Chinese Food
Corn branding
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Last night, I wanted to eat corn. I started to toss myself in the morning. -
Cooking ingredients
Cooking Steps
Step1:Blanch the corn in a pot for about 10 minute
Step2:After the cooked corn is cooled (cold water can be used in a hurry), use a knife to stick to the corn stick to remove the corn grain, and then break it into one grain by hand
Step3:Put the corn in the bowl. But a proper amount of salt, five fragrant powder, glutinous rice powder and corn starch
Step4:Stir well. Let each corn grain dip evenly into the paste
Step5:Start the pot and pour in a little more cooking oil. Heat to smoke
Step6:Export most of the cooking oil for standby. Leave a little oil to turn off the fire
Step7:Spread the corn kernels to the bottom of the pot. Press them with the help of a spatula to make them all stick together. Heat for about 3 minutes on a low heat. When the corn kernels are discolored, do not turn the corn kernels when frying. Do not turn the corn kernels upside down. Avoid the corn kernels scattering
Step8:Pour all the cooking oil in the bowl into the pot. Fry until the corn is golden brown
Step9:Pour corn kernels on kitchen paper to absorb oil, and then put them on a plate. Sprinkle sugar evenly, or squeeze a proper amount of salad dressing
Cooking tips:1. The best way to dry corn is to filter the water. The surface should not be too wet. Too wet. Avoid too thick paste. On the other hand, the surface should not be too dry. The flour that needs to be wet can not be easily spread. After being spread in the pot, it can't move. Otherwise, it will spread. You can shake the whole pot gently. 2. Corn can be made of fresh sweet corn. But restaurants usually use canned corn. The taste will be better. 3. The corn should be cooked before cooking. In this way, the taste of raw corn can be removed. Don't pour out the water for cooking corn. It can be used as a drink. It can also be used to cook or add other things to make drinks. 4. Many people say that it will fail to do this. The reason is that the tortillas are hard to form and easy to spread. So here's a way to change the dry starch into a mixture of glutinous rice flour and dry starch. The specific ratio is 3-1 for the dry starch and glutinous rice flour. Because the glutinous rice flour is sticky, it's easy to stick to the surface of corn grain after being damped. It's also easy to stick to the surface of corn grain after being put into the pot
