How to make salted egg yolk baked corn

Summer has just passed and the food delivery staff have gradually stopped coming. The fact that so many people order takeout shows how lazy modern people are. Although the weather was very hot recently, we cannot eat takeout every day. The oil and salt content in takeout food is seriously exceeded, which will cause illness in the long run. In order to live longer, you might as well go into the kitchen yourself and follow me to learn how to make the dish of baked corn with salted egg yolk.

1. Put an appropriate amount of cold water in the pot, bring it to a boil, pour the prepared fresh corn kernels into the pot and cook them slightly (cook for about 10 minutes after pouring in the corn), then drain the water and set aside.

2. Peel the egg yolk from the salted duck egg and crush it into a paste with a spoon. (I usually use a medium-sized corn with a salted duck egg yolk)

3. Add starch to the drained corn kernels and mix well, just enough to coat the corn with starch.

4. Pour oil into the pan and heat it to about 60% hot. Pour the corn in and fry for about one minute.

5. When the surface turns golden brown, turn off the heat and remove the fried corn kernels from the oil.

6. Pour out the oil in the pot, no need to add more oil in the pot, put the corn kernels in and stir-fry for a few times over low heat.

7. Add the crushed salted egg yolks (in fact, you can also put this step before step 7, put the egg yolks in the pot until they become foam, and then add the corn).

8. Mix the salted egg yolks and corn kernels and stir-fry until all the egg yolks are foamy and then remove from the mixture. Then put the baked corn kernels on a flat plate and let them cool down until each kernel is distinct.

A good mood for the day, of course, starts with breakfast in the morning. The delicious salted egg yolk baked corn introduced to you today can put you in a good mood. The editor recommends that you try it.