I have eaten it a long time ago and I always miss the taste. Who made me a salted egg yolk?
The frozen corn kernels bought are naturally thawed and boiled in water. The microwave oven is simmered for two minutes. Dry the water.
Put the starch into the heat and mix it. Be sure to mix the starch with hot spices. Then put it for 5-10 minutes. Allow the starch to fully fuse on the corn kernels. If the starch does not completely enclose the corn kernels, it will cause the taste to be not brittle and soft.
Put up the oil pan, put a proper amount of oil, and put the oil into the sieved corn kernels after the heat of the oil is sixty-seven percent (the chopsticks are placed in the oil). Gently dial with chopsticks. The amount of oil is not over the corn kernels. The fire changed to medium fire. Don't flip it in the middle, fry it until the chopsticks poke up. Drain the oil out. Don't blow it for too long. I didn't see it for a long time. It feels very fast, and it will take about 3-5 minutes. The key is that the chopsticks poke on the corn kernels to have a hard feeling.
If the excess oil is poured, leave a little oil and don't waste too much. It can even be a little less than the picture above.
Pour in the crushed cooked salted egg yolk, be sure to stir fry, stir fry until the above picture.
Pour in the fried corn kernels and mix well. Mix well and turn off the fire. Always a small fire.
The golden sand corn kernels that have just been mixed in the pan are not brittle, and they are crunchy when they are cool. Sweet, salty and crunchy.