Simple and Delicious Classic Snack-golden Corn
1.
After the canned corn is opened, take out the corn kernels and rinse
2.
Drain the water and put it in a bowl
3.
Add condensed milk and mix well, then add cornstarch and glutinous rice flour and mix well (the ratio of cornstarch to glutinous rice flour is 3:1)
4.
Add an appropriate amount of oil to the pan, heat it for about 70% to 80%, then pour it out and place it in a heat-resistant bowl for later use. Leave a little oil in the pot and change the heat to low. Put the mixed corn kernels into the pot and press it flat with a spoon. (If it feels too dry when pressing, you can pour a little water appropriately) Push the corn dough away and thin it out.
5.
After flattening, you can see that the corn kernels can stick together. Put in the oil that has been heated to 70% to 80% hot. Turn to medium heat and heat (under the condition that it is not mushy, try to fire as high as possible, which can help quickly shape the shape. Do not use low heat at this time, the low fire shape is slow and easy to disperse, and it is easy to let more oil into the corn) Fry for about 5-6 minutes, until golden and ripe.
6.
Slowly hold it up with a shovel when taking it out, and put it directly on the kitchen paper to absorb oil
7.
Sprinkle with powdered sugar while hot
8.
Cut into small pieces with a knife and serve on a plate
