How to make honeycomb corn? Thank you for the details

Harbin famous tea in Heilongjiang Province.

Honeycomb Corn Ingredients:

150 grams of corn, 1 egg, 25 grams of flour, 5 grams of corn starch, a little refined salt, 50 grams of sugar, refined oil.

Production method: 1. Corn is first floated with water; Knock the eggs into a large bowl, mix and knead them with flour, cornstarch and refined salt, then add water (about 350 grams) to make a thinner batter, and finally add corn kernels to the batter.

2. Take a wok with a diameter of 35 cm and put it on the fire, put in the refined oil and burn it until it is 60% hot, put the bowl containing the batter on the left hand, take out the corn kernels in the batter with the right hand, first slowly sprinkle it into the oil pan into a circle (dipping and frying), and then pour a small amount of batter with your hands while frying until the crisp layer accumulated in the pot forms a "honeycomb".

3. Control the oil temperature in the pot to 60% hot, dip the batter in the bowl with your right hand, and then spread your five fingers to sprinkle the batter on the "honeycomb" in the pot, and repeat it many times until the batter is sprinkled.

4. When the "honeycomb" in the pot is fried until it is crispy, remove and drain the oil, and then move the "honeycomb" into the disc and sprinkle with sugar.

Features: The finished dish is crispy and refreshing, sweet but not greasy, so it is deeply loved by the majority of diners. It can be sprinkled with sugar to make sweet, or sprinkled with pepper and salt to make salty, and can also be sprinkled with chili noodles and pepper noodles to make spicy honeycomb corn.

Ingredients: corn flour.

Ingredients: corn kernels, eggs, red and green silk.

Production method: 1. Break 1 egg and add corn flour to beat into a paste;

2. Put salad oil on the pot, pour in corn paste when the oil is warm, add corn kernels after molding, and put red and green silk on top of the pot.

Production essentials: Pay attention to the oil temperature when frying, if the oil temperature is too high, it will be fried, and if it is too low, there will be no honeycomb type.

Features of this dish: crispy, fragrant and crispy.

A jar of corn kernels.

Two eggs, corn starch, corn flour, and a small handful of noodles.

Appropriate amount of water Mix the raw materials together into a thin paste, make clean oil in the pot The oil temperature is 5 into the heat, pour the adjusted raw materials into the fence in a circle, and the paste will float up in the pot! Sprinkle the corn in the paste and keep frying!

Remove from the pan and sprinkle with some sugar and chocolate needles.

There are no detailed proportions, just to explore more yourself!

Cornstarch Cheng noodles should be put more, a little flour, you can also leave it out!

The paste should be a little thinner, and don't put it into the pot at once, but divide it into parts.

Detailed description of the preparation of tortillas Cuisine and efficacy: delicious pastries.

Ingredients for tortillas: Ingredients: 250 grams of corn, 100 grams of yellow cream, 400 grams of water, 200 grams of sugar.

Teach you how to make tortillas, how to make tortillas to be delicious, steam the ingredients for 30 minutes, cool and then add 50 grams of sticky rice flour, 50 grams of corn starch, 25 grams of custard powder, 50 grams of cooked sesame seeds, 250 grams of glutinous rice flour, 50 grams of eggs, a little golden yellow pigment, take 70 grams of batter as a piece and put it in a pan and fry it until golden brown on both sides and fry it over low heat.

Ingredients: 3 waxy corn.

Excipients: 15 grams of butter, 5 grams of honey.

1. Prepare fresh waxy corn and wash it. (Only 3 were used for baking) 2. Put the corn in a pot, add an appropriate amount of water, and cook.

3. Melt the butter in hot water.

4. Then pour in the honey and stir well.

5. Drain the corn, put it in a baking tray lined with tin foil, and brush with honey butter.

6. Put it in the oven at 205 degrees and bake for 25 minutes. During the period, it can be turned over.

7. The honeycomb corn is made.

Honeycomb corn.

Ingredients: Sweet corn on the cob.

