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The easiest way to cook corn

1. About 30 grams of cornflour. Open the can with 10 grams of flour, pour out the corn kernels and dry. (you can absorb water with a clean towel) add the yolks of corns, flour and eggs to the corn and mix well. Heat the pot, pour out the hot oil, and flatten the corn with your hands. Put a low-heat frying pan on the fire, add a little hot oil, and gently shake and turn the pan with your hands to solidify the tortilla.

2. Wash the corn kernels and put them in a large bowl, dice the carrots, put them in a corn bowl, add glutinous rice flour and corn starch, stir well, give a small amount of oil in a hot pot, turn on a small heat, pour in the mixed corn kernels, spread the corn kernels evenly, and burn them until the corn changes color. It will not disperse when shaking.

3, corn flipping method summary method 1: ingredients: canned corn kernels, imported dry cornflour (about 30 grams), sugar or pepper and salt steps: 30 grams of cornflour, 10 grams of flour, mixed corn kernels, drain. Add the egg yolk and preheat in hot oil. Spread the corn kernels by hand and fry until low heat. Shake the pan to solidify the tortillas, then heat and fry for 5-6 minutes. Add diced carrots and green beans to the pan.

4. Peel off the corn kernels and put them into a blender to beat them into a paste. If you like the granular feeling, you can use the tool to crush it after stirring a little. Mix the corn paste with eggs and flour and season with salt and sugar. The batter should be moderate in consistency so that it can be soldered. Heat the pan in the cooking process, apply a thin layer of oil, pour in the right amount of batter and flatten out.

Simple corn flipping method

1. About 30 grams of cornflour. Open the can with 10 grams of flour, pour out the corn kernels and dry. (you can absorb water with a clean towel) add the yolks of corns, flour and eggs to the corn and mix well. Heat the pot, pour out the hot oil, and flatten the corn with your hands. Put a low-heat frying pan on the fire, add a little hot oil, and gently shake and turn the pan with your hands to solidify the tortilla.

2. Wash the corn kernels and put them in a large bowl, dice the carrots, put them in a corn bowl, add glutinous rice flour and corn starch, stir well, give a small amount of oil in a hot pot, turn on a small heat, pour in the mixed corn kernels, spread the corn kernels evenly, and burn them until the corn changes color. It will not disperse when shaking.

3, corn flipping method summary method 1: ingredients: canned corn kernels, imported dry cornflour (about 30 grams), sugar or pepper and salt steps: 30 grams of cornflour, 10 grams of flour, mixed corn kernels, drain. Add the egg yolk and preheat in hot oil. Spread the corn kernels by hand and fry until low heat. Shake the pan to solidify the tortillas, then heat and fry for 5-6 minutes. Add diced carrots and green beans to the pan.

4. To make simple corn flipping, first prepare corn kernels, which can be packaged corn kernels purchased by the supermarket. Blanch the corn kernels and drain to cool, then add the right amount of sugar and corn starch to ensure that each corn is evenly covered with starch. Next, choose a pan, preferably a non-stick pan, pour in more oil and heat. After the oil is heated, pour out the oil and spread the starch-wrapped corn kernels in the pan.

What is the golden crisp rice sauce?

At this time, add the oil just heated and pour out, the amount of oil should be less than that of corn kernels. Turn to medium heat and raise the oil temperature and fry for 3 minutes until the corn kernels are golden and crisp. Turn off the heat and use the spatula to help pour the oil out of the pot. If you like to eat sweet, sprinkle some coarse sugar, prepare kitchen paper on the board, put the corn on top and suck away the excess oil, then put it on a plate.

First boil the corn in boiling water for five to six minutes, take it out, wrap it in starch, heat the oil in the pan, and pour out half of it. Then spread the corn on the bottom of the pot and sprinkle it with hot oil that has just been poured out. Deep-fry the corn until golden and crisp over medium heat, then pour out the excess oil, sprinkle it with sugar, and Sautéed Sweet Corn with Salted Egg Yolk will cook it. Corn is an annual herb of Gramineae.

After the corn is fried and golden and crispy, we turn off the heat and pour the excess oil out of the pan, then take advantage of the surface temperature of the corn, finally sprinkle some sugar on the surface and put it on the pan.

Fry slowly over low heat: keep the fire low and slowly fry the corn. After one side is golden and crisp, turn over and fry the other side. In the whole process, the heat should be well controlled to avoid the formation of external coke caused by too much fire. Drain oil out of the pan: when both sides are golden and crispy and cooked in the middle, carefully remove the corn from the pan with a shovel and drain the excess oil on the kitchen paper.

To make delicious corn flakes, start by cooking sweet corn. Take out the cooked corn, cut off the corn seeds with a knife, and then the key step is to make sure that each corn seed is evenly coated with starch to make the corn more crisp. Next, prepare some cooking oil and heat the oil, but don't pour out all of it, leaving some of it for reserve.

Drain the excess water; sprinkle with dry starch and mix well so that each corn kernels are covered with dry starch as far as possible; heat the pan and put a little oil; pour the corn kernels into the pan and spread them flat with a spatula; fry over low heat for a few minutes, wait for the corn kernels to stick together and form, and then continue to refuel until the corn kernels have not passed. Turn on medium heat, raise the oil temperature and continue to fry for 3-5 minutes. When the corn kernels are golden and crisp, pour out the oil and sprinkle sugar on the corn.

How to make corn pancakes

Open the can, pour out the corn kernels and dry. (you can absorb water with a clean towel) add the yolks of corns, flour and eggs to the corn and mix well. Heat the pot, pour out the hot oil, and flatten the corn with your hands. Put a low-heat frying pan on the fire, add a little hot oil, and gently shake and turn the pan with your hands to solidify the tortilla. Pour in more hot oil and fry for 5-6 minutes.

