Occasionally seen in other food items, it is easy to find, and the process of writing it down... Later, after my trial, I modified it and made it more detailed.
Corn and raw salted egg yolk are cooked in a pot (about 5-7 minutes)
After the egg yolk is steamed, use a knife to grind it into a mud, then gently smash it, the finer the better.
After the corn is cooked, scrape it with a fork on the surface, poke the corn kernels, and it is not easy to explode when fried. Use a fork to push the top and bottom to remove the corn kernels.
The bowl and corn kernels must be drained (it is not possible to use kitchen paper for reference), the corn kernels are mixed with starch and mixed evenly.
Open the fire and heat the oil. After the oil is hot (should be at a high temperature), use a corn kernel to test the oil temperature, and then float immediately after going down, the oil temperature will be fine. The starch-coated corn kernels are sieved once, the excess starch is sieved out, the pan is fried, and the corn kernels are gently pushed while being fried to avoid stickiness.
When the corn is fried until the surface is golden, it will float out of the oil and you can fish out. The golden hour is not easy to master, just 10~15 seconds after the color change.
Another oil pan (not too much oil), heat the fire, pour the salted egg yolk, go to stir fry, completely fry (bubble) and pour the corn kernels. You can get out of the pot in a few moments.
1, the time of corn cooking, do not steam too old, the taste will be bad. 2, bowls and corn kernels must be drained, kitchen paper can be used to absorb excess water. 3, the last oil is not too much, will feel greasy. 4. No salt is needed in the whole process.