Honeycomb corn

Honeycomb corn

Introduction:

"Characteristics: it is crisp, fragrant and refreshing, sweet but not greasy, so it is deeply loved by the majority of diners. It can be sprinkled with white sugar to make sweet taste, pepper and salt to make salty taste, and hot pepper noodles and Chinese prickly ash noodles to make spicy taste. This dish is characterized by crispness, fragrance and crispness

Production steps:

Step 1: float the corn with clean water; knock the eggs into a large bowl, disperse them, add flour, cornmeal and refined salt, knead them into a ball, then add clean water (about 350g) to make a thinner slurry, and finally add corn kernels into the slurry.

Step 2: put a 35 cm diameter frying pan on the fire, add refined oil and heat it to 60% heat, put the bowl containing the flour paste on the left hand, take out the corn kernels in the flour paste with the right hand, slowly sprinkle them into the oil pan to form a circle (deep frying), and then pour in a small amount of flour paste while frying, until the pastry layer accumulated in the pan forms a "honeycomb".

Step 3: control the oil temperature in the pot at 60% heat, dip the flour paste in the bowl with your right hand, then spread the flour paste on the "honeycomb" in the pot with five fingers, and repeat this for many times until the flour paste is finished.

Step 4: when the "honeycomb" in the pot is deep fried until it is crisp, remove the drain oil, then move the "honeycomb" into the disc, and sprinkle with sugar.

Materials required:

Corn: 150g

Egg: 1

Flour: 25g

Raw powder: 5g

Refined salt: a little

Sugar: 50g

Refined oil: right amount

Note: production essentials: pay attention to the oil temperature when frying, too high oil temperature will fry paste, too low there is no honeycomb.

Production difficulty: ordinary

Technology: deep fried

Production time: 10 minutes

Taste: Original