Drunkard corn

I don't know which god invented the drunkard corn, the sweet corn kernels are fried, the entrance is crispy and sweet, and it is definitely a good partner for supper.

Ingredients

Sweetcorn 1

Eggwhite 1

Salt 1/2 teaspoon

Cornstarch totaste

Oil totaste

Cooking Instructions

Peel out the corn kernels, put them in a hot water pot and add 1 teaspoon of salt and cook for 3-5 minutes until they float, then remove and soak in cold water to cool down, and then take out and drain the water;
Drain the corn and add 1 egg white and 1/2 teaspoon of salt and mix well.
Then pour in an appropriate amount of cornstarch and mix well
Pay attention to ensure that the surface of the corn is dry, the kernels are separated, each corn is coated with cornstarch, and shake off the excess cornstarch with a strainer for later use
Heat the oil, pour in all the corn kernels until there are small bubbles in the chopsticks and turn to low heat and stand still, wait for 1 minute after the corn is set and then scatter the corn kernels, fry them on low heat for 2-3 minutes, and then pick them up
Re-add oil to the pan to medium high heat, then pour in the fried corn to re-fry to force out the moisture on the surface, then fry it over medium-low heat for 1-2 minutes;
Remove the fried corn kernels and filter the oil, mix well with an appropriate amount of minced green onions, pepper and salt, and finish
It's a very simple method, basically it won't overturn, it's a very convenient and delicious appetizer.