Chinese Food
Net red crispy corn cob
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In addition to that, there's only the net red corn cob on the street. After I figure out the taste, I can be sure that the taste of Orleans is the latest CP of corn, and I'm sure I can dump them for several streets. It's the right season for corn. Although it's fried, it's just hot oil. There must be some calories. But they love it. They can't stop it. But it's better to make it yourself than to eat the gutter oil outside. In a word, it's not good to eat more good things. It's also good to eat bad things occasionally. -
Cooking ingredients
Cooking Steps
Step1:Steamed cor
Step2:Steamed corn, cut into pieces, starch and Orleans marinade, mix well and beat up the egg
Step3:Take corn and wrap it in Orleans flour firs
Step4:Then stick on the egg liqui
Step5:Wrap it with chaf
Step6:In turn. You can make three fried first. This way, the crispy skin is very fluffy. If you wait for the trilogy to be wrapped before frying, the crispy skin will be very close.
Step7:When the pot is dry, add oil. When the oil temperature rises, turn to medium low heat. Frying operation. Handle with care.
Step8:Put in the corn. Fry on both sides for one minute.
Step9:Take it out. Put the oil absorption paper to absorb the excess grease. Then put the barbecue stick on the fork.
Step10:Squeeze tomato sauce, thousand island sauce and salad sauce.
Step11:Come on. Hurt each othe
Cooking tips:The only attention - frying operation. Be careful and be careful. There are skills in making delicious dishes.
