Tips on how to bake the golden corn

**Corn branding ingredients: 300 grams of sweet corn, 40 grams of auxiliary starch, seasoning, salad oil, appropriate amount of white sugar, gold and jade, happy reunion, auspicious and auspicious**corn branding. People often leave messages asking me about the method of corn roasting, which can be seen to be a super popular dish, which can be used as a staple food or as a dessert. In fact, I usually do it often, because Xiaozhe likes to eat very much, but he has not taken a detailed process map, this time I took the opportunity to prepare the New Year's food blog post, carefully took a process map, and gave everyone's Chinese New Year's Eve table one more auspicious dish for reference.

1.Sweet corn put in water and cook, about five minutes 2After the cooked sweet corn is taken out and cooled, the corn kernels are removed with a knife against the corn cob, so that the removed corn kernels will stick together, and you need to separate them into a grain of 3 by hand

Put it in a sieve and wet the surface of the corn kernels with water, and shake it slightly twice to shake off the excess water4Mix the corn kernels with the dry starch so that the surface of the corn kernels is glued to the starch. (The surface of the corn kernels should not be too dry, it needs to be a little wet, otherwise it will not be covered with starch) 5

Heat half a bowl of oil in a pan and pour out 6Turn the heat to low and leave a little oil in the pan at this timePour in the corn kernels and gently spread them flat with the back of your hand.

Then fry over low heat for about three to five minutes, so that the corn kernels stick together into a whole cake, (do not move the corn kernels during the frying process, otherwise they will fall apart.) You can pick up the whole pot and shake it gently) 8At this time, add the oil that has just been heated and poured out, and the amount of oil should be less than the corn kernels.

Turn the heat to medium and increase the oil temperature and fry for three minutes until the corn kernels are golden brown and crispyTurn off the heat and use a spatula to help pour out the oil from the pan 10If you like to eat sweet, sprinkle some coarse sugar, prepare kitchen paper on the board, put the corn on it to absorb the excess oil, and put it on the plate to cook Skill 1, the surface of the corn kernels must be coated with dry starch, so the surface of the corn kernels can not be too dry, and it needs to be a little wet to be coated with starch.

After flattening in the pot, do not move, otherwise it will fall apart. You can hold the whole pot and shake it gently. 2. I use fresh sweet corn on the market here, and canned corn kernels are generally used in restaurants, which will taste better.

3. Corn should be cooked in advance before cooking, so that the smell of raw corn can be removed. Do not pour out the water in which the corn is boiled, but drink it as a drink. It can also be used to cook rice or add other things to make a drink.

4. Many people say that doing this will fail, and the reason is nothing more than that tortillas are difficult to form and easy to fall apart. So here is a way to teach a way, replace the dry starch with a mixture of glutinous rice flour and dry starch, the specific ratio is the ratio of dry starch and glutinous rice flour 3:1, because the glutinous rice flour is viscous, so it is easy to stick to the surface of the corn kernels after being damp, and it can also increase the viscosity between the corn kernels after entering the pot.