How to make corn lo, how to make corn

1. Corn is simple to make, crunchy and delicious, corn is rich in linoleic acid, which works synergistically with vitamin E in corn germ to reduce blood cholesterol concentration.

3. Let's start with the ingredients you need:

Corn, carrots, peas, sugar, cornstarch, egg yolks.

4. Cut off all the corn kernels in half and put them in a bowl. Dice the carrots and place them in a bowl. Then add diced peas, add an egg yolk, 15 grams of sugar, stir well, then add a spoonful of cornstarch, stir well, then add a spoonful of cornstarch, mix well.

5. Heat the oil in the pot until it is hot, then pour the oil back into the oil tank, and spread the floured corn kernels in the pot. Add the hot oil from the middle to the pan. Shake gently to separate the corn kernels from the pan, fry them on high heat until crispy, and then pour the oil back into the oil tank.

6. Put the corn on the cutting board, cut it into small pieces, and put it on the plate to eat.

7. Corn branding, antibacterial and liver protection, eliminate diseases, promote gastrointestinal peristalsis, and promote the development of bones and teeth.

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Bitter gourd corn omelette.

Ingredients: 1 bitter gourd, 2 eggs.

Seasoning: appropriate amount of salt, appropriate amount of blending oil, appropriate amount of pepper, appropriate amount of flour, appropriate amount of cornmeal (yellow), appropriate amount of corn.

Steps: 1. Beat two eggs.

2. Cut a bitter gourd into thin slices.

3. Blanch in boiling water.

4. Drain and soak in ice water immediately.

5. Corn kernels are cooked in water.

6. Separate the corn kernels together in ice water with bitter gourd.

7. Pour a spoonful of flour and corn flour into each bowl.

8. Then pour the beaten egg liquid into the flour and corn flour and beat evenly.

9. Add salt and pepper.

10. Drain the bitter gourd and corn kernels, pour them into the egg mixture and stir well.

11. Heat the oil in a cold pan, and put more oil.

12. Heat the oil until it is 70% hot, pour everything in the bowl into the pot and fry it.

13. Fry until golden brown on both sides.

Corn can be eaten all year round in this way.

1. First of all, open the lid of the corn kernels, and pay attention to safety when opening the lid to prevent scratching your hands.

2. Wash the pot and put it on the fire, add an appropriate amount of water, pour the corn kernels into the fence to control the water, prepare boiling water, boiling water is to remove the peculiar smell of corn kernels (because it is canned, it should be boiled, there is fresh corn Zhaoxiangyou try to use fresh corn to do), when the water is slightly boiled, put in the corn kernels, and after the water is boiled, boil for about 10 seconds and pour out the water.

3. Wash and heat the pot, then add an appropriate amount of clear oil, the oil should be a little more, to prevent the oil from being too little, the oil temperature is too fast, and lay the foundation for the next step of frying, we use the time to burn the oil to mix the corn kernels well, sprinkle the appropriate amount of custard powder first, and then add corn starch to mix the corn kernels well, so that the corn kernels are slightly thicker, so that it is easy to form.

4. The oil temperature in the pot is burned to 220 degrees, and then poured into the oil cylinder, at this time check the bottom of the pot, if there are impurities to clean the pot with oil, pour the mixed corn kernels into the pot, and then spread it into a circle with your hands, and gently press it with your hands to get acquainted, do not press too hard when pressing, the bottom of the pot is very hot and will burn to your hands.

5. After spreading out, dip a little water on your hands, wet the corn kernels, this operation is to let the corn kernels stick, and it is not easy to disperse when frying, and then the pot is on the fire, add a little heat, let the powder at the bottom of the pot preheat gelatinization and stick, and then add hot clear oil, add oil This action should be gentle, the oil should be poured in from the middle first, and then a spoonful of hot oil is added until the tortilla floats in the oil.

6. Heat and fry in the pot all the time, fry the corn kernels in the middle, pay attention to safety, fry for about 2 minutes, use a fence to remove the oil, put the fried corn on the board, cut it into triangles with a knife, and then put it on a plate, and squeeze tomato sauce or salad dressing on the corn brand.

Corn searing. Raw materials: glutinous rice flour, starch, corn, white sugar, corn oil, water.

Steps: Step 1: Prepare the materials.

Step 2: Pour an appropriate amount of water into the pot, pour in fresh corn and simmer for 2 minutes.

Step 3: Pour the cooked corn into a mesh sieve and leave the corn water.

Step 4: Mix another spoonful of glutinous rice flour and 3 spoons of starch into the cooked corn kernels.

Step 5: Try to make each grain of corn stained with starch and glutinous rice flour, and then sift the excess flour.

Step 6: Heat a little oil in a pan and pour the corn into the pan.

Step 7: After gently pushing the corn away with a spatula, pour in the corn oil, which is flush with the corn, which can cover the amount of oil in the entire corn brand, then cover the pot and simmer for 3 minutes.

