1. Prepare a piece of 2.5 ¥ gold and silver corn
2. Peel half and eat it alone
3. Chopped red pepper
4. Cook the corn for two minutes
5. Remove and drain, sprinkle three spoons of starch and mix well, subject to evenly wrapped
6. Put the egg yolk in the steam while boiling the corn
7. Put it on the cutting board and chop it with a knife and spread it into a fine powder
8. Just like this, the sandier the better
9. Enlarge the spoon to heat it up and feel the steaming on the top of your hand.
10. Or drop in two corns and quickly come up and you can drop them all
11. Slowly fry on low fire until golden (be careful of exploding and splashing oil in big fire)
12. The starch on the surface can be taken out if you see the fluffy feeling, it will be too hard if it is fried for too long
13. Take a small amount of oil for scrambled egg yolks. Too much will not grind, and does not have a dry taste. (You can add oil for a while, but if there is more oil, you can only fail. Please grasp it)
14. Add the salted egg yolk sand to a low fire and stir fry until frothy and stir again
15. Add the chili and turn over the fire twice
16. Add the fried corn and stir fry evenly, so that each corn is coated with egg yolk
17. It is crispy on the outside and tender on the inside, as well as the salty taste of egg yolk sand.
Tips:1. The salted egg yolk is better to be crushed when steamed, and the more crushed, the better it will be wrapped in the pot, and the taste is good.
2. When the corn is fried, the firepower should not be too strong, otherwise it will explode
3. The salted egg yolk is already salty enough. You don't need to add salt during the whole process. Instead, you can add some sugar.
4. The amount of egg yolk is based on the corn just wrapped, too much will be salty and not crispy.
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