Method step 1: Remove the beard on the sweet corn cob and wash the surface, because the corn inside is wrapped in a coat and is very clean, and the sweet corn is soaked in water for 1-2 hours.

Step 2: Add an appropriate amount of water to the rice cooker, then put the corn on the cob in the steaming drawer, put a little salt on the surface of the corn cob, as for why the salt is put in, it is to make the sweetness contained in the corn burst out during the steaming process. After boiling water, steam for 15 to 20 minutes, and the corn steamed out through the water will not lose any nutrients.

Step 3: Okay, the original corn cob is baked, it tastes delicious, and on the way to work, you can come to one and nibble on the road.

Materials: 1. Two taels of corn for irrigation.

2. About one or two pieces of flour.

3. One or two starches.

4. About two taels of white sugar (can be increased or decreased according to personal taste).

5. Oil. Two or three catties.

6. One egg.

Method: 1. Stir the chicken into a bowl to form an egg mixture.

2. Add two taels of water, flour and starch to the egg mixture, stir well, add the corn kernels that have been rinsed and drained, and mix well.

3. Pour the oil into the pan and boil until it is boiled.

8. Ninety percent hot (the oil temperature must be particularly high, so that the flour paste can be washed into a honeycomb shape), quickly pour the corn flour paste into the oil in a circle, and then change to low heat and fry for about a minute until it is slightly yellow.

4. Take out the fried honeycomb corn and put it on a plate, sprinkle with sugar and serve.

That's not what you should do, right?

1. Corn is first floated with clean water; Knock the eggs into a large bowl, mix and knead them with flour, cornstarch and refined salt, then add water (about 350 grams) to make a thinner batter, and finally add corn kernels to the batter.

2. Take a wok with a diameter of 35 cm and put it on the fire, put in the refined oil and burn it until it is 60% hot, put the bowl containing the batter on the left hand, take out the corn kernels in the batter with the right hand, first slowly sprinkle it into the oil pan into a circle (dipping and frying), and then pour a small amount of batter with your hands while frying until the crisp layer accumulated in the pot forms a "honeycomb".

3. Control the oil temperature in the pot to 60% hot, dip the batter in the bowl with your right hand, and then spread your five fingers to sprinkle the batter on the "honeycomb" in the pot, and repeat it many times until the batter is sprinkled.

4. When the "honeycomb" in the pot is fried until it is crispy, remove and drain the oil, and then move the "honeycomb" into the disc and sprinkle with sugar.

The preparation of honeycomb corn is as follows:

Ingredients:

110 grams of corn starch, 60 grams of custard powder, 2 bottles of corn kernels, 2 eggs, 120 grams of water.

Directions:

1. First of all, open the lid of the corn kernels for later use, pay attention to safety when opening the lid, open the root of the knife, and then put the pot on the fire, add vegetable oil, heat over high heat, weigh the time of heating the oil, and pour out the corn kernels to control the water.

2. After controlling the clean water, put the corn kernels into the pot, add 2 eggs to the pot, 60 grams of custard powder, 110 grams of corn flour, and then add 120 grams of water, and then beat it into a thin paste by hand.

3. Wait for the oil temperature to rise, when the oil temperature is 180 degrees, put in the beaten flour paste, pour it into the middle of the pot when you get out of the pot, the fried crispy and fragrant, no moisture, you can fish out when you see the honeycomb corn floating, the whole frying time is about 2 seconds, and then put the honeycomb corn on the plate, you can sprinkle white sugar or eat with orange juice.

Crafting Tips:

To make honeycomb corn, you should master the ratio of flour and water, please mix it with flour and water according to the proportion in **: 110 grams of corn starch, 60 grams of custard powder, 2 bottles of corn kernels, and control the oil temperature when frying, otherwise it will not be formed.

Steamed bread, if it is possible, after the yeast is good, divide it into several, each kneaded like a New Year's steamed bun, and then poke it into a honeycomb shape at the bottom with your hand, you can add some seasoning according to your preference, saving trouble and simple.