How to Make Corn Breakfast Biscuits

Step 1

Break the kernels of corn and wash and dry them.

Step 2

Flour paste: add glutinous rice flour with cold water to form a thicker paste, beat in an egg and stir, add a small amount of soup to taste.

Step 3

Corn kernels: Heat the pan and dry the corn kernels, see dry, stir fry in oil, so that each corn kernel is fully coated with oil, Cheng bright crystal shape. Then put some salt, some sugar, some chicken powder, some pepper, stir fry until fully cooked. If it tastes a little salty, but not too salty, it's ready.

Step 4

Stir in the corn kernels and flour paste. Next, heat a pan with oil, and once the oil is hot, turn the heat down to low and spoon in the corn flour paste, forming it into a round shape, as beautifully as possible. Fry until the ground of the pancake has been formed and you can fry the second side. Basically golden brown on both sides, press up the skin a little crispy on it.

Cooking tips for corn breakfast cake

1, first of all, the corn should be drained, this way to over the inside of the sauteing time is faster. 2, the modulation of flour paste when the first water, or egg liquid and flour into blocks, and then put the water later it is difficult to mix well. 3, stir fry corn kernels in addition to make corn noisy incense, seasoning is also very important, the taste of a little heavier, it does not matter, because the flour paste has no flavor, to be able to neutralize after stirring. 4, when frying corn cakes, try to slow fire, so that the surface can be crispy and not burnt, golden and flour fully cooked.