Sweet Corn

Sweet Corn

1. After the corn can is opened, take out the corn kernels, rinse them, and put them in a bowl after controlling the moisture; add 10 grams of condensed milk and mix well

2. Then add cornstarch and glutinous rice flour and mix well (the ratio of cornstarch to glutinous rice flour is 3:1). The amount of cornstarch, glutinous rice flour and water depends on the ingredients you need. If it is canned corn, because it is wet, there will be more cornstarch and glutinous rice flour, and the water does not need to be left; in principle, the corn kernels and flour should be mixed into a dough;

3. Add an appropriate amount of oil to the pan, heat it for about 70% to 80%, then pour it out and put it in a heat-resistant bowl for later use

4. 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. We must push the corn dough away. After pressing it flat, the corn kernels can stick together. Put in the oil that has been heated to 70% to 80%.

5. Turn to medium heat to heat, and try to fire as high as possible under the state of ensuring that it is not mashed, which can help to quickly shape the shape. Don't use a small fire at this time. The small fire is slow and easy to disperse, and it is easy to let more oil soak into the corn. Fry for about 5-6 minutes, until golden brown and cooked, out of the pan