Golden Corn Roast

Overview

The corn baked for the first time, although not perfect, is still sweet in my heart. Step by step towards a better future

Prepare the ingredients, peel off the sweet corn kernels and set aside
Boil water in a pot, add corn kernels and cook for a minute or two, remove and drain
Add an appropriate amount of cornstarch to the drained corn kernels so that the corns are evenly coated with a thin layer of cornstarch
Heat the wok over low heat, brush a thin layer of oil and add corn kernels (just brush oil on the non-stick pan and add the corn kernels)
Slowly pour oil-soaked corn along the edge of the pot, turn to medium heat and fry for 2-3 minutes until golden brown. Do not shake the pot during this period to allow the corn to set
Carefully pour out the oil from the pan, carefully turn it over and fry for a while before taking it out of the pan. Use oil paper to absorb the excess oil and change the knife (it will be a bit mushy, follow my example)
Use oil paper to absorb the excess oil, change the knife and place on the plate
Finally, sprinkle praline powder on the surface and it's ready to go (praline powder is made from roasted peanuts, sesame seeds and cashews mixed with sugar. It's very fragrant. You can try it)