Chaoshan Corn and Ham Baked

Name: Chaoshan Corn and Ham Baked
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: 50g sweet corn; 10g Potato starch; 20g Ham; 10g Vegetable oil

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

1

Well, according to the universal Du Niang, this kind of snack originated from the Chaoshan area. It uses a little orange cake (the unique candied fruit of Chaoshan) and melons plus chopped fat pork, mixed with maltose, water and starch to make a paste Shape, made by deep-fried. In fact, it is really hard to find out where it originated. Because of its sweet and crisp taste, it is loved by ladies, so it can be eaten from all over the world. After a little improvement, the method is simpler, and the taste is the same~~

Ingredients

Chaoshan Corn and Ham Baked

1. Steamed sweet corn, cut off the pellets with a knife.

2. Cut the ham into cubes about the size of corn kernels.

3. Sprinkle in potato starch and mix well so that the potato starch is evenly hung on the corn kernels and diced ham.

4. Put a little oil in a non-stick pan, and flatten the corn kernels and diced ham when it is slightly hot.

5. Slowly fry on low heat, the starch part will gradually become transparent.
But before it is completely solidified, don't shake it.

6. After one side is cooked, buckle upside down in another non-stick pan and fry the other side over low heat.

Tips:
1. Potato starch is more viscous than corn starch, and the finished product is not easy to disperse.
2. The corn itself has a sweet taste and the ham has a salty and umami taste, so it is delicious without any condiments.
3. The method of frying uses less oil than frying and is healthier. You can avoid cracking by being quick and careful when turning it over.