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How are crispy corn kernels made?

1. Wash the corn and grab dry water, pour in the corn starch for cooking, and stir well. Deep-fry in the pan until golden brown, pick it up, filter the oil, and serve. Modern studies have confirmed that corn is rich in unsaturated fatty acids, especially linoleic acid, which, in conjunction with vitamin E in corn germ, can reduce blood cholesterol concentration and prevent it from depositing in the blood vessel wall.

2. The practice of fried corn kernels is as follows: first, choose a fresh and tender sweet corn, choose a large, full corn, peel off the outer skin, leave the innermost layer, clean the corn, scrape off the corn kernels with a knife, boil them in boiling water, remove and drain. Then, the corn starch is added to the corn kernels, wrapping them as much as possible.

Finally, according to your taste, you can season the fried corn kernels with salt, pepper, chili powder or other seasonings. In this way, a plate of crispy and delicious fried corn kernels is ready. In addition, according to personal creativity and taste, you can also try to add some spices or seasonings to the batter, such as garlic powder, onion powder, five-spice powder, etc., to increase the flavor of fried corn kernels.

Crispy fried corn kernels

1. Materials: 1 sweet corn, 2 tablespoons starch, 2 tablespoons glutinous rice flour, right amount of salt, right amount of prickly ash oil, half egg. Peel the corn into kernels. Boil in boiling water for 10 minutes. Remove the boiled corn kernels and let them cool. Stir in egg juice, starch, glutinous rice flour, pepper oil and salt. Stir and fry well. Deep-fry in hot oil until golden brown.

2. Ingredients: a plate of fresh corn kernels, half a jin of flour, a bottle of milk, half a barrel of vegetable oil and half a packet of white sugar. Peel off the corn kernels and put them in a basin, pour in the right amount of milk, and then add the right amount of white granulated sugar, not too much, as little as possible. Then pour the flour into a clean empty bowl so that you can put more flour.

3. Drain the corn kernels and put them in a bowl. Mix flour, corn starch, salt and white pepper well, add milk and stir to make batter. Pour the batter on the corn kernels and gently stir well so that each corn kernels are covered with paste. Heat oil to 70% heat, put corn kernels into oil pan one by one, deep-fry until golden brown over medium heat, remove and control oil. Drain the oil and serve.

4. Mix the corn kernels with dry starch, then sift out the excess starch with a sieve. Heat the oil in a large oil pan and deep-fry the corn kernels covered with dry starch for two or three minutes until the spatula picks up the corn kernels to feel crisp. Fish out the corn kernels and suck up the excess oil with kitchen paper towels. Crush the cooked Salted Duck Egg yellow with a spoon, pour out the oil in the pan, stir-fry the salted duck egg yolk with the remaining oil on the pan wall over low heat, until the salted egg yolk begins to bubble.

5. Prepare fresh corn and peel off the kernels with tools or hands. Soak the kernels in clear water so that each kernels are wet, which makes it easier to stick starch. Put the dry starch on the corn kernels and stir it evenly with chopsticks so that each corn kernels are covered with starch. Put the starch-glued corn kernels into the oil pan and deep-fry until the surface of the corn kernels is golden brown and you can get out of the pan.

How to make fried corn kernels

Prepare old corn kernels, oil and salt. Put the old corn kernels into the pan and add enough oil to cook until the oil temperature is about 180 ℃. Deep-fry until golden brown, remove and drain. Sprinkle with the right amount of salt and serve.

Boil two corncobs in water for about five minutes. Take out the two corncobs and let cool. The knife sticks to the corncob and removes the kernels and separates them one by one. Put the corn kernels in a sieve, wet the surface of the corn kernels with water and remove excess water. Mix wet corn kernels with 40 grams of starch to make the surface of corn kernels stick to starch. Fire and heat half a bowl of cooking oil in the pan.

Ingredients: corn kernels, 3 salted egg yolks, fried powder, oil, butter, sugar and salt; thaw and blanch corn kernels, drain and set aside. In a large bowl, pour in the fried powder (starch is also fine) and let the corn kernels roll over the fried powder while it is hot. Add the corn to the bowl and roll the powder several times to make sure each corn is wrapped evenly.

Prepare fresh corn and peel off the kernels with tools or hands. Soak the kernels in clear water so that each kernels are wet, which makes it easier to stick starch. Put the dry starch on the corn kernels and stir it evenly with chopsticks so that each corn kernels are covered with starch. Put the starch-glued corn kernels into the oil pan and deep-fry until the surface of the corn kernels is golden brown and you can get out of the pan.

How to fry corn kernels

Corn kernels are wrapped in starch. Wrap the starch and put it on a plate. Burn the oil to 6 medium, and be sure to pay attention to safety in the process of frying. Corn kernels may spray out at any time, so concentrate. Add corn kernels and deep-fry until golden brown to remove and cool. Do not eat when you first come out of the pot to avoid burning your mouth. But the fragrance is too sweet.

