Mid Autumn Festival snack milk popcorn(zhong qiu huan ju ling shi nai xiang bao mi hua )

Mid Autumn Festival snack milk popcorn

Introduction:

"This is my second time to make popcorn. I remember when I first made popcorn, I still doubted that it would explode. I hesitated for a long time before I started. In my memory, it seems that popcorn is still a bit complicated. When I was a child, my father fried popcorn with a lot of clean sand, and then kept frying. Some corn can explode, some can't, and finally filtered It's troublesome to drop the sand. There is also a kind of burning a round stove on the roadside, which finally blows out a lot of. After doing it once, I have to wonder who discovered this kind of production method. It's too simple and easy to use. For the first time, I used oil and sugar for cooking. This time, I used butter and sugar powder. It has a little milk flavor, and the sugar adheres more evenly and tastes better. The Mid Autumn Festival is just around the corner. It's a great pleasure for the whole family to get together, eat their own snacks, watch TV and talk about life. "

Production steps:

Step 1: prepare the required materials.

Step 2: put the butter in the pan and separate.

Step 3: after the separation, pour in the dry corn and shake the pan to make all the corn covered with butter.

Step 4: cover the pot tightly, press the air vent on the top of the pot cover with a rag, and shake the corn in the pot.

Step 5: the dry corn starts to explode with the heating of the pot. During the explosion, shake the pot to make the corn move, otherwise the corn at the bottom is easy to paste.

Step 6: turn off the heat, open the lid and sift in the powdered sugar.

Materials required:

Dry corn: 60g

Sugar powder: right amount

Butter: 15g

Note: 1, a small handful of dry corn can explode a small soup pot, do more, be sure to use a larger pot. 2. In the process of heating dry corn, remember to shake the pot to make the corn move, or the corn at the bottom is easy to paste. 3. If there is a small vent on the pot cover, cover it with a wet rag. If you don't cover it, the corn will explode faster. 4. Butter can make popcorn a little more milk flavor. If you don't have butter, you can use the usual cooking oil instead of too much, as long as you can cover the dry corn with oil. 5. It's best to use powdered sugar. The powdered sugar is fine and can adhere to the popcorn more evenly. It tastes sweeter. If you don't have powdered sugar, you can also use fine granulated sugar and sprinkle it evenly.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Zhong Qiu Huan Ju Ling Shi Nai Xiang Bao Mi Hua