Materials: milk powder, starch, corn kernels, add appropriate amount of milk powder to corn kernels, stir slightly to increase milk flavor. Stir well, add enough starch and stir until the starch is wrapped in each grain of corn. Pour the right amount of oil into the bottom of the pan, heat the oil until medium well, pour out and set aside, add a little oil to the bottom of the pan, and pour in the corn kernels wrapped with starch.

Corn flipping requires both glutinous rice flour and starch. After rinsing the fruit and corn, drain the water (don't drain too dry, leave some moisture to wet the starch and glutinous rice flour, and cook the fresh corn kernels in the pot), then pour in 10 grams of starch and 10 grams of glutinous rice flour and mix well. Put the remaining glutinous rice flour into rice paste and set aside.

Wash the corn kernels and put them in a large bowl, dice the carrots, put them in a corn bowl, add glutinous rice flour, add corn starch, stir well, give a small amount of oil in a hot pot, turn low heat, pour in the mixed corn kernels, spread the corn kernels evenly, burn them until the corn changes color, and will not disperse when shaking.

Ingredients: a can of cooked corn kernels, right amount of corn starch, right amount of sugar. Add corn starch to the cooked corn kernels and stir well. If you don't mind the trouble, it's OK to buy your own corn and cook it. I use cooked corn kernels here. Pour a small amount of cooking oil into the pan and brush it evenly at the bottom of the pan with a brush to make sure there is cooking oil in every corner of the pan. Pour in the corn kernels and flatten them out and press them with a spoon.

The authentic practice of corn flipping

About 30 grams of cornflour. Open the can with 10 grams of flour, pour out the corn kernels and dry. (you can absorb water with a clean towel) add the yolks of corns, flour and eggs to the corn and mix well. Heat the pot, pour out the hot oil, and flatten the corn with your hands. Put a low-heat frying pan on the fire, add a little hot oil, and gently shake and turn the pan with your hands to solidify the tortilla.

Cook the sweet corn in a pot, remove it, peel off the corn kernels, separate the corn kernels that stick together, pour into the glutinous rice flour, and stir well. Add water, continue to grab well, heat oil in the pan, add corn kernels, press into a cake, pour in hot oil and deep-fry until golden. Pour into a leaky spoon to control the oil, cut into pieces and sprinkle with a layer of sugar, and the delicious corn can be cooked.

Wash the corn kernels and put them in a large bowl, dice the carrots, put them in a corn bowl, add glutinous rice flour, add corn starch, stir well, give a small amount of oil in a hot pot, turn low heat, pour in the mixed corn kernels, spread the corn kernels evenly, burn them until the corn changes color, and will not disperse when shaking.

The way to cook corn is to boil water and pour 500g sweet corn kernels into the pot. Add 25g of sugar and cook for 3 to 5 minutes. Remove and add a spoonful of corn water. Pour 20g glutinous rice flour and 40g corn starch together, mix and mix well. After half a pan of oil is heated, pour out most of it, leave a little fried corn and fry until set for 3 minutes. Pour out the oil and move it to the absorbent paper. Cut the corn into pieces on a plate and sprinkle with a little sugar and wolfberry to finish.

The corn is washed and peeled into granules. Add corn starch, glutinous rice flour, flour and sugar in proportion, then mix well with warm water. Add the right amount of warm water and mix well. After boiling the oil, pour out the excess oil, then put it into the pot over low heat, flatten the noodles and corn with a hand or shovel, and then sprinkle a little warm water.

The common practice of manual corn flipping

1. Ingredients: a piece of fruit corn, 2 tablespoons of dry starch and an egg. Boil the fruit and corn. And peel off the corn kernels. Put two tablespoons of dry starch in the corn kernels and stir well, then beat in an egg and stir well. Pour a little oil into the pan, pour in the corn kernels, and press open with a spoon.

2. Add a small amount of butter or vegetable oil to the pan and preheat over medium heat until the oil is hot without smoking. (2) scoop out the right amount of corn paste with a spoon and pour it into the pot to form a round corn chip. (3) Fry until the bottom of the corn is golden and the edges begin to harden, turn and continue to fry until the other side also turns golden brown. (4) the fried corn is put on the kitchen paper to absorb the excess oil.

3. Pour a small amount of oil into the pan and preheat over medium heat. Put the rolled cornflour flakes into the pot and flatten them gently with a shovel. Fry until one side is golden and turn over, and the other side is also fried until golden and serve. Repeat steps 2 and 3 until all the noodles are fried. Out of the pan, cook the fried corn on a plate and cool it slightly.

4. Put the stripped corn kernels into the blender, add the right amount of milk or water, and stir into mashed corn. If you don't have a blender, you can grind it by hand. Noodles: sift the flour into a large bowl and add the stirred corn paste. Beat in an egg and add the right amount of sugar and a little salt. Slowly add milk or water and stir until the batter is liquid but not too thin.

5. Corn flipping is a traditional snack popular in northern China. It takes corn flour as the main raw material. It tastes sweet and is easy to make. The following is the common practice of corn flipping: material preparation: corn flour: 500 grams of warm water: right amount of sugar: 50 grams (according to personal taste) edible oil: appropriate steps: prepare materials: sift the corn flour into a large bowl to ensure the delicate flour. Prepare the right amount of warm water for mixing noodles.

6. Corn flipping: Jixian corn flipping is a traditional snack made of corn flour, which is mixed with water, spread into pancakes, and then cooked in a pot. Corn flakes taste soft, with a strong corn flavor, is an authentic farmhouse flavor. In addition to the above delicacies, Jixian has many other authentic snacks and special dishes waiting for you to explore.