1. Canned sweet corn kernels are cooked, drain the excess water, and the surface of the corn kernels is damp. If it is raw corn, peel off the corn kernels after cooking.
2. Pour the glutinous rice flour and corn starch into the corn kernels.
3. Stir evenly with chopsticks, so that each corn kernel is coated with flour, and it will be in a sticky and watery state after stirring, so that it will not fall apart during frying. If it is too dry, you can add less canned corn soup.
4. Pour more corn oil in the pot, heat it until it starts to smoke, pour out two-thirds of the oil and set aside, and the remaining one-third of the oil is in the pot.
5. Pour the stirred corn kernels into the pan, flatten the surface with a spatula, and fry on low heat for about three minutes to make the corn kernels stick together into a round cake. Do not move the corn kernels during this process, otherwise they will fall apart. Lift the pot and shake it lightly to avoid muddy bottom. Pour the two-thirds of the oil you just poured back into the pan, turn to medium heat and fry for three minutes until the corn kernels are golden and crispy.
6. Then turn off the heat, use a spatula to block the oil in the corn brand, use the arc of the pot to slide the corn brand out, and pour it on the kitchen paper to absorb the excess oil.
7. Sprinkle some fine sugar on the surface when eating it will taste better.
8. One bite, sweet, fragrant, crisp, crisp and rich in taste.
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