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Anonymous users2024-02-12Ground with corn kernels! When we were young, corn was milled out of a mill, which is the kind of stone mill at the entrance of a rural village. Now it is an electric mill, and the strength is adjusted according to the size of the particles according to the need, and it can be ground into different sizes of treasures.
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Anonymous users2024-02-11Material. Ingredients: 2 corn (fresh).
Excipients: 35 grams of corn starch, 15 grams of glutinous rice flour.
Seasoning: 10 grams of sugar, appropriate amount of vegetable oil.
Method. 1. Put the corn in a pot, add an appropriate amount of water, and cook.
2. After the cooked corn is dried until it is not hot, first cut the next row with a knife, and then peel off the row by row along the gap between the cuts.
3. Loosen the corn kernels that stick together, and prepare the cornstarch and glutinous rice flour.
4. Put the peeled corn kernels into a leaky sieve, rinse them with water to moisten the surface of the corn kernels, and then filter out the excess water.
5. Put corn starch and glutinous rice flour into the corn kernels and mix well, so that each corn is evenly glued with flour.
6. Put a little vegetable oil in the pot, turn the pot to evenly coat the oil on the bottom of the pot, then put in the corn kernels in step (5), spread them out, and flatten the surface with your hands.
7. Fry over low heat until the bottom of the corn begins to stick together, then pour in an appropriate amount of oil, and the amount of oil should be able to flood the surface of the corn.
8. Then turn to medium heat and fry for 3 to 5 minutes until the corn is golden brown and crispy.
9. Then pour out the excess oil, and then sprinkle an appropriate amount of sugar on the surface while it is hot.
10. After removing from the pot, put it on the kitchen paper to absorb the excess oil.
Tips. 1. The key to success in corn branding is to see if all the corn kernels can stick together after branding. To glue the corn kernels together, the amount of starch should not be too small.
Adding a small amount of glutinous rice flour to the starch can make it easier for the corn kernels to stick together. However, it is necessary to pay attention to the amount of glutinous rice flour, too much will make the texture of the corn baked not crispy enough.
2. The surface of the corn kernels should not be too dry, if it is too dry, it is not easy to make the surface of each corn stick to the flour.
4. After the corn kernels are put into the pot, gently press and press them on the surface with your hands, do not turn them with a spatula, and gently turn the pot.
5. Don't make the corn too thick, so as not to be crispy enough, if the pot is not big enough, the amount of two corns can be fried twice.
6. The corn roasting does not have to add sugar, you can add pepper and salt to make salt, you can also add condensed milk, in short, you can choose according to your personal taste.
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Anonymous users2024-02-10Ingredients: Bao Gu Zhen (corn Zhen) 100g
Excipients: appropriate amount of white sugar.
Steps to return to the body with Kai to sell:
1. Prepare the corn treasures needed for this porridge.
2. Soak the corn in water for half an hour and wash it clean.
3. Put the washed corn Sun Tanzhen into the pot.
4. Add water to the pot, the amount of water is about 3 times that of corn ballast.
5. Bring to a boil over high heat, turn to low heat and cook for half an hour.
6. Add an appropriate amount of sugar to taste.
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Anonymous users2024-02-09Ingredients: Bao Gu Zhen (corn Zhen) 100g
Excipients: appropriate amount of white sugar.
Steps to return to the body with Kai to sell:
1. Prepare the corn treasures needed for this porridge.
2. Soak the corn in water for half an hour and wash it clean.
3. Put the washed corn Sun Tanzhen into the pot.
4. Add water to the pot, the amount of water is about 3 times that of corn ballast.
5. Bring to a boil over high heat, turn to low heat and cook for half an hour.
6. Add an appropriate amount of sugar to taste.
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Anonymous users2024-02-08Ingredients: 1 corn kernel, jade grip rice.
Salted egg yolk 2 pieces (only egg yolk).
2 cloves minced garlic.
1 teaspoon of chicken broth mix.
The practice of golden pearl early skin royal corn.
The material is as shown in the picture above.
Put water in the pot and wait for the water to open the corn, boil it half-cooked, and scoop it up!
Steam the egg yolk in a pot for 10 minutes (until the oil is removed) and crush it. The pot is hot, pour the crushed egg yolk and stir-fry until fragrant.
Then put corn, minced garlic, and chicken powder in and stir-fry together!
Remove from heat. <>
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Anonymous users2024-02-07300 grams of corn kernels, 30 grams of starch, appropriate amount of cooking oil, appropriate amount of white sugar.
Cooking steps:1Take an appropriate amount of corn kernels from the canned corn, drain the water and pour it into a water-free and oil-free bowl, and then pour in the dry starch. (We use cooked corn kernels from canned corn, if we use raw corn kernels, we need to cook them in a pot first, drain the water, and let them cool before use).
2.Stir well with chopsticks. (Be sure to make sure that each grain of corn is coated with cornstarch).
3.Pour a little cooking oil into the pan, gently shake the pan to make the oil evenly dip the bottom of the pan, turn on low heat and cook until 5 is hot.
4.Pour in the corn kernels coated with cornstarch, spread them flat and press tightly with a spatula, and fry them on low heat for about 3 minutes until the corn kernels stick together and form a whole cake.
5.Then pour in the cooking oil that has not been covered with the ingredients, turn to medium heat and fry for about 3 minutes.
6.Fry until the kernels are golden brown and crispy.
7.Place the fried corn on a paper tray and absorb any excess oil.
8.Sprinkle with white sugar, cut into cubes and serve.
9.Look, the corn won't fall apart, and the appearance is higher!
Cooking Tips:
1. The surface of the corn kernels must be coated with dry starch, so the surface of the corn kernels should 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. Canned corn kernels are generally used in restaurants, and the taste will be better.
3. Corn should be cooked in advance before cooking, so that the smell of raw corn can be removed.
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.
You have to buy raw corn, break it off one by one, put it in water, and put some baking soda, which is sodium hydroxide. It's hard to say how much to put in it.
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Hello 15, mix the ingredients well, and you can eat.
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