Corn Pie

Corn Pie

1. Let's weigh it first, prepare the cornstarch for weighing,

2. Then weigh the corn kernels,

3. Then blanch the corn kernels, put an appropriate amount of water in the pot, put the corn kernels in after the water is boiled, and cook for about 1 minute.

4. Take out and drain the water, beat in an egg yolk, because there are not many corn kernels, so choose a smaller egg.

5. Then add cornstarch and mix well,

6. Put the right amount of cooking oil in the pan. When the oil is hot, pour the corn paste into the pan, flatten it with a spatula, pay attention to low heat and slow fry.

7. When the corn is stuck together and formed and won’t fall apart, pour in more cooking oil. After the corn, fry the corn until golden.

8. Take out and sprinkle an appropriate amount of sugar on the surface of the corn, and the corn is ready to be branded.

Tips:

1. When the corn paste is first fried, it should be fried slowly on low heat. Don't turn the corn to prevent it from falling apart.
2. After the corn is baked, add more oil to fry. At this time, the fire can be adjusted to medium, and the pot should be turned from time to time to prevent the bottom from being overheated.
3. The time for adding white sugar can be after the pan is out, or before it is out of the pan.