Mid-Autumn Festival snacks milk-flavored popcorn

Overview

This is the second time I have made popcorn. I remember that when I made it the first time, I was still doubting whether it would pop like this. I hesitated for a long time before I started. In my memory, popcorn seemed a bit complicated. When I was a kid, my father would add a lot of clean sand to the corn when frying it during the New Year, and then stir fry it constantly. Some corns could pop, some could not, and finally the sand inside was filtered out, which was very troublesome. There is also a round stove on the roadside that explodes with a bang... After making it once, I had to marvel who discovered this production method. It is so simple and easy to use. The first time I made it, I used the usual cooking oil and caster sugar. This time I used butter and powdered sugar. It had a little milky aroma, the sugar adhered more evenly, and it tasted better. The Mid-Autumn Festival is coming soon. It’s time for the whole family to get together, eat some homemade snacks, watch TV, and talk about how happy life is.

Tags

• snacks
• afternoon tea
• dinner with friends
• taiwanese food
• butter
• dried corn
• powdered sugar

Ingredients

Steps

1. 1 Have the required materials ready.

   

2. 2 Put the butter into the pan to separate.

   

3. 3 After separation, pour in the dried corn and shake the pot to coat all the corn with butter.

   

4. 4 Cover the pot tightly, hold the rag on the lid and shake the corn in the pot.

   

5. 5 The dried corn will continue to pop as the pot heats up. During the popping process, you should also shake the pot body to make the corn inside move, otherwise the corn at the bottom will easily burn.

   

6. 6 When you can no longer hear the popping sound of corn in the pot, turn off the heat, open the lid, and quickly sift in the powdered sugar.