Corn Roast
Overview
As far as I know, no one can resist the delicious taste of fried corn. The golden corn kernels and the crystal clear sugar make it sweet and crispy when you take a bite, as if you can feel the corn popping in your mouth, leaving you with an endless aftertaste. . . . My mother has always been very calm about giving food to the party and eating whatever is given to her, regardless of how it is made or where it comes from. But when it came to corn pan, she started to lose her composure. For the first time, she solemnly said: I have decided to learn to make this dish! . . . That surge in my heart! . . . . In fact, my road to corn frying was not smooth sailing. I found that there are some things that I just can’t deal with, like hurricanes, ice cream, and bread. I have done it over and over again, and improved the method one after another. I am always rushing to make mistakes without gaining any wisdom, and I still fail as always. Although everyone except Qifeng has overcome it now, the experience of redoing it over and over still leaves me with lingering fears. . . Looking back now, I can conclude that the secret to success in making corn pancakes is that you have to be generous: use corn kernels, put in flour, and pour in oil. A seemingly delicate dish is more likely to succeed if it maintains bold lines!
Tags
Ingredients
Steps
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Drain the water from the canned corn, remember to keep the surface of the corn moist
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Stir in a spoonful of condensed milk
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Add glutinous rice flour and starch into the corn kernels at a ratio of 1:1 and mix well
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Add a little oil to a non-stick pan, pour in corn kernels, spread them out, and fry until the corn kernels stick to each other and form a cake shape
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Add enough oil to cover the corn and fry until crispy
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Pour off the oil in the pot, control the oil a little, then put it on a plate and sprinkle with some sugar.
