Corn roasting

Main ingredients: a can of corn kernels and about 30G of imported dry cornstarch.

Additional ingredients: sugar or salt and pepper

Method: 1. About 30 grams of cornstarch.

2. Open the can, pour out the corn kernels, and drain the water.

3. Mix well with cornstarch.

4. Heat the pot, pour out the hot oil, and smooth the corn with your hands.

5. Place the pot on the fire, add a little hot oil, and gently shake and turn the pot with your hands to make the tortillas solidify and non-stick.

6. Pour in more hot oil and fry for 5-6 minutes.

7. Pour out the oil and the corn will be fried. For the sake of beauty, you can change the knife and put it on the plate.

(It is recommended to top with some cheese for a more fragrant taste)

Method 1: Ingredients: canned sweet corn (available in supermarkets), cornstarch, custard powder, oil

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Seasoning: powdered sugar (if you can’t buy it, you can use white sugar instead)

Tools: pot, basin, colander, spatula

1: First open the can and pour it into Water (dry it a little), and bring a pot to boil at the same time (this is very important, otherwise it will stick to the bottom), then pour in 3 bowls of oil and cook slowly over low heat

2: Get a bigger one In the basin, put cornstarch, custard powder (only half of it is cooked) and dried corn and stir evenly (until every corn is covered with cornstarch). Take out the stirred corn with a slotted spoon and remove it. Excess cornstarch

3: At this time, the oil is also burned (if you are not sure, take a piece of corn and put it in the oil. If it floats immediately, it means it is OK). Find a clean basin (wipe away the water) Pour out the heat, leave a little oil in the pot, put the corn into the pot, spread it out with your hands (usually the thickness of 1-2 corns) into a cake shape, put it on the fire (heat the oil while burning), etc. The tortilla is almost ready (keep shaking the pot when cooking to prevent it from sticking to the bottom). Pour in all the hot oil and start cooking (the tortilla will have floated at this time). Just like fried dough sticks, let it rest for a while. If the cake changes color a little, use a spatula to feel if the surface of the corn has become hard. If it is hard, immediately turn off the heat and let it sit in the oil for 10 seconds and then use a slotted spoon to scoop it out (you can use 2 spatulas if you don’t have a slotted spoon, but Be very careful) come out and drop some of the oil on it and it will be done

4: Cut into small pieces, sprinkle with some sugar and eat (this thing should be eaten while it is hot)

Method 2: Pan-fried corn

Cut a little corn with a knife. Then, add a little butter, white sugar, two egg yolks, and coconut milk. If you want a stronger coconut flavor, add a little coconut milk. (Note, only part of the coconut milk is poured in the picture, and more needs to be added.)

Similarly, if you replace it with milk, you will get milk-flavored corn. If you want a richer milk flavor, add a little condensed milk. Add appropriate amount of flour and mix evenly.

Then put it in the pot and bake it~~~

Take a pan. You can put a little oil in the pan, or you can not put it at all. Pour the batter into the pot and cook it slowly over low heat.