1. Prepare the materials
2. Take the cooked corn with a knife against the cob
3. Place the corn kernels in a sieve to wet the corn kernels with water to shake off the excess water
4. Put it in a basin, add dry starch
5. Mix well
6. Add half a bowl of oil to the pot and pour it out after cooking
7. Leave a small amount of oil in the pan, turn to low heat, pour in the well-mixed corn kernels, gently flatten, fry for 3-5 minutes, the corn kernels stick together to form a block
8. Pour in the cooked oil that has just been poured, without the corn kernels
9. Turn to medium heat and increase the temperature. Fry for 3 minutes until the corn kernels are golden and crisp
10. Out of the pot. Like sweets sprinkled with coarse sugar, OK!
Tips:1. All the dry starch I use, if not shaped, can be a mixture of dry starch and glutinous rice flour in a ratio of 3:1.
2. The corn kernels need to be moist, otherwise they won't be stained with starch.
2. You can choose a smaller corn, if the corn is bigger, you need to bake 2 pots.
