Fragrant sweet and glutinous corn roasting, the method is simple! What do you do at home?

Fragrant sweet and glutinous corn roasting, the method is simple! What do you do at home? This dish is what children like to eat, and it is very good for children to eat more, so this is often made for children at home.

This corn roast is very delicious, can be used as a usual snack, this corn roast is soft and crispy, after the pot we can according to our own taste, like a little sweeter can be sprinkled with a little sugar, children like to eat, this is often made for children to eat.

Before we do it, we make the corn first, this corn is best to choose a little tender, not too old, peel off all the corn kernels, peeled corn grain by grain is particularly good, we pinch it in bulk, into a large bowl with an appropriate amount of water. Wash off the impurities, we then slowly pour it into the pot, boil for about six minutes on high heat, we are very easy to cook, after cooking, all take out, put it in a big bowl, the water should not be drained too dry, this is too dry and it is not delicious, we have a little water on this corn is better. We put a spoonful of white sugar in front of this corn flour, stir well, which can not only increase the base taste, but also increase the viscosity, stir evenly and pour it into **.

Then we add an appropriate amount of corn starch, an appropriate amount of glutinous rice flour can fully wrap the corn kernels, so that it is just right, if we don't grasp it well, we can put a little more, in fact, there is nothing to do, it doesn't matter, there is no glutinous rice flour, you can also not add, wait until our one into a granular form. Boil a little more oil in the pan until the oil temperature is 70% and pour it out, leave a little bottom oil, pour all the corn kernels into it, and press it flat with your hands. Be careful with this step to prevent your hands from getting burned.

After pressing and forming, slowly pour the hot oil along the edge of the pot, the amount of oil should not be more than five minutes for the whole corn to form golden brown, take it out and let it cool, cut it into small pieces of uniform size, and then you can give it to the children to eat.

The glutinous method of sweet corn is very simple, first buy the corn back and break off the corn kernels, then rinse it, then put some oil in the pot, keep the corn kernel meat flour, and pour it directly into the pan and fry it until both sides are cooked.

Prepare the corn, add sugar and cornstarch, stir well, fry in a pan of oil until golden brown, remove it, and then squeeze it on top of the salad dressing.

First make the corn into a pulp, then add some flour, then stir well, make a cake, and put it in a pan to cook.

The fragrant sweet and glutinous corn roast, I usually use a non-stick pan to make it at home, and the corn roast that comes out of this way is not easy to stick to the pan, and it is not easy to paste when it is done over low heat.

Ingredients: corn, corn starch, cooking oil.

1. Cook the corn.

2. Peel off the corn kernels.

3. Add corn starch to the corn kernels.

4. Mix well. <>

5. Heat the pan with cold oil, pour in the corn kernels, and flatten with a spatula.

6. Fry until the bottom is solidified, shake gently and will not disperse, continue to pour in the oil, and spread over the corn.

7. Fry until the corn kernels are crispy, then turn off the heat.

8. Put it on a plate.

I have always liked to eat corn roast in the restaurant outside, and all corn roast must be ordered Since learning to cook, I tried to do what I wanted to eat, but I didn't expect to succeed repeatedly.

Ingredients: 200g of corn

Glutinous rice flour 15g

Cornstarch 15g

Sugar: Appropriate amount.

Cooking oil in a small bowl.

Corn scorching (Xiaobai is also zero failure) practice steps.

Step 1 I use fresh sweet corn, peel into grains, wash (I peel it by hand, so I wash it after peeling, if you use cut it, you can wash it first, it's OK).

Step 2, add water to a pot and bring to a boil, add corn kernels, throw a small drop of salt, and cook for five minutes.

