Chinese Food
Little oil healthy version of Jinsha corn - baby loves it
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Salted egg yolk and corn are my favorites. So, of course, Jinsha corn has become my favorite. The common way of this dish is to fry. Crispy corn and sand yolk. It's delicious. But egg yolk cholesterol itself is relatively high. Fry again. The burden on blood lipid and cardiovascular system is heavier. So today, I try to improve it. It's still delicious. And it's less oil and fat. There is no burden to eat.
Cooking ingredients
Cooking Steps
Step1:Peel the corn from the cob. Coo
Step2:Cover with dry starch. Make sure you have each one.
Step3:Steamed salted egg yol
Step4:Crus
Step5:Do not touch a small amount of oil in the po
Step6:Pour in starch coated corn by stages. Remove the golden surface.
Step7:The actual consumption of oil is very low. Not touching the pot is the key to less oil.
Step8:A troublesome parent can try another way. Pour the corn into the pan together.
Step9:After a few repetitions, the corn was soon all crispy.
Step10:In addition, put a small amount of primer in the po
Step11:Pour in crushed salted egg yolk. Stir fry over low hea
Step12:Stir fry constantly. There will be small bubbles. The surface is Sandy. It's very fragrant at this time.
Step13:Pour in the corn.
Step14:Turn it with chopsticks. Wrap each corn with egg yolk to get out of the pot.
Step15:Load and enjo
Cooking tips:Mengmeng is a very meat loving child. But this kind of vegetable is acceptable to fried chicken. He can eat half of this big dish fast. Baby's love for food is the power of being a mother. Whoa, whoa, whoa, whoa, whoa, whoa, whoa, come on. There are skills in making delicious dishes.
