1. 1. The corn is cooked.
2. 2. Break off all the cooked corn and put it in a large bowl.
3. 3. Put in two tablespoons of starch, fully weigh the bowl, so that each corn is covered with starch; put in an egg, and mix well.
4. 4. Put oil in the pan, turn to low heat, put in the adjusted corn kernels, flatten with a spatula, shake the pan from time to time to avoid sticking to the pan; turn over to the other side when it is almost formed, add a little oil, and continue to press with the spatula Flat, shake the pan from time to time to avoid sticking the pan. Start the pot and squeeze the condensed milk on the corn.
Tips:This is also a summary of my first time cooking this dish:
1. There must not be too much corn, and there must be more starch, so that every corn kernel is stained with starch.
2. Stir the eggs thoroughly after putting them in.
3. Be sure to use a pan, otherwise there is no way to flatten all the corn kernels, and there is no way to ensure a balanced heating.
4. Be sure to use low heat, add a little oil after turning it over, and continue to repeat the action on the previous side.
