Don’t steam the tender corn. The chef teaches you a new method. It is sweet and crispy, and 5 corns are not enough at a time.

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Don’t steam the tender corn. The chef teaches you a new method. It is sweet and crispy, and 5 corns are not enough at a time.

Don't steam the tender corn. The chef teaches you a new method. It is sweet and crisp, and 5 corns are not enough at a time. Dear friends, hello everyone, I’m Chef Jiang Yizhou, today is here again, it’s time to share the food with you, are you ready?

Don’t steam the tender corn. The chef teaches you a new method. It is sweet and crispy, and 5 corns are not enough at a time.

With the recent busy autumn harvest, the family has a lot of tender corn. Today, I will share with you the new way to eat tender corn. When you see tender corn in the future, don’t steam it anymore. Make it according to my method. It is sweet and crispy. Five roots at a time are not enough to eat. Okay, nonsense. Not much to say, then, I will share this approach with everyone.

Don’t steam the tender corn. The chef teaches you a new method. It is sweet and crispy, and 5 corns are not enough at a time.

The first is the preparation of raw materials.

Two fresh corn, a little dry starch, one egg, and a little sugar.

Next is the process of making this dish.

1. First, we cut the fresh tender corn in half, then put the cut noodles on the cutting board, and cut the corn kernels with a kitchen knife. Then wash it several times in clean water to control the moisture. The purpose of this step is to wash away the excess impurities and dirt in the corn.

Don’t steam the tender corn. The chef teaches you a new method. It is sweet and crispy, and 5 corns are not enough at a time.

2. Next, we put the corn kernels in a pot, beat in an egg, then add a little dry starch, and stir it evenly. Everyone pays attention not to put too much dry starch, otherwise it will be easy to fry. Paste pot.

Don’t steam the tender corn. The chef teaches you a new method. It is sweet and crispy, and 5 corns are not enough at a time.

3. First of all, let's heat the pot, add a little cold oil to the pot, then pour out the hot oil, add a little cold oil to the wok, and then sprinkle the processed corn kernels evenly in the pot and sprinkle them into a circle Then let’s turn on the minimum heat and fry it gently until the shape is set. You must be careful in this step, otherwise the corn kernels will be easily scattered.

Don’t steam the tender corn. The chef teaches you a new method. It is sweet and crispy, and 5 corns are not enough at a time.

4. After lightly frying the corn kernels into a cake shape, then we pour a little bit of oil from the side of the pan to cover the tortillas, then we turn on the fire, deep fry the corn tortillas until golden on both sides, and then remove them with a colander , Sprinkle a little sugar on it and eat.

Don’t steam the tender corn. The chef teaches you a new method. It is sweet and crispy, and 5 corns are not enough at a time.

Next are the main points of making this dish.

1. Be sure to put less starch in the corn kernels. After mixing the eggs and corn, the starch sprinkled on can just cover a thin layer of corn. If you add more, it will easily stick to the pan when frying.

2. After this dish is done, you can also squeeze the tomato sauce, sprinkle with sugar and serve with raisins. The taste is also better.

Don’t steam the tender corn. The chef teaches you a new method. It is sweet and crispy, and 5 corns are not enough at a time.

Alright, a sweet, crispy, and especially delicious golden corn is ready to be branded. Next time you bring tender corn, try this to ensure that your family members will praise your craftsmanship.

Don’t steam the tender corn. The chef teaches you a new method. It is sweet and crispy, and 5 corns are not enough at a time.

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