Step 8: Pour out the excess oil when out of the pan, and push the corn roast onto the prepared plate, so that the complete corn roast is completed.

Step 9: Sprinkle two spoonfuls of sugar before serving, and the finished product is pictured.

To be honest, if I hadn't seen it in the kitchen, I wouldn't have known it was so easy to make corncorn. Well, it's better to be happy than to be alone, and then I'll share the corn roasting method with you!

Homemade corn searing.

Characteristics of the dish: golden color, sweet taste, refreshing taste, can be used as a snack, banquet guests also have a lot of face.

Ingredients: Prepare 500 grams of cooked corn kernels, 1 bowl of starch, and an appropriate amount of sugar.

Cooking method: 1. Wash and drain the ready-made corn kernels first, my corn is a peeled ready-made corn kernel that I bought in the vegetable market as early as I could, and canned corn can also be used.

2. Pour water into the pot, put in the corn and cook for 3 minutes, after taking out, pay attention to the cold water again, This can not only help enhance the stickiness of the corn, but also make the corn more tender, this step is very important!

3. Drain the excess water until the corn kernels are half dry, pour them into a bowl, then grab a small amount of starch and sprinkle it inside, and then mix evenly with chopsticks, paying attention to make each corn kernel must be coated with starch. The corn roast made in this way is not only easy to form, but also has a very beautiful color and a more crispy taste.

4. After heating the frying pan or wok, pour in half a bowl of cooking oil, and pour out half of the oil after the oil temperature is 60% hot.

Then put the corn kernels into the pan and pat them flat and spread them out for frying, first turn on low heat and fry for about 4 minutes, paying attention to the temperature not too high.

5. Then pour the oil poured out before into the pan, continue to fry for about five minutes, and then turn off the heat when it is fried into blocks.

Then sprinkle the surface with an appropriate amount of white sugar, and that's it! This is a simple and delicious corn roast that you can eat!

Tips: 1. Corn is a very low-calorie cereal, especially rich in nutrients, rich in B vitamins, crude fiber, magnesium, zinc and iron and other nutrients. Eating regularly can help prevent anemia, enhance physical fitness, reduce cholesterol content, and prevent three highs. It's spring, remember to give your family some of this food.

2. If you are interested, you can also challenge the skills, after the corn is baked and an egg is mixed thoroughly, it is coated with flour, and the taste is also great!

3. The reason why the oil is put twice is that the effect is greater. The first pass is to moisten the pan, and the second pass is to make the non-stick pan more crispy and formed.

All right! That's all for today's corn roasting practice. The corn baking method is so simple and easy to use, come and give it a try and make it for your family!

How to make corn roasting: Ingredients: corn, oil, sugar, two egg yolks, flour, condensed milk.

I was going to buy canned corn, but the supermarket didn't have it, so I weighed the loose corn in the freezer, a little bit, probably more than 2 yuan. The toothpaste-like one bought with condensed milk is only 5 yuan and 2 jiao. Method:

Chop the corn with a knife, then add a little oil, sugar, two egg yolks, add a little condensed milk, and finally add flour and stir well. If you feel that the dry flour (you can add some water appropriately) gives more paste and it is very thick, and the cake will be thicker, I think it is better to put less flour and make the paste a little thinner. Then put a little oil in the pan, pour the batter into the pan, and slowly cook over low heat.

Golden kernel corn searing.

Ingredients: 300 grams of corn kernels, peanut kernels, red and green silk.

Seasoning: cooking oil, refined salt, monosodium glutamate, sugar, corn starch.

Production: Select high-quality corn kernels, add peanut kernels, red and green silk, dry corn starch, refined salt, monosodium glutamate, and sugar and mix well. Wok.

When it is burned to 60% hot, put it into the cooking oil slippery pan, then pour the corn kernels into the pot, spread it into a circle, and then pour the remaining oil into it to make the jade.

The rice is set and set, and the cutter is plated.

Features: Golden color, crunchy entrance, sweet and delicious.

Kernel corn seared.

250g American sweet corn, peanut kernels, starch, egg whites, refined salt, monosodium glutamate, sugar, condensed milk, lettuce, red cherries, refined oil.

Method: Deep-fry the peanuts and crush them; Mix starch, egg white, refined salt, monosodium glutamate, sugar, frozen milk into a paste, and add crushed peanut kernels, American sweet.

Corn, baked into a cake shape, then changed into a diamond shape and put on a plate, garnished with red cherries and lettuce. Pay attention to the appropriate thickness of the paste.

Subject to bonding.

Pearl corn seared.

Ingredients: 250 grams of American sweet corn. 200 grams of shredded cucumbers. Starch, salad oil.

Method: Put the corn and cucumber shreds into a container and mix well, add starch and mix well (feel sticky) and then pour into a colander and press.

into a cake. Put 3 into hot oil and fry until cooked. After changing the knife, it is ready to eat. Go to the supermarket and buy canned food for this food.

Ingredients: 1000 grams of tender corn, 4 egg whites.

