Roasted corn.

Roasted corn.

Introduction:

"I guess I'm lazy again. I've just started the oven. It's too hot to cook. I always want to eat like this or that. I can just take the oven to solve everything."

Production steps:

Step 1: wash and dry the corn and wrap it in tin foil,

Step 2: put it on the baking tray, preheat the oven at 180 ℃, bake for 15 minutes, then bake for 15 minutes,

Step 3: remove the tin foil and place it on the grill,

Step 4: Brush edible oil evenly, preheat the oven at 190 ℃ for 10 min,

Step 5: put the black pepper and salt on the plate at the same time,

Step 6: after taking out, brush salt and black pepper evenly, and then brush a layer of oil,

Step 7: preheat the oven at 220 ℃, continue baking in the middle layer for 12 min, and the surface is slightly scorched.

Materials required:

Waxy corn: right amount

Salt: right amount

Black pepper: right amount

Edible oil: right amount

Note: both waxy corn and fruit corn are roasted, but it seems that the old, tender and moderate flower corn roasted tastes better. The fruit corn roasted with sugar doesn't taste good, so the steps are omitted. The specific baking time depends on the function of the oven. I use three temperatures, four modes, 180 ℃, 190 ℃, 220 ℃, baking mode, baking mode, full power heating of upper and lower tubes, preheating. Baking mode and baking mode are heating in sections with upper and lower tubes. The former is small at the top and large at the bottom, while the latter is large at the top and small at the bottom. Ah, I'm a little dizzy

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: Original