the bottom in a ratio of 1:1, turn on low heat, shake occasionally, stir with chopsticks until the first one pops, then add sugar to the popcorn. , and then cover the pot, you can hear the sound of rapid popping. When the sound slows down, you can remove it from the fire and let it cool for a few seconds, otherwise there will be popcorn splashing out from time to time. You can also Let the residual heat pop the unpopped ones again, and then you can start the pot.

The principle of making popcorn

When early popcorn was processed, the corn was placed in a special container and heated, so that the corn was in a state of high temperature and high pressure. The temperature continues to rise, and the pressure of the gas in the pot also continues to increase.

Then there was a loud "bang" sound, the lid of the machine was opened, and the corn was suddenly released at normal temperature and pressure. The gas in the pot expanded rapidly and the pressure quickly decreased, causing a pressure difference between the inside and outside of the corn kernels. The corn kernels become larger, causing the high-pressure water vapor in the corn kernels to expand rapidly, popping the corn kernels instantly and becoming popcorn. At the same time, the internal structure and properties of the corn will change.

Most of the popcorn is basically made from popcorn that is simply heated. The processing container is no longer the "converter" in the early days, so the hazards caused by lead are also avoided.