Corn Pie

Name: Corn Pie
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Canned corn; Some starch; Some Glutinous rice flour; Some condensed milk

by Iris a little bit

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In my cognition, no one can resist the deliciousness of corn branding. The golden corn kernels and crystal clear sugar are sweet and crisp when you bite into it, as if you can feel the corn popping in the mouth, and the aftertaste is endless. . . .

My mother has always come to the party with a calm meal, what to eat, regardless of the method and the source. But she didn't calm down when she encountered corn branding. For the first time, she solemnly said: I have decided to learn how to cook this dish! . . . That surging in my heart! . . . .

In fact, my road of corn branding was not all smooth sailing. I found that some things were not dealing with myself, like chiffon, ice bullying, and bread. I did it over and over again, and the method improved one after another. I always rushed to eat without gaining any wisdom, and failed as always. Although I have overcome all of them except Chiffon, the experience of redoing them over and over still leaves me with lingering fears. . .

Now I think back to summarizing the secret to the success of corn branding is to be generous: use the corn kernels, put the flour, and pour the oil. A dish that seems to be fine is easier to succeed by keeping thick lines! "

Ingredients

Corn Pie

1. 1. Drain the water from the canned corn, remember to still keep the corn surface wet

2. 2. Stir in a spoonful of condensed milk

3. 3. Add glutinous rice flour and starch 1:1 into the corn kernels, mix well

4. 4. Add a little oil in a non-stick pan, pour the corn kernels, flatten, and fry until the corn kernels stick to each other to form a cake

5. 5. Add in oil less than the amount of corn to fry and crisp

6. 6. Pour out the oil in the pot, control the oil a little bit, and then put it on the plate and sprinkle with some sugar.

Tips:
1. It is the most convenient to use canned corn, and the effect is also very good. If you reject canned food, you can grind corn kernels yourself, but you need to cook the corn.

2. If the master makes it, only starch is used, but because the starch is not very viscous, it is easy to fall apart and lead to failure. Adding glutinous rice flour can make up for the lack of starch and increase the success rate.

3. When frying the corn kernels, don't move them too much. You can only shake the pot a little, otherwise the newly adhered parts will fall apart easily.