Step 3, prepare a bowl of cold water, take out the boiled corn kernels and put them in for a while, and then remove and drain the water, do not drain too dry, retain the moisture on the surface and can be coated in flour

Step 4: Mix the prepared glutinous rice flour with cornstarch, pour it into the corn kernels, and stir well with chopsticks

Step 5, stir until each corn kernel is coated with flour, the overall slimy state, and not too wet, so that it will not fall apart when frying, if it is too dry, add some water

Step 6, heat oil in a frying pan, after the oil is hot, turn off the heat and pour out a part of it into a bowl, leaving an appropriate amount of base oil

Step 7, no, first pour the corn kernels into the pot, use a spatula to flatten the corn kernels, press tightly, and fry on low heat for about 3 minutes, so that the corn kernels are connected together into a cake shape

Step 8, fry until set, pick up the pan and shake it gently, the whole tortilla can slide and not fall apart, along the edge of the pan, pour in the hot oil just now, the amount of oil can not exceed the corn kernels

Step 9: Fry the corn kernels until golden brown and crispy, then turn off the heat, drain the oil with the help of a spatula, and put it on a plate, (you can put kitchen paper on the cutting board and put the corn kernels on top to absorb the excess oil).

1 tablespoon of water-milled glutinous rice flour 3 tablespoons corn starch 200g corn kernels 1 small bowl of corn oil 3 tablespoons + 1 tablespoon of white sugar 1 pinch of milk powder 1 pinch of salt.

Production process. 1. After the quick-frozen corn kernels are thawed, use a bowl of water and add 3 tablespoons of white sugar to the pot to cook and taste, drain the water, the corn soup can be used as a drink, and leave a large spoonful of water in the corn kernels. Condensed milk can be added if possible, but I don't like the smell.

2. Mix the glutinous rice flour and corn starch into the corn kernels, stir a few times to coat each corn with flour, the whole is slimy and watery, like a thick paste, so that it will not fall apart when frying.

3. Pour the same amount of water oil into the pot as the corn kernels, and adjust the amount by yourself to ensure that most of the corn kernels are not over. Shake the pan so that it spreads evenly, heat until it starts to smoke and then pour out 2 3 set aside, beware of splashes of hot oil. Remaining 1 3 oil in a pan, turn off the heat.

4. Pour in the corn kernels, use a shovel to spread the corn kernels as single as possible at the bottom of the pot, and fry them on low heat for 3min after spreading.

5. Pour in the 2 3 oil just now, turn to medium heat and fry for 3min until golden brown and crispy. After draining the oil, use a paper towel to blot the oil on both sides, otherwise the oil will die. On the back, I spread a paper towel on the plate, carefully slide the corn into the plate along the pot, let it stand for a while to absorb the oil, then gently lift the corn with a shovel and pull out the paper towel.

Mix the sugar well, sprinkle evenly on the corn with a sieve, and squeeze the salad dressing on top of the salad dressing.

Make the ingredients. One can of corn kernels and about 30g of imported dry corn starch. Seasoning:

Sugar or salt and pepper.

Production process. 1.About 30 grams of corn starch. 10 grams of flour.

2.Open the can, pour out the corn kernels and dry the water. (You can absorb water with a clean towel).

3.Add the cornstarch, flour, and egg yolks to the corn and mix well.

4.Heat the pan, pour out the hot oil, and smooth the corn by hand. Fry over low heat.

5.Place the pan on the fire, add a little hot oil, and gently shake and turn the pan with your hands so that the tortillas are solidified.

6.Pour in extra hot oil and fry for 5-6 minutes.

7.Pour out the oil so that the corn is fried. For the sake of beauty, you can sprinkle some diced carrots and change the knife before putting it on a plate

Green beans can also be added.

8.This is a delicious plate of corn.

Method 3: Golden kernel corn branding.

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

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

Production process. Corn roasting, corn roasting.

Select high-quality corn kernels, add peanut kernels, red and green silk, dry cornstarch, 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.

How to make corn roasting.

1. Prepare 200g of sweet corn kernels, 30g of starch, 110ml of vegetable oil, and 5g of white sugar.

2. Put the corn in a bowl and add the dry starch. Use chopsticks to stir the corn and dry starch well to make sure that each grain of corn is coated in starch.

