2017/07/23 is the most satisfying one I have ever done, that is, the seal map, because this recipe was issued in the previous year, so the perpetual calendar was adjusted to the time at that time. I changed a few plates and found it to be the best in the pot, so why should I have it? ? ? Every time I eat outside, no matter what grade of restaurant, as long as I can order the corn to burn, I always want to eat, but I like to eat, but the price is high, I don’t feel worth it. Dad has a friend who opened the restaurant, friendship price. I have to buy 17 pieces, 17 pieces, I can buy a few pounds of corn, um, I heard that it has risen to 30. You are teasing me?? QAQ pondered a few recipes, finally caught the essentials, a success! ★Thank you very much for the fact that you have done this black history recipe so many times recently, but some of the feedback is still going to fail, so I have done it again. I have always been lazy about cooking. I feel too boring. However, in order to make it easy for everyone to succeed, the amount of the special record is recorded. ~★There are some friends who ask why they want to pour some oil in the middle. This is to ensure that the top can also be fried. First, the bottom is fried and then poured into the heat. oil. If you start adding new oil in the middle of the oil shortage, the temperature will come down and affect the taste. The amount of powder should be controlled well, not absolute. It will float according to the changes of the brand, too much is not brittle, too little to fall apart. ★Q: Why not crisp? A: Too much powder / corn kernels are too wet / not enough heat or not long enough to not blow up ★ Do not follow the recipe to make a shelf, especially if the corn kernels are not covered with powder, the trouble is spread in the fried corn recipes What's next??
Buying Del Monte in Thailand is ready-to-eat corn, and you can buy frozen corn kernels from supermarkets, but cook them with sugar. The average corn granules are not very sweet, I have not tried it. Keep the soup of canned corn and don't throw it.
Mix the water-milled glutinous rice flour and cornstarch into the corn granules, knead and mix a few times to make each corn wrapped in powder. The whole is sticky and watery, so that it will not fall apart when fried. . If it is too dry, you can add some canned corn soup, not too much, just mix it.
Pour the corn oil into the pot and adjust the amount yourself to ensure that most of the corn kernels are not available. Shake the pot so that it is evenly applied. Heat it until it starts to smoke and pour out 2/3 of it. Beware of hot oil splashing. The remaining 1/3 of the oil is in the pot and the fire is turned off.
Pour in the corn kernels, use a shovel to spread the corn kernels as much as possible on the bottom of the pan, spread them and simmer for 3 minutes. Each stove has a different fire, and you need to adjust the length of your own time. My home will be crispy in 3 minutes, and the fifth step is also.
Pour in the 2/3 oil and fry for 3 minutes until it is golden. Carefully pour out the oil and use the pot to bend the corn out.
Use kitchen paper to absorb oil for a while, or you will die. Baking oil paper can also be used. It will stick to the napkin for a long time. When you cry, don't ask me how to know... Mix 1 small milk powder, 1 small salt, 1 spoonful of white sugar, spread evenly with a sieve. On the corn, you can enjoy the salad dressing.