Ingredients:

2 corn, sugar, starch, condensed milk, 1 bag of pure milk, vegetable oil, white sesame seeds

Practice:

1, prepare two corn, remove the outer coat, and then clean, put into a pot to cook and then removed, the corn will be cooled down, peeled off the kernels of corn in a bowl for spare (you can buy cooked corn, directly) (You can also buy cooked corn, directly peeled off the corn kernels more convenient)

2, prepare a small pot, pour a bag of milk, put a small spoon sugar, and then poured into the peeled corn kernels, low heat to boiling, cook about 5 minutes, note that after the cooking is good, do not immediately after the sheng out, so that the corn kernels in the milk and then soak for a while, so that the corn kernels penetrate the milky flavor.

3, the soaked corn kernels out, put a little cornstarch and white sesame seeds, mix well together, you can also just put starch.

4, prepare a pan, the pan is hot, brush a layer of cooking oil, when the oil is hot, the corn kernels into the pan spread, with a spatula to compact pressure into a round cake shape, a small fire slightly fried until set, do not easily flip, to avoid the corn kernels scattered.

5, corn kernels fried to stereotypes, in the frying pan and then pour a little vegetable oil, the amount of oil to be no more than the corn, switch to medium heat will be corn kernels fried to crispy, do not need to turn over, the fire is not too big, to avoid corn kernels paste pot.

6, prepare a large plate, spread a layer of blotting paper, will do a good job of corn branding put out on the blotting paper, so you can absorb the excess oil, eat up not greasy.

7, to be slightly cooled corn branding, corn branding gently out, cut into large pieces, and then loaded onto the plate.

8, finally squeeze the right amount of condensed milk on the corn kernels and you are done.