Ingredients: corn kernels, 3 salted egg yolks, fried powder, oil, butter, sugar and salt; thaw and blanch corn kernels, drain and set aside. In a large bowl, pour in the fried powder (starch is also fine) and let the corn kernels roll over the fried powder while it is hot. Add the corn to the bowl and roll the powder several times to make sure each corn is wrapped evenly.

Drain the corn, add a little dry cornflour, shake so that each corn is evenly dipped with cornflour, and the excess cornflour is poured out. Put oil in the pan, heat the oil 50%, put in corn kernels, fry it into golden brown and remove, control the oil. Leave the bottom oil in the pan, fry the fried corn kernels with salted egg yolk and salt.

Boil two corncobs in water for about five minutes. Take out the two corncobs and let cool. The knife sticks to the corncob and removes the kernels and separates them one by one. Put the corn kernels in a sieve, wet the surface of the corn kernels with water and remove excess water. Mix wet corn kernels with 40 grams of starch to make the surface of corn kernels stick to starch. Fire and heat half a bowl of cooking oil in the pan.

Drain the corn kernels and put them in a bowl. Mix flour, corn starch, salt and white pepper well, add milk and stir to make batter. Pour the batter on the corn kernels and gently stir well so that each corn kernels are covered with paste. Heat oil to 70% heat, put corn kernels into oil pan one by one, deep-fry until golden brown over medium heat, remove and control oil. Drain the oil and serve.

The practice of deep-fried corn kernels

1. Prepare fresh corn and peel off the kernels with tools or hands. Soak the kernels in clear water so that each kernels are wet, which makes it easier to stick starch. Put the dry starch on the corn kernels and stir it evenly with chopsticks so that each corn kernels are covered with starch. Put the starch-glued corn kernels into the oil pan and deep-fry until the surface of the corn kernels is golden brown and you can get out of the pan.

2. Drain the corn kernels and put them in a bowl. Mix flour, corn starch, salt and white pepper well, add milk and stir to make batter. Pour the batter on the corn kernels and gently stir well so that each corn kernels are covered with paste. Heat oil to 70% heat, put corn kernels into oil pan one by one, deep-fry until golden brown over medium heat, remove and control oil. Drain the oil and serve.

3. Fry old corn kernels: prepare old corn kernels, oil and salt. Put the old corn kernels into the pan and add enough oil to cook until the oil temperature is about 180 ℃. Deep-fry until golden brown, remove and drain. Sprinkle with the right amount of salt and serve.

The kind of fried corn kernels that beg restaurants to eat

Drain the corn, add a little dry cornflour, shake so that each corn is evenly dipped with cornflour, and the excess cornflour is poured out. Put oil in the pan, heat the oil 50%, put in corn kernels, fry it into golden brown and remove, control the oil. Leave the bottom oil in the pan, fry the fried corn kernels with salted egg yolk and salt.

Add cooking wine to the salted egg yolk and steam for 10 minutes until cooked. Crush the steamed salted egg yolk with a spoon and grind it into fines. Pour in cornflour and stir well. Make sure every corn is covered with cornflour. Pour oil into the pot, the amount of oil needs to be less than corn kernels, put in a corn to test the oil temperature, corn kernels can float the oil surface to prove that the oil temperature is good.

Prepare the ingredients. The salted egg yolks are cooked in advance. The corn is cooked first. Cut off the corn and cut off the kernels. Cut it all and put it on the plate. Add an egg yolk and mix well. Add bean powder. Mix well and cover each corn with soy flour. Pour fried corn kernels into the pan. Deep-fry until the appearance is crispy. The salted egg yolk is crushed to mud. 1 fried salted egg yolk. 1 stir-fry the sand and bubble.

A way to make golden corn kernels has been found online. this dish is usually found in restaurants and is wrapped in salted egg yolk and fried. Here are the steps: first, prepare a bowl of corn kernels. Seasonings include dry flour, salt and salted egg yolk. Drain the corn kernels and wrap them evenly with dry cornflour. The excess cornflour can be poured out.

Prepare fresh corn and peel off the kernels with tools or hands. Soak the kernels in clear water so that each kernels are wet, which makes it easier to stick starch. Put the dry starch on the corn kernels and stir it evenly with chopsticks so that each corn kernels are covered with starch. Put the starch-glued corn kernels into the oil pan and deep-fry until the surface of the corn kernels is golden brown and you can get out of the pan.

Peel the corn and cook it in a pot. Mix starch and cornmeal well. Fish out the cooked corn kernels and control the water. Put it on the starch grains and mix well. Heat the pot and put in the oil. Put in the corn kernels and spread well. Pan-fry medium and small for 3 minutes, add oil and spread over corn kernels. Fry for another 3 minutes and pour out the excess oil. Serve with sliced dishes.