In Ingredients: 2 stalks of sweet corn, 2 tablespoons of glutinous rice flour, 2 tablespoons of all-purpose flour
Accessories: 3 tablespoons of sugar
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1, peel off the kernels of the corn, and chop them slightly with a knife.
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2, chopped into a plastic box, add sugar and mix well.
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3, mix well and put into the refrigerator for more than 3 hours (until the sugar melted, corn out of the water)
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4, marinated, add glutinous rice flour and flour (if out of the water is more or less, you can be appropriate to more minus add some flour).
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5, completely mix well and wait for use.
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6, the pan is hot, put a little oil, pour in the accompanied corn paste.
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7, with a spatula whole skin corn paste, low heat and slowly fry until the bottom layer of golden brown and completely solidified.
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8, fry until completely solidified can be slightly fried on the reverse side can be.
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9, fried, cut into pieces can start.
Tips
Be sure to slow frying on low heat, the bottom of the fire is easy to paste, and the inside is not cooked. Be sure to wait until completely solidified and stick together before you can reverse, otherwise it will be scattered.