1. Remove the corn kernels.
2. Break apart the stuck corn kernels.
3. Rinse and drain, in order to moisten the corn kernels and better coat the starch.
4. Add 3 tablespoons of potato starch, stir evenly, so that each grain of corn is decayed with starch.
5. Without firing the heat, spread the corn kernels in a non-stick pan, placing the corn kernels as close as possible to each other. Pour in edible oil, the amount of oil should be larger, so that the starch is basically wetted by the oil.
6. Turn on a low heat and fry slowly, turning/shaking the pan from time to time to heat evenly. Fry until the corn kernels are all formed into a "big pie", and sprinkle 1 teaspoon of white sugar while sliding in the pan, continue to fry until golden, and turn off the heat when it has a burnt aroma.
7. Put oil-absorbing paper on the plate, put corn on the plate, squeeze the salad dressing, and you're done!
8. Good mountains and rivers, good corn, grandpa glutinous corn!
Tips:1 For corn, choose organic corn with fertile soil, don't choose genetically modified corn! \n2 Make sure that each kernel of corn is coated with potato starch. The reason why corn bake can condense into a "cake" is one of the heroes of potato starch. \n3 The oil should not be less, the corn kernels are basically poured on, and the starch is wetted by the oil.
