Ingredients: a bowl of corn kernels. Seasoning: dried raw flour, salt and salted egg yolk.

Exercise:

1. Drain the corn, add a little dry raw flour, try to make each corn evenly stained with raw flour, and throw away the excess raw flour.

2. Put the oil in the pot. When the oil is 50% hot, add corn kernels, fry until golden brown, and take out the oil control.

3. Leave the bottom oil in the pot, add salted egg yolk and salt to the fried corn kernels and stir fry.

Note: the oil temperature should not be too high, otherwise the corn kernels will be fried.

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Raw materials: tender corn, eggs, flour, raw flour, refined salt, monosodium glutamate and salad oil.

Production procedure: put the corn into the pot, add eggs, flour and raw flour to taste and season. Add oil to the pan until it is 40% to 50% hot, and fry the corn until it is crispy outside and cooked inside. Pick it up and put it on the plate.

Operation essentials: seasoning is to mix and stir corn, flour and raw flour.

Pay attention to the amount of eggs, flour and raw flour when seasoning, otherwise it will fall off when frying, which will affect the taste and texture.