Golden Corn Bake (salty Flavor)
1.
The fresh corn is peeled well, and must be peeled raw. The corn is cooked so that it will not look good and boil it in a pot under cold water until it is very cooked.
2.
After cooling down, wash and drain the water. Be sure to drain the water, otherwise the oil will splash everywhere in the hot oil pan for a while.
3.
The ratio of three to one. Add starch and marinated chicken powder, adjust half a spoon of five-spice powder and a little pepper noodles.
4.
Gently shake the corn pot with your hands. I like to use a medium-sized pot to evenly coat each corn. Do not use chopsticks to stir to break the skin and look bad. This process will make her very even in about five minutes.
5.
When the pan heats up and the oil is pulled, turn the heat to a low heat, and scoop it out of the pan. 1/3 of the oil is reserved.
6.
Pour in the marinated corn and fry for about three minutes on low heat. We will see a small part of the corn, which is connected together.
7.
Turn to medium heat, pour in the hot oil and stir fry quickly. Now the corn is not sticky at all. Fry for about two minutes.
8.
Cover the pot when the corn in the hot pot starts to burst. Turn off the heat and let it explode naturally in the pot for a while.
9.
After the cold oil cools from the pot, adjust a little salt according to personal preference to make it fragrant and crispy. This must be cooled before it tastes good. 😊😊😊 This is just a few bucks to make food to coax children. Click on the collection if you like it.
Tips:
If you like sweetness, choose that kind of sweet corn. Put only starch and a little sugar.
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