Seasoning: 10 grams of rice wine, 750 grams of clear soup, 1 gram of refined salt, 1 gram of monosodium glutamate, 1 gram of sugar, 15 grams of chicken fat, 75 grams of water chestnut powder.

Method: 1) Peel and wash the corn, add sugar and cook for about 20 minutes. Beat the egg whites.

2) Put the iron pot on the stove, put in the clear soup, rice wine, salt, monosodium glutamate, corn, after boiling, hook it into a thin thick with water chestnut powder, float in the egg white, pour in the chicken fat and push it evenly, and put it in a bowl and serve on the table.

Characteristics: white, beige, glutinous and fresh.

Corn custard Ingredients:

1 can of corn, 2 eggs, 120 grams of beef, a pinch of salt.

Preparation: 1Peel the eggs, beat the salted egg paste and set aside. Wash the beef, cut into small pieces and set aside.

2.Add an appropriate amount of water to the pot, first boil it over a fierce fire until the water boils, then put in the corn, continue to boil until the water boils, then add the beef cubes and egg pulp, and stir constantly to make the egg rice in the shape of egg flowers, add a little salt to taste, and you can drink.

Corn soup with minced meat.

Ingredients: 100 grams of beef, 1 cane of corn, 100 grams of fresh milk, 1 gram of refined salt, 1 gram of umami king, 1 egg, 20 grams of cooked lard, 30 grams of water starch.

Production process: 1. Remove the tendons and wash the beef and chop it into fine piecesCrack the eggs in a small bowl and set aside.

2. Put the wok on the fire, heat the cooked lard, fry the minced beef, add water (500 grams), salt, umami king, fresh milk, corn, when boiling, that is, push the starch in the water, and then slowly pour the egg liquid in, push it with a spoon while drizzling, and push it evenly in a large bowl after drizzling.

Key to operation: Minced beef should not be cooked for a long time to keep it fresh and tender;Fresh milk should not be too much, and the water starch should be stirred immediately after being put into the pot to avoid clumping.

Features: The soup juice slurry is thin and uniform, thick but not sticky, the minced meat is fresh and tender, the frankincense is rich, slightly sweet, and the taste is light.

Goji berry chicken juice corn soup.

Ingredients: 50 100 grams of tender corn kernels, 15 grams of wolfberries, 1 egg, chicken broth depending on the number of people.

Method: 1. Steam or press the tender corn kernels, put them in chicken broth and cook thoroughly.

2. Add wolfberries and cook for 5 minutes, hook starch, use egg flowers, season and serve.

Three fresh corn soup.

Ingredients: 50 100 grams of tender corn kernels, 25 grams of fresh shellfish diced, 25 grams of diced ham, 25 grams of cooked chicken, appropriate amount of starch, chicken broth depends on the number of people.

Method: Steam and cook the tender corn, then put it in chicken broth and cook it with fresh shellfish, ham and chicken for 5 minutes, hook the starch, season and then serve.

Colorful corn soup with rock sugar.

Ingredients: 50 100 grams of tender corn kernels, peas, wolfberries, diced pineapple, rock sugar, starch, an egg.

Method: 1. Steam the tender corn, or wrap it in clean gauze, press it with a small rolling pin, and cook it in boiling water.

2. Add diced pineapple, peas, wolfberry and rock sugar, cook for 5 minutes, add an appropriate amount of starch water to thicken the juice.

3. Break the eggs, use egg drops, and boil before eating.

Method: 1. Canned sweet corn, bell peppers, and onions are put in the refrigerator for 1 night in advance.

2. Cut the bell pepper and onion into small pieces and put them in a bowl with the sweet corn.

3. Add Kewpie sweet salad dressing or vinaigrette. For vinaigrette recipes, see Fashion vinaigrette Tomato cheese salad.

4. Mix well.

Tips: 1. If you are not used to eating bell peppers and onions, you can replace them with cucumbers, carrots, and you can also put an appropriate amount of raisins according to your personal taste.

2. If you don't have canned sweet corn, you can buy some frozen sweet corn kernels. Put the corn kernels in a pot of boiling water for a while, remove them, control the moisture and use. Follow-up:

And not to say KFC sweet corn salad:

Sorry I misunderstood.

Add a pinch of salt. Cook it out and eat it directly! If you add a little sugar, it will feel very sweet, so it is recommended that you cook it in a pressure cooker to make it very fragrant. Follow-up:

It's cooked like this, and it doesn't look the same, and my mom cooks it like this. : The corn used for the butter corn cob should be fruit corn.

You can buy whole corn, put it in the microwave or steamer to cook, and then use a butter knife to spread a thick layer of butter on the corn while it is hot, be a little patient when wiping, only make a few rows of corn kernels at a time, wait for the butter to melt through the temperature of the corn and penetrate into the cracks of the corn, and then turn the corn to change to another few rows.

Butter is divided into vegetable butter and animal butter. Vegetable butter is comparatively lower in calories, and animal butter has a more fragrant flavor.