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Anonymous users2024-02-12Ingredients: 150 grams of corn, 1 egg, 25 grams of flour.
5 grams of seasoning powder, a little refined salt, 50 grams of sugar, refined oil.
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.
Precautions
1. This dish consumes a lot of oil. The amount of flour required for a serving of honeycomb corn is about 2 taels, and the ratio of flour, custard flour, corn starch, sugar, and baking powder is 5:2:1:1:, and the ratio is very important.
2. The batter should be adjusted well, and the oil temperature is the key. If the oil temperature is controlled too high, it will be scorched, and if it is too low, it will absorb too much oil and there will be no honeycomb type.
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Anonymous users2024-02-11The master shared the restaurant's very popular honeycomb corn, which is sweet and crispy, and is loved by both adults and children. Corn, corn roasting, eggs, starch, honeycomb corn, desserts, home cooking, vegetarian dishes, specialties, gourmet, next meals, delicious, gourmet **, snacks, northeast cuisine.
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Anonymous users2024-02-10Analysis: Such a condition is considered to be caused by damage to the epidermis. Guidance: It is recommended that acupuncture blisters can be used
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Anonymous users2024-02-09Ingredients: 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 into the 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.
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Anonymous users2024-02-08The 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.
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Anonymous users2024-02-071. 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.
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Anonymous users2024-02-06Ingredients: 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.
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Anonymous users2024-02-05Honeycomb corn has a crispy, fragrant and crispy taste, that is, it can be sprinkled with sugar to make it sweet, or it can be sprinkled with pepper salt and chili powder to make it salty and spicy.
Ingredients: 150g corn kernels
2 eggs.
Custard powder 80g
Cornstarch 100g
Potato starch 40g
1.Wash the corn kernels and drain the water.
2.Put the eggs in the bowl and beat them, pour in the custard powder, corn starch, potato starch and an appropriate amount of water to make a paste, and put in the corn kernels.
3.Pour more oil into the pot, turn on high heat, when the oil temperature is 7 into hot (insert chopsticks, dense bubbles bubble around the chopsticks), the left hand end of the corn paste is slightly raised, while pouring the right hand while scattering, pour it into the pot from the middle, fry on medium heat for 1 minute, then turn to medium-low heat for 3 4 minutes, fry until golden and set with a colander, sprinkle with sugar.
1.Custard powder has a unique milky flavor, and the finished product will be more fluffy and crispy, and these raw materials are sold in supermarkets and **.
2.Add a small amount of water several times when mixing the paste. You can control the consistency, grab a handful in your hand, and the falling corn has a kind of brushed feeling is the best state.
3.The oil temperature must be enough, otherwise it will not be formed, be careful not to pour it into the oil pan at one time, avoid splashing hot oil, and use your right hand to scatter while pouring, which can make the corn round ** lotus pod.
A honeycomb corn kernel that adults and children are very fond of is done, although the production requires patience, but the finished product is still very satisfied, golden and crispy, like a beehive, entertaining guests is a very good dessert on the table, the chef's feeling is woody, try it! I wish you success!
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