Sugar Osmanthus Popcorn
1.
Prepare baby corn.
2.
Prepare sugar and sweet-scented osmanthus.
3.
In a cold pan over medium heat, stir fry with sugar, sweet-scented osmanthus and rapeseed oil; pour corn kernels and stir fry continuously.
4.
The temperature in the pot rises, saccharification, and the corn kernels begin to burst; reduce the heat to a low temperature and cover the pot.
5.
There was a crackling in the pot, the sound became smaller, turn off the fire; the popcorn was covered with sugar juice.
Tips:
1. Be sure to add sugar and oil in a cold pan. As the oil temperature rises, the white sugar is fried.
2. When you see corn popping out, you must cover the pot to prevent popcorn from coming out of the pot.