Alcoholic Corn

Alcoholic Corn

1. Wash the sweet corn kernels! Pack up in a small basket. The kind of lanzi that can keep the rice grains in the drip shop

2. One egg. One big bowl, which can hold all the corn, which is much larger. Only open a small mouth to allow the egg white to flow into the bowl, while the yolk is still in the shell. If the mouth is big, you can block the mouth with your hand. If you accidentally break the egg, you have to put it in a bowl to separate the egg white.

3. Pour the corn into the egg white bowl and mix well. Grab a small amount of cornstarch and put it in and mix well.

4. Pour the well-stirred corn into the big basket. The best corn is just as big as the bottom one. Then add dried cornstarch to the basket, shake the basket while dusting the flour, so that every grain of rice can be coated with the dried cornstarch. Sprinkle until each grain of rice is individually covered with cornstarch.

5. Now it is ready to fire. Put half a pot of oil in the pot and heat it until the oil is 70% hot. It's the kind of heat that you can throw a vegetable stick into the vegetable stick to float on top of the oil and fry it! This is how I test the oil temperature. I don't know how to look at it 😂. Then immediately turn the heat to medium, pour the corn into the pan and fry, stirring the corn constantly with the spoon. Stir up and down, not in circles. Look at the corn that is fried until it's all popped and the good-looking ones are quickly fished out and fished out with a colander. The fragrant and sweet alcoholic corn is ready, and it will be more delicious if you sprinkle it with salt and pepper! I like the original flavor, so I didn't add it 😊