1. One ear of raw corn, fork along the grain of the corn with a fork. Fork off the corn kernels. The corn kernels should not be in a very complete state. The rice milk will look better.
2. Put a tablespoon of cornstarch in the corn kernels
3. Put a tablespoon of flour
4. Mix well. At this time, when you fork the corn kernels, the rice milk coming out of the fork will make the flour and other packages very complete. After mixing, let it stand for 10 minutes, shaking it a few times in the middle.
5. Look, all the flour is wrapped in corn kernels, so the dry flour is gone
6. Heat oil on one side of the wok, sift the corn kernels, you can sift out the excess flour
7. Put the corn kernels in the frying pan to fry
8. About 5 minutes, the corn kernels will be golden
9. Take a salted duck egg yolk, add water twice as much as the egg yolk to dilute the egg yolk
10. Pour out the frying pan oil, leave the bottom oil, pour in the egg yolk and fry it into a frothy shape
11. Pour in the fried corn kernels
12. Stir well
Tips:1. When frying the corn kernels, don't fry them for too long, they will be hard. You can add a kernel to taste during the frying process, and then fry it to your favorite taste.
2. I don't use a big corn. If the corn is bigger, I need to use 2 egg yolks. The egg yolks are very salty, so there is no need to add salt in the later stage.
