Black Pepper Corn Kernels

Black Pepper Corn Kernels

1. Corn>> Peel the corn husks apart, and split the corn in half. Rub the corn back and forth with your hand (to make the corn beard drop) and wash it with water. After scrubbing clean, place a corn on the spare container with your hand. The pellets can be easily dropped by pulling apart. (Some corn is not easy to peel, you need to use a knife to poke the corn kernels.) Grape seed oil, coarse salt, black pepper.

2. In a cold pan, heat oil on medium heat, then pour in corn kernels, medium heat (or medium-high heat).

3. Stir fry until the corncob is 7 to 80% hot, sprinkle with salt and black pepper. (Reference: Hold the handle of the pot and raise the pot to the front, let the corn kernels in the pot toss up in the air, turn and fry several times, then put it back on the stove, and repeat the operation.) (Use corn kernels by the way. It's a way to practice pot work.)

4. Stir fry for a while until the corn kernels are 10% hot, then turn off the heat. (Reference: Hold the handle of the pot and raise the pot to the front, let the corn kernels in the pot toss in the air, turn and fry several times, then put it back on the stove and repeat the operation.)

5. Serve in a spare bowl and serve.

6. Finished picture.

Tips:

Afterwords:
1: When frying corn, don't put too much oil, it will not taste good when frying for too long.
2: Grape seed oil or edible oil can be used.
3: Repeated tossing, turning, and frying in the reference of steps (3, 4), just consider it by yourself.
4: "Black Pepper Corn Kernels" Please refer to the log, and the recipes are acceptable.