Corn Pie
1.
Put the corn in the pot, add the right amount of water, and cook
2.
After the cooked corn is aired until it is not hot, cut a row with a knife first, and then peel it row by row along the slit.
3.
Loosen the stuck corn kernels, prepare corn starch and glutinous rice flour
4.
Put the peeled corn kernels into a leaky sieve, rinse with clean water to make the surface of the corn kernels moist, and then filter out the excess water
5.
Put corn starch and glutinous rice flour into corn kernels
6.
Mix well, so that each grain of corn is evenly coated with flour
7.
Put a little vegetable oil in the pot, turn the pot so that the oil is evenly spread on the bottom of the pot, then put the corn kernels in step 6, spread out, and flatten the surface with your hands
8.
Fry on low heat until the bottom of the corn sticks together, then pour in an appropriate amount of oil, the amount of oil should be able to submerge the corn surface
9.
Then turn to medium heat and fry for 3 to 5 minutes until the corn is golden brown and crispy
10.
Then pour out the excess oil
11.
Then sprinkle a suitable amount of sugar on the surface while it is hot to get out of the pan, and put it on the kitchen paper to absorb the excess oil after it is out of the pan.
