How to fry crispy corn kernels

One can of corn kernels

Supplementary Ingredients

Scallion 10g Garlic 10g

Fresh bell peppers 10g Custard 25g

Starch 35g Salt, fine monosodium glutamate in moderation

Steeps in Crispy Sweet Corn

1. Prepare the ingredients. There are canned corn like this on the market, picking this brand is best! The grains are full!

2. Slice the scallions and chili peppers (cut to about the same size as the corn kernels), and slice the garlic (smaller slices)

3. Open the can of corn kernels, pour out the corn, rinse with water, and drain (do not squeeze by hand, so as not to deform the corn, dehydrate it too much, and it won't stick to the starch). Sprinkle the custard powder and starch evenly into the corn, after which shake with your hands to disperse, do not let the corn stick.

4. Put one-third of the oil in a pan, pour in the corn when the oil is 70% hot, turn down the heat, and fry until the outer skin is crispy. Fish out and set aside (drain the oil well).

5. Add a little oil to the pan, add the chopped shallots, garlic and chili peppers to the pan, stir fry for a few seconds and pour in the corn.

6. Add salt and monosodium glutamate, stir fry evenly and then remove from the pan!

Tips

If you like cumin flavor, you can put cumin properly. Or remove the salt and monosodium glutamate, put a packet of instant noodle seasoning, the flavor is also good!