Anti-sand Corn

Anti-sand Corn

1. Frozen waxy corn kernels (the waxy corn is cooked and then peeled and frozen).

2. Defrost naturally or pour directly into cold water.

3. After the water is boiled, remove the corn kernels and control the water until the surface of the corn kernels is slightly moist.

4. Add 2 scoops of starch.

5. Turn the container up and down to wrap a layer of starch on the surface of the corn kernels.

6. Sift out the excess starch.

7. Put more oil in the pot and add corn kernels to about 60% of the oil.

8. Flip it with a fence from time to time to prevent the corn kernels from clumping.

9. Fry until the surface of the corn kernels is crispy, remove the oil and set aside.

10. Add sugar to the pot.

11. Add an appropriate amount of water.

12. Boil on low heat, stirring constantly with a spatula, the water will slowly evaporate and the syrup will turn white.

13. Continue to cook, the syrup will become a bit sticky.

14. When the syrup becomes thicker, the color becomes slightly darker, and the bubbles become smaller, the corn kernels will be fried.

15. Turn off the heat and stir-fry constantly, so that the corn kernels are evenly covered with syrup.

16. Continue to stir fry, when the temperature drops, the syrup will condense into sugar granules, and the anti-sand corn will be ready.