After making the straightforward and profitable salted egg yolk, it’s time to introduce a few of the finest methods of having fun with it. And this can be a well-known Chinese language snack for the vacation table- crispy corn with salted egg yolk.

The corn is well-deep-fried after being coated with cornstarch to create a crispy shell. Then we’ll add a layer of salted egg yolk on these crispy little bites. That’s completely a comforting dish.

This recipe is a part of our Salted Egg Yolk Sequence, the place we discover some of the beloved components in Chinese language cooking. We’ve made our personal salted yolk with a brilliant straightforward technique, and made crispy hen wings with salted egg yolk.

The Chinese language Title

The Chinese language title of this dish is Golden Sand Kernels. We name virtually each dish with the same cooking technique, I imply coated with salted egg yolk, like golden sand. The title Golden Sand (金沙) paints an image of shimmering, sun-lit grains — and that’s precisely what this dish appears to be like like on the plate. In Chinese language meals tradition, gold symbolizes abundance and prosperity. We additionally love serving it as a snack for a vacation or household celebration. It has been the preferred dish amongst kids and is broadly liked due to its golden coloration.

Elements

• 200g corn – from one corn
• cornstarch as wanted
• oil for deep-frying
• 3 salted egg yolks
• pinch of salt

Learn how to Hand-Shell Corn Kernels

Lower the corn cob in half crosswise, then cut up every half lengthwise into quarters. With the cob now in smaller, manageable sections, merely use your thumbs to push the kernels off row by row — they arrive off cleanly and simply with little or no effort.

I like to recommend utilizing hand-shelled kernels for this crispy corn with salted egg as a result of it lets us preserve the kernels complete and intact, preserving their pure spherical form. This makes the ultimate look a lot better.

As well as, as a result of we don’t harm the kernel, the pure pocket will stay. That’s the crucial group of taste and juicy bits.

Step-by-Step Directions

• Boil 1 pot of water, then blanch the kernels for about 1 minute. This may add some moisture to the floor, permitting additional attachment of cornstarch.

• Add cornstarch in batches; after every addition, shake the plate to ensure every bit of cornstarch is nicely coated. However the factors modified for those who use frozen kernels. For frozen ones, bear in mind to empty extra water to make sure crispiness.
• Now, warmth a pot of oil to round 180 levels C. There will likely be advantageous bubbles for those who insert a chopstick. Fry the kernel till golden brown. It might take round 3-4 minutes.

Elective second frying

Take away all of the kernels and any remaining. Flip the oil temperature as much as round 200°C, then add all of the fried kernels and fry for an additional 10 seconds. One-time frying is softer and juicier. Twice frying is more durable, crisper, and drier. So it’s 100% as much as you.

• Steam the salted egg yolk for about 10 minutes, then finely chop it.
• Add about 1 tablespoon of oil to a wok and fry the salted egg yolk till advantageous bubbles kind. Add a small pinch of salt.
• Return the fried kernels, and transfer quick till every kernel is nicely coated with salted egg yolk.

• 200 g corn
• cornstarch as wanted
• oil for deep-frying
• 3-5 salted egg yolks

• Boil 1 pot of water, then blanch the kernels for about 1 minute. This may add some moisture to the floor, permitting additional attachment of cornstarch.

• Add cornstarch in batches, every time after including, shake the plate to ensure every of the cornstarch is nicely coated.

• However the factors modified for those who use frozen kernels. For frozen ones, bear in mind to empty extra water to make sure crispiness.

• Now, put together a pot of oil and warmth it to round 180 levels C. There will likely be advantageous bubbles for those who insert a chopstick. Fry the kernel for round 1 mimute by batches.

• Then let’s fry it as soon as again- take away the entire kernels and any of the remaining. Flip the oil temperature as much as round 200 levels C, then place the entire fried kernels in, and fry for an additional 10 seconds. The second frying makes it even crisper and removes the fatty style by draining the oil absorbed through the first fry.

• Steam the salted egg yolk for about 10 minutes, then finely chop it.

• Add a small quantity of oil, round 1 tablespoon, to a wok and fry the salted egg yolk till you’ll be able to see advantageous bubbles.

• Return the fried kernels, and transfer quick till every kernel is nicely coated with salted egg yolk.