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Anonymous users2024-02-08Crispy, sweet and soft, super delicious.
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Anonymous users2024-02-07Although calories**, it tastes better than popcorn.
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Anonymous users2024-02-06**Steps in how to do corn branding:
Sweet corn boil in water for about five minutes.
After the cooked sweet corn is taken out and cooled, the corn kernels are removed with a knife attached to the corn cob, so that the removed corn kernels will stick together, and you need to separate them into one grain by hand.
Put it in a sieve and rinse the surface of the corn kernels with water, and shake it slightly twice to shake off the excess water.
Mix 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 coated with starch).
Heat half a bowl of oil in a pan and pour out.
Reduce the heat to low and leave a little oil in the pan at this point.
Pour 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 hold the whole pot and shake it gently).
At 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. Reduce the heat to medium and increase the oil temperature and fry for 3 minutes until the corn kernels are golden brown and crispy.
Turn off the heat and use a spatula to help pour out the oil from the pan.
If you like sweet, sprinkle some coarse sugar, prepare kitchen paper on the board, put the corn on top to absorb the excess oil, and put it on a plate.
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Anonymous users2024-02-05The corn is cooked, take out the starchy eggs, etc., and fry them in a pan, it is so fragrant!
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Anonymous users2024-02-04Home version of corn roasting.
I have always liked to eat corn branding, and I didn't dare to go to the restaurant during the special period, so I made it myself, and my family said it was delicious.
Ingredients: 2 pieces of fruit corn.
Sugar cornstarch 25 grams.
25 grams of water-milled glutinous rice flour.
Salad dressing (optional).
The home version of the corn searing is made.
Mix two sprigs of fruit corn and add water and cook for two minutes. (You can also cook the corn first and then dial, I personally feel that the raw corn is easy to dial).
After the corn is cooked, remove it, add cornstarch and water-milled glutinous rice flour, add two spoonfuls of sugar and mix well, so that each corn is coated with flour, if it is too dry, add some water.
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Pour oil into the pan, turn off the heat when the oil is hot, and add the mixed corn kernels.
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Use a shovel or chopsticks to flatten the corn, and then fry it slowly over medium-low heat, you don't need too much oil to eat yourself, and it is just enough to submerge the corn.
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Turn the pan to prevent the middle from being pasted all over the sides, so that the corn around is covered with oil.
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Continue to turn the pan.
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You can use the spatula to move it slightly, look at the state, when the corn does not stick to the spatula, gently shake the pot, and the corn can be moved throughout the whole time.
Pour out the excess oil, and the whole corn will not fall apart.
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Serve on a plate, sprinkle with some sugar and squeeze on top of the salad dressing (optional).
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Tip 1If you eat it yourself, you can have less sugar, and fruit corn is originally sweet.
2.Be sure to use a non-stick pan.
3.I've also used a frying pan, which costs a bit more oil, but I still prefer to use a wok.
4.Canned corn is also fine, but it doesn't have the same texture as hand-plucked corn.
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Anonymous users2024-02-03Here's how to make corn roasting:Ingredients: 200 grams of corn kernels, 1 egg yolk.
Excipients: 20 grams of starch, appropriate amount of sugar.
1. Blanch the corn kernels, put an appropriate amount of water in the pot, put the corn kernels in after the water boils, and cook for about 1 minute and remove them.
2. Take out and drain the water, and beat in an egg yolk, because there are not many corn kernels, so the eggs should be smaller.
3. Add corn starch and stir well.
4. Put an appropriate amount of cooking oil in a frying pan, pour the corn paste into the pan when the oil is hot, flatten it with a spatula, and pay attention to slow frying over low heat.
<>6. Take out and sprinkle an appropriate amount of sugar on the surface of the corn, and the corn is ready.
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Anonymous users2024-02-02How to make corn roasting:
1. Wash and heat the pot, then add an appropriate amount of clear oil, a little more oil, to prevent too little oil, the oil temperature is too fast, lay the foundation for the next step of frying, use the time to burn the oil to mix the corn kernels well, sprinkle the appropriate amount of custard powder first, and then add cornstarch to mix the corn kernels well, so that the flour of the corn kernels is slightly thicker, so that it is easy to form.
2. The oil temperature in the pot is burned to 220 degrees, and then poured back into the oil cylinder, at this time check the bottom of the pot, if there are impurities to be cleaned 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.
3. 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, the action of adding oil should be gentle, the oil should be poured in from the middle first, and then a spoonful of hot oil is added until the tortillas float in the oil.
4. Heating and frying in the pot all the time, the corn kernels in the middle of the frying will be **, 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 a triangle with a knife, and then put it on a plate, and squeeze tomato sauce or salad dressing on the corn brand.
Production key:1Corn should be soaked with moisture, so that it is not easy to disperse.
2.The oil temperature in the pot should be ensured to be heated at 220 degrees, and the oil temperature is 7 into heat, and the corn will not form if the oil temperature is too low.
3.During frying, corn kernels will splash oil, pay attention to safety.
4.The same method can also be used to make potato searing, pumpkin searing.
The home-cooked practice of corn branding].
The first step is to peel off the corn kernels one by one, then rinse them with water and drain them into a bowl, then add an appropriate amount of starch and glutinous rice flour to it, stir it evenly with chopsticks, so that each corn kernel is coated with a layer of flour, and then prepare a small bowl, add a little glutinous rice flour and water to it, and use chopsticks to make rice milk for later use. >>>More
**Corn baking method, simple and delicious.
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Speaking of corn practices, it is more common to stew it in soup or directly steamed to eat, its taste is relatively good, and it is loved by many people, but the practice of corn is far more than these, and the following is to introduce you to a few more common corn practices, you can try to do it at home: >>>More
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