3. Pour 10ml of cooking oil into a frying pan, so that the oil is evenly coated with the bottom of the pan, and heat over low heat. Pour in the corn kernels coated with cornstarch and spread them flat with a spatula and press them tightly without turning the kernels. Keep the heat on low for 3-5 minutes until the kernels stick together to form a cake.

4. Make sure that the corn is fully adhered to, pour in all the remaining oil to submerge the corn kernels, turn to medium heat and fry for about 3 minutes until the corn kernels are golden brown and crispy.

5. Lay kitchen paper on the cutting board, and pour the fried corn on the kitchen paper to absorb the excess oil. Put the corn with the excess oil absorbed into a plate and sprinkle with sugar.

There is a trick to the deliciousness of corn branding, learn this method, it is crispy, and it is not enough for children to eat every day. I don't know how to classify corn as a vegetable or a fruit, a staple or a snack, because it seems to be used for anything. As a vegetable, it can be fried or stewed, as a staple food can fill the stomach, and even become the main food in many countries.

Corn is so versatile! I prefer sweet and juicy sweet corn to waxy corn, which is very satisfying, and it is delicious when boiled, and even better if it is made into corn-flavored food. I wanted to try to make *** corn brand a long time ago, but I heard from a friend that it is still a little difficult to make a successful corn brand, so I have not dared to challenge.

In the face of a delicacy, it is not only important to be able to eat, but also to be able to do, and today I will share with you a **corn branding method.

Ingredients: Tender corn, starch, cooking oil, sugar.

Specific methods:1First, break the young corn into corn kernels.

2.When the water in the pot is boiling, cook the corn kernels.

3.After cooking, put it in a pot and add starch to the corn kernels in batches so that the corn kernels are evenly coated with a layer of starch.

4.Brush the pot with a layer of cooking oil, spread the corn kernels, flatten and compact, and fry until the corn kernels do not disperse.

5.Then add cooking oil to cover the corn kernels, bake until golden brown and crispy, and pour out the oil.

6.Sprinkle with a spoonful of sugar and cut into small pieces with a knife.

7.This is a simple and delicious corn roast.

1. Prepare the ingredients. Fresh corn, cornstarch, glutinous rice flour, sugar, and cooking oil in moderation.

2. First remove the outermost layers of thick skin from the fresh corn you bought, leaving the inner two layers of thin skin, then pour water from the pot and then put the corn in the pot and cook it over high heat.

3. After the cooked corn is dried to no longer be hot, we first use a knife to slowly peel off a row of corn kernels, and then peel them off in a row along the gap between the peels.

4. We rinse the peeled corn kernels slightly with water to keep the corn kernels moist, and then we put the corn kernels in a clean empty basin for later use.

5. Pour the corn starch and glutinous rice flour prepared in advance into the basin and stir well with the corn kernels to ensure that each corn kernel can be wrapped in flour, and at the same time, you must use less force during the stirring process to prevent the corn kernels from breaking the skin.

6. When we pour corn starch and glutinous rice flour, the dosage should not be too little, especially the dosage of glutinous rice flour must be controlled.

7. After starting the pot, we first pour a small amount of vegetable oil into the pot, then turn the pot so that the oil can evenly stick to the surface of the pot, then pour in the corn kernels mixed with flour and spread them with a shovel, and finally use a shovel to flatten the surface of the corn kernels slightly.

8. Fry over low heat until the bottom of the corn kernels begin to solidify together, then pour in an appropriate amount of vegetable oil to flood the surface of the corn, and finally fry it on medium heat for five or six minutes.

9. After the corn kernels are put into the pot, use a spatula to gently press and press tightly on the surface, do not use the spatula to turn over during the period, some friends can gently turn the pot to do it, and at the same time, the corn should not be spread too thick, so as not to affect the crispy taste of the corn, if the pot is small, you can do it twice.

10. After the corn is fried until it is golden and crispy, we turn off the heat and pour out the excess oil in the pot, and then take advantage of the surface temperature of the corn branding, and finally sprinkle some white sugar on the surface to get out of the pot and put it on the plate.