Ingredients: 3g of corn kernels

Ingredients: 3 cooked salted duck egg yolks, 1g of corn starch, 1,g of salad oil (the actual consumption is about 8g), and a little refined salt.

Practice:

1. Wash the corn kernels for later use

2. Put the corn starch into the basin, then add the corn kernels, and stir them evenly for later use. Note that there is no water added. The cooked salted duck egg yolk is crushed into pieces with a spoon for later use.

3. Place the wok on a high fire, add salad oil, and when the oil is 7% hot, add corn kernels to fry. After about two minutes, remove the corn kernels, control the oil, and serve. Then clean the wok, add 3 grams of salad oil, then add salted egg yolk and corn kernels, stir-fry and mix well. After one minute, when you feel that the corn grains are gradually dried up, put a proper amount of refined salt, stir fry again, and take the pot and serve.

note: the oil temperature should not be too high at this time, because the corn has been fried once, in case it is fried too dry and the corn gets old.

raw materials: sweet corn and 3 salted egg yolks.

Practice:

1. Take 3 salted egg yolks, add a little cooking wine, steam for 1-15 minutes, and crush the egg yolks for later use.

2. put a small amount of oil in the wok, pour in sweet corn and stir fry, pour in salted egg yolk, and add some salt to taste.

raw materials: 1 can of sweet corn kernels and 2 pieces of salted duck egg yolk.

Practice:

1. Boil sweet corn kernels in boiling water to make them hot. Take it out and drain it (be sure to drain it fully! )

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

3. Put the oil in the pot, heat it (about 8% heat), put the corn in and fry it, then take it out and drain the oil.

4. Put a little base oil in the pot, put two salted egg yolks in it, fry it, and then put the corn in it. Stir well. Out of the pot.